Cake Recipies

Whether you are a chef or have never prepared cake recipies in your life, this attractive site will be fun to read and try a few cake recipies.

Mocha Pudding Cake

This gooey mess of a cake is a surefire hit with kids of all ages. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk).

Yield: 8 servings

• 1 cup unbleached all-purpose flour or whole grain pastry flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Pinch of ground cinnamon
• 1/2 cup organic 2% milk
• 1/4 cup GMO-free or organic canola oil
• 1 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1 cup hot brewed coffee

1. Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray.
2. In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick).
3. Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top.
4. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.

Helping Hand: Use decaffeinated coffee, if you prefer. Or make Chocolate Pudding Cake by omitting the hot coffee and using hot water instead.


CHOCOLATE CAKE A LA SUSANNE

Yield: 12 Servings

• 200 g Dark chocolate
• 150 g Butter
• 2 tb Coffee
• 1 dl Hazelnuts; chopped
• 3 Eggs
• 2 dl Sugar
• 1 dl Flour
• 1 tb Vanilla

ICING

• 100 g Dark chocolate
• 1 dl Double cream
• Walnuts

1. Melt the chocolate and the butter on low heat and mix with the coffee. Whip the eggs and the sugar until fluffy and mix with the hazelnuts, the flour and the vanilla. Grease a tin.
2. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Bake in 200 centigrades for 35 minutes. Put the cake on a plate and let cool a little before removing the greaseproof paper.
3. Melt the chocolate with the double cream on low heat until the icing is thick and creamy. Put on the cake and decorate with walnuts.

Chocolate Roulade

The Cake:

• 5 Eggs -- separated
• 1/2 Cup Powdered Sugar -- sifted
• 1 Teaspoon Vanilla
• 2 Tablespoons Flour -- sifted
• 4 Tablespoons Cocoa Powder -- sifted
• 1/8 Teaspoon Salt
• 1/2 Teaspoon Cream Of Tartar

The Filling:

• 2 Unsweetened Baking Chocolate Squares
• 1 1/2 Cups Milk -- scalded
• 1/2 Cup Sugar
• 4 Eggs
• 1/4 Cup Flour
• 1/2 Teaspoon Vanilla
• Powdered Sugar For Garnish

FOR THE CAKE:

1. Beat egg yolks until creamy. Add powdered sugar gradually and continue beating until smooth. Add vanilla, flour, cocoa, and salt. Whip egg whites with cream of tartar until stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased heavy paper and spread dough to thickness of about 1/4". Bake in a 325° oven for about 25 minutes let cool in pan for 5 minutes.
2. Reverse pan onto a clean towel that has been dusted with powdered sugar. Peel off paper. Trim off crust edges. Roll cake and dowel. When cool, unroll cake and spread with filling; then re-roll.

FOR THE CHOCOLATE FILLING:

1. Grate chocolate and add to milk so that it melts while milk is scalding. Cream sugar and eggs until light. Add flour to this mixture, stirring gently. Add scalded milk gradually, stirring constantly. Cook and stir until it reaches boiling point, but do not let it boil.
2. Add vanilla; strain and cool. Spread on cooled cake and re-roll. Dust roll with powdered sugar; slice, and serve

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