Burning Love Chocolate Cream Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
• Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• 2 cups sugar
• 2/3 cup water
• 6 extra-large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 3 tablespoons Triple Sec or other orange liqueur
• 1 tablespoon orange food coloring
• Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
• With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
• Yield: 6 cups

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce., Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13x9-in. baking pan coated with cooking spray., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy.

Steps:

• Melt chocolate in a small bowl over hot (hot boiling) water and cool.
• Grease and flour two 9x11/2-inch pans.
• Tap out excess flour.
• Sift flour, baking soda and salt onto waxed paper.
• Preheat oven to 350°.
• Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
• Beat in vanilla and cooled chocolate.
• Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
• Stir in water (Batter will be thin).
• Pour into pans.
• Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
• Cool in pans 10 minutes, then turn on wire racks and cool completely.
• Split each layer in half crosswise to make 4 thin layers.
• Fill and frost with Whipped Cocoa Cream.
• Refrigerate.
• To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
• Whip ingredients in chilled medium bowlwith chilled beaters until stiff.
• You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.

Steps:

• Melt chocolate in a small bowl over hot (not boiling) water and cool. Grease and flour two (9x1 1/2-inch) pans. Tap out excess flour. Sift flour, baking soda, and salt onto waxed paper. Preheat oven to 350°. Beat butter, sugar, and eggs in a large bowl with electric mixer on high speed until light and fluffy. Beat in vanilla and cooled chocolate. Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth. Stir in water. (Batter will be thin.) Pour into pans. Bake for 35 minutes or until centers spring back when lightly pressed with fingertips. Cool in pans 10 minutes, then turn on wire racks and cool completely. Split each layer in half crosswise to make 4 thin layers. Fill and frost with Whipped Cocoa Cream. Refrigerate. Whipped Cocoa Cream: Whip ingredients in a medium bowl until stiff.