Chocolate Cucuzza Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
• Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
• Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
• Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.

Steps:

• For the cake, Preheat the oven to 350 degrees F. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray.
• Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.
• For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.
• Fifteen minutes before serving, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
• Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
• Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
• Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
• Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.

Steps:

• Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-by-2-inch round cake pan, line the bottom with parchment paper, then butter and flour the pan, tapping out the excess flour.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. With the mixer on low, add the eggs, one at a time, then mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Pour the batter into the prepared pan and bake for 40 to 45 minutes, until just set in the middle. Allow to cool in the pan for 30 minutes, then remove from the pan, turn the cake upside down on a wire rack set over a sheet pan and cool completely.
• For the icing, whisk together the confectioners' sugar with 1 tablespoon water until smooth, thick and just barely pourable. When you lift the icing from the bowl with the whisk, it should slowly fall back on itself in a ribbon. (You may need to add a few more drops of water.) Fit a pastry bag with a small round pastry tip and fill it with the icing. Set aside while you make the ganache.
• For the ganache, place the heavy cream, chocolate chips and coffee in a bowl set over a pan of simmering water and heat the mixture until smooth and warm, stirring occasionally. Pour the ganache evenly over the top and sides of the cake, tilting the rack until the ganache is smooth all over.
• Immediately, before the ganache sets, pipe parallel lines about 1 inch apart on the entire cake, stopping just short of the edge. Lightly drag the back of a small paring knife through the ganache perpendicular to the white lines also 1 inch apart, alternating directions (first left to right, then right to left, and so on) and covering the whole cake. Allow the ganache and icing to set. Cut into wedges and serve at room temperature.

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

Steps:

• Cream butter then add oil and sugar; mix.
• Add next 8 ingredients; mix well.
• Fold in the chips and nuts by hand.
• Put in a greased and floured 9 x 13 pan.
• Bake at 325° for 1 hour or until done.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Steps:

• Heat the oven, line the tins and make the sponge as described in the 'goes well with' recipe, sifting the cocoa powder with the flour and baking powder.
• For the filling, beat the mascarpone and sugar together, then beat in the coffee. Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls. Finely grate the chocolate over the top, then serve.

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
• Add eggs, one at a time beating well after each addition.
• Add vanilla and beat well.
• In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
• Add dry ingredients to the creamed mixture, alternately with buttermilk.
• Stir in shredded cucuzza.
• Pour batter into a greased 13X9-inch baking pan.
• Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
• Allow cake to cool on a wire rack for about 10 minutes.
• Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
• Spread over warm cake.
• Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
• Cool cake completely before serving.
• ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.

Steps:

• Preheat oven to 350 degrees F.
• Sift flour, cinnamon, baking soda and baking powder together and set aside.
• Beat eggs with sugar, oil and vanilla.
• Add flour mixture to egg mixture, mix well.
• Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans.
• Mix well.
• Divide batter into 2 greased loaf pans.
• Pan should be about 1/2 full.
• Bake for 45 minutes, or until cakes test done.
• Let cool for about 10 minutes.
• Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.
• Remove cakes from pans and glaze tops of cakes while warm.

Steps:

• Brown the ground beef in a skillet, drain and set aside.
• In a large dutch oven, add the olive oil and sauté the onion, celery, carrot, and garlic for about 4-5 minutes, or until the onions are translucent.
• Add the ground beef to the pot along with the can of whole tomatoes, add the cucuzza, and the rest of the ingredients. Bring to a boil and simmer, uncovered for around 45 minutes or until the squash is cooked.

Steps:

• In a microwave-safe bowl, combine 2-1/2 cups vanilla chips and the chocolate chips. Microwave on high for 2 minutes. Microwave for 1-2 minutes; stir until smooth. Immediately add marshmallows, cereal and walnuts., Spread evenly on a 13-in. pizza pan that has been coated with cooking spray. Arrange cherries on top; sprinkle with coconut. , Microwave the remaining vanilla chips on high for 1 minute. Add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
• Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

Steps:

• In a bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. , Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake tests done.