Farmhouse Chocolate Cake Recipes

Steps:

• Preheat oven to 400.
• Lightly butter an 8 inch springform pan.
• In a double broiler, melt 4 oz. of the chocolate and 1 stick of butter, cut into small pieces.
• In a medium bowl, blend the flour and 1/2 cup sugar.
• Add eggs and mix well.
• Add the melted chocolate and butter to the bowl and with an electic mixer, beat at high speed for about 5 minutes, until the batter is smooth and forms a ribbon when the beaters are lifted.
• Pour the batter into the prepared pan and bake for 15 to 20 minutes, until the cake is set and a toothpick inserted in the center comes out dry.
• Unmold the cake onto a rack and let cool; it will fall to about half its original height.
• Meanwhile, in a double boiler, melt the remaining 3 oz. chocolate and 1 tsp butter.
• In a small heavy saucepan, bring the reduced cream to a boil, then whisk it vigorously into the chocolate.
• Continue whisking until smooth and glossy.
• Place sheets of waxed paper under the cake and cooling rack.
• Pour the frosting over the top of the cake, using a metal spatula to spread the frosting evenly over the top and sides.
• After the frosting has hardened slightly, about 5 minutes, use a long straight knife to mark the top in a criss-cross pattern,.
• Mix the cocoa with the remaining 1 T. sugar and sprinkle it decoratively over the cake before serving.

Steps:

• Pre-heat oven to 170c, butter and base line a cake tin.
• Sift plain flour, with the mixed spice, and bicarb of soda into a large bowl; stir in wholemeal flour.
• Rub the butter in until it resembles fine breadcrumbs, then add the sultanas and sugar.
• Make a well in the center of the dry ingredients, and add the milk.
• Beat gently until well mixed and of a dropping consistency, add more milk if needed. Turn into prepared tin.
• Bake in center of oven for 1 hour 40min. Until well cooked.
• Turn out onto wire rack.

Steps:

• In a large bowl, combine the first 5 ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.

Steps:

• Preheat oven to 350; grease three 8- or 9-inch ROUND cake pans; line with wax paper; set aside.
• CAKE --
• Cook butter, cocoa, water in a saucepan over low heat; stirring constantly, until butter melts and it's all smooth; remove from heat; cool.
• In a mixing bowl, combine milk, eggs, baking soda and vanilla at medium speed until smooth.
• Add butter mixture to milk mixture, blending to smooth.
• In another bowl, combine sugar, flour and salt; gradually add to milk-butter mixture, blending until smooth--batter will be THIN (good, 'cause when we eat this -- we won't!) heeheh!
• Pour batter into prepared pans; bake for 22-24 minutes (set).
• Cool cakes on wire racks for 10 minutes; remove from pans, cool layers completely.
• GANACHE --
• Microwave chips and cream in a glass bowl 2-3 minutes until melted.
• Whisk until smooth; gradually add butter, continuing to whisk away the lumps.
• Cool--whisking every 15-20 minutes--until of spreading consistency.
• Makes about 2 cups.
• FROSTING --
• Bring butter, brown sugar and whipping cream to a boil over medium heat, stirring often, boil ONE MINUTE; remove from heat.
• Whisk in powdered sugar and vanilla until smooth; add toasted pecans, stirring gently for 2-5 minutes until frosting begins to cool (no snitchin' in the kitchen!), and thickens slightly.
• Immediately---pour over cake.
• Makes nearly 2 cups.
• FINISH THE CAKE --
• Spread about 1/2-cup ganach between cake layers; spread remainder on sides of cake ONLY (NOT THE TOP!).
• Chill cake for 1/2 hour.
• Pour Praline Frosting SLOWING over the top, spreading to the edges, allowing some to dribble over the sides.
• Freeze if desired--thaw at room temp 4-6 hours.