Hanukkah Gelt Double Fudge Chocolate Layer Cake Recipes

Steps:

• Make cake layers: Preheat oven to 300°F and grease pans.
• Line bottoms with rounds of wax paper and grease paper.
• Finely chop chocolate and in a bowl combine with hot coffee.
• Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
• In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
• Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
• Add sugar mixture and beat on medium speed until just combined well.
• Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
• Cool layers completely in pans on racks.
• Run a thin knife around edges of pans and invert layers onto racks.
• Carefully remove waxed paper.
• Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
• Make frosting: Finely chop chocolate.
• In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
• Remove pan from heat and add chocolate, whisking until chocolate is melted.
• Cut butter into pieces and add to frosting, whisking until smooth.
• Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
• Spread frosting between cake layers and over top and sides.
• Cake keeps, covered and chilled, 3 days.
• Bring cake to room temperature before serving.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
• In a large mixing bowl, blend sugar and oil.
• Add eggs and mix until well blended and mixture is thick and lightened in texture.
• In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
• Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
• If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
• This is a thin batter.
• Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
• ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
• Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
• If not using right away, re-whip before using.
• Add additional warm water to get correct consistency (a tablespoon at a time).
• DECORATING: Place one layer on a cardboard circle.
• Ice this with about 1/2- inch of frosting.
• Place top layer and ice cake- sides first.
• Coat sides with colored sprinkles.
• Garnish bottom edge with coins.
• Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
• Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).

Steps:

• Brush a 24-cup mini muffin pan or two 12-cup mini muffin tins (preferably nonstick) with oil.
• Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 90 seconds.
• Divide the melted chocolate evenly among the cups of the prepared muffin tin, about 1 3/4 teaspoons per muffin cup. (You can also use a pastry bag for this part.) Tap the muffin tin against the counter to remove any air bubbles and even out the chocolate.
• Top with gold sprinkles and refrigerate until set, about 1 hour. Use an offset spatula to remove the chocolate from the tin.

Steps:

• Preheat oven to 350°F.
• Grease two 9-inch round baking pans.
• Chop 2 chocolate squares; set aside.
• Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
• Beat on medium speed 2 minutes.
• Stir in chopped chocolate.
• Spoon into pans.
• Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
• Cool in pans on wire racks 10 minutes.
• Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
• Frosting:.
• Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
• Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
• Let stand 15 minutes to thicken.
• Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds.
• Store in refrigerator.

Steps:

• Bake cake layers:
• Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
• Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
• Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
• Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
• Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
• Make frosting:
• Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
• Remove bowl from pan and whisk in corn syrup and vanilla.
• Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
• Assemble cake:
• Spread frosting generously between cake layers and over top and sides.

Steps:

• Heat oven to 350°F.
• Combine first 6 ingredients in large bowl. Whisk eggs in medium bowl with blended. Stir in coffee, buttermilk and oil. Add to dry ingredients; mix well. (Batter will be thin.) Pour into 9-inch springform pan sprayed with cooking spray.
• Bake 45 to 55 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake. Cake will be slightly puffed in center and spring back when touched lightly in center with finger.) Run knife around rim of pan to loosen cake; cool before removing rim.
• Beat margarine in small bowl with mixer until creamy. Add melted chocolate; mix well. Gradually beat in powdered sugar. Add whipping cream, 1 Tbsp. at a time, beating constantly until frosting is light and fluffy. Spread onto top and side of cake. Decorate with chocolate coins.