Willy Qs Chocolate Truth Cake Recipes

Steps:

• In a large mixing bowl, beat together cake mix, water, vegetable oil and eggs until smooth.
• Pour into a greased and floured 13" x 9" pan and bake according to the package directions.
• When cake is cooled, remove from pan to flat surface and cut cake in half horizontally.
• To prepare filling, cook flour and milk in a saucepan over low heat until thickened; whisking often. Cool mixture COMPLETELY in refrigerator.
• While heated mixture cools, beat together sugar, Crisco, salt and vanilla. Add to cooled flour/milk mixture and beat until smooth and creamy.
• Spread filling on 1 half of cake. Place other half of cake on top and sprinkle with powdered sugar, if desired.

Steps:

• Preheat oven to 350 degees.
• In a bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt and cinnamon. (dry ingredients).
• Add milk, shortening, egg, and vanilla. (wet ingredients).
• Mix with an electric mixer at medium speed for about 2 minutes or until well-mixed.
• Pour batter into a 9" X 1 1/2" round baking pan which has been greased and floured.
• Sprinkle the chocolate chips on top of the batter.
• Bake 30-35 minutes, or until toothpick inserted in the center of the cake comes out clean.
• Allow to cool for 10 minutes, then remove cake from pan and allow to cool thoroughly on a wire baking rack.
• Frost with a thick layer of chocolate frosting and wait for the truth to come out.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil.
• Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm.
• In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the batter into the prepared pan.
• Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A wooden pick inserted into the cake will still have some moist crumbs attached. Cool cake in the pan over a wire rack. The top will fall.
• Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream.
• Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake pan, and invert cake onto a plate. Remove parchment paper from the bottom. Ladle warm ganache over the top, and spread out to cover sides. Wipe drips from the plate, and let stand until set.