Chocolate Cake to dream about

Chocolate cake to dream about.
…and celebrate!  Since its also National Chocolate Cake Day.
The Menu Shoppe has it covered…
some divinely decadent treats.
Be sure to visit our handsome product portfolio to design your new dessert or patisserie menu.
Or our LED Menu Board for bistro fare or daily special.
Classic Chocolate Layer Cake
For the cake:
4 oz. unsweetened chocolate, broken into chunks
1 cup milk
2 cups all-purpose flour
1⁄2 tsp. salt
1 tsp. baking soda
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup vegetable shortening
3 large eggs
1 tsp. vanilla extract
For the icing:
2 cups granulated sugar
1⁄4 cup light corn syrup
1⁄2 cup milk
1⁄2 cup (1 stick) sweet butter
2 oz. unsweetened chocolate
1⁄4 tsp. salt
1 tsp. vanilla extract
For the cake:
Scald milk in a small saucepan. Remove from heat, add chocolate, and cover. Set aside for 5 minutes. Stir until smooth. Preheat oven to 350F. Grease three 9″ cake pans and line with rounds of greased wax paper. Sift flour and salt together. Dissolve baking soda in 1⁄3 cup hot water. In a mixer, cream sugars into shortening until fluffy. Add one egg at a time, continuing to beat well. Add flour and chocolate mixtures alternately, beginning and ending with flour. Beat in soda water and vanilla. Divide batter equally among pans, and smooth it. Bake for 30 minutes, or until a toothpick stuck into cakes comes out clean. Cool for 10 minutes, then turn out of pans.
For the icing:
Place sugar, corn syrup, milk, butter, chocolate, and salt in a saucepan and cook over low heat until melted. Over high heat boil for a minute or so (or until mixture reaches 220° on candy thermometer).
Pour icing into a small mixing bowl. Beat at medium speed until slightly cooled. Add vanilla. Increase speed and beat until icing is workable. Working fast before icing sets, spread between layers and on top of cake.
And this sweet sensation
Molten Chocolate Cake with Cherries
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 16-ounce bag frozen pitted dark sweet cherries, halved, thawed, undrained
1/4 cup kirsch or regular brandy
3/4 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsweetened cocoa powder
1/4 cup (1/2 stick) unsalted butter
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Powdered sugar
Fresh mint
Combine cherries with juices, 1/2 cup sugar, kirsch, and cinnamon in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Using slotted spoon, remove 1/4 cup cherries from sauce–drain well. Transfer to work surface and chop coarsely–reserve chopped cherries for cakes. Set aside cherry sauce.
Butter two 3/4-cup ramekins or custard cups. Whisk cocoa and remaining 1/4 cup sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat–whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup chopped cherries. Divide batter between prepared ramekins.
**NOTE:  Sauce and cake batter can be made 1 day ahead. Cover separately; chill.
Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.
Warm sauce over low heat. Cut around cakes to loosen–turn out onto plates. Spoon sauce alongside. Sift powdered sugar over–trim with mint.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in cakes, desserts, LED Specials Board, National Food Holiday, patisserie and tagged , , , , . Bookmark the permalink.

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