Cake:
1/2 teaspoon cinnamon
2 cups granulated sugar
2 cups flour
1 teaspoon baking soda
1 stick oleo
1/2 cup shortening
2 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla

Frosting:
1 can vanilla creamy supreme frosting
3 ounces white baking chocolate melted
1 teaspoon vanilla
8 ounces frozen whipped topping thawed

Method

1. Preheat oven to 375.
2. Sift together cinnamon, sugar, flour and baking soda.
3. Bring to boil then oleo, shortening, cocoa and water then pour over the flour mixture.
4. Mix well then add buttermilk, eggs and vanilla.
5. Mix well and pour into a well greased shallow pan and bake for 30 minutes.
6. When cool frost with icing.
7. To prepare frosting beat frosting at medium speed.
8. Gradually add the white chocolate and beat at high speed for 30 seconds.
9. Fold in vanilla and whipped frosting then refrigerate until ready to ice cake.
10. Store iced cake in refrigerator.

For Chocolate Chip Cookie Layers:
3/4 cup unsalted butter at room temperature
1/2 cup light brown sugar, packed
1/4 cup + 3 Tbsp sugar
2 tbsp golden corn syrup
1 x whole large egg
1 x large egg yolk
2 tsp vanilla extract
1 1/2 cups all purpose flour
2 tbsp cornstarch
1 tsp baking soda
1 tsp salt
1 cup miniature chocolate chips

For Chocolate Chip Ice Cream Layer:
4 x large egg yolks
6 tbsp sugar
1 tsp cornstarch
1 1/4 cups half and half cream
1 tsp vanilla extract
1 1/4 cups whipping cream
1 1/2 cups miniature chocolate chips

Method

For chocolate chip cookie layers:

1. Preheat oven to 325 °F and grease 2 9-inch cake pans, lining the bottoms with parchment paper.
2. Cream butter, both sugars and corn syrup until smooth. Add eggs and vanilla extract and combine well.
3. In a separate bowl, stir flour with cornstarch, baking soda and salt to blend. Add flour to butter mixture and stir until dough just comes together.
4. Stir in chocolate chips. Divide dough evenly between the two cake pans and spread to level the dough.
5. Bake for 20 to 25 minutes, until cookie turns a light golden brown. Allow to cool completely.

For chocolate chip ice cream:

1. Whisk egg yolks, sugar and cornstarch in a saucepot to combine.
2. Whisk in half & half cream and stir mixture over medium-low heat until it thickens and become just a little glossy, about 8 minutes.
3. Remove from heat and strain. Stir in vanilla and let mixture cool to room temperature, stirring occasionally, then chill completely.
4. Whip cream to soft peaks and whisk into chilled ice cream.
5. Pour mixture into an ice cream maker following manufacturer’s instructions.
6. Just before removing ice cream, pour in chocolate chips. Scrape ice cream into a container and freeze while preparing cookies for assembly (if ice cream is still quite fluid, freeze for about 40 minutes to firm up – this will prevent chocolate chips from sinking).

For assembly:

1. Turn cookies out of pan and peel off parchment. Line the side of a 9-inch springform pan with plastic wrap and place one cookie layer, nice side down into lined pan.
2. Remove ice cream from freezer and spread over cookie.
3. Lay remaining cookie layer on top of ice cream, pressing only lightly.
4. Wrap cake and freeze until ready to serve.
5. To serve, let cake temper (soften) at room temperature for at least 15 minutes. Remove springform pan and peel away plastic wrap. Slice into wedges and serve.

Crust:
3 ounces toasted and coarsely chopped walnuts
4 ounces toasted and coarsely chopped pecans
½ cup firmly packed brown sugar
1 pinch cinnamon
4 ounces (1 stick) butter, melted

Mousse Cake
20 ounces bittersweet chocolate cut into small pieces
¾ cup soft butter (6 ounces or 1 ½ sticks)
¾ cup sugar
6 large eggs
¼ cup heavy cream
½ teaspoon vanilla

Method

Crust:
In small stainless steel bowl, combine walnuts, pecans, brown sugar and cinnamon. Stir in melted butter. Press mixture into bottom of springform pan. Chill crust for ½ hour, until firm.

Mousse Cake:

1. Melt chocolate in double boiler.
2. While chocolate is melting, combine butter and sugar in mixer bowl. On medium speed, cream mixture until light and fluffy.
3. Add eggs, two at a time, mixing well after each addition. Scrape sides of bowl. Increase speed to medium high and whip for two minutes until egg mixture increases slightly in volume.
4. When chocolate is melted, beat with hand whisk until is has cooled. It should be warm, not hot.
5. Whisk the chocolate into egg mixture on medium low speed. Scrape sides and bottom of bowl and continue to mix until chocolate is fully incorporated.
6. Stir in cream and vanilla. Spread this mousse filling evenly on pecan crust. Chill until firm, 6 hours to overnight.

To Serve:

1. Unmold the cake by running a hot, dry knife around the inside edge of the pan and then releasing the latch of springform.
2. Slice cake with hot, dry knife into 12 -15 servings. Clean blade of knife under very hot water, dry blade and immediately cut cake. Repeat for each slice.
3. Top servings with dollop of whipped cream, or spread whipped cream over the entire cake before cutting.

Cake:
2 cups dried breadcrumbs
1/2 cup sugar
1 teaspoon cinnamon
1 butter
1/2 cup chopped pecans
32 ounces cream cheese softened
1 cup granulated sugar
5 jumbo eggs shelled and warmed in microwave 2 minutes
6 ounces white chocolate melted
1/4 cup cornstarch
1 tablespoon vanilla
1/2 cup heavy cream
1 pint raspberries

Topping:
1/4 cup cornstarch
3/4 cup sugar
1 pint raspberries
1/2 cup water

Method

1. Mix bread crumbs, sugar and cinnamon in spring form pan.
2. Put butter and pecans in ceramic bowl and place in microwave for 2 minutes on high.
3. Add to crumbs then mix and pat on bottom and sides of pan.
4. Cream the cheese until light then add sugar and beat again.
5. Add eggs one at a time beating after each.
6. Add cornstarch, vanilla, cream and mix well.
7. Add chocolate and mix well.
8. Stir in raspberries gently or drop in carefully after pouring batter into pan.
9. Pour into pan then place in preheated oven in pan of water on bottom rack.
10. Bake for 35 minutes.

Cake:
1 3/4 cups plain flour
1/2 cup Baking Cocoa
2 Tbsp baking powder
1 cup sugar
125g butter
2 Tbsp golden syrup
2 eggs
1 1/2 cups milk
2 tsp baking soda
1 tsp vanilla

Filling:
250g crème fraiche
2 Tbsp icing sugar
1/2 cup Cooking Chocolate, roughly chopped
1/2 cup Marshmallows, quartered
1/4 cup red glacé cherries, chopped
1/4 cup brazil nuts, chopped

Icing:
200g Cooking Chocolate, broken into pieces
1/2 cup cream

Method

1. Prepare cakes. Preheat oven to 180°C. Line the bases of two 20 cm round tins with baking paper.
2. Sift flour, cocoa, and baking powder into a large bowl; add sugar.
3. Melt butter and golden syrup together.
4. Whisk eggs and stir in milk, baking soda and vanilla.
5. Add melted butter mixture and milk mixture to dry ingredients.
6. Beat at medium speed with an electric mixer for 1 minute, or stir together until well combined.
7. Divide mixture between the two tins. Bake in preheated oven for 25 – 30 minutes or until a skewer comes out clean. Leave in tins on a rack for 5 minutes then turn out and remove lining paper.
8. While the cake is cooking, prepare the filling and icing.
9. To make filling, combine all the filling ingredients in a bowl. Set aside.
10. To make icing, combine cooking chocolate and cream in heatproof bowl, place over simmering water, stir until melted and smooth. Alternatively place cooking chocolate and cream in a microwave-safe bowl. Microwave on medium, stirring every minute until melted and smooth. Refrigerate 30 minutes until thick.
11. When cakes are cold, sandwich them together with the filling. Spread the icing over the top and sides of cake. If desired, decorate with toasted slivered almonds.

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare and bake cake mix according to package directions for two 9-inch layers.
3. Cool and remove from pans.
4. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
5. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
6. Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving.
7. Garnish with fresh fruit or chocolate shavings.

1 Pkg. German Chocolate Cake Mix
1 sm. Pkg. Instant Chocolate Pudding
1/2 C Warm Water
1/2 C Wesson Oil (vegetable)
1/2 pt. (1C) Sour Cream
4 Eggs
1 and a 1/2 C Chocolate Chips

Method

1. Mix all ingredients and beat well 4 minutes.
2. Gently stir in 1½ C Chocolate Chips
3. Pour into a greased bundt pan
4. Bake at 350 for 1 hour
5. Let it cool down to room temp or below before removing from the pan.
6. If frosting is desired, pour a good & thick chocolate syrup over the top
7. And decorate with whipped cream
8. Serving with vanilla ice cream is good too

Cake:
Eggs – 8
Powdered Sugar – 200gms
Flour – 150 gms
Cocoa – 6 tbsps
Cornflour – 4 tbsp
Baking powder – 2 tsps
Salt – 1/2 tsp
Vanilla essence – 2 tsps
Red food colour – 4-5 drops (optional)

Filling:
Cream – 400ml (35% whipping cream)
Castor Sugar – 5-6 tbsps (to taste)
Vanilla extract – 1tsp

Ganache:
Dark chocolate – 400gms
Cream – 300ml
Marzipan

Directions

1. Preheat the oven to 180 degrees C. Line & grease 2 spring form 10″ tins. ( I made 2 cakes in 2 batches/ 4 eggs each time since I have just 1 tin)
2. Sift the flour + cocoa + cornflour + baking powder + salt 3 times.
3. Beat eggs & powdered sugar for approx 10 minutes till mousse like & thick.
4. Add vanilla essence & food colour & beat.
5. Fold in the flour mix, 1 tbsp at a time, gently so that the beaten air doesn’t escape.
6. Turn gently into tins & bake 25-30 minutes till done. Turn out onto racks & cool.
7. Cut each cake horizontally to get 4 layers ( 2 from each cake)

Filling:

1. Whip the cream + sugar + extract till the cream is thick & holds shape.
2. Sandwich the layers of the sponge with the cream (1/3rd each time).
3. Can be done a day in advance. Keep it covered in the fridge.

Ganache:

1. Break the chocolate into pieces & put it in a pan with the cream
2. Melt it over low heat, stirring constantly.
3. Take off heat. Stir vigorously with spoon. This gives it a gloss.
4. Cool. (The ganache will thicken as it cools).

Assembly:

1. Frost the sides of the cake with the ganache. Sprinkle chocolate shavings etc onto the sides & press gently.
2. Now cover the top of the cake with the remaining ganache.
3. Mark an area for the ‘yin yang’ with a round bowl. Place chocolate flakes around the edges, followed by the marzipan flowers, leaves, bugs etc. (see earlier post for making marzipan)
4. Mix a little black food colour into the reserved ganache for the ‘yin’.
5. Melt some white chocolate with a tsp of cream to make a white ganache for the ‘yang’.
6. Fill in the shapes; remember to mark the dots on either side.
7. Chill until ready to eat. Keep out at least an hour before serving.

Cake:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) devil’s food cake mix with pudding
1 cup sour cream
¾ cup water
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Chocolate Sour Cream Frosting:
(Makes 3 cups, enough to frost a 2- or 3-layer cake or 30 cupcakes)
8 tablespoons (1 stick) butter, cut into 8 pieces
2/3 cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted
1/3 cup sour cream
1 teaspoon pure vanilla extract

Method

1. Place a rack in the center of the oven and preheat the oven to 350° F.
2. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.
3. Shake out the excess flour.
4. Set the pans aside.
5. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl.
6. Blend with an electric mixer on low speed for 1 minute.
7. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
8. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
9. The batter should look well combined.
10. Divide the batter between the prepared pans, smoothing it out with the rubber spatula.
11. Place the pans in the oven side by side.
12. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes.
13. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
14. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up.
15. Allow to cool completely, 30 minutes more.
16. Meanwhile, prepare the Chocolate Sour Cream Frosting.
17. When frosting is ready
18. Place one cake layer, right side up, on a serving platter.
19. Spread the top with frosting.
20. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes

Cake Topping and Filling

1. Melt the butter in a small saucepan over low heat or melt it in a large glass bowl in the microwave oven on high power for 45 seconds.
2. Place the melted butter in a large mixing bowl and add the cocoa powder.
3. Whisk until smooth.
4. Add the confectioners’ sugar alternately with the sour cream, blending with an electric mixer on low speed for 1 to 1½ minutes, or until incorporated.
5. Stop the machine and add the vanilla. Increase the mixer speed to medium and beat until light and fluffy, 1 minute more.
6. Use the frosting to frost the top and sides of the cake
7. Store this cake in a cake saver or under a glass dome, in the refrigerator for up to 1 week
8. Or freeze it, in a cake saver, for up to 6 months.
9. Thaw the cake overnight in the refrigerator before serving.

1/3 cup butter
1 cup semisweet chocolate pieces divided
1/2 cup port wine divided
2 eggs separated
1/2 cup granulated sugar divided
1/2 cup flour
1 pint basket fresh strawberries stemmed and sliced
1 cup whipping cream whipped and sweetened

Method

1. In double boiler over simmering water melt butter and 1/2 cup of the chocolate in 1/3 cup of the port. Stir and cool.
2. In mixer bowl beat egg yolks with 6 tablespoons of the sugar until thick and pale. Gradually beat in chocolate mixture. Mix in flour and remaining chocolate.
3. In another bowl beat egg whites with remaining sugar just until stiff then gradually fold into chocolate batter to blend.
4. Pour into greased and floured 9-inch round layer cake pan and bake at 325 F for 30 minutes. Cool in pan 5 minutes then loosen and invert onto plate.
5. With back of spoon press shallow indentation into centre of cake. Toss strawberries with remaining port then spoon into centre of cake. Pipe or spoon whipped cream around edge.