Cake:
1 3/4 c flour
2 c sugar
3/4 c unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong black coffee
1 c buttermilk or sour milk by adding 1 tbls vinegar to 1 c milk
1/2 c vegetable oil
1 tsp vanilla

Cherry topping:
1 22 oz can of cherry pie filling (approx. 2 1/2 cups)
2 tbls sugar
2 tbls cherry Kirscher liquor
whipped cream

Method

1. Combine first 6 ingredients in a bowl
2. Add ingredients 7 – 12 while stirring
3. Batter will be thin
4. Add batter to two greased round floured cake pans
5. Bake at 350 degrees for 25 – 30 minutes.
6. Let cakes cool.
7. To make the cherry filling, combine the pie filling, sugar, and liquor in a bowl.
8. When the cakes are cool, take them out of pans.
9. Cut the top off of one cake so it has a flat top to stack easier.
10. Put cherry filling and a ring of whipped cream between the cakes so that the stick together.
11. Put the cherry filling in the center of the top of the cake and ring with whipped cream.
12. Spread whipped cream on the sides of the cake.

Cake:
1 tablespoons fresh lemon juice
1 cup milk
1/2 cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 cup White or Raw Sugar
1/2 cup cocoa
2 eggs

Chocolate Ganache Icing:
400g dark chocolate, broken into pieces
1 cup cream

Method

1. Preheat oven to 180°C. Line the base of a 22 – 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
2. Mix the lemon juice with the milk and set aside for it to sour the milk.
3. Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool. In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa. Mix the eggs and soured milk into the cooled chocolate mixture then whisk this into the dry ingredients.
4. Add the eggs to the cooled chocolate mixture, whisking to incorporate the mixture into the dry ingredients. Combine thoroughly. Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, split the cake in half using a serrated knife and fill the centre and frost the top with thick Chocolate Ganache icing.

Icing:
Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 – 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt

Cake:
2 1/2 cups all-purpose flour
3/4 cup Dutch processed cocoa powder
1/2 teaspoon salt
8 large eggs, at room temperature
2 egg large yolks, at room temperature
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder
12 ounces unsalted butter (3 sticks), room temperature
2 1/2 cups sugar
6 ounces bittersweet chocolate, roughly chopped

Chocolate Glaze:
6 ounces bittersweet or semisweet chocolate, finely chopped
8 tablespoons unsalted butter (1 stick)
1 tablespoon honey

Equipment: 10 cup bundt pan

Method

1. Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
2. Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together into a bowl and set aside.
3. In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
4. Adjust the mixer’s speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
5. Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.
6. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
7. Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature.
8. Glaze just before serving. Cake can be frozen for 1 month.

For the glaze:

1. Put all the ingredients in a microwave safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more.
2. Remove from the microwave and whisk until fully combined, smooth and glossy.
3. While warm, pour glaze over cooled cake and do not spread.

Cake:
1 box Dark Chocolate Cake Mix
1 tablespoon instant coffee
1 3.9 ounce box instant chocolate pudding mix
1 cup butter melted
4 large eggs
1 teaspoon vanilla extract
2 cups sour cream
2 cups semisweet chocolate chips

Ganache Topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream

Method

1. Preheat oven to 350 degrees.
2. In a large mixing bowl. Sift together cake mix and pudding.
3. Add melted butter,coffee,eggs,sour cream,and vanilla.
4. Beat 4 minutes at medium speed.
5. Fold in chocolate chips
6. Pour batter into greased and floured 12-cup tube pan or bundt pan(batter will be thick).
7. Bake 50-60 minutes or until done.
8. Let cake cool in pan for 10 minutes then turn out onto a wire rack to cool completely.

Topping:

1. In a saucepan over low heat,combine chocolate chips and cream.
2. Stir constantly until chocolate is melted.
3. Remove from heat and let stand for 10 minutes.
4. Drizzle over cooled cake. Put a pan underneath cake to catch any runoff.
5. You could wait 1 hour for the ganache to set but why torture yourself.

2 Cups Flour
2 Cups Plus 2 Tbls. White Sugar
1 Cup Unsweetened Cocoa
2 tea. Baking Soda
1 tea. Baking Powder
1/2 tea. Salt
2 Large Eggs
1 Cup 1/2 & 1/2, Light Cream, or 1Tbls. Butter melted & enough whole milk to make 1 cup.
1 Cup Hot Fresh Brewed Coffee
1oz Square Unsweetened Baking Chocolate
1/2 Cup Veggie Oil
2 tea. Vinegar
1 tea. Vanilla

Method

1. Preheat Oven to 325 Degrees. Grease and flour 9×13 inch cake pan (I use unsweetened Cocoa powder instead of flour).
2. Pour hot coffee in measuring cup. Break the 1oz square in half and drop into hot coffee. Do not stir. Let stand for 3 min., to let chocolate melt on it’s own. While Chocolate is melting start batter.
3. In a Large mixing bowl sift together Flour, Sugar, Cocoa, Baking Soda, Baking Powder, and Salt.
4. Stir Coffee and melted Chocolate until mixed.
5. Make a well/hole in center of dry ingredients and pour in eggs, 1/2 & 1/2(milk), Coffee, Veggie Oil, Vinegar, & Vanilla.
6. Mix until Smooth, batter will be thin, pour into prepared pan.
7. Bake in preheated oven for 45-50 minutes, or until tooth pick comes out clean.
8. Cool and frost.

Cake:
One-half cup unsweetened cocoa
Two and one-fourth cups sifted all-purpose flour
Two-thirds cup rinsed, drained and chopped sauerkraut (do not be tempted to squeeze the sauerkraut dry)
3 lightly beaten egg yolks
1 cup water, at room temperature
Two-thirds cup butter, at room temperature
One and one-half cups refined sugar, or three-fourths cup fruit sugar
1 teaspoon vanilla
3 egg whites, at room temperature

Rising Agent Mixture:
1 teaspoon baking powder, 1 teaspoon baking soda, one-fourth teaspoon salt (stirred together)

Mocha Whipped Cream Frosting:
1 1/2 cups heavy cream
3 tablespoons sugar
1 tablespoon instant coffee
2 teaspoons unsweetened cocoa
2 tablespoons rum

Method

1. Grease and flour two 8-inch baking pans. Set aside. Set oven temperature to 350 degrees.
2. Sift cocoa and flour together. Set aside.
3. In another bowl, combine the sauerkraut, egg yolks and water.
4. In another bowl, cream the butter and sugar. Add vanilla and 3 egg whites.
5. To the creamed mixture, beat through alternate additions of the sauerkraut mixture with the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat.
6. Carefully but thoroughly fold in the rising agent. Pour the batter into the pans, coasing it evenly into place with a spatula. Bake for 30 minutes.

Mocha Whipped Cream Frosting:
Whip all ingredients together (allow the sugar to completely dissolve into the cream before whipping). You may wish to brush the cake with coffee liqueur before frosting.

Cake:
250g good-quality dark chocolate
3 medium free-range eggs
250g light muscovado sugar
1 vanilla pod, cut in half lengthways and seeds scraped out
2 tablespoons maple syrup
2 tablespoons clear honey
40g self-raising flour
40g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
25g cocoa powder
50g ground almonds
250g raw beetroot, peeled and finely grated
100ml strong black coffee
30ml sunflower oil

For the topping:
150g good-quality dark chocolate
3 tablespoons strong black coffee
1 teaspoon vanilla essence
3 tablespoons clear honey

Method

1. Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.
2. Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
3. In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
4. Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
5. Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.
6. Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
7. Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.
8. To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.
9. At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix in.
10. Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.
11. Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.

1 cup granulated sugar
2/3 cup unbleached all-purpose flour
2/3 cup Dutch-process cocoa
heaping 1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
3 large eggs
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup boiling water

Method

1. In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa, salt, baking powder, and espresso powder.

2. Add the eggs, melted butter, and vanilla, beating until smooth.
3. Scoop the batter into a lightly greased 9-inch microwave-safe pie pan (glass or ceramic), or a microwave-safe 9-inch round or 8-inch square cake pan.
4. Pour the boiling water very gently over the top of the cake; don’t stir it in.
5. Cover the pan with a dinner plate, glass lid, or whatever you usually cover pans with in the microwave.
6. Microwave the cake for 5 minutes at regular power.
7. Remove the cover, and poke a spoon into the center of the cake.
8. It should be set, but have a layer of chocolate “sauce” at the bottom. If it’s done, remove it from the oven, and wait 5 minutes before serving.
9. If it seems way too moist, put it back into the microwave, without a cover, and cook for another minute or so.
10. Sprinkle with confectioners’ sugar, if desired, before serving.

Cake:
2 cups plus 2 tbsp Cake flour
1 tsp baking soda
1 tsp baking powder
2 tbsp Cocoa
1 1/2 cups water
2 tbsp freeze dried coffee
6 oz Unsweetened Chocolate, chopped fine
2 cups granulated sugar
1 cup butter, softened
1 tsp vanilla extract
3 eggs

Chocolate Glaze:
2 oz unsweetened chocolate
3 tbsp butter
1 1/2 cups powdered sugar, sifted
2 to 3 tbsp water
1 tsp vanilla extract
1 tbsp instant espresso or coffee

Method

1. Preheat oven to 325.
2. Combine flour, baking soda, baking powder and cocoa in small bowl.
3. Boil water and add coffee and chopped chocolate. Stir (or whisk) until smooth.
4. Cream butter, sugar and vanilla until just lightened in color. Add eggs, one at a time and mix on high speed 5 minutes.
5. Alternate adding flour and chocolate mixture to butter mixture until all are just combined (as with any cake, don’t over mix).
6. Pour mixture into a well greased bundt pan (I use baker’s joy, it’s the best, especially for intricate bundt pans).
7. Bake at 325 for 50 to 60 minutes or until a skewer inserted near the center comes out clean (usually takes close to the whole 60 minutes).
8. Cool in pan 30 minutes. Do not cut this short or your cake will split.
9. Cool on wire rack completely.

For Glaze:
Melt butter and 2 oz chocolate in a small sauce pan (on low heat) or microwave safe bowl, stirring until smooth. Mix in powdered sugar, vanilla, coffee granules, and water until you reach the desired consistency.

Cake:
2 cups sugar
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1-1/2 teaspoons salt
1 cup brewed coffee
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon pure vanilla extract

Tunnel Filling:
1-8 ounce package cream cheese, softened
1 egg
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips

Chocolate Glaze:
2 tablespoons butter
3 tablespoons cocoa
1 cup powdered sugar
1-3 tablespoons cream
2 teaspoons vanilla extract

Method

1. In large mixer bowl, beat 2 cups sugar, oil, and 2 eggs at high speed 1 minute
2. In medium bowl, combine flour and next 4 ingredients, whisk
3. Combine coffee and buttermilk
4. Add flour mixture and coffee mixture alternately to sugar/oil mixture
5. Beat at medium speed 3 minutes
6. Stir in nuts and vanilla
7. Pour half of batter into a greased, floured 12-cup Bundt pan

Tunnel Filling:

1. Beat cream cheese at medium speed until fluffy,
2. Gradually add 1/2 cup sugar and egg
3. Beat until blended
4. Stir in vanilla and chocolate chips
5. Spoon over batter in pan, leaving a 1/2-inch border around center and edge
6. Top with remaining batter
7. Bake at 350 degrees 1 hour and 10 minutes, test for doneness with pick
8. Cool in pan on wire rack for 15 minutes
9. Remove from pan and cool completely THEN make glaze

Glaze:

1. Melt butter in a saucepan over low heat, stir in sugar, and remaining ingredients
2. Pour while warm over COOL cake

NOTE: May add 1/2 cup flaked coconut to tunnel filling, but reduce sugar to 1/4 cup