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.

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.

Caramelized Hazelnuts:
1 cup sugar
¼ cup water
½ cup hazelnuts

Chocolate Cake:
4 ounces (120 grams) unsweetened chocolate, chopped
1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)
1 cup (240 ml) boiling water
2 1/4 cups (315 grams) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
2 cups (400 grams) granulated white sugar
3 large eggs
2 teaspoons pure vanilla extract
1 cup (240 ml) milk

For the chocolate filling:
1 cup heavy cream
12 ounces (340 gram) semi–sweet chocolate, diced
2 ounces (60 gram) butter, at room temperature

For the finishing and the glaze
¾ cup heavy cream
6 ounces (180 gram) semi–sweet chocolate, diced
1 tsp clear honey.

Method

Cake:

1. Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
2. In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
3. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
5. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
6. Pour the batter in the prepared pan and smooth the top. Bake for about 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
7. When completely cooled, split the cake into 3 layers; place one layer in the same baking pan after you have washed it.

Chocolate filling:

1. Put the cream in a saucepan and turn the heat to medium. Remove the pan from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved.
2. In a small bowl, using a spatula or a fork beat the butter until soft. Stir the butter into the cream and let it cool at room temperature for about 2 hours.
3. Spread 1/3 of the filling over the cake half and sprinkle some caramelized hazelnuts over.
4. Place a second layer on top and repeat layering using same amount of the filling and hazelnuts.
5. Finish with the last layer and spread the rest of the filling overt the top and sides of the cake. Place the cake in the refrigerator.

Make the glaze:

1. Get the cream to a simmer over a medium heat in a heavy saucepan, add the diced chocolate and stir till smoothed. Leave to cool for 5 minutes and then add the honey. The honey gives a shiny look to the glaze but you can omit it if you don’t want that much of sweet taste.
2. Whisk till smoothed and mixture begins to thicken. Pour the mixture immediately over the cake and tilt the rack or use a spatula to cover all the surface and sides.
3. Refrigerate at least for 2 hours.

Caramelized Hazelnuts:

1. Dissolve the sugar in the water in a saucepan over a medium heat, boil without stirring till caramelized (8minutes).
2. Stir in the hazelnuts till all combined and spread on an oiled baking sheet.
3. Leave to cool.

Cake:
1 cup butter
2 cups sugar
4 eggs
2-1/2 cups all-purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup Hershey’s® cocoa
2/3 cup boiling water
1 teaspoon vanilla

Peanut Butter Cream Filling:
1/4 cup creamy peanut butter
1 tablespoon butter
1 teaspoon Dream Whip®
1/4 cup water, more if needed
2 tablespoons all-purpose flour
1/2 pound confectioners sugar
dash of salt

Frosting:
1/2 cup butter
1/4 cup Crisco® shortening
1/4 teaspoon vanilla
1-1/2 tablespoons Dream Whip®
3 tablespoons all-purpose flour
1-1/2 pounds confectioners sugar
1/2 cup Hershey® cocoa
1/2 cup water, approximately
Crushed peanuts or mini Resse’s Peanut Butter® cups for garnish if desired.

Method

Cake:

1. In a bowl, cream butter, sugar and eggs.
2. In a separate bowl, sift flour, baking soda and salt together.
3. Add to the creamed mixture alternately with the buttermilk.
4. In a separare bowl, stir the boiling water and Heshey’s® cocoa together until the cocoa dissolves.
5. Add vanilla. Stir and add to cake batter.
6. Pour the batter into 2 8-inch round cake pans.
7. Bake at 350° for 35 minutes or until toothpick test comes out clean.
8. Remove from oven and cool on racks.

Peanut Butter Filling:

1. Mix all ingredients together until creamy. Add more water if necessary to get a smooth consistency.
2. Spread between cooled cake layers.

Frosting:

1. Mix butter, shortening, vanilla, Dream Whip®, flour and confectioners’ sugar together until creamy.
2. Mix Hershey® cocoa with 1/4-1/2 cup hot water, stirring until dissolved.
3. Add to the creamed mixture and continue to mix until well blended.
4. Frost top and sides of cake.
5. Garnish with chopped nuts OR mini Reese’s Peanut Butter® cups that have been cut in half.
6. Serve with a tall glass of ice cold milk.

3 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
2-3/4 cups sugar
1/2 cup cooking oil
5 eggs
1 cup buttermilk
2/3 cup chocolate syrup
1 tsp. vanilla
1 recipe Chocolate-Buttercream Drizzle
2 Tbsp. chocolate syrup

Method

1. Preheat oven to 325 degrees F.
2. Grease and flour a 10-inch fluted tube pan; set aside.
3. In bowl stir together flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
4. In a large mixing bowl beat sugar and oil with an electric mixer on medium to high speed for 1 minute or until evenly moistened.
5. Add eggs one at a time, beating well after each addition; beat until smooth.
6. Alternately beat in flour mixture and buttermilk.
7. Add the 2/3 cup chocolate syrup and vanilla; beat well. Pour into pan. Bake 1-1/4 to 1-1/2 hours or until a wooden toothpick inserted in center comes out clean.
8. Cool on wire rack 15 minutes. Remove from pan; cool completely on rack. Transfer cake to platter; drizzle with Chocolate-Buttercream.
9. Just before serving, drizzle 2 tablespoons syrup around top edge.

Chocolate Buttercream Drizzle:

1. In large mixing bowl beat 3 tablespoons softened butter on medium speed for 30 seconds.
2. Add 1/2 cup powdered sugar; beat well.
3. Beat in 2 tablespoons chocolate syrup and 1/2 teaspoon vanilla. Beat in 3/4 cup powdered sugar.
4. If necessary, stir in milk until mixture drapes.

1 box German Choc. cake mix
1 can sweetened condensed milk
1 (12 oz. jar) caramel ice cream topping
1/2 – 1 C. pecans
Cool Whip Topping

Method

1. Mix and bake cake mix as directed.
2. When cake is done, poke holes in top with the tip end of a wooden spoon or a big utility fork.
3. Sprinkle nuts on top.
4. Mix milk and ice cream topping together.
5. Pour over nuts.
6. Top with cool whip.
7. Refrigerate any leftover.

Cake:
2 cups unsifted all purpose flour
1 teaspoon baking powder
1/2 cup butter
1/2 cup oil
3 squares unsweetened chocolate
2 cups sugar
2 eggs, beaten
1/2 cup sour milk (place 1 1/2 teaspons vinegar in a 1 cup measure; fill with milk to measure 1/2 cup)
1 teaspoon vanilla extract

Filling:
1 can evaporated milk ( 5.3 oz)
3/4 cup sugar
1/4 cup chopped seedless raisins
1/2 cup chopped dates
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup chilled heavy cream

Frosting:
1 package semisweet chocolate pieces (6 oz)
1/2 cup sour cream
dash of salt

Method

Preheat oven to 350 degrees

Cake:

1. Sift flour with soda into a large bowl.
2. Grease well and flour two 8 x 8 x 2 inch square pans.
3. In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate.
4. Add 1 cup of water; cool 15 minutes.
5. To flour mixture add 2 cups sugar, the eggs, sour milk and 1 teaspoon vanilla; mix with wooden spoon.
6. Stir in cooled chocolate just to combine.
7. Quickly turn into prepared pans; bake 30 to 35 minutes, till surface springs back when pressed with finger.
8. Cool in pans 5 minutes.
9. Carefully lossen sides with a knife or spatula.
10. Turn out on racks, cool.

Filling:

1. In a small saucepan combine milk, sugar and 1/4 cup water.
2. Cook over medium heat, stirring to dissolve sugar.
3. Add raisins and dates.
4. Stir with wooden spoon; cook stirring until mixture is thickened; about 5 minutes.
5. Add vanilla and nuts.
6. Cool completely.
7. In small bowl, beat cream with mixer just until stiff.
8. On plate, place layer, top side down; spread with filling, then whipped cream.
9. Top with second layer.

Frosting:

1. Melt chocolate pieces in top of double boiler over hot water.
2. Remove top of double boiler from hot water.
3. Stir in sour cream and salt; with wodden spoon beat until smooth.
4. Cool 5 minutes, until frosting is of spreading consistency.
5. With spatula, frost top of cake, swirling decoratively, use rest of frosting to cover sides.
6. Refrigerate one hour before serving.

150ml water
450 grams sugar
450 grams chocolate melts
450 grams butter
6 eggs
1 cup flour
Whipped cream to serve

Method

1. Line the base of two 23cm spring release cake tins with non-stick baking paper.
2. Place sugar and water in a medium saucepan and stir over gentle heat until sugar dissolves – bring to the boil and boil for 1 minute.
3. Add the chocolate and butter to the saucepan stir until melted – remove from heat.
4. Whisk eggs in the food processor, add flour and mix well – add the chocolate mixture and mix until well combined then pour into the 2 prepared tins. Place tins in a large roasting pan and fill with enough water to come half way up the sides of the spring release tins.
5. Bake in a preheated oven 180°C for 45-55 minutes – topping up the water if it evaporates.
6. The cakes should be firm to the touch in the centre. Leave the cakes for an hour in the tin to cool and then tip out onto a greaseproof paper covered wire cooling rack.
7. When cold wrap in plastic cling film and refrigerate overnight.
8. Fill the cakes with whipped cream and dust the top with icing sugar and cocoa. The cake looks fabulous with strawberries piled over and around it.

8 oz. of good bittersweet chocolate
1 cup (2 sticks) of unsalted butter, softened
1 1/2 cup sugar
5 eggs

Method

1. Grease a cake pan (8 1/4″ X 1 1/2″ deep and in diameter).
2. Break the chocolate into a large bowl.
3. Set over a sauce pan of barely simmering water until melted.
4. Remove from the heat and cool slightly.
5. Cut the butter into little pieces and beat into the chocolate.
6. Add the sugar and blend well, beating thoroughly.
7. In another bowl, beat the eggs until frothy and foamy, then gently fold into the chocolate mixture; make sure everything is thoroughly combined.
8. Pour the mixture into the cake pan and place in a bain marie (roasting pan containing enough water to come up to 1 inch of the cake pan’s side).
9. Bake at 350 degrees for 1 hour, then let it cool completely in the pan. when cool remove from the bain marie and refrigerate overnight.
10. When ready to eat, run a thin metal spatula around the edge of the pan and with a thump unmold the cake.

1 Swiss Chocolate Cake Mix (18.25 oz)
1 cream cheese, softened (8 oz)
1 cup powdered sugar
1/2 cup granulated sugar
10 Milk Chocolate candy bars with almonds (I used Hersheys)(1.5 oz each)
1 frozen whipped topping, thawed (12 oz)

Method

1. Prepare cake batter according to the package directions.
2. Pour into 3 greased and floured 8 in round cake pans.
3. Bake at 350 degrees for 20 to 25 minutes.
4. Cool in pans on wire racks for about 10 minutes; remove from pans and cool completely on wire racks.
5. Beat cream cheese, powdered sugar and granulated sugar at medium speed until mixture is creamy.
6. Chop 8 of the candy bars finely.
7. Fold cream cheese mixture and chopped candy into whipped topping.
8. Spread icing between layers and on top and sides of cakes.
9. Chop remaining 2 candy bars.
10. Sprinkle half of chopped candy bars over cake.
11. Press remaining chopped candy along botton edge of cake.