Cake:
1 cup granulated sugar
1-3/4 up cake flour
1/4 teaspoon salt
1 teaspoon baking soda
2 squares semisweet chocolate
5 ounce bottle maraschino cherries sliced
1/2 cup butter softened
1 cup sour milk
1 egg beaten
1 teaspoon vanilla
1/4 cup pecans chopped

Frosting:
1-1/2 cup granulated sugar
1/3 cup water
1 tablespoon white corn syrup
2 unbeaten egg whites
1 teaspoon vanilla

Method

1. Sift together sugar, flour, salt and soda.
2. Melt chocolate in some of the maraschino juice.
3. Add butter, milk, melted chocolate, egg and vanilla then mix thoroughly.
4. Add cherries and nuts.
5. Dust two cake pans with a mixture of flour and chocolate.
6. Divide batter between the two pans and bake at 350 for 25 minutes.
7. Fill the bottom of a double boiler with water and bring to a simmer.
8. Combine sugar, water, corn syrup and egg whites in the top of the double boiler.
9. Place the top portion of the double boiler over the bottom and beat the mixture with a rotary beater for 10 minutes or until peaks form.
10. Remove double boiler from heat and blend in vanilla.
11. Place one layer of the cooled cake onto a pedestal cake stand and cover with frosting.
12. Place other layer on top and anchor with toothpicks.
13. Ice it using all the frosting.

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:
3/4 cup of butter-softened
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp. each-baking soda & powder
1/4 tsp. salt
1 cup water
1 cup sauerkraut-rinsed,drained,squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Filling:
12 ounces semisweet chocolate chips-melted
2/3 cup mayonnaise
2/3 cups flaked coconut-divided
2/3 cup chopped pecans-divided

Method

1. In a mixing bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition, beat in vanilla.
2. Combine dry ingredients; add to creamed mixture alternatly with water. Fold in sauerkraut, coconut and pecans.
3. Pour into 3 greased and floured round baking pans.bake at 350 for 20-24 minutes or until a toothpick, inserted near the center comes out clean.
4. Cool 10 minutes before removing from pans to a wire rack to cool completely.
5. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 1/4 cup for frosting. To the remaining chocolate mixture add 1/2 the pecans and coconut; spread between layers. Combine remaining coconut and pecans and press onto sides of cake.
6. Store in refrigerator. Slice with a serrated knife.

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.

Topping:
1 egg white, ligtly beaten
1 cup ricotta cheese
1/4 c sugar
1 tbs cold brewed coffee
2 tsp grated orange peel
1/2 c mini semisweet chocolate chips

Batter:
1 c sugar
1/2 c cold brewed coffee
1/3 c canola oil
1/3 c orange jice
1 egg
1 egg white
1 tbs cider vinegar
1 tbs vanilla extract
1 cup all purpose flour
1/2 c whole wheat flour
1/3 c baking cocoa
1/2 tsp salt

Method

1. In a small bowl, combine the topping ingredients; set aside
2. In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder, salt; gradually beat into sugar mixture until blended.
3. Transfer to a 13x9x2 inch baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through the batter with a knife to swirl.
4. Bake at 350 for 25-30 min or until a toothpick inserted near the center comes out clean. Cool on wire rack, referigerate any left overs.

Cake:
1 cup Mint-Chocolate Chips, Nestles
1 1/4 cups water, divided
2 1/4 cups Flour, Unbleached
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 cups Brown Sugar, Firmly Packed
1/2 cup Butter, Softened
3 Eggs, Large

Chocolate-Mint Frosting:
1/2 cup Mint-Chocolate Chips,  Nestles
1/4 cup Butter
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3 cups Confectioners’ Sugar
6 tablespoons Milk

Garnishes:
Chocolate Leaves
Chocolate Curls
Chocolate Gratings

Method

Cake:

1. Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water.
2. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
3. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy.
4. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.
5. Pour into 2 greased and floured 9-inch round baking pans.
6. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.

Chocolate-Mint Frosting:

1. Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt.
2. Transfer to a large bowl. Gradually beat in the confectioners’ sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)

Garnishes:

1. Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.
2. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate.

2 cups sugar
1 3/4 cup flour
1 3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water

Method

1. Heat over to 350 degrees, grease and flour pans.
2. Combine dry ingredients in a large bowl.
3. Add eggs milk, oil, and vanilla; beat on medium speed for 2 minutes.
4. Stir in boiling water (batter will be very thin!).
5. Pour into prepared cake pan.
6. Bake 35-40 minutes or until toothpick inserted in the center comes out clean.
7. Cool 10 minutes; remove from pan to wire rack. cool completely.
8. Frost with perfect chocolate frosting.