Black Forest Cake

... but, this we all know.  Chocolate...and more chocolate... oh, and cherries.  A take on Black Forest cake.

This one is from my Company's Coming Chocolate Everything book.   Oh, and...I want a lovely glass cake plate.  A pedestal plate ... preferably with a dome.

It's simple enough ... even calls for a cake mix if you want to go that way ...which I thought about for only a nano second.  I'm sure they are much better now than they used to be...but, I still like to bake my own... plus it was for my sweetie...and he deserves my best effort.   Always.

I wish I could get smaller tins.  My oven is European size and the 9 inch tins are too large to put two on the same shelf... luckily if I diagonally place them on different shelves... they almost bake the same......plus...when you see the size of this four layer cake!!  Aacckk!  We had to call in neighbours to help us get through it.

Forget super-sizing everything.. give me some cute little tins so that I can bake a treat for two ... like they do on the cooking channel... well, the European gals do anyway... not Paula or Ina or the others.  No wonder we all have to do more jumping jacks... unlike the French or the Italians... who are lovely and slim and eat so daintily... and look like models... oh,...and ... look at the small portions and lovely cute little cakes they make!  It's a no brainer why they look so good... lovely food ... dainty portions.

okay... 'nuff complaining... onward with the recipe.  I'm giving it exactly as it is in the book... but, make any cake you like instead of the mix.

Black Forest Decadence

1   Dark chocolate cake mix ( 2 layer size)
2  cups whipping cream ( or 4 cups/  1 Litre, whipped topping)
1 TBSP  icing sugar
19 oz ( 40 ml )  cherry pie filling

Glaze:
6  semisweet chocolate baking squares (1 oz or 28 grams, each) cut up
1/2  cup light cream (half and half)  I used a bit of left over whipping cream and some milk)

Cake:
Prepare cake according to package directions.  Bake in 2 greased 9 inch (22cm) round layer pans.  Cool. Turn out onto rack.  Split each to make 4 layers.

Beat whipping cream and icing sugar in large bowl until stiff.  Reserve 1 cup (250 ml) for garnish.

Fold pie filling into remaining whipped cream.  Spread 1/3 cherry-cream mixture over 3 layers, stack as each is spread.  Add fourth layer to top.

Glaze:  Melt chocolate with light cream in medium saucepan on low, stirring constantly, until smooth.  Set pan in cold water.  Whisk until cooled enough to be slightly pourable.  Drizzle over top of cake. allowing some to run down sides  Chill.  Garnish with reserved whipped cream.  Cuts into 16 wedges.

Their photo looks like they managed to get a tidier slicing method than we did.  Or.. perhaps it was frozen...or...okay... I'm sure I don't know... all I know is... ours was not quite this tidy.

However, I do have a great tip for slicing the not too thick layers neatly in half.  My bread knife is not long enough to be seen on the opposite side of the cake...so..I was doing a hack job getting through the first cake I tried.  However, on the second cake...

Begin the slice with your bread knife... but... then..... get a long piece of unflavoured, unwaxed dental floss.  Hold each end and place the middle inside the cut.... pull the ends towards each other...overlap them...and voila!... sliced cleanly straight through the center!

Chocolate Cake in a Ramekin

Yesterday Mr. BV was searching around the kitchen... hoping for some tasty morsel.  But...the eggnog cookies were all gone... no biscotti in the jar and even the freezer was bereft of muffins.  I felt sorry for him....so while he watched a period of hockey I whipped up a little chocolate goody.  He was totally surprised and it was fun to see the smile....

Originally it was called 5 Minute Chocolate Cake. ...and, it's usually made in a mug in the microwave.  But, when another blogger made it she changed things a bit... using butter instead of oil and also, divvy-ed it up between 2 ramekins and baked in the oven instead of the microwave.  Much better.  It's just like real cake when baked...not the rubbery microwave version.

I'm giving you the original recipe......but you, too, can change it up anyway you like.  Next time I think I'll even add some toasted nuts.  A person could really go crazy and toss in a caramel chocolate and have some gooey goodness in the middle.  It's such a cute little taste of yummy cake ... and, who really needs a huge cake when just a few mouthfuls will do the trick when you just HAFTA have some chocolate?

These are a bit deeper ramekins that I needed...but, I just bought these new little chocolate coloured babies and wanted to use them.  I have a "thing" for ramekins....I have a drawer full of them.  All sizes, shapes and colours..... love the little guys!

5 Minute Chocolate Cake In A Mug

4  TBSP flour
4  TBSP sugar
2  TBSP cocoa
1  egg
3  TBSP milk
3  TBSP oil  (I used melted butter)
3  TBSP chocolate chips (optional..I used less)
small splash of vanilla extract
1 large coffee mug (MICRO wave safe!)

Add dry ingredients to mug and mix well.  Add the egg and mix thoroughly.  Pour in the milk and oil and mix well.  Add the chocolate chips (if using) and vanilla extract and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.  The cake will rise over the top of the mug, but don't be alarmed!  Allow to cool a little, and tip out onto a plate if desired.  Makes 1-2 servings.

OPTION::  I smeared a bit of butter in two ramekins (they do tip out easier if you want to serve them on a plate... perhaps with a spoonful of ice cream?) and divided the mixture between the two of them.  I also substituted butter for the oil.  Bake in the oven at 350F (180C).. for about 20 to 25 minutes.  Watch them carefully... don't want to burn chocolate!  The tops will begin to crack when nearly done...and I just checked with a toothpick at about 18 minutes..... when it comes out clean...they are done.   Unless you happen to put the pick into a chocolate chip or morsel...then just check in another spot... and enjoy!

Chocolate Mocha Cake

We have a little tradition.  Mr. BV bakes me a carrot cake for my birthday.... and for his...I bake a chocolate.  Our birthdays are too close together (in days, not years) ...for us to have two cakes in a week....so we usually do somebody's in the proper week....and the second several months later.

I try different chocolate recipes every year... but, he must stick to his now "famous" carrot cake that I love....

This was the one I made a few months ago for his special day.  It's from my ancient "Canadian Cook Book".

Chocolate Mocha Cake

2/3  cup shortening (I used butter)
1  1/4  cups sugar
2  eggs
1  tsp vanilla
2  cups sifted pastry flour .. or ..
1  3/4  cups sifted all purpose flour
1/3  cup cocoa
1  tsp baking powder
1/2  tsp baking soda
1/4  tsp salt
1/2  cup strong coffee (cooled)
2/3  cup sour milk, or buttermilk (to make sour milk just add a few tsps lemon juice or vinegar to milk and let sit a bit)

(The recipe says to stir cocoa and coffee til smooth and cool...then to blend it into the fat sugar egg mixture, but I prefer to add my cocoa to a bit of the flour and stir it into the butter mixture) ..

Cream shortening; add sugar gradually, beating after each addition til fluffy. (proper emulsifying of fat and dissolving of sugar is essential to fine textured cake.)

Add vanilla; beat well.  Add room temperature eggs one at a time beating well after each egg.

Add milk and flour alternately to the fat-sugar mixture, 1/4 each time, beginning and ending with flour.  It is a drop batter and should be thin.

Bake at 350F in a greased 8 inch square pan or two 8 inch layer pans.  You can line with waxed paper if you like.  I usually just lightly grease my pans and dust on a bit of cocoa.  Works the same as flour...but doesn't leave a white residue on the sides of the cake.

Layer cakes will bake in about 30 minutes and square cakes in about 50.  Check for doneness with a toothpick.... if it comes out clean they are done.   I usually test a bit early for chocolate cakes because you definitely don't want to take a chance.  The recipe talks about browning...but, hey...it's tough to tell when chocolate is browning and it can burn too easily.

Cool 10 minutes, run a knife around the sides and place rack on top of pan.  Turn over and your lovely cake should pop right out onto the rack.  If you papered... gently peel off the paper.

Mocha Butter Icing

3 to 5 tablespoons butter
2  cups icing sugar (approximate)
3  tablespoons strong cold coffee... or sift 1/2 tablespoon instant coffee with sugar.
1 to 1 1/2 tablespoons of cocoa ... or just enough to give a light chocolate colour to icing.  Or, melt 1/2 to 1 square of unsweetened chocolate and stir into creamed butter.

For my coffee, I made some strong coffee with instant and cooled it.  Then...added as needed to get proper consistency.  If you want less coffee flavour you can use a bit of milk as well as a tiny bit of coffee.

Sift the cocoa with some of the sugar.
Cream butter with 2 tablespoons sugar; add some liquid gradually.
Sift in remaining sugar to make it thick enough to spread.

I always have my handy dandy tasting spoons nearby too..... when it tastes right to me...it's perfect to spread onto the cakes.  If I make layers...I want some to spread between the layers as well..... if you only make the square you can make a bit less icing.

This one's for you Shashi....I hope you like it.  The print friendly "thingy" below is great.  Click on it...then move your cursor over the recipe...deleting anything I yak about that is not pertinent... then print out the part you need to bake the cake.  I'm too long winded....hahahha......

The best carrot cake!

This is the best carrot cake I have ever tasted. I have had plenty of carrot cake over the years...but nothing has ever come close to this. I have absolutely no idea where I found the recipe either... ..it was clipped from a calendar put out by some food product from the look of the picture on the back.

One of our little traditions is that each of us bakes the other's birthday cake. I always order carrot cake when it comes to mine. Mr. BumbleVee likes chocolate for his. I have tried many different chocolates over the years...but for my carrot cake.... he will always know exactly which recipe to use. He makes the best carrot cake !!

Nutty Carrot Cake
1 cup butter
1 1/2 cups sugar
3 eggs
2 cups shredded carrots
1 tsp vanilla
1 1/2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (there is plenty for me with just the salty butter)
1/2 cup milk
1/2 cup chopped nuts (we use walnuts...sometimes toasted)

........(we also like to toss in some raisins....and add some other spices too.... a smidge of Ginger, teensy "sprink" of Nutmeg and a bit of All Spice) all optional and to your own taste of course. Once you make it... you can decide which spices might enhance the flavour for your own palate.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well blended. Add carrots and vanilla;mix well. Add combined dry ingredients alternately with milk..mixing well after each addition. Stir in nuts. Pour batter into a greased 9 inch tube pan or 9 X 13 inch cake pan.

Bake at 350 F (180 C ) for 55 to 60 minutes for tube pan Only 45 to 50 minutes for 9 X 13 pan. Test with toothpick for done-ness. Cool cake completely before frosting.

Cream Cheese Icing
1 125 gram pkg cream cheese
1 Tbsp. milk
1/2 tsp vanilla
3 cups sifted icing sugar (test every so often to determine how much to suit your own taste)

Combine softened cream cheese and several large spoonfuls of icing sugar; stir til well blended. (If you didn't sift the sugar there may be lumps..) Add vanilla, blend well; add more icing sugar .... add a tiny bit of the milk alternately with icing sugar making sure it does not get too runny. Barely a dribble of milk and you have to add another cup of sugar.. ... I prefer to maintain the cream cheesy taste and don't add nearly the amount of icing sugar or milk the recipe calls for. Check every so often to see how it tastes. Wait til cake is completely cool before frosting.
YUM!!!