Chocolate Beggars Cake Recipes

BEST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

CHOCOLATE BEGGAR'S PURSE

Steps:

• Coat bottom and sides of 9x9-inch baking pan with nonstick cooking spray. Combine brownie mix, oil, water and eggs. Beat 50 strokes. Bake according to directions on box, 350 for 30 minutes. Cool. Cut into 8 squares.
• On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
• Stir peanut butter and sugar in small bowl to blend.
• Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
• Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
• Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
• When serving, cut each "purse" in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.

CHOCOLATE BEGGAR'S CAKE

Steps:

• Position a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease and flour one 9" spring form pan or well grease a bundt pan. Sift the flour with the cocoa, baking soda, pudding mix and salt into a mixing bowl. Add the vegetable shortening to the sifted ingredients. With an electric mixer beat for 1 minute on low or until the ingredients are combined and shortening is in teeny pieces. Add the sugar and blend with a fork or fingers until combined. Add 1/2 the milk into the flour and beat on low speed for 2 minutes. Combine the rest of the milk and the rum with the eggs and vanilla in a separate bowl and beat until combined. Add this to batter and beat on low for 2 minutes. Scrape down the beaters and sides of the bowl and beat for 1 minute longer or until smooth. Add 1 package of chips and manually mix them in. Transfer the batter into the pan. Bang the pans on the counter a couple of times on the counter to release any pockets of air. Bake for 45 to 65 minutes, or until the cake begins to shrink from the sides of the pan and a tester inserted in the center comes out dry. The tester method is likely more accurate. Because of the rum, this may take more than an hour to bake, depending on your oven, so be prepared to test often (every 15 minutes or so) after 45 minutes has passed. Remove the cake from the oven and set to the side to cool. While cake is cooling, 1/2 of second package of chips (or as many as desired) with a double boiler or carefully in teh microwave. (Mixing often is key). Unmold cake from spring form or carefully pop out of bundt pan onto serving dish. Poor melted chocolate over cake (or drizzle as desired) and let cool. Sprinkle with sifted powdered sugar or serve as is. ENJOY!

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

SWAN TERRACE CHOCOLATE BEGGAR'S PURSES WITH RASPBERRIES

Steps:

• Preheat oven to 450°F.
• Brush filo sheets with melted butter, repeat until you have 2 stacks, each one with 4 sheets of buttered filo dough.
• Cut each stack in half so you now have 4 stacks.
• Place a piece of chocolate cake sprinkled with Grand Marnier in the center of each stack.
• Place a ganache ball on top of each cake circle.
• Next, divide one pint of raspberries on top of the four ganache balls.
• Wrap each one in the filo dough so that it looks like a pouch-type purse, and brush the outsides with the remaining melted butter.
• Bake for 5 minutes.
• Present on individual plates garnished with the remaining raspberries, ice cream, chocolate sauce, chocolate decoration, mint sprigs and powdered sugar.
• Serve at once.