Chocolate Cake Surprise Recipes

CHOCOLATE SURPRISE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water.
• Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
• Stir the dry mixture into the chocolate mixture and blend.
• Stir in milk and vanilla.
• Pour into a greased, square 9 by 9-inch cake pan.
• Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
• Pour coffee over and bake for 40 minutes.
• Serve warm or cold from the pan.

CHOCOLATE SURPRISE CAKE

Steps:

• Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
• Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
• Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
• Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
• Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
• Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
• Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.

CHOCOLATE SURPRISE CAKE

Steps:

• Preheat oven to 325°F (160°C). Spray 4 Layer Cake Pans with nonstick cooking spray with flour; set aside.For cake, place cake mix, eggs, water and sour cream in large mixing bowl. Beat with electric mixer on medium speed 2 minutes; scraping bowl as needed.Divide batter evenly into pans; spread evenly. Bake on center rack of oven for 21-24 minutes or until wooden pick inserted in centers comes out clean. Remove pans from oven; cool 10 minutes. Invert cakes onto cooling rack, then invert again so cakes are top-side up; cool completely.For frosting, place coffee and chocolate in small microwave-safe bowl. Microwave, uncovered, on HIGH 30 to 45 seconds or until almost melted, stirring after 30 seconds. Let cool.Beat all frosting ingredients, except for morsels, in a large mixing bowl on medium speed for 3 minutes or until light and fluffy. Reserve 2/3 cup (150 mL) of the frosting for decorating the top of the cake.Using a Coated Bread Knife, trim crowns off of cake (see Cook's Tips).To assemble cake, cut centers of 2 cake layers with 3-in (7.5 cm) Biscuit Cutter. Reserve for another use (see Cook's Tips). (You'll be left with two full layers and two cut layers.)Place one full cake layer, upside down, on serving plate. Spread the top with 1/3 cup (75 mL) of the frosting. For second and third cake layers, layer each upside down, spreading each with 3 tbsp (45 mL) frosting around the rim.Fill center of cake with chocolate candies mixed with colored sprinkles. Gently press candies to level; top with remaining uncut cake layer.Using Small Spreader, frost top and sides of cake with remaining frosting.Using Chocolate Drizzler, drizzle chocolate on top of cake. Fill Large Decorating Bag with Large Rount Tip with reserved frosting. Pipe dollops around top edges of cake.

CHOCOLATE SURPRISE STRIPE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans.
• In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans.
• Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely.
• For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.)
• For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving.
• Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble.
• To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip.
• When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer.
• Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake.
• Add the crumbled caramel by patting small handfuls onto the top of the iced cake.