Chocolate Mountain Peaks Cake Recipes

CHOCOLATE MOUNTAIN PEAKS CAKE

Steps:

• 1. grease cake pans... cream butter, sugar vanilla and eggs till fluffy .In separate bowl blend dry ingredients. Add flour, cocoa, bk. powder, bk. soda, salt alternately with milk and beat till well blended. Pour evenly in two pans cook at 350 for 30 minutes till tested done in middle.cool loafs
• 2. I used a semisweet instant pudding in the middle but have previously used mousse and also raspberry preserves and all are delicious. Semisweet chocolate Ganache icing ....heat cream till warm, add the chips and stir till melted, them whisk till well blended. Pour in middle of top of cake and smooth out with flat spatula letting it run down the sides. Let cool till hardens. Melt carefully in microwave the 1/2 pkgs. of chips, separately ,and spread on wax paper about 1/4 inch thick. Let cool and harden then break up in irregular pieces
• 3. Decorative peaks of chocolate..... design by pressing broken chocolate pieces on top or the cake, being creative . To finish, dust peaks with a little confectioners sugar.

MONTANA MOUNTAIN CAKE

Steps:

• Preheat oven to 375°F.
• Grease three 8" layer cake pans; dust lightly with bread crumbs.
• Sift dry ingredients together.
• Cream butter and sugar; add vanilla.
• Beat in eggs, one at a time, until well blended.
• Beat in chocolate.
• Add water alternatively with dry ingredients.
• Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
• Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
• Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
• If necessary for even frosting, cut the tops level.
• Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
• With your spatula, quickly pull frosting up in peaks all over the cake.

MICHAEL'S FABULOUS CHOCOLATE MOUNTAIN ICE CREAM CAKE

Steps:

• * In addition to the ingredients above, you will need 1 12 x 9-inch aluminum lasagna pan and plastic seran wrap.
• ** Although crushed walnuts, chocolate chunks, and assorted candies are listed as ingredients, this part is up to your discretion and your artistic expertise.
• Shape the aluminum lasagna pan into a cone that will fit the amount of ice cream necessary for this mountain cake. You will probably need to do some cutting and I admit to using duct tape on the outside to seal it. Be careful you don't cut yourself!
• Cover the inside of the pan with plastic seran wrap for easy cake removal.
• Spoon about 1/2 of the ice cream into a bowl, using a pastry cutter mash it up with about 2 Tablespoons milk to a thick milkshake-like consistency. Repeat. Pour the "batter" into your cone shaped cake pan, lodge safely in freezer.
• Mash up the Oreos, and pat onto the open end of your cake (this is the base of the mountain).
• Allow for the cake to freeze at least 1 hour, and I wouldn't recommend more than 6-8.
• When the cake is ready to be served, whip the cream.
• Put the cake on a platter, pour the cream on the "peak." Sprinkle mountain peak with chocolate chunks and crushed walnuts.
• Place gummy candies artistically around mountain- serve!
• **Optional: for some extra pizazz, use a warm egg shell half, fill it with about 1 tablespoon of brandy, and place on the peak of the cake. Light it for a FLAMING mountain ice cream cake.
• ***I posted this recipe as gluten-free, which is incorrect because of the oreos, and I apologize. For a gluten free version, you could substitute with crunched up sweetened rice cakes, or you could just leave out that part completely. Sorry for the inconvenience -- I'm not sure how to change that mistake.

CHOCOLATE COVERED SNOW PEAKS

Steps:

• Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
• In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.
• Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.
• Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature; do not put in the fridge. Once set, store in an airtight container.