Chocolate Shadow Cake Recipe 425 Recipes

CHOCOLATE SHADOW CAKE RECIPE - (4.2/5)

Steps:

• For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes. To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing. To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.

CHOCOLATE SHADOW CAKE

Steps:

• For the cake:
• Heat oven to 350* F.
• Grease and flour two 9 inch round or 3- 8 inch round baking pans.
• Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
• Stir in boiling water (batter will be thin). Pour into pans.
• Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minute remove from pans to wire racks. Cool completely.
• Frost with icing below.
• For the icing:
• Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
• With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
• Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
• To Assemble:
• Spread 1 cup icing on bottom cake layer.
• Repeat with second cake layer and additional 1 cup icing.
• Top with final cake layer and spread top and sides with remaining icing.
• To Decorate:
• Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
• Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.

CHOCOLATE SHADOW CAKE

Steps:

• Heat oven to 350 F. Butter and flour two (9-inch) round cake pans and set aside.
• In a large bowl, cream together butter and 1 3/4 cups sugar until light and fluffy.
• In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt.
• Add flour mixture alternately with buttermilk into the butter-sugar mixture, combining well. Beat 2 minutes at low speed of electric hand-held mixer. Add eggs, and vanilla, and beat an additional 3 minutes.
• Pour into prepared pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack for 10 minutes before inverting onto the rack to cool completely.
• Combine 2 egg whites, 1 1/2 cups sugar, 1/8 teaspoon salt, and light corn syrup in the top of a double boiler set over rapidly simmering water.
• Beat with an electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract and set aside.
• In a microwave-safe bowl, melt the chocolate and shortening together 30 seconds at a time, mixing until smooth.
• Cool slightly and set aside.
• Fill cake layers with frosting, then frost the sides and top of the cake.
• Drizzle the chocolate shadow glaze over the frosting, allowing some of the chocolate mixture to run down the sides of the cake.

ATK CHOCOLATE SHADOW CAKE

Steps:

• For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes. To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing. To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.

CHOCOLATE SHADOW CAKE

Steps:

• Heat oven to 350. Grease and flour two 8 or 9 inch round cake pans.
• In large bowl, combine all cake ingredients at low speed until moisten. Beat 2 minutes at highest speed. Pour evenly into prepared pans.
• Bake at 350 for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool layers on cake rack. Cooling for 15 minutes, then remove. Cool completely.
• In chilled bowl, combine all topping ingredients except almonds. Beat all at highest speed until topping forms stiff peeks.
• Slice cooled cake into 4 layers; spread 1/4 of topping between each layer and on top. Sprinkle with slivered almonds. Refrigerate at least 2 hours. Store in refrigerator.

CHOCOLATE DECADENCE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
• Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
• In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
• Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
• Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

CHOCOLATE SHADOWS

Steps:

• Melt chocolate chips on low heat, set aside.
• In large bowl combine sugars, shortening, peanut butter and egg mixing well.
• Add dry ingredients, mixing well.
• Add melted chocolate, stirring just enough to give a"marble" effect.
• Shape into 1 inch balls and dip tops in sugar, place on un greased cookie sheet.
• Flatten with bottom of glass.
• Bake at 375* for 10 minutes or until golden brown.
• Cool slightly before removing from cookie sheet.