Christmas Chocolate Cake Recipes

CHOCOLATE CHRISTMAS CELEBRATION CAKE

Steps:

• In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
• Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
• Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
• Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.

CHRISTMAS CHOCOLATE CAKE

Steps:

• Preheat oven to 350F . Grease bottom of three 9-inch layer pans with wax paper.
• In saucepan, melt chocolate over boiling water (in double boiler). Let cool.
• In small bowl, mix flour, baking soda and salt. Set aside.
• In large bowl (with electric mixer), cream butter and sugar until light and fluffy. Beat egg yolks and vanilla. Stir in chocolate. Add flour mixrture alternately wirh buttermilk, beginning and ending with flour mixture, beating well.
• In separare bowl, beat egg whites unitl stiff peaks form. Fold into batter gently and thoroughly.
• Divide batter among the 3 pans - smoothing the tops. Bake in pre-heated oven for 30 minutes or until cake springs back when touched in center. Cool cake pans on racks for 25 minutes. Remove cakes from pans and peel off wax paper. Cool cakes completely on racks before frosting.