Recipe for a chocolate cake that keeps Ok for few days???

Question

I'm making a cake for my in-laws Ruby Wedding tomorrow and need it to keep a bit, but they don't like fruit cake and there will be many children eating it. Got to feed 12 ish people

Anyone know a good recipe for a chocolate (or other) cake that will keep a couple of days? All-in-one sponge goes a bit horrid even the next day, maybe ones with almonds?? Thanks

Answer 1

this cake is perfect,and yummy!

melt two bars of milk chocolate into a bowl and add a tin of condensed milk into it.

Then take a small packet of digestive biscuits  crush them and add them into the mixture. Then pour the mixture into a loaf tin.Put the tin in the fridge until the chocolate is set and the cake will last for a few days.P.S this will make about 8 or 9 slices so it's best to make two cakes.

P.S if you like your cake really crunchy add more biscuits or if you like it more chocolately add less biscuits.

Good luck!

Answer 2

Chocolate simnel cake  

  



Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

  







Ingredients

100g/4oz dark chocolate, broken in pieces

100g/4oz caster sugar

100g/4oz softened butter, plus extra

3 eggs, separated

50g/2oz ground almonds

50g/2oz self-raising flour

1 tsp baking powder

4 tbsp apricot jam

For the Almond Paste or Marzipan:

50g/2oz caster sugar

100g/4oz ground almonds

50g/2oz golden icing sugar

1-2 drops of almond extract

1 egg yolk or 1/2 egg, lightly beaten

For the Icing:

175g/6oz dark chocolate, broken in pieces

142ml carton double cream

For the Decoration:

1 large orange

100g/4oz white chocolate

25g/1oz dark chocolate

Method

1. Preheat oven to 180C/350F/Gas 4/fan oven 160C. Butter an 18cm/7in deep round cake tin; line the base. Melt the chocolate in a bowl over a pan of simmering water.

2. Beat the sugar and butter until light and fluffy. Beat in the yolks, one at a time. Stir in the almonds and chocolate.

3. Whisk the egg whites in a bowl until stiff peaks form (see tip). Fold a quarter of the egg white into the chocolate mixture, then sift in a quarter of the flour and baking powder. Repeat three more times until the egg white and flour is evenly mixed in.

4. Pour the mixture into the tin. Bake for 35-40 minutes until risen and firm. Cool for five minutes, turn out on to a wire rack, peel off the paper and cool completely.

5. Make the almond paste: put the caster sugar and almonds in a bowl and sift in the icing sugar. Mix well, add the extract and egg; mix to form a stiff paste. Knead briefly on a surface dusted with icing sugar, then cut off a quarter of the paste and divide into 12. Return one piece to the main lump of paste and shape the other 11 into balls. Leave on a plate to dry slightly. Roll out the remaining paste to the size of the cake, trimming to a neat round using the tin as a template.

6. Warm the jam and two tbspof water in a pan, then press through a sieve into a bowl. Split the cake in half, putting one on a serving plate. Brush with jam. Cover with the paste round and brush with jam. Top with the other cake half. Brush the cake top and sides with jam.

7. Make the icing: put the chocolate and cream in a bowl. Microwave on Medium for one to two minutes to melt the chocolate; stir. Cool, then chill for 40 minutes, stirring occasionally, until thick enough

to spread. Spread over the cake top and sides with a palette knife. Leave to set.

8. Wedge the orange into a tumbler. Melt the white chocolate in a bowl, as before. Spear a ball of paste with a cocktail stick and dip into the chocolate, turning it to coat, then hold it over the bowl for a few seconds until a point forms. Flip the ball and stick into the orange. Repeat with the remaining balls; leave to set.

9. Melt the dark chocolate. Using the tip of a tsp, drizzle lines back and forth over the chocolate balls. Leave to set. Re-melt a little leftover chocolate

and use to attach the balls to the cake.

What Can Go Wrong?

How you whisk egg whites and fold them into the cake are crucial to the success of the cake. When whites are first whisked they look glossy, then take on a drier look and become stiffer (this is the stage you want). Fold a quarter of the whites into the cake mixture to slacken it; when the rest is added more air is preserved.

To Freeze:

This cake freezes beautifully. Open freeze the decorated cake on a flat plate until firm. Wrap in freezer foil or pack into a rigid container. Freeze

for up to three months

Answer 3

this cke keeps really well as its more like a fudge cake than a sponge cake and so easy to make - you dont have to sere it with the sauce but its good to know

chocolate cake with cola ( yes cola )

250g/9oz self raising flour

300g/10½oz golden caster sugar

3 heaped tbsp cocoa

generous pinch bicarbonate of soda

250g/9oz butter

250ml/8½fl oz cola drink

125ml/4¼fl oz milk

2 eggs, beaten

5ml/ltsp vanilla extract

For the topping: Double quantities if you like a thick frosting

100g/3½oz butter

2 tbsp cola drink

2 tbsp cocoa

200g/7oz icing sugar

To Serve:

caramel chocolate bar (king size)

a splash of double cream

warm water

2 tbsp mini marshmallows (optional)

Method

1. Heat the oven to 180C/350F/Gas4.

2. Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla.

3. Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin.

4. Serve with the sauce, made by melting the chocolate bar gently in a pan with a splash of cream, you may want to add a little warm water to achieve a pouring consistency, stir in the marshmallows if using. The sauce is rich and sweet, as is the topping, you may want to serve with one or the other rather than both.

Answer 4

look it up online... i cant make a cake and i had to go online and when my mom made it it tasted heavenly

Answer 5

Melt 300gms dark chock

150g butter

100g sugar

whisk 5 eggs and 1 Table spoon ground almonds

while molten chock etc is hot mix in the eggs and almond mix. it should thicken up a bit.

bake at 160 degrees for 30-40 mins.

This only rises a little bit but is an absolute winner.

If you want to make it really special make a simple genache covering:

Bring about 250mills of doubble cream to the boil add 250-300 grams chock broken into bits (i like half dark half milk)once it's melted in add a nob of butter and stir in.

leave to cool - when it's about room temp you can spread it over the cake.

Will easily keep 3 or so days in the fridge. Serve at room temp.  

Answer 6

12oz Butter

12oz Soft Light Brown Sugar

10oz SR Flour

2oz Cocoa Powder

6 Med. Eggs Beaten

1/2 teas.BP

Make as you would normally make a cake, (I put it all in together)

Pour into 2 x 8" greased and bottom lined cake tins and bake in oven Gas 4 for 30 - 40 Min's. When cool sandwich together with filling of your choice and ice appropriately.

Will keep in tin for 3/4 days but not in my house 'cos it's a delicious cake

Answer 7

As a frequent baker of Wedding Cakes, who has many many classes in cake decorating, I will tell you that we ALWAYS bake a cake on WEDNESDAY for a wedding on Saturday.  We then ice it on Thursday -- and this is the secret:  You need to SEAL the cake with icing -- all the way down to bottom so there is no air crack.  The cake is then moistened by the icing.  You decorate on Friday and serve on Saturday.  The recipes that I like the best are below.  The first is from an "old" box of Dream Whip.  The recipe on the new boxes has been "defatted" ans is not as good.  

Chocolate Dream Cake

1 Box DUNCAN HINES Devils Food Cake mix -- be sure to use Duncan Hines -- is is moister. One box is fine for 12 people

11/4 C Water

1 envelope Dream Whip Whipped Topping Mix

3 eggs

1/4 C oil (I use cannola, but corn is good too)

1 package (4-serving) Jell-O brand Chocolate pudding and pie filling -- NOT INSTANT pudding.

Pre heat oven to 350 degrees  

Combine all ingredients in a large mixer bowl and beat at medium speed of exlectric mixer for four minutes.

The Dream cake will make 3 8inch layers or 2 9 inch layers.  

Pour in to pans prepared with Bakers Choice, or greased and floured.  I use some crisco and put parchmet paper on bottom and sides of pan.  then spray with bakers choice

Bake for 35-40 minutes just until edges begin to pull from sides of pan and center bounces back when touched lightly.  It is very important not to over bake as that makes DRY cake.

Cool in pans from 10 minutes.  

Loosen from sides of pan (if you used parchment paper, pull it out from sides).  

Turn cake on paper towel lined cooling racks.  

to adjust for yellow cake, use only 1 C water, vanilla pudding and yellow cake mix.  

ICE WITH

Gladis Hollaway's Decorator Icing or any decorator icing from a Wilton Cake book available from Walmart of Michaels.  If you want a really chocolately cake, consider chocolate Ganache Glaze in the confectionary area of the Wilton book or e-mail me.  

Gladis Hollaway's Icing

(to make chocolate icing add 3/4 coco to the icing whie mixing or more to taste.  

You can easily double this recipe in a stand mixer -- I usually make on double batch to ice and decorate a 9 or 10 inch cake.  

2 lb bag of 10X confectionar sugar

1 1/2 to 2 tablespoons of Merangue powder (made by Wilton and available from Walmart and Michaels.)

1/2 teaspoon Salt (do not omit, it keeps the icing from being too sweet)

2 teaspoons Butter flavor (Wilton available as above)

1 teaspoon Clear Vanilla (Wilton available as above)

1 teaspoon Clear Almond (Wilton available as above)

1 Stick Crisco (this is premeasured 1 cup of Crisco and much easier to use than measuring yourself).

1/2 cup LESS one tablespoon water.  

Use a CLEAN tablespoon for merangue powder and a different set of spoons for other measures.

Put Crisco, merangue and flavors in a stand mixer bowl and mix on low just until blended.  1-2 minutes.

Stop Beater.

Add Powered sugar, make a well, pour in some water and mix with a spatula unil kind of syrupy and add rest of water little at a time.  (Other wise you will have powdered sugar all over the house when you turn on the beaters).  

Mix for one or two minutes.  Stop mixer and scrape sides carefully.  

Mix 2-4 minutes until light an fluffy.  If it is too thick you can add a tiny (1/2 teaspoon of water at a time) until it is right for decorating.  Light and fluffy.

It is very helpful with all cakes, but especially with chocolate cake to use a crumb coat --  put filling in center of cake,   Stack layers, then thin a little icing (maybe a cupo) and spread VERY thinly over the cake.  This keeps the cholate (or other) crumbs from coming out in your icing as you put it on.

BE SURE TO GO ALL THE WAY DOWN WITH YOUR ICING SO The cake is sealed.  

Answer 8

1/2 cup Dutch process cocoa powder

3/4 cup boiling water

1 cup sour cream

1/2 teaspoon baking soda

2 cups sifted cake flour

1/2 cup butter

2 cups white sugar

3 egg whites

1 1/2 teaspoons vanilla extract

6 tablespoons butter, softened

3/4 cup Dutch process cocoa powder

2 2/3 cups confectioners' sugar

1/2 cup milk

1 teaspoon vanilla extract

In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.

In another small bowl, dissolve baking soda in the sour cream by stirring them together.

In a large bowl, cream the 1/2 cup butter and 2 cups sugar. To the butter and sugar mixture, alternately add the sifted flour and the cocoa mixture with the sour cream mixture. Beat until fluffy. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.

Grease a 9x13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting (below).

To Make La Famiglia Chocolate Frosting: Cream 6 tablespoons butter or margarine in a small bowl. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want. Blend in the vanilla. This yields about 2 cups of frosting.