Dreamy Chocolate Torte

This is decadently rich.  I made this up for a New Years Eve party.  The centre is very soft and it is almost like a molten cake.  The original recipe called for chocolate whipping cream but I just used regular as I thought it would offset the rich cake a little better.

4 oz bittersweet or dark chocolate, chopped
2 oz milk chocolate, chopped
3/4 cup salted butter
1 3/4 cups granulated sugar
1/2 tsp salt
4 eggs
1 tbsp vanilla extract
3/4 cup cocoa powder
3/4 cups whipping cream
chocolate curls or additional cocoa powder

1. Preheat oven to 375 F.  Butter a 10 inch springform pan and line with a round of parchment paper.
2. Melt bittersweet chocolate with milk chocolate and the butter in a large heavy saucepan wset over low heat until smooth.  Remove from heat; whisk in sugar and salt, followed by eggs and vanilla.  Sift cocoa powder over chocolate mixture; stir until combined.
3. Scrape batter into prepared pan.  Bake for 25 to 30 minutes or until top has a thin crust and the edges pull away from pan.  Cool on a rack for 10 minutes.  Run a thin knife around edge of cake; carefully invert onto a serving plate and remove parchment paper.  Cool completely.  
4. Beat whipping cream until very stiff.  Mound whipping cream onto centre of cake just before serving.  Garnish with chocolate curls or a dusting of cocoa.  Makes 20 servings.

Heritage Chocolate Cake

This is a really moist cake.  My biggest chocolate fan really enjoyed it!

2/3 cup butter, softened
1 3/4 cup sugar
3 eggs
1 tsp vanilla extract
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups soured milk (Use 4 1/2 tsp white vinegar plus milk to equal 1 1/2 cups

• Heat oven to 350F.  Grease and flour two 9 inch round baking pans
• Beat butter, sugar, eggs and vanilla in large bowl until fluffy.  Combine flour, cocoa, baking powder, baking soda and salt; add alternately with milk to butter mixture, beating just until smooth.  Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.   Frost with Chocolate Fudge Frosting.

CHOCOLATE FUDGE FROSTING

• 1/3 cup butter
• 1/3 cup Cocoa powder
• 2 2/3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla extract

Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth and slightly thickened.  Remove from heat; pour into medium bowl.  Cool until very thick (about 40 minutes).

Add powdered sugar alternately with milk and vanilla, beating to spreading consistency.  About 2 cups frosting.

Deep Dark Chocolate Cake

This was made to share with friends at their place.  Kids and adults enjoyed this moist cake and rich icing.  We put some locally picked strawberries on it to balance the sweetness.  A really great dessert.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350F.  Grease and flour two 9 inch round pans or one 13 x 9 x 2 inch baking pan.
2. Stir together flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.  Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in centre comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.  Frost.

ONE BOWL BUTTERCREAM FROSTING

6 tbsp butter, softened

2 2/3 cups powdered sugar

1/2 cup cocoa

1/3 cup milk

1 tsp vanilla extract

Beat butter in medium bowl.  Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.  Stir in vanilla.  About 2 cups frosting.