National Chocolate Cake Day

Nutella Chocolate Cake, recipe provided below (adapted from Life, Love, & Sugar)

Ingredients

  • Chocolate Cake
    • 2 cups flour
    • 2 cups sugar
    • 3/4 cup Hershey’s Special Dark Cocoa powder
    • 2 tsp baking soda
    • 1 tsp salt
    • 2 large eggs
    • 1 cup buttermilk
    • 1 cup vegetable oil
    • 1 1/2 tsp vanilla
    • 1 cup boiling water
  • Nutella Icing
    • 1 cup butter
    • 1/2 cup shortening
    • 1 cup Nutella hazelnut spread
    • 4-5 cups powdered sugar
    • 3-4 tbsp milk or water
  • Chocolate Ganache
    • 6 oz semi-sweet chocolate chips
    • 1/2 cup heavy whipping cream

Directions:

  • Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  • Add all dry ingredients to a large bowl and whisk together.
  • Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  • Add vanilla to boiling water and add to mixture. Mix well.
  • Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.
  • Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  • Make icing while cakes cool. Beat together butter and shortening until smooth.
  • Add Nutella and mix until smooth.
  • Slowly add 4 cups of powdered sugar and mix until smooth.
  • Add 2-3 tbsp of milk or water and mix until smooth.
  • Add fifth cup of powdered sugar and mix until smooth.
  • Add more water or milk until the right consistency.
  • Once cakes are cool, remove cake domes from top with a large serrated knife.
  • Place first layer of cake on cake plate. Pipe an even layer of icing onto cake.
  • Add second layer of cake and pipe another even layer of icing on top.
  • Add third layer of cake on top and pipe another even layer of icing on top.
  • Top icing with fourth layer of cake.
  • Place chocolate chips in a metal bowl.
  • Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  • Cover bowl with saran wrap for 5-7 minutes.
  • Whisk chocolate and cream until smooth.
  • Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.
  • Once chocolate ganache has firmed up, top with remaining icing and sprinkles, if desired.

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Chocolate Oreo Cake, recipe provided below (adapted from Life, Love, & Sugar)

  • Chocolate Cake
    • 2 cups flour
    • 2 cups sugar
    • 3/4 cup Hershey’s Special Dark Cocoa powder
    • 2 tsp baking soda
    • 1 tsp salt
    • 2 large eggs
    • 1 cup buttermilk
    • 1 cup vegetable oil
    • 1 1/2 tsp vanilla
    • 1 cup boiling water
  • Oreo Icing
    • 1 1/2 cups butter
    • 1 1/2 cups shortening
    • 8-9 cups powdered sugar
    • 3 cups Oreo crumbs (about 30 Oreos)
    • 1 tsp vanilla extract
    • 6-7 tbsp water
    • 5 Oreos, chopped, optional

Directions:

  • Prepare three 9 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  • Add all dry ingredients to a large bowl and whisk together.
  • Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  • Add vanilla to boiling water and add to mixture. Mix well.
  • Pour into three 9 inch cakes pans and bake at 300 degrees for about 25-28 minutes, or until a toothpick comes out with a few crumbs.
  • Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  • Make icing while cakes cool. Beat together butter and shortening until smooth.
  • Slowly add 4 cups of powdered sugar and mix until smooth.
  • Add vanilla and Oreo crumbs and mix until smooth.
  • Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
  • Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
  • Once cakes are cool, remove cake domes from top with a large serrated knife.
  • Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
  • Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
  • Add final layer of cake on top and ice the outside of the cake with remaining icing.
  • Finish cake off with chopped Oreos and crumbs, if desired.

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Hot Chocolate Cake, recipe provided below (adapted from The First Year Blog) 

Ingredients:

  • Cake
    • 3 eggs plus 1 egg yolk
    • 1 & 1/3 cup International Delight Dark Hot Chocolate
    • 1/2 cup oil
    • Chocolate cake mix
  • Chocolate Ganache
    • 1/2 cup heavy cream
    • 3/4 cup milk chocolate chips
  • Marshmallow Buttercream
    • 2 sticks butter, room temperature
    • 1 & 1/2 containers marshmallow fluff, 7oz each
    • 1/2 tsp vanilla extract
    • 2 cups powdered sugar
    • Mini marshmallows to top the cake

Directions for the Cake:

  • Preheat the oven according to the directions on the box.
  • Using butter, grease the bottom and sides of two 8 inch round cake pans or springform pans and line the bottom with a round piece of parchment paper. To ensure even baking, place a bake even strip around the pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
  • In a mixing bowl combine the eggs, egg yolk, International Delight Hot Chocolate, and oil. Slowly add in the chocolate cake mix and beat using an electric mixer until all of the cake mix is incorporated.
  • Scrape the batter into the prepared cake pans, using a spatula to evenly spread it. Put an even amount of cake batter in each pan.
  • Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife. Make sure the cake is completely cooled, then wrap the cake in plastic wrap and place it in the refrigerator. This cake is good for up to one week like this.

Directions for the Chocolate Ganache:

  • Place chocolate chips in a medium heat-proof bowl.
  • In a small pot over low heat, heat the heavy cream until boiling.
  • Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
  • Use a spatula to stir the mixture until smooth.
  • Allow the ganache to come to room temperature before adding it to the cake.

Directions for the Marshmallow Buttercream:

  • In a mixing bowl, beat the butter using an electric mixer until fluffy. Add in the marshmallow fluff and vanilla extract, gently mix by hand with a spatula.
  • Begin to add the powdered sugar, about 1 cup at a time, mixing by hand first, then with the electric mixer.

To Assemble Cake:

  • Spread a small amount of buttercream on an 8 inch round cardboard cake circle.
  • Place your first layer of cake on top of the cardboard.
  • Put buttercream on top of the first layer and spread it smooth with an offset spatula. Decide how much or how little frosting you want in-between each layer. You want the frosting to be visible on the sides.
  • Using a spoon, drizzle the room temperature chocolate ganache over the buttercream, allowing it to drip down the sides of the cake.
  • Place the second layer of cake on top of the previous layers.
  • Add more buttercream, smoothing it with a spatula.
  • Drizzle on more chocolate ganache, allowing it to fall down the sides. Also cover the center of the cake with ganache.
  • Add a few handfuls of mini marshmallows to the top of the cake.
  • Use a kitchen torch to toast the marshmallows.
  • Serve and enjoy.

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Triple-Chocolate Mouse Cake, recipe provided below (adapted from OMG Chocolate Desserts)

Ingredients

  • For the Cake:
    • 10 oz. high-quality semisweet chocolate (chopped)
    • 4 large eggs (room temperature)
    • ⅓ cup sugar
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • ½ cup butter (softened at room temperature)
  • For Chocolate Mousse Layer:
    • 10 oz. high-quality semisweet chocolate(chopped)
    • 1-1/2 cups heavy whipping cream
    • 1 teaspoon unflavored gelatin
    • 2 Tablespoons cool water
  • For White Chocolate Mousse Layer:
    • 7 oz. high-quality white chocolate(chopped)
    • 1-1/2 cups heavy whipping cream
    • 1 teaspoon unflavored gelatin
    • 1 Tablespoon cool water

Directions For the Cake:

  • Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water).
  • Melt 10 oz. high-quality semisweet chocolate on low heat over a double boiler or in the microwave.
  • Place egg whites in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begin to look fluffy, then add the remaining sugar, salt and vanilla. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage).
  • Using a whisk stir softened butter into the melted chocolate until it’s combined, then whisk in the egg yolks. Add half of the meringue into the chocolate mixture and whisk gently, then with a spatula fold in the remaining meringue (keep in mind to mix in well the heavier batter at the bottom of the bowl)
  • Pour the batter into the prepared pan and bake for 26-28 minutes (Until the toothpick inserted into the center comes out clean).
  • When you remove the cake from the oven first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). Take it out the fridge and run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate. Remove the bottom of the pan and parchment paper then place back the ring from the springform around the cake to use it as a mold for the chocolate mousses.

Directions for Chocolate Mousse Layer:

  • Place 10 oz. high-quality semisweet chocolate(chopped) in a heat-proof bowl.
  • In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside.
  • Bring ½ cup heavy whipping cream to a boil and pour it over the chopped chocolate, stir it gently, until smooth and the chocolate is completely melted. If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted.
  • Heat softened gelatine on low heat, stirring to dissolve. When it’ s completely free of lumps, stir melted gelatin into the melted chocolate.
  • Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) until a soft peaks form.
  • Chocolate mixture must be free of lumps and the temperature should be about 80 degrees F(in order to avoid that chocolate sets up, but if it’s too hot , whipped cream will melt).
  • Add about half of the whipped cream to the chocolate and whisk gently until it’s all combine, then fold in the remaining whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl)
  • Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake back to the fridge.

Directions for White Chocolate Mousse Layer:

  • Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it's melting or it will separate and become unusuable)
  • Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight).
  • Before serving, run a thin knife around the edge, open the lock and lift off the springform pan ring.
  • Garnish the cake with chocolate curls or shaving if desired.
  • Store it in the fridge.
  • The cake can be frozen for up to several weeks.