Devil Birthday Cake & Other Chocolate Cakes
Free recipes from www.perfect-birthday.com
Devil's Food Birthday CakeThe Devil Birthday Cake - A chocolate lover's Perfect Cake! Say Happy Birthday! Preheat oven to 350 degrees Fahrenheit. Spray 3 EIGHT inch birthday cake pans with vegetable spray and line them with parchment paper. Adjust oven rack to lower middle rack position. This birthday cake cooks in 15 to 20 minutes - do not over cook as it will burn on the bottom because it will be close to the heating elements. In a large mixing bowl whisk together 1½ cups of flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and 1/4 teaspoon of salt.
Here's the devil in this chocolate birthday cake!!! In another bowl place together 4 ounces of chopped, unsweetened chocolate, ½ cup of cocoa powder, and 1 teaspoon of instant coffee. Heat 1¼ cups of water in the microwave to the boiling point. Slowly pour the boiling water over the cocoa mixture while whisking it until smooth. In another large bowl place 10 tablespoons of unsalted butter and 1½ cups of packed light brown sugar. Using an electric mixer blend the butter and sugar for about 5 minutes or until the mixture is fluffy. Next add 3 large eggs one at a time and continue to mix. Finally add ½ cup of sour cream and 1 teaspoon of vanilla extract. With the electric mixer on low alternate adding 1/3 of the flour mixture and 1/3 of the chocolate mixture until it is all combined. Using a spatula scrap down the sides of the bowl and stir in bits until all is thoroughly blended. Pour equal amounts of the cake batter evenly into the 3 prepared pans and using the spatula smooth the tops. Bake in the oven for 15 to 20 minutes or until a toothpick when inserted in the middle comes out with a few crumbs. Turn the pans after 10 minutes of cooking. Remove the cake pans from the oven and place them on a wire baker’s rack to cool for about 10 minutes. Use a sharp knife to loosen the cake from the sides of the pans and flip them out onto the rack. Remove the parchment paper and allow the cakes to cool for about 2 hours. The cake requires 4 cups of Perfect Frosting in the flavor of your choice.
How to Add More Flavor to Devil Birthday CakeConsider using extracts (vanilla, almond or orange) in the batter, after-dinner liquors (Kahlua, Grand Marnier, Bailey's Cream, Godiva Chocolate, or Frangelica)on between the layers to enhance the chocolate flavor of the Devil Birthday Cake!!! Apply liquors with a pastry brush and brush small amounts on top of the layers before frosting.There are many different types of chocolate cake depending on the alteration of the ingredients and chocolate flavoring. The intensity of chocolate is a leading factor in chocolate cakes, especially for the Devil Birthday Cake. The versatility of chocolate cake has made it a favorite in many homes. This butter cake recipe is the most common, but see other free chocolate cake recipes for ideas. For more variety of flavor, consider adding fruit between the layers such as bing cherries or fresh bananas and strawberries. A chocolate cake with cherries and whipped cream is often called a Black Forest cake.
German Chocolate Birthday CakeThe German Chocolate Birthday Cake uses the recipe for the Devil Birthday Cake and adds an unusual filling which is only placed between layers and on the top.
This cake is typically known as a "German Chocolate Cake". It is a wonderful birthday cake because it may be baked 2 to 3 days in advance, and the rich filling may be made in about 15 minutes the day it is served. The filling does require 2 hours in the refrigerator to cool before spreading. First, make the Devil's Food Cake - find the recipe on "The Cake" page by scrolling down to the German Birthday Cake. Allow the cake to cool 2 hours before spreading the German Chocolate filling - recipe below. If the cake is made in advance, allow it to cool for 3 hours before wrapping each layer twice in clear plastic wrap. Store the cake in the refrigerator on a level surface.
GERMAN CHOCOLATE FILLING & TOPPING Second, in a medium sauce pan whisk slowly together 1 cup of evaporated milk, 3 egg yolks, 1 cup of sugar, 4 tablespoons of unsalted butter, and 1/8 teaspoon of salt. Cook mixture over medium high heat whisking constantly until the mixture is boiling and slightly thickened. This will take from 5 to 6 minutes. It is critical that whisking is continuous throughout this step. Pour the hot mixture into a bowl and fold in 1½ cups of shredded coconut and 1½ teaspoons of vanilla extract. Cover the bowl with plastic wrap and set in refrigerator to chill for 2 hours. This mixture will keep up to 3 days. When icing the cake, place one layer of cake on the serving platter. Spread about one cup of filling over the top of the layer, gently spreading it to the edge of the cake (not down the sides). Gently lay another layer on top - be careful to align edges because the mixture is firm and if you attempt to slide the layer cake, you may break the cake. Add one cup of filling over the top of this layer and spread to the edge only. Repeat this step on top of the last layer. The sides of this cake are bare to reveal the fillings and should not have any of the filling on them. Keep this cake in the refrigerator until ready to serve.
Chocolate BrowniesThis fudgy birthday cake makes one 8 inch square cake; it yiels 24 small, very rich squares. Preheat oven to 350 degrees F. and place rack in middle position in oven. Line 8-inch square pan with aluminum foil and spray with vegetable oil spray.
Directions: Place all the chocolates, cocoa, and butter in a microwave safe bowl and place in microwave for 1-2 minutes or until well melted. Pause microwave and stir often during melting to blend well. Remove bowl from microwave and allow to cool for a few minutes. In a large bowl whisk together the eggs, sugar, salt and vanilla for about 15 seconds or until well blended. Next pour the cooled chocolate mixture into the egg mixture and stir until smooth. Stir in the flour and blend until flour not visible. Pour the batter into the prepared square pan and smooth the top. Bake for 30 to 40 minutes or until tester of straw of toothpick comes out clean without wet cake batter attached. Place pan on wire rack and allow the brownies to cool for 2 hours in the pan. Using the foil slowly remove the brownies from the pan and store in refrigerator or cool place. Make your own Brownie Devil Birthday Cake!
Back to "The Cake!" Page for the Devil Birthday Cake! Devil Birthday Cake!Back to Perfect Birthday - Home Page Copyright © 2007 www.perfect-birthday.com. All Rights Reserved.
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Devil Birthday Cake Decorated with Whipped Cream, Strawberries and Oreo Cookies. Oreo cookie crumbs on sides of cake.
Devil Birthday Cake Decorated with German Chocolate Filling. For a special treat this cake was first frosted with Chocolate Frosting.
