Chocolate Strawberry Cake Recipe

Ingredients
Serves 12

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 Eggland's Best Eggs
1 cup (8 ounces) sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted

Frosting:
2 cups butter, softened
4 cups confectioners' sugar
3/4 cup baking cocoa
1/2 cup 2% milk

Garnishes:
2 ounces semisweet chocolate, melted
1 pound fresh strawberries, hulled

Ganache:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream

Directions:

Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.

Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, cream the butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake.

Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set.

For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. Top with chocolate garnishes. Enjoy!

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Italian Style Ricotta Cheesecake

Italian Style Ricotta Cheesecake

Ingredients-

9 eggs

3 pounds ricotta cheese

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 cup white sugar

1 teaspoon grated orange zest

1 (1.5 fluid ounce) jigger whiskey, optional

Directions-

Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.

Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.

Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

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Chocolate Cookie Cheesecake

Chocolate Cookie Cheesecake

Ingredients-

2 cups chocolate sandwich cookie crumbs

2 tablespoons butter, melted

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

2 pounds cream cheese, softened

1 1/4 cups white sugar

1/3 cup heavy whipping cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

4 eggs

1 1/2 cups chocolate sandwich cookie crumbs

16 ounces sour cream

1/4 cup white sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 1/2 cups semisweet chocolate chips

1 teaspoon vanilla extract

Directions-

Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.

In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.

Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan and serve.

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Chocolate Coffee Sponge Cake

Chocolate Coffee Sponge Cake

Ingredients-

1 tablespoon instant espresso powder

1 tablespoon unsweetened cocoa powder

3 tablespoons hot water

1 tablespoon coffee flavored liqueur

1 tablespoon chocolate liqueur

1 cup sifted cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3 egg whites

3 egg yolks

1 cup white sugar

Coffee Frosting-

1 teaspoon instant coffee granules

1/4 cup milk

1/4 cup unsweetened cocoa powder

6 tablespoons butter

1 1/2 teaspoons vanilla extract

5 cups confectioners' sugar

To Make The Cake

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.

In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.

In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. 

Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.

Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.

To Make The Frosting

Mix together; instant coffee or leftover coffee, milk, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency.

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