Chanukah Gelt Double Fudge Chocolate Layer Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
CAKE
2 cup: Sugar,
1 1/4 cup: Oil,
3: Eggs,
2 tsp: Vanilla,
2 1/2 cup: All-purpose flour,
1/2 tsp: Salt,
1 1/2 tsp: Baking soda,
1 1/2 tsp: Baking powder,
1/4 tsp: Cinnamon,
1 cup: Cocoa, measured then sifted
1 1/2 cup: Warm, flat cola soda
CHOCOLATE ICING
1/2 cup: Chocolate chips, melted and cooled
2 tbsp: Shortening,
3/4 cup: Unsalted butter or unsalted margarine,
1 tsp: Vanilla,
3/4 cup: Cocoa, measured then sifted
3 cup: Confectioners sugar, measured then sifted, up to 4
1/2 cup: Water, cola or half-and-half
GARNISH
Gold chocolate coins, (20 to 30)
Color jimmies or cake sprinkles,
Miniature decorative plastic dreidels,
Directions:
Preheat oven to 350 degrees F. Lightly grease 2 9-inch layer pans and line
with parchment paper circles.
In a large mixing bowl, blend sugar and oil. Add eggs and mix until well
blended and mixture is thick and lightened in texture. In a separate bowl,
stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
Fold dry ingredients into wet - and mix - drizzling in cola as mixture
blends. If using an electric mixer, use slow speed and mix about 3 minutes,
scraping sides and bottom once to incorporate all ingredients evenly. This
is a thin batter.
Bake, on middle oven rack, 35-40 minutes, until cakes spring back when
lightly touched.
ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa
and l cup of the confectioners sugar. Add remaining confectioners sugar
and whip on high speed, adding in a bit of water, cola or half-and-half to
get a light, fluffy consistency. If not using right away, re-whip before
using. Add additional warm water to get correct consistency (a tablespoon
at a time).
DECORATING: Place one layer on a cardboard circle. Ice this with about 1/2
inch of frosting. Place top layer and ice cake - sides first. Coat sides
with colored sprinkles. Garnish bottom edge with coins. Garnish top with
coins - placing them either flat on top of cake or standing up (You may cut
some of the coins in half to garnish border of top layer). Place a couple
of miniature dreidels in centre if desired or Chanukah candles (can be lit
when menorah is lit).
Recipe by: Bater Baking.com( Baker Boulanger)
Posted to JEWISH-FOOD digest by Joyce Rosenfield
on Dec 10, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
with parchment paper circles.
In a large mixing bowl, blend sugar and oil. Add eggs and mix until well
blended and mixture is thick and lightened in texture. In a separate bowl,
stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
Fold dry ingredients into wet - and mix - drizzling in cola as mixture
blends. If using an electric mixer, use slow speed and mix about 3 minutes,
scraping sides and bottom once to incorporate all ingredients evenly. This
is a thin batter.
Bake, on middle oven rack, 35-40 minutes, until cakes spring back when
lightly touched.
ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa
and l cup of the confectioners sugar. Add remaining confectioners sugar
and whip on high speed, adding in a bit of water, cola or half-and-half to
get a light, fluffy consistency. If not using right away, re-whip before
using. Add additional warm water to get correct consistency (a tablespoon
at a time).
DECORATING: Place one layer on a cardboard circle. Ice this with about 1/2
inch of frosting. Place top layer and ice cake - sides first. Coat sides
with colored sprinkles. Garnish bottom edge with coins. Garnish top with
coins - placing them either flat on top of cake or standing up (You may cut
some of the coins in half to garnish border of top layer). Place a couple
of miniature dreidels in centre if desired or Chanukah candles (can be lit
when menorah is lit).
Recipe by: Bater Baking.com( Baker Boulanger)
Posted to JEWISH-FOOD digest by Joyce Rosenfield
on Dec 10, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp