Anns Chocolate Cake Recipes

MOLTEN CHOCOLATE CAKE WITH CRUSHED CANDY CANES

Steps:

• Preheat the oven to 425 degrees F.
• Melt 1/4 a stick of butter in a small saucepan over low heat. Paint the inside of 6 ramekins or aluminum souffle cups with butter. Coat the inside of each ramekin with granulated sugar. Reserve.
• Put the remaining stick of butter and chocolate chips in a large mixing bowl. Set the bowl on a saucepan filled with about 1-inch of boiling water. Be sure that the bowl is not touching the water. Gently stir the butter and the chocolate together until melted and the mixture is smooth. Turn off the heat and reserve.
• Combine the eggs, yolks, sugar and vanilla in the bowl of a stand mixer. (This can also be done with a hand beater.) Beat the egg mixture until it doubles in size, and gets very thick and very pale.
• Gently whisk the melted chocolate and butter into the egg mixture. Remove the bowl from the mixer and gently stir in the flour. Pour the batter into the prepared ramekins. Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes. Remove the cakes from the oven and let rest for 3 to 4 minutes.
• Remove the cakes from the ramekins, and arrange them on individual serving plates. Dust with powdered sugar and garnish with crushed candy cane.
• HOHOHOHOHO!!!

ANN'S CHOCOLATE CHIP CARROT CAKE PUMPKINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
• Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
• Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
• Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
• Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
• Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
• Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

CHOCOLATE CAKE

Steps:

• Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
• Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
• Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.

QUEEN ANNE CAKE

Steps:

• For cake, blend all ingredients with a mixer and pour into three 9-inch cake pans that have been well greased and floured. Cook at 350 degrees for 25-30 minutes.
• For filling, pour the Hershey bars from the food processor into a small bowl and set aside. In a large bowl, beat the cream cheese and sugars. Blend until it's not quite so grainy, for about 2-3 minutes. Fold the Cool Whip into the cream cheese mixture.
• Blend chopped Hershey bars into the cream cheese mixture. Frost the cake and decorate as desired.

AUNT JOYCE'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
• Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE-ALMOND MARY ANN CAKE

Steps:

• Position a rack in the lower third of an oven and preheat to 350°F
• Grease a Mary Ann cake pan and dust with cocoa powder.
• TO MAKE THE CAKE:.
• Over a sheet of waxed paper, sift together the flour, salt and baking soda; set aside.
• In a large bowl, whisk together the 3/4 cup cocoa, the sugar, the Amaretto and boiling water.
• Set aside.
• In a small bowl, whisk together the butter, eggs and vanilla.
• Pour into the cocoa mixture and whisk to combine.
• Whisk in the flour mixture in two additions.
• Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips.
• Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• Transfer the pan to a wire rack and let cool for 15 minutes.
• Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan.
• Let cool completely, about 1 hour.
• TO MAKE THE GANACHE:.
• Put the chocolate in a small bowl.
• In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan.
• Pour the cream over the chocolate.
• Let stand for 1 minute, then slowly whisk until smooth.
• Let cool for 10 minutes before using.
• Pour the ganache into the well of the cake.
• Using an offset spatula, spread evenly.
• Sprinkle the almonds in a 1-inch-wide band around the outside edge of the ganache.
• Refrigerate the cake for at least 30 minutes to set the ganache.

MA ANN'S CHOCOLATE SHEET CAKE

Steps:

• Bring to a boil the first 4 ingredients in a medium size saucepan, stirring constantly. Preheat oven to 350.
• Combine the flour and sugar & stir to combine. Mix the buttermilk and baking soda together and add in to the flour/sugar mixture. Add in the eggs and vanilla.
• Combine the two mixtures together and mix well with an electric mixer just until smooth.
• Pour into a 9 x 13 pan that has been sprayed with Pam. Bake for approximately 45 minutes @ 350 degrees & then cool completely.
• FROSTING: In a medium size saucepan, add the butter, milk and cocoa and bring to a boil, stirring constantly.
• Remove from heat and add in the vanilla and stir. Gradually add in the powdered sugar and blend until smooth. Add the nuts if desired, combine well and frost top of cooled cake.
• Here is a photo of MaAnn and I. She's the blonde. We have been friends since high school.