Coco The Burlesque Wonder Cake Courtesy Of Thelovebitecom Recipes

COCO-COLA CAKE II

Steps:

• Combine flour and white sugar in mixing bowl. Heat 1 cup butter, 3 tablespoons cocoa, and 1 cup cola soft drink to boiling and pour over the flour and sugar. Mix thoroughly.
• Add buttermilk, eggs, baking soda, vanilla, and marshmallows and mix well.
• Bake in a prepared 9 by 13 inch pan for 40 minutes at 350 degrees F (175 degrees C).
• While still hot, frost with Coco Cola Frosting: Combine 1/2 cup butter or margarine, 2 tablespoons cocoa and 6 tablespoons cola soft drink and heat to boiling. Pour over 4 cups confectioners' sugar and mix well. Mix in chopped nuts and spread over hot cake.

COLETTE'S CHOCOLATE BOURBON COCONUT CAKE

Steps:

• Place the sifted flour in a medium bowl and stir in the baking soda and salt; set aside. In a large bowl, place the chocolate and the butter. Pour the hot coffee over the chocolate and butter and then add the bourbon. Cover the bowl with plastic wrap and let stand until chocolate and butter are melted. Remove the cover and whisk to fully incorporate. Set aside until mixture has cooled.
• Grease and flour 2 (8-inch) round cake pans. Preheat the oven to 275 degrees F.
• When coffee mixture has cooled, add the sugar and whisk until blended. Add the flour mixture, half at a time and stir until just combined. Add the eggs, vanilla, and coconut and whisk until well blended. Pour batter into prepared pans. Bake for about 45 minutes or until a toothpick comes out clean. Cool cakes in pans for about 10 minutes and then cool completely on a rack before icing.
• While cakes are cooling, make ganache: Place the chocolate in a large bowl. Heat the cream in a saucepan just until it starts to boil. Immediately pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 minutes. Whisk the chocolate until dark and shiny and then let cool to room temperature. The more you whisk this icing as it cools, the stiffer it will get. If you refrigerate the icing before you put it on the cake, it will get very hard and you will have to microwave it for a few seconds to soften it to a spreadable state.
• Frost cake: Spread ganache over bottom layer of cake. Place the second cake layer on top of the ganache. Frost the top and sides of the cake with the remaining ganache.

COCO, THE BURLESQUE WONDER CAKE (COURTESY OF THELOVEBITE.COM)

Steps:

• here's how it's done:.
• pre-heat: oven to 400
• blend: softened butter, cocoa, sugar, flour, baking powder, golden syrup, sour cream and eggs in a food processor until well blended (30 seconds, scrape sides, another 30 seconds)
• pour: batter into a buttered and floured cake pan (9 inch springform works well).
• bake for 10 minutes @ 400.
• reduce oven heat to 350. bake another 30 minutes
• If cake bounces back when tapped lightly on top, it is done. (It might need another 5 minutes if it doesn't spring)
• Remove from heat, let cool in pan for 5-10 minutes before turning out.
• frosting:
• Blend softened butter, sour cream, golden syrup, melted chocolate, icing/ confectioner's sugar and cocoa in a food processor until whipped (30-40 seconds).
• Add the extra 10z of choclate pieces and pulse the processor to splinter them into choc chips in the frosting
• When the cake is almost cool, top it with the frosting.