Coles Chocolate Celebration Cake Recipes

CHOCOLATE CELEBRATION CAKE

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Grease a deep 23cm loose-bottomed cake tin and line the base and sides with a double layer of greaseproof paper.
• For the sponge, smash up the chocolate and melt in a large heatproof bowl with the butter, oil and sugar over a pan of gently simmering water until smooth and glossy.
• Remove the bowl from the heat and leave to cool for 10 minutes, then, using an electric hand whisk at high speed, one-by-one beat in the eggs until combined.
• Sift in the flour and cocoa with a good pinch of sea salt and beat for a short while until just combined.
• Pour into the prepared tin and bake for around 50 minutes, or until an inserted skewer comes out ever so slightly gooey (the top of the cake will rise up and crack slightly, but don't worry, it'll end up covered by all your lovely toppings).
• Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
• Place on a cake stand, use a long knife to carefully slice the sponge into 3 equal rounds and remove the top two sponges to separate plates (scroll down to watch the how-to video below).
• For your mega-crispy chocolatey rice layer, smash up the chocolate and melt with the butter and cream in a large heatproof bowl over a pan of gently simmering water until smooth and glossy.
• Leave to cool for 5 minutes (to avoid soggy cereal!), then stir in the puffed rice until evenly coated. Divide the mixture onto the 3 cooled sponge layers and spread out evenly across the tops, going right to the edges.
• To make the nougat frosting, place the egg whites in a heatproof bowl with the honey, sugar, cream of tartar, a good pinch of salt and a splash of water.
• Place over a pan of gently simmering water, turn up the heat and, with an electric hand whisk, beat for 6 to 7 minutes or until it starts to form peaks.
• Remove the bowl from the heat, add the vanilla extract, orange blossom or rose water and a dot of food colouring (if using), then carry on beating the mixture until thick.
• Leave to cool for 5 to 10 minutes, then evenly top each sponge and stack them up nicely.
• To finish the cake off, use a large knife to shave some extra chocolate, then sprinkle it over the top (scroll down for a video to show you how to do this). Add your candles or sparklers, get them lit and indulge in chocolate celebration cake heaven.

CHOCOLATE-STRAWBERRY CELEBRATION CAKE

Steps:

• Preheat oven to 350°. 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 until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream 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., 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. If desired, brush jam onto strawberries.

CHOCOLATE CHRISTMAS CELEBRATION CAKE

Steps:

• In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
• Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
• Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
• Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.

COLETTE'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease the sides and bottom of 2 (9-inch) cake pans with shortening and then dust them with flour. In a large mixing bowl, combine all of the ingredients except the coffee. Mix at low speed until blended, scraping the sides of the bowl occasionally with a rubber spatula. Slowly add the coffee while mixing on low. Mix until smooth. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire racks for about 20 minutes, then invert onto racks and remove pans. Cool completely.;