Chocolate Beggars Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
• Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
• Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
• Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
• Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

Steps:

• Coat bottom and sides of 9x9-inch baking pan with nonstick cooking spray. Combine brownie mix, oil, water and eggs. Beat 50 strokes. Bake according to directions on box, 350 for 30 minutes. Cool. Cut into 8 squares.
• On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
• Stir peanut butter and sugar in small bowl to blend.
• Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
• Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
• Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
• When serving, cut each "purse" in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.

Steps:

• Position a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease and flour one 9" spring form pan or well grease a bundt pan. Sift the flour with the cocoa, baking soda, pudding mix and salt into a mixing bowl. Add the vegetable shortening to the sifted ingredients. With an electric mixer beat for 1 minute on low or until the ingredients are combined and shortening is in teeny pieces. Add the sugar and blend with a fork or fingers until combined. Add 1/2 the milk into the flour and beat on low speed for 2 minutes. Combine the rest of the milk and the rum with the eggs and vanilla in a separate bowl and beat until combined. Add this to batter and beat on low for 2 minutes. Scrape down the beaters and sides of the bowl and beat for 1 minute longer or until smooth. Add 1 package of chips and manually mix them in. Transfer the batter into the pan. Bang the pans on the counter a couple of times on the counter to release any pockets of air. Bake for 45 to 65 minutes, or until the cake begins to shrink from the sides of the pan and a tester inserted in the center comes out dry. The tester method is likely more accurate. Because of the rum, this may take more than an hour to bake, depending on your oven, so be prepared to test often (every 15 minutes or so) after 45 minutes has passed. Remove the cake from the oven and set to the side to cool. While cake is cooling, 1/2 of second package of chips (or as many as desired) with a double boiler or carefully in teh microwave. (Mixing often is key). Unmold cake from spring form or carefully pop out of bundt pan onto serving dish. Poor melted chocolate over cake (or drizzle as desired) and let cool. Sprinkle with sifted powdered sugar or serve as is. ENJOY!