Chocolate Surprise Stripe Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
• Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
• Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
• For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
• Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9 x 13-inch pan. Line the bottom of the pan with parchment paper.
• You have to bake 3 cakes, but bake them one at a time, mixing up the batter only when you're ready to bake. For 2 of the cakes, tint the batter green. For the third cake, tint the batter red. Bake each cake until the center springs back when lightly touched, about 45 minutes.
• Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack to cool. Chill in the fridge for 30 minutes so the cake becomes firm.
• Carve and level the cakes: Using plates, bowls, glasses or round cookie cutters to trace around, cut the following: From the two green cakes, cut out 4 rounds: 8 inch, 6 inch, 4 inch, and 2 inch. Then from the red cake, cut out 4 rounds: 7 inch, 5 inch, 3 inch, and 1 inch. Take the round cookie cutter and cut a hole through the centers of the 4 inch, 5 inch, 6 inch, and 7 inch layers. (Save all the scraps for making Christmas-colored cake pop dough!)
• Make the buttercream frosting. Measure out 1 cup and tint it red. Tint the rest dark green.
• Spread a little green frosting on the cake board, lay down the 8 inch green cake layer, and spread a layer of frosting on top. Add the 7 inch red layer and repeat, taking care not to frost the inside edges of the center hole. Continue stacking and frosting gradually smaller cake layers until you reach the 4 inch layer.
• Take the 3 cups of candy and fill the center core of the tree, pressing down a little to compact the candy. Frost the top of the 4 inch layer and continue stacking and frosting until all the layers are stacked.
• Once stacked, take a serrated knife and gently carve away the sharp edges of the layers to form a tall cone shape. Apply a very thin "crumb coat" of frosting all over the outside of the cake. Set in the fridge for 30 minutes.
• Meanwhile, make the Christmas lights. Melt the Candy Melts. Cut the colored Tic Tac candies in half crosswise. Use a toothpick dipped in the melted candy to attach a Tic Tac to the end of a peanut M and M of the same color (the M and M is the bulb and the Tic Tac is the base). You will need about 40 of these.
• To make the star for the top of the tree, trace around a star cookie cutter onto parchment. Pipe an outline of white melted candy, then fill in the shape. Place a lollipop stick in the center and cover with more melted candy. Sprinkle with sanding sugar and let set at room temperature.
• Place the green frosting into a piping bag fitted with a number 21 open star tip. Starting at the top of the cake, pipe 3/4 inch long strands of frosting in neat rows around the entire cake, like layers of pine branches on a Christmas tree.
• Once the cake is covered, place the red frosting into a piping bag fitted with a number 21 piping tip and pipe draping lines of "tinsel" around the cake. Attach the colored M and M lights directly to the red frosting. Work quickly here, as the frosting will start to form a crust, which can make attaching the decorations difficult.
• Take the star and flip it over. Coat the back with white melted candy and sprinkle with sanding sugar. Allow to set. Insert the lollipop stick into the center of the top of the tree.
• Preheat the oven to 350 degrees F. Grease and flour an 8 x 3 inch round cake pan. Line the bottom of the pan with a round of parchment paper.
• In a stand mixer, with the whisk or paddle attachment, beat the butter, sugar, and eggs on high speed until light and fluffy, about 2 minutes. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the mixer bowl. Add the oil to the creamed mixture and combine.
• In a small bowl, whisk together the flour and baking powder. Add the flour mixture and milk to the creamed mixture and beat on high speed until the flour is completely mixed, 30 seconds to 1 minute. Scrape the batter into the pan and use an offset spatula to smooth the top.
• Bake until a wooden skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Check after 45 minutes, and if the top is browning too much, tent with foil. Cool the cake in the pan for 15 minutes, then run a metal spatula around the edge of the cake and invert onto a wire rack to cool completely.
• In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped. Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate.
• Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed for about 2 minutes. Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible.
• The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3 days at room temperature.

Steps:

• Prepare Chocolate and White Cake Mixes according to directions on the box.
• NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
• Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
• In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
• Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
• Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
• Turn out onto a plate and decorate.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes.
• Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks.

Steps:

• Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.
• Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Alternatively, put the chocolate in microwave safe bowl. Microwave on half power until soft, about 1 minute depending upon the power of your machine. Cool.
• Whisk the flour, baking powder and salt in a bowl.
• Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, beating well after each addition. Stir in chocolate, orange peel, and vanilla and mix until fully combined. Add in flour, salt, and baking powder in 3 parts alternating with the milk to make a thick batter.
• Pour batter into prepared pan. Bake in the middle of the oven until a tester comes out clean, about 30 minutes.
• Cool cake in the pan for 10 minutes, then turn out onto rack to cool completely.
• Serve dusted with confectioners' sugar and with whipped cream or ice cream, if desired.

Steps:

• Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
• Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
• Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
• Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
• Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
• Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
• Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water.
• Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
• Stir the dry mixture into the chocolate mixture and blend.
• Stir in milk and vanilla.
• Pour into a greased, square 9 by 9-inch cake pan.
• Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
• Pour coffee over and bake for 40 minutes.
• Serve warm or cold from the pan.