Viennese Chocolate Cream Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

Steps:

• Preheat oven to 375 degrees F.
• Mix together the cocoa powder and the flour in a bowl and set aside.
• In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
• Blend the Graham crackers and the powdered almonds with the egg mixture.
• Put the egg whites in another bowl and beat until stiff.
• Add the icing sugar and continue to beat for 30 seconds.
• Fold the beaten egg whites in with the egg yolk mixture.
• Add the cocoa and flour mixture and fold again.
• Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
• Remove and let stand for 5 minutes, then turn onto a cake rack.
• Frosting: Whip the cream until quite firm, then blend in the icing sugar.
• Put the pitted cherries along with half the juice in a saucepan.
• Bring to a boil over medium heat and add the Tia Maria.
• Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
• Continue to cook for 2-3 minutes, stirring constantly.
• Let stand to cool.
• Cut the cake into 3 equal layers.
• Cover the bottom layer with cherries and the next two layers with whipped cream.
• Decorate with cherries and grated chocolate.

Steps:

• Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
• Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
• Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.