Chocolate Cake Day 2025 is on Monday, January 27, 2025: Recipe for a chocolate cake that keeps Ok for few days?

Monday, January 27, 2025 is Chocolate Cake Day 2025. Commentskart.com Chocolate Day Graphics

Sticky, gooey, creamy chocolate. Soft, moist and scrumptious cake. Place them together, and celebrate Chocolate Cake Day! From chocolate cream buns to some whopping great gateaux, today may be the day to indulge!

Chocolate simnel cake

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients

100g/4oz dark chocolate, broken in pieces

100g/4oz caster sugar

100g/4oz softened butter, plus extra

3 eggs, separated

50g/2oz ground almonds

50g/2oz self-raising flour

1 tsp baking powder

4 tbsp apricot jam

For the Almond Paste or Marzipan:

50g/2oz caster sugar

100g/4oz ground almonds

50g/2oz golden icing sugar

1-2 drops of almond extract

1 egg yolk or 1/2 egg, lightly beaten

For the Icing:

175g/6oz dark chocolate, broken in pieces

142ml carton double cream

For the Decoration:

1 large orange

100g/4oz white chocolate

25g/1oz dark chocolate

Method

1. Preheat oven to 180C/350F/Gas 4/fan oven 160C. Butter an 18cm/7in deep round cake tin; line the base. Melt the chocolate in a bowl over a pan of simmering water.

2. Beat the sugar and butter until light and fluffy. Beat in the yolks, one at a time. Stir in the almonds and chocolate.

3. Whisk the egg whites in a bowl until stiff peaks form (see tip). Fold a quarter of the egg white into the chocolate mixture, then sift in a quarter of the flour and baking powder. Repeat three more times until the egg white and flour is evenly mixed in.

4. Pour the mixture into the tin. Bake for 35-40 minutes until risen and firm. Cool for five minutes, turn out on to a wire rack, peel off the paper and cool completely.

5. Make the almond paste: put the caster sugar and almonds in a bowl and sift in the icing sugar. Mix well, add the extract and egg; mix to form a stiff paste. Knead briefly on a surface dusted with icing sugar, then cut off a quarter of the paste and divide into 12. Return one piece to the main lump of paste and shape the other 11 into balls. Leave on a plate to dry slightly. Roll out the remaining paste to the size of the cake, trimming to a neat round using the tin as a template.

6. Warm the jam and two tbspof water in a pan, then press through a sieve into a bowl. Split the cake in half, putting one on a serving plate. Brush with jam. Cover with the paste round and brush with jam. Top with the other cake half. Brush the cake top and sides with jam.

7. Make the icing: put the chocolate and cream in a bowl. Microwave on Medium for one to two minutes to melt the chocolate; stir. Cool, then chill for 40 minutes, stirring occasionally, until thick enough

to spread. Spread over the cake top and sides with a palette knife. Leave to set.

8. Wedge the orange into a tumbler. Melt the white chocolate in a bowl, as before. Spear a ball of paste with a cocktail stick and dip into the chocolate, turning it to coat, then hold it over the bowl for a few seconds until a point forms. Flip the ball and stick into the orange. Repeat with the remaining balls; leave to set.

9. Melt the dark chocolate. Using the tip of a tsp, drizzle lines back and forth over the chocolate balls. Leave to set. Re-melt a little leftover chocolate

and use to attach the balls to the cake.

What Can Go Wrong?

How you whisk egg whites and fold them into the cake are crucial to the success of the cake. When whites are first whisked they look glossy, then take on a drier look and become stiffer (this is the stage you want). Fold a quarter of the whites into the cake mixture to slacken it; when the rest is added more air is preserved.

To Freeze:

This cake freezes beautifully. Open freeze the decorated cake on a flat plate until firm. Wrap in freezer foil or pack into a rigid container. Freeze

for up to three months

can anyone give me a nice chocolate cake recipe its my dad's birthday two days time?

Chocolate cake:

Dry Ingredients:

6 oz plain flour

3 heaped tablespoons cocoa ( you may have to sieve this by itself and then again with the flour.)

One level teaspoon baking powder

One level teaspoon bicarb

5 oz castor sugar

Wet ingredients

One level tablesp. Black treacle

2 eggs

5 fluid oz milk

5 fluid oz corn oil (or other veg. oil but NOT OLIVE)

Prepare two tins, at least 8” diameter, or a ring cake tin.

Mix all dry ingredients thoroughly. Mix all wet ingredients thoroughly.

Mix wet into dry, and stir until mixed. This should be really quite sloppy. Pour into tin/s.

Bake in ready-heated oven at mark 3, 325 degrees or 160 degrees.

They will take exactly 45 minutes.

Split and fill and/or ice if you like. (Wonderful if filled with stiffly-beaten cream and raspberries for sumptuous pud.)

Note

If you change the quantities or ingredients or temperatures or baking times the cake won’t work.

Note 2. This cake is low in cholesterol, as it uses oil instead of hard fat.

Hope this has helped!

recipe for chocolate cake?

Chocolate Ice Cream Cake

Make this Delicious Chocolate Cake with Ice Cream Layers.

Chocolate Ice Cream Cake Recipe

2 eggs, large

1 1/2 cups granulated sugar, divided

1 1/4 cups all-purpose flour

1/2 cup Hershey's cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegetable oil

1 cup buttermilk or sour milk*

Ice Cream Layers:

3/4 cup sweetened whipped cream or non-dairy whipped topping

1/2 cup fresh fruit, sliced

Recipe Instructions:

Preheat oven to 350F (180C) degrees, grease and flour pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.

In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter.

Pour about 1 2/3 cups batter into each prepared pan.

Bake until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.

Wrap each layer separately in foil; freeze several hours or several days in advance of serving.

Prepare Ice Cream Layers**. Remove cake and ice cream layers from freezer; peel off foil.

On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer.

Just before serving, frost top of cake with whipped cream.

Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes***, if desired.

Makes 10 to 12 servings.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

**Ice Cream Layers: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.

***Chocolate Cream Rosettes: In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons Hershey's cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.