Chocolate Cake — Let’s Celebrate!

On January 27, the world celebrates its hands-down, most popular, absolute favorite cake — chocolate! Yes, chocolate cake is so popular it actually has its own holiday. If you would like to get in on the fun, we’ve brought you some of our personal favorites.

Glazed Chocolate Bundt Cake

4 eggs

2 cups sugar

1 cup canola oil

1/2 cup orange juice

1 teaspoon vanilla extract

2 cups flour

2 teaspoons baking powder

1 scant teaspoon baking soda

3/4 cup water

7 tablespoons cocoa

For the glaze:

1 cup confectioners’ sugar

1 tablespoon water

1 teaspoon oil

1 teaspoon cocoa

Simple and delicious!

Preheat oven to 325° F. Grease and flour a heavyweight 10- or 12-cup bundt pan.

Beat together eggs and sugar until light in color. Add oil and vanilla and mix well. Stir together flour, baking powder and baking soda in a separate bowl and add to mixer bowl. Add water and orange juice. Sift in the cocoa and mix until just combined. Pour into prepared pan and bake 1 hour.

Remove from oven and cool 15 minutes. Release cake from pan and continue cooling on a rack.

Make the glaze:

Stir together confectioners’ sugar, water, oil and cocoa until smooth. Using a piping bag, plastic squeeze bottle or a spoon, drizzle glaze over cake, making sure to get into all the grooves.

Triple Chocolate Brownies

2/3 cups vegetable shortening

1 1/2 cups light brown sugar, not brownulated

1 teaspoon vanilla extract

2 eggs

1 1/2 cups flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking soda

2 cups mini chocolate chips, approximately 16 ounces

3 ounces baking chocolate, chopped

Perfect for the chocolate addict — a triple dose!

Preheat oven to 350°. Grease or line a 9” square pan.

Cream shortening, brown sugar and vanilla until well blended. Add eggs and combine. Stir together flour, cocoa and baking soda in a separate bowl. Add dry ingredients to creamed ingredients, mixing just until combined. Stir in chocolate chips.

Spread batter into prepared pan using an offset spatula. Bake 20–25 minutes or until slightly firm to the touch. Do not overbake. Cool for 10 minutes and cut into squares.

Melt baking chocolate in a double boiler or microwave and place the melted chocolate into a parchment cone piping bag or disposable plastic piping bag. Snip off the bottom of the bag. Drizzle bars diagonally with chocolate. Allow to cool and dry completely. Store airtight.

Brooklyn Blackout Cake

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup cocoa

2 large eggs

1/2 cup canola oil

1 cup sugar

1 cup packed brown sugar

1 cup rice milk

1 cup strong brewed coffee

1 teaspoon vanilla extract

Frosting:

8 ounces semisweet chocolate, chopped

1/2 cup margarine, cubed

1/3 cup hot water

2 teaspoons light corn syrup

2 teaspoons vanilla extract

1 lb. chocolate custard

A cake made famous around the world by a Brooklyn Bakery.

Preheat oven to 325°. Line bottoms of two greased 8-inch round baking pans with parchment paper; grease paper. In a small bowl, whisk flour, baking powder, baking soda and cocoa.

Beat eggs, oil, and sugars in the mixer. Stir in rice milk, coffee and vanilla. Stir in flour mixture, just until combined.

Transfer batter to prepared pans. Bake 35–40 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Make frosting:

In a double boiler or a metal bowl over hot water, melt chocolate and margarine; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25–30 minutes or just until spreadable.

Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the custard. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake.

Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers. Yield: 8 servings.