Tag Archives: Chocolate

Earthquake Cake

26 Saturday Sep 2020

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Ingredients

  • 1 box your favourite Chocolate Cake Mix (do not prepare as directed on box, use instructions and ingredients below)
  • 1/3 cup oil
  • 3 eggs
  • 1 1/3 cups water
  • 2/3 cup shredded coconut
  • 2/3 cup chocolate chips
  • 1/2 cup chopped pecans
  • 8 oz cream cheese
  • 1/2 cup or 1 stick, unsalted or salted butter
  • 3 3/4 cups of icing sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
  3. Sprinkle the coconut, chocolate chips, and the chopped pecans over the bottom of the pan.
  4. Mix the chocolate cake mix along with the oil, water and eggs using a spatula or hand mixer.
  5. Pour the cake mix over top of the coconut/chocolate chip/pecan layer.
  6. In a saucepan or fry pan, melt the butter and cream cheese together.
  7. Using a spatula or hand mixer on low, add the butter/cream cheese mixture together with the icing sugar until it’s smooth.
  8. dollop the mixture on top of the uncooked chocolate cake in the pan, and swirl using a knife into the cake mix.
  9. Bake for 35-45 minutes. Using a toothpick to test the doneness will not work as the mixture is too gooey. Just make sure it doesn’t wobble too much.

Enjoy

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Death by Chocolate Bundt Cake

26 Wednesday Jul 2017

Posted by in Dessert, wrks4me - Recipes

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Death by chocolate cake

Ingredients

  • 2 cups of flourwrks4me_terry_tested-11
  • 1 3/4 cups of sugar
  • 1 1/2 teaspoons of baking soda
  • 1 cup of unsalted butter
  • 1/3 cup of cocoa powder
  • 1 cup of water
  • 1/2 tsp of salt
  • 2 large eggs
  • 1/2 cup sour cream (or use yogurt, cream, buttermilk)
  • 1 teaspoon vanilla

Death by chocolate cake 2

FOR GANACHE

  • 4 ounces of a dark chocolate Bar (sweetened) or milk chocolate bar
    (DO NOT USE Bakers – unsweetened chocolate squares – WILL BE BITTER)
  • 1/4 -1/2 cup of whipping cream (2 oz to 4 oz)

Directions

  1. Preheat oven to 350 degrees F
  2. Combine flour, sugar and baking soda into a bowl
  3. Put butter in pan and melt over medium heat, add cocoa powder, water and salt and heat till butter is melted and everything is incorporated (use a whisk)
  4. Make a well into the flour mixture pour in 1/2 of the cocoa mixture and whisk. Add remaining chocolate mixture and continue to stir
  5. Add one egg at a time and then the vanilla and finally the sour cream. Mix well with a whisk and pour into a oil sprayed silicon bundt pan preferably. Put the bundt pan on a cookie sheet and put in preheated oven
  6. Bake for 50 minutes and test with a wooden skewer
  7. Remove from oven and cool on a wire rack

To make Ganache

  1. Heat whipping cream  in a microwave til very hot
  2. Pour whipping cream over chocolate and stir til smooth and glossy
  3. Pour over top of cake
  4. Note: Start with small amount of whipping cream and stir. If too thick add more cream until smooth. As it cools it will thicken up more.

Optional Cream Cheese Icing

  • 2 cups of icing sugar
  • 1 teaspoon vanilla
  • 1/2 cup of butter
  • 1 (250g) package of cream cheese

Put all ingredients into a mixing bowl and beat until smooth with a hand mixer

Serve and enjoy

Original recipe & video directions

 

Gluten Free & Dairy Free Chocolate Cake with Non-Dairy Whipped Filling and Chocolate Ganache

21 Saturday Jan 2017

Posted by in Baking, Gluten Free, Home, wrks4me - Recipes

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chocolate-cake

Cake makes 2 layers when split in half (Double for larger cake)wrks4me_terry_tested-11

Ingredients

gluten-free-ingredients

  • 1 Box of Betty Crocker Gluten Free Chocolate Cake Mix
  • 1/3 Cup of Brown Sugar
  • 1 Package of Jello-O Chocolate Instant Pudding
  • 1/2 Cup of Crisco Golden Vegetable Shortening or Butter (if you can handle dairy)
  • 1 Tablespoon Vanilla
  • 1 Cup “Silk Cultured Coconut – Plain” or Sour Cream (if you can handle dairy)
  • 4 Eggs

Directions

  1. Preheat Oven to 350 degrees F
  2. Put Cake Mix and Chocolate Pudding Mix into a bowl and mix
  3. In a separate bowl add brown sugar and Crisco Shortening and blend together with a hand mixture
  4. Add Vanilla, Eggs and Silk Cultured Coconut to the brown sugar mixture. Blend with hand mixture until smooth
  5. Gradually add dry cake mix and pudding and mix
  6. Pour into a greased baking pan (use spray shortening)
  7. Bake for 30-40 minutes. Use a tooth pick to check for doneness
  8. After cooled, split in half and add filling

Whipped Fillingnutriwhip-combo

Ingredients

  • 1/3 cup of fresh Strawberries, finely chopped
  • 1 Carton Nutriwhip (this is Lactose Free and is oil based) Though officially not considered vegan it does not contain any animal products

Directions

  1. Empty Nutriwhip into a cold bowl and using an electric beater, whip til peaks form
  2. Spread strawberries in between each layer of Chocolate Cake
  3. Spread whipped topping ontop of strawberries of each layer

Ganache Icing

  • 8 Ounces of dark chocolate (finely chopped)
  • 8 Tablespoons of Silk Coconut for Coffee or Heavy Cream (if you can handle dairy)

Directions

  1. Microwave “Silk Coconut for Coffee” or Heavy Cream in microwave 30 seconds at a time until hot
  2. Add “Silk Coconut for Coffee” or Heavy Cream into bowl with finely chopped dark chocolate and wait 5 minutes before stirring until blended and smooth
  3. Spreak over cake and allow to set at room temperature. (If you prefer a spreadable version, allow ganache to become firm in the refriderator, then use a spatual, to spread ganache).

Chocolate Decorationchocolate-drizzle-dark

Ingredients

  • Dark Chocolate Bar
  • Parchment Paper
  • Cake Rack

Directions

  1. Chop Chocolate Bar in a microwave bowl and pour into a Ziploc page
  2. Move melted Chocolate to a corner of the bag to allow you to pipe the chocolate onto the parchment paper
  3. With some scissors cut off a small tip of the plastic page
  4. Slowly pipe the chocolate in a back and forth and criss-cross pattern onto parchment paper that is placed onto a Cake Rack
  5. Put into the freezer to firm up
  6. When ready to decorate carefully peel off the parchment paper and lay the chocolate decoration on top of the iced cake

 

 

 

 

 

 

 

Salted Cracker Toffee

10 Tuesday Jan 2017

Posted by in Baking, Dessert, Snacks, wrks4me - Recipes

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salted-cracker-chocolate-toffee

Ingredients

  • 36-40 salted saltine crackers or enough to line your cookie sheet pan
  • 1 to 1 1/4 cups unsalted butter (dependent on size of cookie sheet)
  • 1 to 1 1/4 cups packed brown sugar (dependent on size of cookie sheet)
  • 2 cups milk chocolate or semi-sweet chocolate chips
  • (optional) 1 cup chopped pecans or your favourite nuts

Directions

  1. Preheat oven to 400 degrees F
  2. Line a cookie sheet with a layer of crackers
  3. Put sugar and butter into a pot and bring to a boil. Continue to boil for approximately 3 minutes until it turns a deep caramel colour. Do not burn
  4. Pour over the cracker and spread to completely cover them
  5. Bake in the over for 5-6 minutes
  6. Remove from oven and sprinkle the chocolate chips over the all. When they have melted, begin to spread over crackers.
  7. Add optional nuts
  8. Allow to cool before serving and break into pieces

Originally recipe

Low Carb Keto Fudge

04 Friday Nov 2016

Posted by in Dessert, Low Carb, wrks4me - Recipes

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keto-fudge

Ingredients

  • Baker’s Chocolate 2 oz 57 grams
  • Cream Cheese 12 oz 340 grams (microwave 30 seconds to soften
  • Vanilla 1.5 tablespoons
  • Butter 113 grams
  • 1 cup of sweetener (different sweeteners offer different degrees of sweetness, so start with 1/2 cup and and keep addding and adjusting accordingly
  • 1 cup chopped walnuts
  • 1/2 cup of coconut (unsweetened)

Preparation

  1. Add butter and chocolate on low pan
  2. Stir well
  3. Add Vanilla Extract
  4. Add 1/2 cup of Sweetener
  5. In a seperate bowl add Cream Cheese
  6. Pour chocolate mixture with cream cheese
  7. Use a hand blender to mix together
  8. Fold in coconut and walnuts
  9. Put into a greased 8″ x 8″ pan
  10. Put into freezer until hardened
  11. Take out and give it 5 minutes to soften before cutting. Store in fridge

Enjoy

 

Chocolate, Strawberry Mousse

21 Wednesday Sep 2016

Posted by in Dessert, Low Carb, wrks4me - Recipes

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Ingredients

wrks4me_terry_tested-11

  • 1 Cup Heavy Whipping Cream
  • 1 Tbsp Stevia
  • 3 Strawberries chopped
  • 1.5 Scoop Chocolate Whey Powder (Protein Powder)
  • 1 Tbsps unsweetened Cocoa

Instructions

  1. Combine Whipping Cream, Stevia and Whey powder in bowl
  2. With a hand blender or electric mixer whip until stiff peaks
  3. Fold in stawberries
  4. Put into serving dishes

Enjoy

Terry’s Chocolate Cow Chips

19 Monday Sep 2016

Posted by in Baking, Dessert, wrks4me - Recipes

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This is a simple recipe that the kids would love to make.

Ingredients

  • 2 1/2 cups of chocolate chips
  • 2 tablespoon of butter (add more if necessary)
  • 2 cups of salted pretzel sticks

Directions

  1. Chop pretzel sticks into bite size pieces
  2. On top of a double boiler, melt chocolate and butter, stirring often.
    (You can also use a microwave to melt chocolate)
  3. Take pot off the stove and add pretzes
  4. Spoon onto a lined baking sheet and refrigerate for 20 minutes until firm

Options:

Peanut Butter Cow Chips

  • 1 1/2 cups of chocolate chips
  • 1 cup of butterscotch chips
  • 1/2 cup butter
  • 1/4 cup smooth peanut butter
  • 2 cups of salted pretzel sticks
  • 1 cup of salted peanuts