Cocoa Wedding Cakes Recipes

COCOA WEDDING CAKES

Steps:

• Preheat oven to 325 degrees F.
• In food processor with knife blade attached, pulse pecans with 1/2 cup confectioners' sugar until pecans are finely ground. Add butter and vanilla and process until smooth, occasionally stopping processor to scrape side with rubber spatula. Add flour and cocoa and pulse until evenly mixed. Add chocolate chips; pulse just until combined.
• With floured hands, shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet.
• Bake cookies 16 to 18 minutes or until bottoms are lightly browned. Transfer cookies to wire rack to cool slightly.
• Sift remaining 1 1/4 cups confectioners' sugar onto waxed paper. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar again. Repeat with remaining dough and sugar. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.

ONE BOWL CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

WEDDING CAKE - RICH DARK CHOCOLATE CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.
• Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
• Pour into the prepared tin and bake for 2½ hrs - don't open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.

EVERYDAY COCOA CAKE

Steps:

• Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and dust with flour, knocking out excess.
• Whisk together flour, cocoa, baking soda, and salt.
• Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
• Add flour mixture and water alternately in batches, beginning and ending with flour and mixing just until combined.
• Pour batter into cake pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan 1 hour. Invert onto a rack, then turn right side up and dust with confectioners sugar.

VELVET COCOA CAKE WITH INSTANT BUTTERCREAM

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter and lightly flour two 9-inch round cake pans. In a bowl, whisk flour, cocoa, baking soda, and salt.
• In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Beat in vanilla.
• Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrape bowl as needed.
• Pour batter into pans. Bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes before inverting cakes onto rack to cool completely.
• Make the buttercream: In mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate, vanilla, and 1 tablespoon water. If too thin, refrigerate about 5 minutes.
• Place one layer on platter. Spread top with 1 cup buttercream. Place second layer on top. Frost entire cake with remaining buttercream.

CHOCOLATE MEXICAN WEDDING COOKIES

Steps:

• In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
• In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
• Gradually add the dry ingredients to the creamed mixture.
• Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
• Preheat oven to 325 degrees F (180 degrees C).
• Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
• For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

COCOA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.

CHOCOLATE MEXICAN WEDDING CAKES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)

Steps:

• In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
• In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
• Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
• Preheat oven to 350°F.
• Form dough into 1-inch balls and place on ungreased cookie sheets.
• Bake until golden, 18 to 20 minutes.
• Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
• Makes 36 cookies.

COCOA WEDDING CAKES

Steps:

• Preheat oven to 325°F.
• In a food processor with knife blade attached, pulse pecans with 1/2 cup powdered sugar until pecans are finely ground.
• Add butter and vanilla and process until smooth, occasionally stopping food processor to scrape side with rubber spatula.
• Add flour and cocoa and pulse until evenly mixed; add chocolate chips and pulse JUST until combined.
• With floured hands, shape dough by rounded measuring teaspoons into 1-inch balls; place balls, 1 inch apart, on ungreased large cookie sheet.
• Bake cookies 16 to 18 minutes or until bottoms are lightly browned; transfer cookies to wire rack to cool slightly.
• Sift remaining 1 1/4 cups powdered sugar onto waxed paper.
• While cookies are still warm, roll in powdered sugar to coat; return to wire rack to cool completely; when cool, gently roll cookies in powdered sugar again.
• Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.