Hanukkah Gelt Chocolate Fudge Cake Recipes

HANUKKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
• In a large mixing bowl, blend sugar and oil.
• Add eggs and mix until well blended and mixture is thick and lightened in texture.
• In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
• Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
• If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
• This is a thin batter.
• Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
• ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
• Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
• If not using right away, re-whip before using.
• Add additional warm water to get correct consistency (a tablespoon at a time).
• DECORATING: Place one layer on a cardboard circle.
• Ice this with about 1/2- inch of frosting.
• Place top layer and ice cake- sides first.
• Coat sides with colored sprinkles.
• Garnish bottom edge with coins.
• Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
• Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).

DOUBLE-DEEP-CHOCOLATE HANUKKAH LAYER CAKE

Steps:

• Bake cake layers:
• Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
• Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
• Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
• Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
• Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
• Make frosting:
• Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
• Remove bowl from pan and whisk in corn syrup and vanilla.
• Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
• Assemble cake:
• Spread frosting generously between cake layers and over top and sides.

HOMEMADE HANUKKAH GELT

Steps:

• Brush a 24-cup mini muffin pan or two 12-cup mini muffin tins (preferably nonstick) with oil.
• Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 90 seconds.
• Divide the melted chocolate evenly among the cups of the prepared muffin tin, about 1 3/4 teaspoons per muffin cup. (You can also use a pastry bag for this part.) Tap the muffin tin against the counter to remove any air bubbles and even out the chocolate.
• Top with gold sprinkles and refrigerate until set, about 1 hour. Use an offset spatula to remove the chocolate from the tin.