Hershey Chocolate Cake

Here's another great dessert idea for you chocolate cake lovers! Even more so if you're a fan of Hershey's chocolate! It is also pretty simple to make.

1 1/4 cup Flour
1/3 cup Hershey's Cocoa
1 teaspoon Baking Soda
6 tablespoon Extra Light Corn Oil Spread
1 cup Sugar
1 cup Skim Milk
1 tablespoon White Vinegar
1/2 teaspoon Vanilla Extract

Heat oven to 350 degrees F. Spray two 8 inch round pans with
cooking spray. In bowl, stir flour, cocoa and baking soda. In
saucepan, melt corn oil spread, stir in sugar. Remove from heat.
Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry
ingredients, whisk until well blended. Pour evenly into pans.
Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill
and frost top. Refrigerate.

Light Cocoa Frosting:
In small mixerbowl, stir together 1 envelope dry whipped topping mix, 1/2 cup
cold skim milk, 1 T Hershey's CoCoa and 1/2 t vanilla extract. Beat
on high speed of mixer about 4 minutes or until soft peaks form.

Fat Free Chocolate Cake

This is a good dessert idea for people who want to watch what they eat, the recipe it is a low-fat alternative for all the other chocolate cake recipes out there.

1 1/4 cup Flour
1 cup Sugar
1/2 cup Unsweetened cocoa
1/4 cup Corn starch
1/2 teaspoon Baking soda
1/2 teasoon Salt
4 Egg whites
1 cup Water
1/2 Light or dark corn syrup
Mazola No-stick cooking spray

Preheat oven to 350 degrees F. Spray 9" square baking pan with
cooking spray.
In large bowl, combine dry ingredients until well mixed. In medium
bowl, whisk egg whites, water and corn syrup. Stir into dry
ingredients until smooth. Pour into prepared pan. Bake 30 minutes
or until cake springs back when lightly touched. Cool on wire rack
10 minutes.
Makes 16 servings.

Chocolate Covered Truffles

This is a great chocolate truffle recipe I've tried, and it's not too hard to make. Truffles came out
pretty good, quite chocolaty and not too rich.

1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate for decoration

Makes about 3 dozen truffles

Melt semisweet chocolate in double boiler over hot water. Heat
butter, creamer and vanilla in another saucepan to 125° F on a
candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.

Dark Chocolate Layer Cake with Chocolate Ganache

This is a sweet and very rich chocolate cake taken from the Moosewood Restaurant Book of Desserts. The authors refer to the frosting as "a day trip to chocolate cream heaven."

Cake
1/2 cups (375ml) boiling water
3/4 cup (175 ml) unsweetened cocoa powder
2 cups (500 ml) unbleached white flour
1 1/4 teaspoons (6 ml) baking soda
1/8 teaspoon (0.5 ml) salt
1 cup butter (250 ml), at room temperature
1 1/2 cups (325 ml) packed brown sugar
2 large eggs
2 teaspoons (10 ml) pure vanilla extract

In a mixing bowl, gradually add a bit of the boiling water to the cocoa, whisking to make a paste, then whisk in the rest of the water. Set aside to cool.
Preheat the oven to 350 degrees F (180 C). Butter two cake pans and lightly dust them with flour.
Sift together the flour, baking soda, and salt and set aside. With an electric mixer, cream the butter and brown sugar. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Add the flour mixture alternately with the cooled cocoa mixture, beating after each addition.
Divide the better evenly between the two prepared pans. Bake for 25 to 30 minutes, until a knife inserted into the centre comes out clean. Cool the layers in the pans for about 5 minutes, then turn them out onto racks to cool completely. Frost with chocolate ganache.

Chocolate Ganache

1 1/2 cups (375 ml) heavy cream
9 ounces (225 g) semi-sweet chocolate
1 tablespoon (15 ml) hazelnut-flavoured liqueur, like Fra Angelico (optional)

In a saucepan, bring the cream to a simmer. Melt the chocolate or chop it into small pieces. Whisk the melted chocolate or chocolate pieces into the simmering cream and continue to heat gently, in necessary, to fully melt the chocolate. Stir in the liqueur, if using.
Pour the chocolate cream into a bowl. Chill for about an hour, stirring every 10 to 15 minutes until it has thickened enough to spread. Store in the refrigerator until needed.