![]() The possibilities are endless, but here are 15 ideas to help get you started. Instead of forcing yourself to nibble on foil-wrapped hearts until May (or freezing them until forever), find cool ways to turn those leftover sweets into new treats. Prepare to be the most popular person ever.The day of love has come and gone, but the mounds of gifted chocolate will remain for weeks to come. Place cake in refrigerator until everything has hardened, then place in a cake carrier or cover with plastic wrap and return to refrigerator until it’s time to eat.Drizzle as much chocolate as feels appropriate. Once chocolate has melted and is smooth, drizzle it over the top, allowing some to drip down the sides, too. Take your 2 cups of reserved chocolate chips and mix in 2 or 3 tbsp of vegetable oil and melt in the microwave or over a double boiler. Take your bite-sized candies and lay them over the top of your cake in whatever order and thickness just feels right. Repeat until the sides (not the top!) of the cake are completely covered in chocolate chips. Many of them will fall, but many will stick, as well. Take a handful of chocolate chips and gently press it against the side of the cake. Place a wire rack over a sheet of foil or plastic wrap, and then set your cake (with its cake board) atop the wire rack. Once you have stacked all of your cakes, smooth a generous layer of frosting over the top and sides of the cake, until everything is nicely covered. Spread a layer of frosting over the top, place the next cake, and repeat. Generously drizzle liqueur over the top and wait for it the sink in. Once cakes have cooled, level them (may not be necessary, but sometimes is) by cutting off a thin layer along the top, bottom, or both.You may add additional milk until the frosting has your desired consistency. Increase speed and beat until light and fluffy. Using a mixer, mix at a low speed until everything is combined. Add the butter, 1/3 cup milk, vanilla extract, and pinch of baking soda. In a large mixing bowl (or the bowl of your stand mixer), sift together powdered sugar and cocoa powder. Set cakes on a wire rack to cool completely before decorating. Remove cakes from oven and allow to cool at least 10 minutes before removing from the cake pans. Bake for 30 ““ 45 minutes, or until a toothpick inserted into the center comes out clean, or until the cake feel firm when you lightly press the top. Using a spatula or a large spoon, fold in the 1/2 cup of mini chocolate chips. Gradually add the dry ingredients to the wet and mix until just combined ( do not over-mix!). In a large mixing bowl (the one in your Kitchenaid will do!), combine milk, butter, honey, and vanilla extract. Sift together the flour, sugar, cocoa powder, baking soda, and salt in a medium-size bowl. You may also cut parchment-paper circles to put in the pan bottoms and then grease and dust on top of those, if you are worried about sticking. Grease (butter, lard, or cooking spray) and dust two 9-inch cake pans or three 8-inch cake pans with cocoa powder or flour. Lots of party-size or bite-size chocolate candies for the top (Heath, Twix, Milky Way, M&Ms, etc.).Tons of chocolate chips (I used half 60% cacao and half semi-sweet) for the sides of the cake.2 cups chocolate chips for melting and drizzling.Liqueur for drizzling (raspberry, Kahlua, chocolate).1/3 to 1/2 cup whole milk, room temperature.1/2 cup butter, softened and at room temperature.1/2 cup mini chocolate chips (regular will work in a pinch).2 1/2 cups sugar (I used coconut sugar).Chocolate Wasted Cake Recipeīased on Art of Dessert’s Chocolate Wasted Cake recipe. Not only did this cake bear the weight of all that chocolate like a champ, but it tasted pretty damn good, too. So, although I was tempted to make my own time-honored recipe for chocolate cake, I ultimately opted to go with the one off the website. To hold up under the weight, the cake could not be too moist. You take a recipe for a solid chocolate cake, you add a little raspberry liqueur (or whichever liqueur you have handy that sounds good), you spread some homemade chocolate buttercream over it, smoosh on some chocolate chips and candy bars, and top it all off with drizzled chocolate.Īt first, I worried over the stability of the cake within this masterpiece. This recipe is based on the one at Art of Dessert. When I first saw this baby on Pinterest, my jaw dropped open. I’ve made a few and had a few, and basically, that qualifies me to have feelings about chocolate cake recipes. I’m a bit of a chocolate-cake connoisseur.
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