What's your most exciting chocolate cake recipe?

Here is a link to a recipe for a great, easy cake decoration. The cake itself does not contain chocolate. It is is called "Ice Cream Cone Cake. Substitute the actual cake recipe with your favorite chocolate cake made with a Fair Trade baking chocolate or cocoa and use a chocolate frosting. The link is mainly so you can see the decoration.

http://www.epicurious.com/recipes/food/views/Ice-C... -

There does not seem to many websites advertising Fair Trade brands of Chocolate or Cocoa, which I would guess you will have to use in your recipe for the contest. Here are two brands.

•Cocoa Camino (formerly La Siembra) -- Cocoa mix and chocolate bars, (613)235-6122.

•Dagoba Organic Chocolate -- Hot cocoa mix, baking cocoa, and chocolate bars, (541)664-9030.

you could try making a chocolate-chillie cake? with a bit of spice to it! (add some Cinnamon and nutmeg)

or chocolate-orange with orange juice and the pith Cinnamon and nutmeg works good in this too:)

or even chocolate and peanut butter!? i live in the uk, but ive tried Reese's peanut butter! and i think that would be perfect! (if you can get it)

or just plain old Chocolate chocolate, chocolate cake!? he he

also, look at these pictures to give you an idea of the look:)

Simple, but elegant?

http://takeyourtips.com/wp-content/uploads/2011/09...

some colours to think about, if your doing chocolate:)?

http://img4.realsimple.com/images/1105/icing_300.j...

want to add a simple design to it? its easier than it looks!:)

http://www.megzcakes.ca/image-files/custom/cherry....

Good luck! and i wish you the best to winning!!

EDIT...

oh, also, i forgot to say that im sorry i did not give you a particular recipe:( but, when i make cake, i use my plain cake recipe, than add my ingredients, write down the measurements i have put in, and then dip my pinkie and have a little taste! it will taste basically the same when its cook to when its not, also it wont give you poisoning to have a tiny taste of the batter:) lol

Ingredients

Cake:

4 ounces bittersweet chocolate, finely chopped

4 tablespoons unsalted butter, plus more for pan

2 tablespoons crème fraîche or sour cream

3 large eggs

1/2 cup plus 1 Tbsp. sugar

1/2 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Filling:

2/3 cup crème fraîche or sour cream

2 tablespoons unsalted butter

7 ounces semisweet chocolate, finely chopped

1/4 cup confectioners' sugar

2 tablespoons brandy

Chocolate covering:

14 ounces semisweet or bittersweet chocolate, or a mixture, finely chopped

7 ounces golden syrup, plus more for finishing

Unsweetened cocoa powder, for rolling and dusting

1 sheet gold-leaf transfer, optional

Preparation

Preheat oven to 350°F. Butter an 8-inch square metal pan, line with parchment paper and butter again. Set aside.

Make cake: In a small saucepan, melt chocolate, butter and crème fraîche over low heat, stirring until smooth. Let cool.

Using an electric mixer, with a whisk attachment if possible, beat eggs, sugar and vanilla until thick. Sift flour and baking powder into mixture and fold in. Fold in chocolate mixture. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool briefly in pan, then turn out onto a rack to cool completely.

Make filling: In a small saucepan, melt crème fraîche and butter over medium heat; stir until smooth. Stir in chocolate until melted. Stir in confectioners' sugar and brandy. Let cool, then refrigerate until thick, about 30 minutes.

Split cake horizontally, using a long serrated knife. Transfer half to a platter; spread filling thickly. Top with other layer. Spread remaining filling on top and sides.

Make covering: In a bowl, melt chocolate in microwave oven, stirring. Stir in golden syrup. Transfer to a large plastic bag and refrigerate until firm enough to roll.

Decorate cake: Lightly dust a work surface with cocoa powder, then place chocolate covering on top. Dust chocolate covering with more cocoa and roll out with a rolling pin, lifting often to make sure covering does not stick. Lift and gather the covering, then drape it over cake, pressing gently against cake's sides. Trim away any excess at base with a sharp knife.

Lightly dust top of cake with cocoa powder. Dab golden syrup randomly over cake. Press gold-leaf against syrup, then lift off to leave small dots of gold on top of cake. Serve at room temperature.

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