Best Chocolate Fire Cake Recipes

FIRE ENGINE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Grease and base line a 20cm square cake tin with baking parchment. Put the butter and sugar into a bowl and beat until light and fluffy. Add the eggs, almond extract, flour, ground almonds and milk and beat very well until light and pale in colour. Spread into the prepared tin and bake in the oven for 35-40 mins. Remove and allow to become completely cold before cutting and icing.
• To make the butter icing, put the butter into a bowl and beat well. Gradually beat in the icing sugar until smooth and creamy. Cut the cake in half to make two rectangles each 10x20cm. Take one half and cut into two pieces measuring 10x14cm and 10x6cm. Using a little butter icing, attach the 10x6cm piece to one end of the 10x20cm piece. This is the cab part of the engine. Take the 10x14cm piece and slice in half horizontally. Spread a little butter icing on the main part of the fire engine (behind the cab) and stick on one of the 10x14cm pieces. The remaining piece of cake is not required.
• Using a sharp knife, slice the front of the cab at an angle where the windows will be placed. Spread the whole cake with butter icing. Roll out the red fondant and use to cover the fire engine. Trim around the base.
• Roll out all but 50g of the grey icing to an irregular strip and place on a 30cm cake board. Carefully lift the fire engine onto the board.
• Unroll about half the liquorice from each of the four wheels. Attach the strips, using a little of the red icing, to make a double border around the base of the cake. Again using the icing, attach the four wheels. Use leftover liquorice to make strips to mark the centre of the road.
• Roll out the reserved grey icing and cut out 6 shutters and two wing mirrors. Attach to the cake using red icing. Use the white icing to make two front and two side windows for the cab. Attach with red royal icing and pipe around each window and pipe the cab doors.
• Stick on dolly mixtures to represent headlights, roof lights and ladder supports. Make a ladder from the chocolate covered biscuit or mint sticks, chopping and sticking with icing. Attach to the top of the engine with icing.
• Stick together the two party rings and attach to the side of the fire engine. Roll the yellow fondant icing into a long sausage and wrap around the biscuits to represent the hose, snake out onto the board and then make a small circle of yellow icing and stick on the end for the nozzle. Colour the remaining royal icing a pale blue colour. Thin with a little water if necessary and drizzle onto the cake board to represent water flowing from the hose.
• Using a little blue colouring thinned with water, paint the windows with a fine paint brush. Using black colouring, paint windscreen wipers on the front windows.

KILLER CHOCOLATE CAKE

Steps:

• Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
• Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
• Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
• Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
• Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
• Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
• DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.

FIRE ENGINE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of three 8x4-inch loaf pans.
• Make cake batter as directed on box. Divide batter evenly among pans. Bake 27 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans; place rounded sides up on cooling racks. Cool completely, about 1 hour.
• Spoon 1/2 cup of the frosting into small bowl; stir in enough black food color to make gray. Place 1/2 cup of the remaining white vanilla frosting in small resealable plastic freezer bag; cut small tip off 1 corner of bag. Spoon remaining white vanilla frosting into large bowl; stir in enough red food color until desired red color.
• Trim rounded tops from each cake to make flat surface. Cut cakes and arrange pieces on platter as shown in diagram (template can be found under the Tips below), attaching pieces with thin layer of red frosting, to form fire engine. Spread thin layer of red frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes.
• Frost area between cab and back of engine with gray frosting. Place remaining gray frosting in small resealable plastic freezer bag; cut small tip off 1 corner of bag. Frost remaining fire engine with red frosting. Pipe on windshield, windows and ladder with white frosting. Trim and discard thin slice (about 1/8 inch) off bottoms of 4 red and 4 yellow gumdrops; attach trimmed gumdrops for headlights and taillights with white frosting. Attach remaining gumdrops on top of engine for lights. For wheels, pipe 1/2-inch circle of gray frosting on center of each cookie for hubcap; attach wheels to cake. Attach licorice coils on sides of cake for hoses.
• Pipe gray frosting around wheels and bottom edge of engine. For bumpers, pipe 1 or 2 lines of gray frosting on front and back of engine. Store loosely covered.