Indulge in a delightful culinary journey with our exquisite Hidden Treasure Cake, a symphony of flavors that will tantalize your taste buds. This delectable dessert boasts a moist and fluffy chocolate cake base, layered with a luscious caramel sauce and topped with a creamy chocolate ganache. The surprise treasure lies within – a hidden layer of soft and chewy brownie, adding an extra dimension of richness to each bite.
Accompanying the Hidden Treasure Cake are two additional tantalizing recipes that will elevate your dessert repertoire. The Chocolate Mousse is a light and airy confection, perfect for those who crave a decadent yet ethereal treat. With its velvety texture and rich chocolate flavor, this mousse is sure to impress.
For those who prefer a fruity twist, the Raspberry Swirl Cheesecake is a delightful masterpiece. Creamy cheesecake is swirled with vibrant raspberry sauce, creating a stunning visual presentation and a burst of tangy sweetness in every bite. The graham cracker crust adds a satisfying crunch, making this cheesecake an irresistible indulgence.
These recipes are not just culinary delights; they are also carefully crafted to meet various dietary needs. The Hidden Treasure Cake can be made gluten-free with a few simple substitutions, ensuring that those with gluten sensitivities can enjoy this delectable treat. The Chocolate Mousse is naturally gluten-free, making it a safe choice for those with celiac disease or gluten intolerance.
For those seeking a vegan alternative, the Raspberry Swirl Cheesecake can be easily adapted with plant-based ingredients, allowing everyone to savor its delightful flavors. With these recipes, we aim to provide a truly inclusive dessert experience that caters to different dietary preferences without compromising on taste.
So, prepare to embark on a culinary adventure with our Hidden Treasure Cake, Chocolate Mousse, and Raspberry Swirl Cheesecake. These recipes are guaranteed to become cherished favorites in your kitchen, bringing joy and satisfaction to every occasion.
HIDDEN TREASURE CHEST CAKE
Ahoy there, matey! If you've got little pirates at home, this Hidden Treasure Chest Cake is a must-try.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Microwave chocolate and cream in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. Cool slightly. Gradually add powdered sugar, beating with electric mixer on high speed until mixture is well blended and of desired spreading consistency.
- Use a serrated knife to cut off top one third of cake. Set top aside. Place bottom of cake on large serving platter; spread with chocolate frosting. Scatter candies and some of the coins around cake as desired. Replace top of cake; spread with the remaining chocolate frosting to resemble a treasure chest.
- Decorate top of chest with string licorice and some of the remaining candies. Sprinkle wafer crumbs onto platter to resemble sand. Arrange any remaining coins and candy in "sand." Store in refrigerator.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 160 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 31 g, Protein 4 g
TREASURE CHEST CAKE
Brimming with candy coins and jewelry, this rich cake is a clever addition to a pirate-themed party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan--except use 1 cup water, the oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- From center of cake, cut one 3-inch crosswise strip (see diagram). Cut the strip diagonally in half to make two 9-inch triangular wedges. (Discard 1 cake wedge or reserve for another use.)
- On tray, place a 9x5-inch cake piece. Stir food colors into frosting to make golden yellow. Spread 1 tablespoon of frosting on 1 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces 1 hour.
- Spread 1 tablespoon of frosting on top edge of triangular wedge of cake. Attach remaining 9x5-inch cake piece to cake wedge to look like partially opened treasure chest. To seal crumbs, frost cake with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting. Spread remaining frosting evenly over entire cake. Pull fork through frosting to look like wood grain.
- Use pull-and-peel licorice to make handles and straps. Fill chest with chocolate coins, candy necklaces, and other hard candies. Add gummy ring half for clasp. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 43 g, Cholesterol 40 mg, Fat 5, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 330 mg, Sugar 29 g, TransFat 2 g
PIRATE SHIP AND TREASURE ISLAND CAKE
A stunning children's birthday chocolate cake with hidden treasure buried on a sandy desert island for the kids to dig into
Provided by Valerie Barrett
Categories Dessert
Time 3h15m
Number Of Ingredients 26
Steps:
- Heat the oven to 160C/140C fan/gas 3. Grease and line a 30x20cm cake tin with baking parchment.
- Put the butter and 200g of the chocolate into a saucepan and heat gently until melted. Remove from the heat. Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Mix in the sugar. Beat together the eggs, soured cream and vanilla extract. Pour the chocolate and egg mixtures into the flour and sugar and beat well until smooth. Pour into the prepared tin and bake in the oven for about 40 minutes. Leave until completely cold before cutting and shaping.
- Cut the cake in half lengthways. Place one complete half on the 30cm cake board. Cut the remaining half into 3 rectangles, 13x10cm, 7x10cm and 10x10cm. Attach the 10x10cm piece to one end of the base cake using a little warm jam. Cut a 'V' shape to represent the prow of the ship. Place the 13x10 piece at the other end of the base cake, attaching with jam. Using jam again attach the 7x10 piece on top of the 13x10 piece to make the upper deck. Slice the back of the ship at a very slight angle.
- Brush the whole cake with jam. Roll out about 550g of the ready-to-roll icing and cover the cake. Trim the edges at the base and keep any trimmings.
- Melt the remaining 100g chocolate in the microwave or in a heatproof bowl over a saucepan of barely simmering water. Use melted chocolate to stick the mini Toblerones to the edges of the two decks and to the 'V' shape of the prow. Trim any to fit exactly. Use the chocolate to stick on the chocolate balls for canon balls, finger biscuits stacked up as canons and chocolate caramels for port holes. Using a little of the marzipan, roll out and cut four windows. Make window frames from brown icing trimmings, rolling out to thin sausages to form a cross and sticking with chocolate. Attach to the sides of the ship with chocolate. Poke the chocolate stick out of the front of the prow, if using.
- Arrange the chocolate coins in a little pile on the cake board, reserving 3 or 4 coins for the top. Roll out the remaining brown icing and cover the coins completely. Brush with melted chocolate and sprinkle with muscovado sugar. Push 3 or 4 coins into the sand along with the chocolate skull if using.
- Put a little of the royal icing in a bowl. Colour the remainder blue. Spread the icing on the cake board around the ship and the island. Use the white icing to make 'surf' around the edge of the island.
- Using the remaining marzipan and brown icing, make three barrels. Place one on the deck of the ship and the others in the sea. Cut out sails from the paper and make holes in them so you can push the straws through. Attach the sails to the ship and poke sandwich flags out of the top to finish.
Nutrition Facts : Calories 501 calories, Fat 21 grams fat, SaturatedFat 12.1 grams saturated fat, Carbohydrate 72.8 grams carbohydrates, Sugar 63.9 grams sugar, Fiber 2.3 grams fiber, Protein 4.7 grams protein, Sodium 0.4 milligram of sodium
RAINBOW SURPRISE INSIDE CAKE
A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
- Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
- To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.
Nutrition Facts : Calories 630, Carbohydrate 92 g, Cholesterol 65 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 27 g, TransFat 2 1/2 g
HIDDEN TREASURE CHOCOLATE CAKE
Make and share this Hidden Treasure Chocolate Cake recipe from Food.com.
Provided by Jon Chef Blizardry
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 400°F Microwave chocolate and butter in medium microwaveable bowl on MEDIUM 3 minute or until butter is melted. Stir until chocolate is completely melted; set aside.
- BEAT eggs, granulated sugar and coffee in large bowl with electric mixer on medium speed until thickened. Add flour and the chocolate mixture; beat just until blended. Pour into 6 generously greased and lightly floured 6-oz. custard cups; place cups on baking sheet.
- BAKE 11 to 15 minute or until cakes are puffed with crusted tops, but still soft in the centres. Cool 5 minute Invert cakes onto individual dessert plates. Sift icing sugar evenly over the cakes. Serve warm.
Nutrition Facts : Calories 464.2, Fat 30, SaturatedFat 17.4, Cholesterol 181.7, Sodium 160, Carbohydrate 48.7, Fiber 2.4, Sugar 41.4, Protein 6.5
Tips:
- Mise en place: As with any baking recipe, it's important to measure and prepare all of your ingredients before you start mixing. This will help you stay organized and prevent any mishaps.
- Use high-quality ingredients: The better the ingredients you use, the better your cake will taste. Look for fresh, organic ingredients whenever possible.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The oven temperature is critical for getting a perfectly baked cake. Make sure your oven is preheated to the correct temperature before you start baking.
- Don't open the oven door during baking: Opening the oven door during baking can cause the cake to fall. Only open the door to check on the cake in the last few minutes of baking.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
The Hidden Treasure Cake is a delicious and impressive dessert that is perfect for any occasion. With its moist chocolate cake layers, creamy chocolate frosting, and hidden layer of caramel, this cake is sure to be a hit. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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