WHAT (CHOCOLATE) DREAMS ARE MADE OF CAKE
When I was a kid, my grandma made this dessert at every holiday and it always seemed like there was never enough it! It has 4 layers of awesomeness, including mousse, custard, and ganache. Feel free to take a short cut with a boxed mix and don't be intimidated by all the steps. If you know your way around a kitchen you'll put this together with ease. Quite possibly the best dessert you'll ever have. I recently made this for friends and they told me it's very similar to a beloved discontinued dessert from a popular Italian restaurant chain.
Provided by RainbowJewels
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 3h30m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
- Mix cake mix, 1 cup water, oil, and eggs in a large bow until well blended. Pour batter into prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice one cakes in half horizontally and place one half in a 10-inch springform pan. Save remaining 3/4 cake for another use.
- Melt chopped baking chocolate and cream cheese in a large microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set aside to cool.
- Mix 1 teaspoon gelatin with 1 tablespoon cold water in a small bowl for 1 minutes; add boiling water and stir until gelatin is dissolved. Allow to cool.
- Beat 3/4 cups heavy whipping cream until foamy in a large bowl. Add 1/2 teaspoon sugar and gelatin mixture; continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Fold about 1/4 the whipped cream into the cooled chocolate cream cheese mixture until well blended; fold remaining whipped cream into chocolate mixture to create a mousse. Spread mousse over cake arranged in springform pan. Refrigerate while preparing next layer.
- Beat egg yolks in a large bowl until yolks are a pale yellow. Beat in 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin until mixed.
- Bring 1 3/4 cups heavy whipping cream and vanilla extract to a boil in a saucepan; lower heat to medium. Pour about 1/2 cup hot cream into egg mixture while stirring; stir remaining cream mixture into bowl. Pour cream mixture through a strainer into the saucepan; continue cooking and stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. Allow custard to cool, then pour over mousse layer in springform pan. Place cake in freezer while making remaining layer.
- Reserve 1/2 cup chocolate chips; pour remaining chocolate chips in a large bowl.
- Bring 1 1/2 cups heavy whipping cream and butter to a boil in a clean saucepan. Pour cream mixture into the bowl over chocolate chips. Stir until smooth and chocolate is melted. Allow mixture to cool until chocolate ganache begins to thicken.
- Remover cake from freezer and remove pan collar from the springform pan. Pour chocolate ganache over cake; use a spatula to evenly spread chocolate over top and sides of the cake. Press reserved 1/2 cup chocolate chips along the side of the cake. Refrigerate until ready to serve.
Nutrition Facts : Calories 1046.8 calories, Carbohydrate 85.3 g, Cholesterol 276.3 mg, Fat 77.6 g, Fiber 4.2 g, Protein 13.2 g, SaturatedFat 41.8 g, Sodium 496.7 mg, Sugar 61.5 g
CHOCOLATE DREAM CAKE
Found this in Prevention magazine and thought it would be a SLIGHTLY healthier treat for my sugar monsters. Haven't made it yet!
Provided by Yogi8
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line a 15"x10" pan with wax paper.
- Wisk together cocoa, sugar and boiling water.
- Cool to lukewarm.
- Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
- Spread batter evenly in the pan.
- Bake 20 minutes or till top looks dry.
- Invert onto large rack.
- Remove pan and wax paper and let cool.
- In a medium bowl, dissolve coffee in milk.
- Add whip topping& pudding mixes.
- Beat on low speed till moistened, then high speed till soft peaks form.
- Chill 5 minutes.
- Cut cake crosswise into thirds, cover each with topping, then stack.
- (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.
CHOCOLATE LOVER'S DREAM CAKE
My husband brought this recipe home. He had copied it out of a recipe book at work. He has never done this before so I had to make it. We have made it twice in two weeks. It is really chocolatey and rich so be prepared. I have never used the glaze recipe, I just find a chocolate frosting recipe here on 'Zaar. I would like to try it with peanut butter frosting. This is a big cake so make sure to measure your pan and make sure it will hold 12 cups.
Provided by Margie99
Categories Dessert
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
- Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
- In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.
NO-CHURN CHOCOLATE DREAM ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Chill a 9-inch loaf pan or glass container in the freezer.
- Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls.
- To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream.
- To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in.
- Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
- When ready to serve, scoop into individual glasses and top with additional sprinkles.
CHOCOLATE DREAM CAKE
Make and share this Chocolate Dream Cake recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 50m
Yield 1 2 layer cake
Number Of Ingredients 10
Steps:
- Cake:.
- Combine all ingredients except frosting in a large mixing bowl; beat 4 minutes at medium speed with an ele4ctric mixer. POur batter into 2 greased and floured 9 inch round cake pans. Bake at 325F for 35 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes; remove from pans, let cool on wire racks.
- Spread Sour Cream Chocolate frosting between layers and on top and sides of cake.
- Sour Cream Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil. reduce heat to low; cook until chocolate melts. Cool.
- Combine chocolate and sour cream. Add sugar alternately with milk,bating at med. speed until smooth.
CHOCOLATE DREAM DESSERT
I've been married 37 years and have four grandchildren, and this is our all-time favorite dessert. Its chocolate flavor is subtle but delicious. The last time I made it, my brother said, "This has got to be the best dessert there is!" See if you agree!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.
Nutrition Facts : Calories 360 calories, Fat 22g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 333mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CHOCOLATE CHIP DREAM CAKE
This is a quick and delicious chocolate cake. Very very chocolaty.
Provided by Patty Moore
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 14
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
- Make chocolate pudding according to package directions.
- Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 58.6 g, Cholesterol 26.6 mg, Fat 15.8 g, Fiber 3.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 367.9 mg, Sugar 36.6 g
CHOCOLATE DREAM CAKE
Make and share this Chocolate Dream Cake recipe from Food.com.
Provided by Michelle_My_Belle
Categories Dessert
Time 40m
Yield 1 9x13 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- in a bowl, sift together flour, sugar, baking soda, salt and cocoa.
- add butter and 2/3 of the buttermilk; mix well.
- add eggs and remaining buttermilk; mix well.
- pour into greased 9 x 13 inch pan.
- bake 30 minutes or until toothpick inserted near the center comes out clean.
- cool 10 minutes then remove to a wire rack to finish cooling.
Nutrition Facts : Calories 199.1, Fat 7, SaturatedFat 4.2, Cholesterol 42.3, Sodium 290.6, Carbohydrate 32.7, Fiber 1.1, Sugar 19.6, Protein 3.1
BONNIE'S BLUE RIBBON CHOCOLATE DREAM CAKE
This chocolate cake is one of those cakes that are perfect for giving as a gift... because if you leave it in the house you'll be tempted to eat the whole thing! There are a lot of versions of this type of cake out there, but this one is a little different. The caramel drizzled over the cake, along with the condensed milk, makes this a fabulously rich and decadent cake. Crushed Heath bars add a little crunch to the cake. We really love that homemade whipped cream is used for the topping. It's light and creamy and the perfect complement to the rich cake.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Cakes
Number Of Ingredients 9
Steps:
- Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
- Crush the chocolate bars, reserve 1/4 cup for the top.
- In the microwave, heat up the caramel in a Pyrex glass measuring cup until it can be poured easily (about one minute). Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then
- Pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
- Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs (I like chunks). Let the cake cool completely on a rack in the fridge.
- Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff.
- Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy. Then add swirls of caramel topping. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
- Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!
A CHOCOHOLICS DREAM CAKE
Ok, Martha Day's Complete Baking calls the original recipe of this adapted version Rich Chocolate Nut Cake, but it really IS a chocaholic's dream. It is like eating truffles, so serve it in small helpings.
Provided by tigerduck
Categories Dessert
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a 350°F/180°C/Gas 4 oven. Line a 9x2in (23x5cm) round tin with greaseproof paper and grease.
- Melt butter and chocolate together in the top of a double boiler, or in a heatproof bowl set over hot water. Set aside to cool.
- Sift cocoa into bowl. Add sugar and eggs and stir until just combined. Pour in the melted chocolate mixture and brandy.
- Toast the hazelnuts without oil in a skillet over medium low heat. Coarsley chop the toasted nuts. Fold three-quarters into the mixture and then pour the mixture into the prepared tin.
- Set the tin inside a large tin and pour 1in (2.5cm) of hot water into the outer tin. Bake until the cake is firm to the touch, about 45 minutes. Let stand 15 minutes, then unmould and transfer to a cooling rack.
- Wrap the cake into greaseproof paper and refrigerate for 6 hours.
- For the glaze, combine the butter, chocolate, milk and vanilla in the top of a double boiler or in a heatproof bowl set over hot water, until melted.
- Place a piece of greaseproof paper under the cake, then drizzle spoonfuls of glaze along the edge to drip down and coat the sides. Pour the remaining glaze on top of the cake.
- Cover the sides of the cake with the remaining nuts, gently pressing them on with the palm of your hand.
Nutrition Facts : Calories 649.8, Fat 48.8, SaturatedFat 22, Cholesterol 176.1, Sodium 182.2, Carbohydrate 51.5, Fiber 10, Sugar 35.7, Protein 12.7
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