CHOCOLATE LOVER'S DELIGHT CAKE
For years my husband and I belonged to a supper club and I always made the desserts. This light, flavorful cake recipe was given to me at our first club and it's a hit every time. -Sandra Hackney, Tuscaloosa, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Grease and flour two 9-in. round baking pans; set aside. In a large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks and melted chocolate until well blended. Combine the flour, 1/4 teaspoon salt and baking soda; gradually beat into sugar mixture until blended., In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat the cream, confectioners' sugar, cocoa, extract and remaining salt until stiff peaks form., Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 tablespoons almonds. Repeat layers twice. Top with remaining cake layer., Spread remaining frosting over top and sides of cake; sprinkle remaining almonds over the top. Refrigerate leftovers.
Nutrition Facts : Calories 512 calories, Fat 28g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 149mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE LOVER'S DELIGHT CAKE (TASTE OF HOME)
Make and share this Chocolate Lover's Delight Cake (Taste of Home) recipe from Food.com.
Provided by IAcupcake
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Grease and flour two 9-in round cake pans; set aside. In large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks, and melted chocolate till blended. Combine flour, 1/4 tsp salt, and baking soda; gradually beat into sugar mixture till blended.
- In large bowl with clean beaters, beat egg whites till soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high till stiff peaks form. Fold into the batter.
- Transfer to pans. Bake at 350 degrees for 18-22 minutes or till a toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, beat cream, powdered sugar, cocoa, extract, and remaining salt till stiff peaks form.
- Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 T. almonds. Repeat layers twice. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle remaing almonds over the top.
Nutrition Facts : Calories 509.9, Fat 28.9, SaturatedFat 11.5, Cholesterol 90.4, Sodium 149.3, Carbohydrate 57.8, Fiber 2, Sugar 40.5, Protein 5.9
CHOCOLATE LOVERS' FAVORITE CAKE
This easy recipe is a chocoholic's dream come true!
Provided by SUSAN FEILER
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 604.4 calories, Carbohydrate 57.7 g, Cholesterol 143.6 mg, Fat 40 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 22.8 g, Sodium 608.4 mg, Sugar 40.4 g
ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE
If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired.
Provided by ELIZABETHBH
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
- Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
- Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.
Nutrition Facts : Calories 759 calories, Carbohydrate 100.9 g, Cholesterol 115.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 24.7 g, Sodium 321.7 mg, Sugar 64.7 g
CHOCOLATE LOVER'S DREAM CAKE
Chock-full of chocolate chips, this pretty cake made with Betty Crocker™ Super Moist™ chocolate fudge cake mix is wonderful for birthdays, bake sales, potlucks or any gathering. It's a chocolate lover's dream!
Provided by Betty Crocker Kitchens
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.
Nutrition Facts : Calories 580, Carbohydrate 73 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 54 g, TransFat 0 g
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