MOIST CHOCOLATE RING CAKE RECIPE - (4.1/5)
Provided by á-9091
Number Of Ingredients 9
Steps:
- Bring the syrup ingredients to the boil and ensure sugar is completely dissolved. Boil for 5 minutes and let completely cool down. Cake: 1. Melt margarine, sugar and cacao 2. Let completely cool down 3. Add eggs one by one, mix each egg in thoroughly 4. Sift in the dry ingredients and mix thoroughly 5. Bake in a ring pan for around 30 minutes at 180 C 6. Take cake out of the oven and pour the cooled down syrup over the cake immediately. Let the cake cool down completely before taking it out of the pan. Decorate with caramel, grated chocolate, nuts etc. Tip: After taking the cake out of the oven, you can first use a sharp object to make some incisions in the cake before pouring the syrup over.
GERMAN CHOCOLATE RING
This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 50m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough. , Turn dough onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour. , Punch dough down; turn onto lightly floured surface. Roll dough into an 18x10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture. , Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheet. Pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 222 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE CHIFFON CAKE RING
Meet the Cook: There were 11 of us to cook for when I was young. This was a recipe that my mother had. If there were cracked eggs from the laying hens she kept, it was always a good way of using them up! Like my parents, my husband and I have nine children, all of them grown. We are also the grandparents of 13. -Dorothy Haag, Mt. Horeb, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the sugar, flour, cocoa, baking soda and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar.,
Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 93mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
EASY CHOCOLATE ECLAIR " RING SHAPED " DESSERT CAKE
This is a recipe I received from my husbands college aged niece Sarah. She made it for a desert after Easter dinner. It's like a huge "Ring Shaped" Chocolate Eclair. We loved it so much, we had to ask for the recipe!
Provided by Ms Delicious Dish
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- On a cookie sheet grease and flour a circle
- approx 7 inches.
- In a sauce pan, over high heat mix Water and Butter until boiling. Turn burner to Low and add Flour and Salt. Mix fast with a wooden spoon until dough leaves the sides of the pan.
- Transfer dough to a large bowl and mix with an electric beaters at Medium speed. Add eggs, one at a time. Beat until dough is smooth and slimy.
- Drop tablespoons of dough onto the cookie sheet to form a circle with an open center. Bake for 45 minutes. After 45 minutes turn oven off and leave in the oven for an additional 20 minutes.
- Put on a wire rack to cool. Once cool carefully cut in half (like a cream puff).
- For the Filling, mix BOTH packages Instant French Vanilla pudding with the 2 1/2 cups milk. Mix with an electric beater on Low for 1 - 2 minutes. Once pudding has set up, add Cool Whip and Almond Extract and fold in slowly until incorporated.
- Take the top of the "ring" off and set to the side. Spread the filling evenly on the bottom "ring". Once you have distributed all the filling evenly across the bottom "ring" replace the top of the "ring".
- For the frosting, make the Chocolate Fudge Frosting Mix as directed on the package and spread on the top of the ring. Let Frosting set up until ready to serve.
Nutrition Facts : Calories 312.5, Fat 13.9, SaturatedFat 8, Cholesterol 98, Sodium 397.8, Carbohydrate 43.1, Fiber 0.7, Sugar 16.5, Protein 5.2
CHOCOLATE & ALMOND MARBLED BUNDT CAKE
Great British Bake Off's Ruby Tandoh creates a two-tone decorative sponge ring. Pick a patterned bundt cake tin for an extra-special finish
Provided by Ruby Tandoh
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.
- Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
- Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
- Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
- Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.
- Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.
Nutrition Facts : Calories 359 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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4.3/5 (192)Calories 180 per servingTotal Time 55 mins
- Preheat the oven to 350°F. Lightly grease and flour your choice of pans: one 9" x 13" pan, two 9" round pans, or three 8" round pans., Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl., Add the butter and mix at low speed for 1 minute.
- With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more., In a large measuring cup, combine the vanilla with the milk and coffee(or water), and add all at once to the dry ingredients.
- Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more., Add the eggs one at a time, beating well at medium-high speed between additions., Scrape the sides and bottom of the mixing bowl, and mix for 30 seconds more.
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Ratings 18Calories 441 per servingCategory Dessert
- Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
- Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
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- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
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