Chocolatecandycake Recipes

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CHOCOLATE CANDY BAR CAKE

I made this once for a family gathering and now everyone insists that it be at every gathering! It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper

Provided by NOUELLETTE

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 11



Chocolate Candy Bar Cake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
  • In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.

Nutrition Facts : Calories 735.8 calories, Carbohydrate 75.2 g, Cholesterol 81.4 mg, Fat 46.1 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 18.7 g, Sodium 535.4 mg, Sugar 60 g

1 (18.25 ounce) package devil's food cake mix
1 ½ cups milk
3 eggs
¾ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

CHOCOLATE-CANDY BAR LAYER CAKE

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 8



Chocolate-Candy Bar Layer Cake image

Steps:

  • Make One-Bowl Chocolate Cake Batter and bake following the layer cake instructions.
  • Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. Stir together the cocoa powder and vanilla in a small bowl. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy and smooth, 1 to 2 minutes. Add the melted chocolate and beat until combined. Gradually add the confectioners' sugar and beat until smooth. Add the cocoa mixture. Increase the speed to medium high and beat until smooth and fluffy, 1 to 2 minutes.
  • Assemble the cake: Put 1 cake layer on a cake stand or serving plate and spread with 1 heaping cup frosting. Sprinkle with the chopped candy and top with the other cake layer. Spread the remaining frosting on the top and sides of the cake. Refrigerate until set, about 30 minutes. Top with more candy.

One-Bowl Chocolate Cake Batter (see related recipe below)
8 ounces semisweet or milk chocolate, chopped
1 tablespoon unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 sticks unsalted butter, at room temperature
1/2 teaspoon salt
1 1/2 cups confectioners' sugar
1/2 cup finely chopped Heath bars or other candy bars, plus large pieces for topping

CHOCOLATE CANDY CAKE

Top with mini chocolate bars, pieces thereof, mini peanut butter cups...etc! Cook time includes cooling time

Provided by GoldsmithLissa

Categories     For Large Groups

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 11



Chocolate Candy Cake image

Steps:

  • Preheat 350°F Coat 2 9-in round cake pans with cooking spray.
  • On medium-high speed, beat cake mix, milk, eggs, pudding and oil until fluffy (3 minutes).
  • Stir in mini chips. Divide batter between pans. Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer from pans to racks. Cool completely.
  • On medium-high speed, beat butter until smooth (1-2 minutes). Gradually beat in melted chips until combined. Gradually beat in confectioner's sugar, then sour cream until light and fluffy.
  • Place one cake layer on serving plate. Spread with 1 cup frosting. Top with remaining layer. Spread top and side with remaining frosting. Garnish with candy bars, if desired.

18 ounces devil's food cake mix
1 1/2 cups chocolate milk
3 eggs
4 ounces chocolate pudding
1/3 cup canola oil
1 cup mini chocolate chip
1 lb butter, room temperature
2 cups white chocolate chips, melted and cooled
16 ounces confectioners' sugar
2/3 cup sour cream, room temperature
assorted miniature chocolate candy bar

CHOCOLATEY CHOCOLATE CAKE

Not too rich but ridiculously moist, this cake decadent without being overly sweet. It's almost impossible to mess up and so easy to make.

Provided by Odette Williams

Categories     Mother's Day     Cake     Chocolate     Bake     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 1 (10- by 3-inch) round cake

Number Of Ingredients 13



Chocolatey Chocolate Cake image

Steps:

  • Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I'll let you just grease, line the bottom of the pan, and lightly flour the sides if you're feeling lazy.)
  • Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
  • Add the sugar and whisk until combined.
  • In another large bowl, whisk the eggs, milk, oil, and vanilla together.
  • Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
  • Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
  • Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
  • Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.
  • Variation:
  • Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.

1 3/4 cups (225g) all-purpose flour
1/2 cup (45g) unsweetened Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups (300g) granulated sugar
2 eggs, at room temperature
1 cup (240ml) whole milk
1/2 cup (120ml) grapeseed oil or any mild-flavored oil
1/2 teaspoon pure vanilla extract
1 cup (240ml) boiling water
Optional toppings:
Confectioners' sugar, chocolate Swiss meringue buttercream, warm ganache, marshmallow icing, whipped cream

BEST CHOCOLATE CAKE

With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 16



Best Chocolate Cake image

Steps:

  • Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.

3/4 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
Chocolate curls, optional

CHOCOLATE CANDY CANE CAKE

I got this from the Kraft magazine..I made it for Christmas and it was a big hit!! I used a handful of chocolate chips instead of semi sweet chunks and used an entire tub of cool whip for the icing!

Provided by Meli-lynne

Categories     Dessert

Time 1h20m

Yield 18 slices, 18 serving(s)

Number Of Ingredients 9



Chocolate Candy Cane Cake image

Steps:

  • Preheat oven to 350 Fahrenheit.
  • Grease 2 9" round cake pans.
  • Beat cake mix, pudding mix, eggs, sour cream, oil, and water in large bowl with electric mixer on low until just moist.
  • Beat on medium speed 2 minutes until well blended.
  • Stir in chopped chocolate and 2 Tablespoons of the crushed candy canes.
  • Spoon batter into pans.
  • Bake 50 minutes to 1 hour until toothpick comes out clean.
  • Cool in pan for 10 minutes then cool completely on wire rack.
  • Place one layer of the cake on a plate and spread evenly with 1 cup of cool whip.
  • Top with remaining cake layer and frost with the rest of the cool whip.
  • Garnish with crushed candy cane.

1 (18 ounce) package chocolate cake mix (2 layer)
1 (42 g) package instant chocolate pudding mix (enough for 4 portions)
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 semi-sweet chocolate baking squares (chopped)
1 cup candy cane (crushed)
3 cups Cool Whip

CHOCOLATE-CANDY CANE CAKE

Frosted with fluffy whipped topping, this chocolate cake is moist with chocolate pudding and pepperminty with crushed candy canes.

Provided by My Food and Family

Categories     Christmas Desserts

Time 1h40m

Yield 16 servings

Number Of Ingredients 10



Chocolate-Candy Cane Cake image

Steps:

  • Heat oven to 350°F.
  • Beat first 7 ingredients in large bowl with mixer until blended. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray.
  • Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.
  • Fill and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
4 eggs
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1/4 cup milk
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

THE BEST CHOCOLATE CAKE RECIPE BY TASTY

Here's what you need: flour, dutch processed cocoa powder, salt, baking soda, baking powder, stout, vanilla extract, espresso powder, butter, sugar, eggs, mayonnaise, dark chocolate, butter, vanilla extract, dutch processed cocoa powder, powdered sugar, milk, fresh fruit

Provided by Scott Loitsch

Categories     Bakery Goods

Time 1h20m

Yield 12 servings

Number Of Ingredients 19



The Best Chocolate Cake Recipe by Tasty image

Steps:

  • Grease and line three 8-inch (20 cm) cake tins with parchment paper.
  • In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  • In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
  • In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Add the mayonnaise and beat until the mixture is smooth and creamy.
  • Preheat oven to 325˚F (160˚C).
  • Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
  • Using a rubber scraper, fold the dark chocolate chunks into the batter.
  • Distribute the batter evenly between the 3 prepared cake tins.
  • Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
  • Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
  • While your cakes are cooling, prepare the buttercream.
  • In a large bowl, beat together the butter and vanilla.
  • Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
  • Frost and decorate to your liking.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams

1 ½ cups flour
1 cup dutch processed cocoa powder
1 teaspoon salt
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter
1 ½ cups sugar
3 eggs
½ cup mayonnaise
4 oz dark chocolate, chopped
1 ½ cups butter, softened
1 tablespoon vanilla extract
½ cup dutch processed cocoa powder
5 cups powdered sugar
5 tablespoons milk
fresh fruit, to decorate

SANDY'S CHOCOLATE CAKE

Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17



Sandy's Chocolate Cake image

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 685 calories, Fat 29g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 505mg sodium, Carbohydrate 102g carbohydrate (81g sugars, Fiber 3g fiber), Protein 7g protein.

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water
FROSTING:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners' sugar
1 cup sour cream
2 teaspoons vanilla extract

CHOCOLATE CANDY CANE COOKIES

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 18 sandwich cookies

Number Of Ingredients 13



Chocolate Candy Cane Cookies image

Steps:

  • For cookies:
  • Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
  • For filling:
  • Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
  • Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

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CHOCOLATE CAKE | RECIPETIN EATS
single 22cm/9" pan - 40 to 45 minutes. 2 x 20cm / 8" pans - 38 minutes. 3 x 20cm / 8" pans - 25 minutes. 33 x 22 x 5 cm / 13 x 9 x 2" rectangle pan - 35 - 40 minutes. Quick way to make cake pan liner for base: take a piece of baking paper and fold in half, then quarters, then keep folding so it's a small long triangle.
From recipetineats.com


CHOCOLATE CANDY CAKE — BLESS THIS MESS
This Chocolate Candy Cake is sure to boost your spirits and brighten your day. This cake is the definition of chocolate on chocolate and I’m not mad about it. It starts with two layers of chocolate cake covered in decadent frosting and ends being surrounded by Kit Kats. To add to the wow factor it is topped with alllll the chocolate candies.
From blessthismessplease.com


EASY CHOCOLATE CAKE | CANADIAN LIVING
Method. In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in. coffee, oil and vanilla. Stir in vinegar. Prepare pans as per below. Pour in batter, smoothing top. Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times). Let cool for 10 minutes.
From canadianliving.com


7 BEST CHOCOLATE CAKE RECIPES - FOOD VIDEOS AND RECIPES
Featuring Vegan Chocolate Cake, Fudgiest Dairy-Free Chocolate Cake, 4 Layers 4 Textures, 1 Chocolate Cake, The Best Chocolate Cake, 2-Ingredient Chocolate Cake, Giant Molten Chocolate Box Cake and Swedish Sticky Chocolate Cake (Kladdkaka)
From tasty.co


20 DECADENT CHOCOLATE CAKES - CHOCOLATE CHOCOLATE AND MORE!
Chocolate Coconut Cake by Life, Love and Sugar. Mocha Fudge Cake by Chocolate Chocolate and More! Chocolate Oreo Cake by Peaches & Cream. Andes Mint Cake by Your Cup of Cake. Chocolate Bliss Cake by Chocolate Chocolate and More! Mini Chocolate Poke Cakes by My Baking Addiction. Chocolate Hazelnut Layer Cake by Cookies and Cups.
From chocolatechocolateandmore.com


CLASSIC CHOCOLATE CAKE | READER'S DIGEST CANADA
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition.
From readersdigest.ca


HEALTHY CHOCOLATE CAKE | EASY WHOLESOME - FOOD DOODLES
Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans. In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, honey (if using), olive oil and vanilla.
From fooddoodles.com


50 BEST CHOCOLATE CAKE RECIPES YOU SHOULD TRY IN 2021
28) Chocolate Chip Cookie Dough Cake. Detailed recipe and credit – sugarandsoul.co. Chocolate Chip Cookie Dough Cake is made with two layers of flavorful chocolate fudge cake, and two layers of edible cookie dough. Then it’s topped with chocolate ganache, creamy, chocolate frosting, and mini chocolate chip cookies.
From thecuddl.com


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