DEATH BY CHOCOLATE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h15m
Yield 12 to 16 servings
Number Of Ingredients 20
Steps:
- Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls
- Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.
- When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.
- For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.
- Garnish with more crumbled toffee bars. Repeat with remaining ingredients.
- Preheat your oven to 325 degrees F.
- For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
- Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
- Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.
DEATH BY CHOCOLATE CAKE
Make and share this Death by Chocolate Cake recipe from Food.com.
Provided by Burrheadssis
Categories Dessert
Time 55m
Yield 1 Cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Beat 4 eggs, water, oil,& sour cream until smooth.
- Add the box of cake mix and pudding stirring until smooth.
- added chocolate chips, mixing just until blended.
- Pour into greased bundt pan.
- Bake at 350 degrees for 50 to 60 minutes.
- I sometimes garnish with powdered sugar when cooled.
DEATH BY CHOCOLATE
I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.
Provided by Karen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
- In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 62.6 g, Cholesterol 54 mg, Fat 24.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 538.8 mg, Sugar 43.4 g
DEATH BY CHOCOLATE BUNDT CAKE RECIPE - (4.2/5)
Provided by sankey007
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 60 minutes, or until top is springy to the touch. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. Heat hot fudge in the microwave for 30 seconds, and drizzle on top.
DEATH BY CHOCOLATE: CHOCOLATE GANACHE
Steps:
- Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.
DEATH BY CHOCOLATE I
This cake recipe will overwhelm you with chocolate, chocolate, and more chocolate from chocolate cake mix, mousse mix, and candy bars.
Provided by Sue Cauch
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
- Prepare cake mix according to package directions. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
- Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
- Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.
Nutrition Facts : Calories 489.4 calories, Carbohydrate 56.4 g, Cholesterol 11 mg, Fat 27.6 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 18.3 g, Sodium 365.5 mg, Sugar 43.4 g
DEATH BY CHOCOLATE V
A delightful chocolate Bundt cake made from scratch with sour cream and studded with chocolate chips. For a variation, replace 1/4 cup of the water with Grand Marnier.
Provided by Buffy Hyler
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, baking soda and cocoa. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, water and vanilla. Beat in the flour mixture just until incorporated. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 60 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. When cake is cool, sift confectioners' sugar over the top.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 70.5 g, Cholesterol 49.6 mg, Fat 17.9 g, Fiber 3.7 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 189.9 mg, Sugar 48.9 g
DEATH BY CHOCOLATE FLOURLESS CAKE
This recipe is from Bon Appetit. It is truly "Death by Chocolate." It's a rich and moist flourless cake. Next time, I will try adding less corn syrup to the glaze. It makes the glaze cloyingly sweet.
Provided by Reddyrat
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- For the cake: Preheat oven to 350 degrees.
- Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper and butter the paper. Wrap outside of pan with foil.
- Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
- Beat egg yolks and 6 tablespoons sugar in large bowl until mixture is thick and pale, about 3 minutes if you use an electric mixer.
- Fold chocolate mixture and vanilla extract into yolk mixture.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake about 50 minutes or until cake top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack. Don't worry if the cake falls.
- Cut around pan sides to loosen cake and then remove pan sides. Invert cake onto a plate. Peel off parchment paper.
- For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
- To finish: Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes.
- Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Serve at room temperature.
Nutrition Facts : Calories 369.1, Fat 28.8, SaturatedFat 17.2, Cholesterol 149.8, Sodium 66.7, Carbohydrate 30.1, Fiber 3.5, Sugar 16.7, Protein 6.2
DEATH BY CHOCOLATE II
Also known as Killer Cake or Punch Bowl Dessert. Definitely one of the best!
Provided by Bev
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 16
Number Of Ingredients 7
Steps:
- Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
- Mix the pudding mixes with the milk until thick.
- In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 569.7 calories, Carbohydrate 72.6 g, Cholesterol 17.5 mg, Fat 27.4 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 17.8 g, Sodium 672.8 mg, Sugar 56.8 g
DEATH BY CHOCOLATE CAKE MIX
When I first tried this cake I got very possessive over the remaining pieces. This will be a big hit!
Provided by Mirj2338
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Bake the cake per the box instructions in a bundt pan.
- Put the cake on a large platter (because this is messy).
- When the cake is done and while still hot, poke holes with a fork.
- Pour sweetened condensed milk over the hot cake - it will soak inches.
- Cool.
- Pour caramel topping over top of cake and spread Cool Whip over the top.
- Sprinkle with the crushed Heath bars.
Nutrition Facts : Calories 350.7, Fat 16.2, SaturatedFat 6.4, Cholesterol 43.5, Sodium 362, Carbohydrate 49.5, Fiber 0.9, Sugar 29, Protein 5.4
DEATH BY CHOCOLATE CAKE AKA CHOCOLATE HEAVEN CAKE
Deliciously moist and rich chocolate cake. A chocolate lovers dream! Very quick and easy to prepare. Our family's favorite cake recipe!
Provided by Donna Luckadoo
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake by the directions on the box and add dry pudding mix, then add morsels and nuts mix well with electric mixer.
- Bake as directed in 2- 8 inch round cake pans sprayed with Pam and lightly floured.
- When cakes have cooled, spread icing on first layer and sprinkle with additional morsels and nuts.
- Add second layer and repeat the process icing the sides of the cake as well.
- Enjoy this Chocolate Heaven!
Nutrition Facts : Calories 541.3, Fat 29.7, SaturatedFat 6.3, Cholesterol 53.1, Sodium 574.5, Carbohydrate 67.5, Fiber 2.9, Sugar 46.2, Protein 6.9
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- Use a small amount (like a teaspoon) of cocoa OR flour (Cocoa will be prettier) to dust the pan.
- Tap the pan around and shake out excess.Combine the dry cake mix and dry pudding mix in a large bowl or stand mixer.Beat in the sour cream, water, oil, and eggs.
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