DOUBLE CHOCOLATE CAKE II
If you have a sweet tooth or are a chocoholic, this is the cake for you! Make this cake, and it will not stay long in your house!
Provided by Sally E. Forsythe
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 29.7 g, Cholesterol 12.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 122.5 mg, Sugar 20.7 g
DOUBLE CHOCOLATE LAYER CAKE
A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.
Provided by BBASSO
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
- Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
- Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
- Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.
Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g
DOUBLE CHOCOLATE CAKE
It's relatively easy to sneak some calorie-reducing ingredients - like applesauce, Greek yogurt and egg whites - into a gooey chocolate cake. I dare anyone to pick this cake out of a healthy desserts lineup!
Provided by Food Network
Categories dessert
Time 12h40m
Yield Serves 12 (makes one 9-inch round layer cake)
Number Of Ingredients 16
Steps:
- Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
- Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
- Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
- In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
- Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
- Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.
Nutrition Facts : Calories 339, Fat 10.3 grams, SaturatedFat 6 grams, Cholesterol 17 milligrams, Sodium 236 milligrams, Carbohydrate 53 grams, Fiber 7.1 grams, Protein 13.2 grams, Sugar 25.8 grams
SPICY DOUBLE DARK CHOCOLATE CAKE
Steps:
- Preheat the oven to 350 degrees F. Line a regular cupcake pan with 12 cupcake liners.
- Sift the flour, baking powder and baking soda into a small bowl. Add the pudding mix, wheat germ, pepper and salt to the flour mixture and set the bowl aside.
- In a bowl of an electric stand mixer with a paddle attachment, cream the sugar and shortening together, until the mixture is fluffy, about 5 minutes. Scrape down the bowl and then slowly add the eggs, one egg at a time, scraping the sides of the bowl after each addition. Add the vanilla extract.
- While adding the eggs, put 2 3/4 cups water in a saucepan and bring to a boil. Remove from the heat once the water boils. Put the cocoa powder in a medium bowl and pour the boiling water over, whisking until smooth.
- Turn off the mixer and add the liquid cocoa to the batter. Let the mixture come together then add the dry ingredients to the batter. Remove the bowl from the electric mixer and scrape the bowl to incorporate all the ingredients. Fold in the chopped dark chocolate.
- Fill the prepared liners three-quarters full with batter and bake until a toothpick comes out clean, 18 to 20 minutes. Let the cupcakes cool completely.
- To assemble: Fill the center of the cupcakes with the Cherry Filling and top with the Pistachio Mascarpone Frosting.
- Mix the cherries and cognac together in a bowl and let sit for 10 to 15 minutes.
- Cream the cheese with the compound and extract (don't over mix). Add the powdered sugar to taste.
DOUBLE DELIGHTS
You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 15 dozen.
Number Of Ingredients 22
Steps:
- For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
DOUBLE-CHOCOLATE TOFFEE ICEBOX CAKE
My mother-in-law taught me that anything tastes good if you use enough chocolate or cream. This no-bake dessert proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9-inch square pan. -Bee Engelhart, Bloomfield Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream until stiff peaks form., Arrange 20 cookies on bottom of an 8-in. square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times. Sprinkle with crushed candy bars. Refrigerate overnight.
Nutrition Facts : Calories 538 calories, Fat 28g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 493mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
DOUBLE-CHOC DELIGHT CAKE
This is my husband's favourite chocolate cake. It's a quick and easy one bowl mix. No electric mixer needed. The recipe originally came to me back in the late 1980's via the fax machine when I was working a little country newspaper. It was promotional material by White Wings. Best thing that ever came through on that fax machine. ;o)
Provided by busyozmum
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 180C (350F).
- Grease and flour a 20 x 7cm (8" x 2 3/4") round tin. I usually use a large bundt tin.
- Sift flour, instant pudding mix, baking powder and cocoa into a bowl.
- Add all remaining cake ingredients except for the chocolate chips and beat with a spoon for 1 minute.
- Add chocolate chips and beat for a further 30 seconds or until choc chips are mixed through evenly.
- Pour batter into the prepared tin and bake for 50-55 minutes or until a skewer when inserted in centre of cake comes out clean.
- Remove cake from oven and allow to cool in tin for 5-8 minutes, then invert onto a wire rack to further cool.
- When cold, spread with Icing over top and sides of cake.
- Decorate with extra choc chips or grated chocolate.
- To prepare Icing:.
- Place butter and hot water into a mixing bowl.
- Stir with a wooden spoon until butter has melted.
- Add remaining ingredients and beat with spoon until icing is smooth.
Nutrition Facts : Calories 440.9, Fat 19.2, SaturatedFat 11.5, Cholesterol 81.6, Sodium 376.2, Carbohydrate 65.5, Fiber 2.4, Sugar 43.5, Protein 5.3
DOUBLE DIABLO CAKE
This double diablo cake makes for a tasty, chocolate-filled dessert that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-inch or two 8-inch cakes
Number Of Ingredients 11
Steps:
- Combine raisins and whisky in a small bowl. Cover with plastic, and let sit, at room temperature, for at least 4 hours and up to overnight.
- Heat oven to 350 degrees. Butter one 12-inch or two 8-inch cake pans; line bottoms with parchment. Butter parchment, and dust pans with flour, making sure to coat pans evenly. Tap out excess flour.
- In the top of a double boiler set over simmering water, melt chocolate with 1/4 cup water. Add butter a little at a time, stirring until mixture is smooth.
- In a large bowl, beat egg yolks with sugar until thick and light. Stir in melted chocolate mixture. Add flour, almonds, raisins, and whisky. Stir to combine.
- Beat egg whites with salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Pour into prepared pans, and smooth top. Bake until just beginning to pull away from sides of pan (the center should remain moist), about 25 minutes. Cool cake in pan 10 minutes. Remove cake from pan; transfer to a wire rack to cool completely.
- Place cake on a baking sheet lined with a cooling rack. With an offset spatula, spread an even layer of the thicker ganache over entire cake. Still using the offset spatula, pour remaining half of ganache over cake until completely covered and smooth. Garnish with edible flowers.
TROPICAL DELIGHT CAKE
Make and share this Tropical Delight Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 1h10m
Yield 1 3qt bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Generously grease 12-cup bundt cake pan.
- Mix coconut, nuts, and butter; sprinkle in pan.
- Drain pineapple thoroughly; reserve syrup.
- Add enough water to syrup to measure 1 1/4 cups.
- Blend cake mix (dry), eggs, pineapple liquid, and oil in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Do Not Overbeat!
- Pour batter into prepared pan, and then spoon pineapple evenly over the batter.
- Bake 45 to 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
- Cool 10 minutes; invert on wire rack.
- Remove pan; cool completely.
Nutrition Facts : Calories 3977.3, Fat 200.7, SaturatedFat 50.7, Cholesterol 706, Sodium 4373, Carbohydrate 504.4, Fiber 16.5, Sugar 301.7, Protein 56.8
DOUBLE CHEESE DELIGHT
Make and share this Double Cheese Delight recipe from Food.com.
Provided by BigFatMomma
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Cook noodles as directed on package, and drain.
- In a large skillet, cook and stir meat, onion and celery until meat is brown and onion is tender.
- Drain off fat.
- Stir in tomato sauce and salt, and heat to boiling.
- Reduce heat, and simmer one minute.
- Remove from heat.
- Stir in cottage cheese, cream cheese, sour cream and noodles.
- Pour into ungreased 1 ½ quart casserole dish.
- Slice tomato, arrange on top.
- Cover, and bake 30 minutes.
Nutrition Facts : Calories 434.1, Fat 29, SaturatedFat 13, Cholesterol 120.7, Sodium 1136, Carbohydrate 14.9, Fiber 1.8, Sugar 5.8, Protein 28
STARLIGHT DOUBLE-DELIGHT CAKE
This cake won the $25,000 first prize in the Pillsbury BAKE-OFF contest in 1951, for the most inventive chocolate cake!
Provided by Sharon123
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350F.
- Grease and flour two 9-inch round cake pans.
- In large bowl, combine cream cheese, 1/2 cup margarine, vanilla and peppermint extract; blend until smooth.
- Add powdered sugar alternately with hot water, beating until smooth.
- Blend in chocolate.
- In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well.
- Beat in eggs 1 at a time, beating well after each addition.
- Add flour, baking soda, salt and milk; beat until smooth.
- Pour batter evenly into greased and floured pans.
- Bake at 350F.
- for 30 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes; remove from pans.
- Cool completely.
- To assemble cake, place 1 layer, top side down, on serving plate; spread with about 1/4 of frosting.
- Top with second layer, top side up.
- Spread sides and top of cake with remaining frosting.
- Yield: 12 servings High Altitude: Above 35000 feet: Increase flour to 2 1/2 cups and use 1 1/2 cups of frosting mixture in cake.
- Bake as directed above.
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