INCREDIBLE (YES, INCREDIBLE) CHOCOLATE CAKE
Yum yum yum yum....Anyone who has ever tasted this amazing cake will tell you it is their new favorite. I have had people who tried it fifteen years ago who still talk about how good it is. Moist chocolate sour cream layers surround raspberry preserves and a real chocolate buttercream and are enrobed in a decadent chocolate ganache. INDULGE and fall in love.
Provided by DeSouter
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- CAKE:.
- Preheat oven to 350°F and spray two 9" round layer pans with pan AND place a parchment circle on the bottom of each pan to make sure the cake doesn't stick.
- In a double boiler (you can do this slowly in the microwave if you feel confident), combine the butter, chocolate and coffee powder.
- Stir until mixture is smooth.
- Transfer to a large bowl and stir in sugar.
- In a small bowl, mix eggs and sour cream until well blended.
- Combine flour, baking soda, baking powder and salt.
- Alternately blend egg mixture and dry ingredients into chocolate mixture. Stir until the batter is smooth.
- Divide batter evenly and bake for 30 minutes.
- GANACHE: In a small saucepan, combine the heavy cream and butter.
- Stir over medium heat until butter melts and the mixture comes to a very gentle boil.
- Remove from the heat.
- Put chips into a food processor and start it, pouring the hot cream mixture through the feed tube. Process until smooth.
- Let stand in a bowl until cooled.
- DO NOT cool in the refrigerator.
- BUTTERCREAM: In the top of a double boiler (or in the microwave if you feel comfortable doing it), melt the chocolates.
- Stir until smooth.
- Remove from heat and cool.
- In the bowl of an electric mixer combine the egg whie and sugar.
- Set the bowl over hot, not simmering water.
- Do not let the water touch the bottom of the bowl.
- I have put a terry cloth dishtowel in the bottom of a large stock pot, then added some water. As long as the bowl is touching mostly towel, the eggs haven't "cooked"- you can also put a small wire rack at the bottom of the pot, making sure the water doesn't touch the bowl.
- Whisk the egg/sugar mixture until it is warm (about 110°) and all the sugar granules have been COMPLETELY dissolved.
- Transfer the bowl to the electric mixer and beat at medium speed for abut 5 minutes, until it is cool and has formed into a thick meringue.
- One tablespoon at a time, add the butter, beating completely until each piece is incorporated after each addition.
- Add the melted chocolate and rum.
- Continue beating for a few seconds until the buttercream is thick and smooth.
- ASSEMBLY: Place one of the cake layers on a cake plate or cardboard cake round.
- Then take four 2" widestrips of waxed paper and place them in a square shape under all four sides of the cake. This will "catch" any of the fluid ganache that drips down.
- Spread the top of this layer with the raspberry preserves, stopping about 1" from the edge, all around.
- You don't want the preserves to interfere with the chocolate ganache coating.
- Starting around the edge, lay dollops of the buttercream on top of the cake and spread it inward, covering the entire area of the top of the layer.
- Top with the second layer.
- Now is your opportunity to make your cake even by pressing down any high spots.
- This may result in some of the preserves or buttercream oozing out of the sides.
- Scrape tht away and if preserves are coming out of the sides, use additional buttercream to "spackle" that area.
- Any exposed preserves will tend to resist the ganache, leaving an exposed area.
- Using a metal offset spatula, spread the ganache evenly over the top and sides of the cake.
- There will be plenty of ganache, so pour an ample amount on the top of the cake, guiding it toward and down the sides.
- Scrape up any ganache that collects on the waxed paper strips and reuse it.
- Once the cake's top and sides are completely covered; set aside.
- You should remove the waxed paper strips once the ganache has solidified a bit in the refrigerator. You will have left over ganache. You can refrigerate it and put it into a piping bag. There will definitely be plenty to pipe rosettes or a full swag onto the bottom of the cake-- and them some.
- Be prepared to be showered with compliments on your culinary victory.
SINFUL DOUBLE FUDGE CHOCOLATE CAKE WITH INCREDIBLE ICING
This was one of my absolute favorite cakes. I used to serve this cake at every birthday party while my girls were growing up. This is fast, easy and incredibly sinful!!!
Provided by Abby Girl
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Prepare 2 - 8" round pans, with butter and flour.
- Preheat oven 350.
- Cake: In a mixer, beat first 7 ingredients in order, adding one at a time. Sift the dry ingredients. Fold in boiling water and chocolate chips. (Note: if you add the boiling water and the chips together, they will melt, but if you delay adding the chips for a couple of seconds, they will keep their form).
- Bake for 25 minutes at or until cooked. Remove from pans and let cool on baking racks.
- Incredible Icing: In a food processor, blend butter, sugar and cocoa for 4 seconds. Combine vanilla, milk and hot coffee and blend in just enough liquid until icing is smooth and silky.
Nutrition Facts : Calories 507.1, Fat 32.3, SaturatedFat 10.8, Cholesterol 61.4, Sodium 298, Carbohydrate 54.4, Fiber 3.8, Sugar 31.1, Protein 5.9
INCREDIBLE CHOCOLATE CAKE
My brother-in-law calls this "Snicker Bar Cake" and has me make it for every family occasion. It's always the first dessert to go.-Janice Britz, Lexington, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Place on a wire rack for 10 minutes. Using the end of a wooden spoon handle, poke 20 holes in warm cake. Pour milk over cake; cool for 10 minutes. Pour caramel topping over cake; cool completely., In a bowl, combine whipped topping and cocoa; spread over cake. Sprinkle with crushed candy bars. Cover and store in the refrigerator.
Nutrition Facts :
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
INCREDIBLE ITALIAN CHOCOLATE FROSTING
The holy grail of chocolate frosting! The secret is the cream cheese. I actually don't like cream cheese, but you can't taste the cream cheese in the frosting. The cream cheese somehow adds just the right touch to the chocolate flavor.
Provided by puppitypup
Categories Dessert
Time 5m
Yield 1 3 layer cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Cream the cream cheese and butter together.
- Sift the powdered sugar and cocoa into a separate bowl.
- Add sifted ingredients a little at a time to creamed mixture, beating until well incorporated.
- Mix in vanilla.
- Mix in a cup of chopped pecans, if desired.
Nutrition Facts : Calories 294.6, Fat 14.5, SaturatedFat 8.7, Cholesterol 41.6, Sodium 130.8, Carbohydrate 41.8, Fiber 0.6, Sugar 39.8, Protein 1.6
DARN GOOD CHOCOLATE CAKE ( CAKE MIX CAKE)
This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :)
Provided by taylortwo
Categories Dessert
Time 45m
Yield 1 layered cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease 2 9-inch round cake pans.
- Dust with flour and tap out the excess; set pans aside.
- Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute.
- Stop and scrape down the sides of the bowl.
- On medium low speed, continue to blend for 2-3 minutes more.
- The batter will be very thick and should look well combined.
- Pour batter into prepared pans and smooth it out.
- Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
- Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
- Allow to cool in the pans on a wire rack for 20 minutes.
- Now is the time to start preparing your frosting.
- Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
- When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.
Nutrition Facts : Calories 271.2, Fat 16, SaturatedFat 4, Cholesterol 54, Sodium 397.9, Carbohydrate 30.4, Fiber 1, Sugar 17.8, Protein 3.9
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
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.
INCREDIBLE MELTED ICE-CREAM CAKE WITH CHOCOLATE MARSHMALLOW FROS
Very easy to make and you can use different ice creams and different icings. This is from the Cake Mix Doctor.
Provided by LizCl
Categories Dessert
Time 53m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Place cake mix, melted ice cream, and eggs in a large mixing bowl.
- Beat with an electric mixer on low speed for 1 minute.
- Increase the speed to medium and beat 2 minutes more.
- Pour the batter into a Bundt pan and bake at 350 degrees 38 to 42 minutes.
- Frosting.
- 2 cups confectioners' sugar.
- 1/2 cup unsweetened cocoa powder.
- 4 tbsps. butter.
- 1/3 cup plus 1 tablespoons milk.
- 1 teaspoon vanilla.
- 6 large marshmallows.
- Sift the sugar and cocoa together into a large mixing bowl.
- Set aside.
- Place the marshmallows, butter, and milk in a medium- size.
- saucepan over low heat.
- Stir until the marshmallows are melted, 3 to 4 minutes.
- Remove pan from heat.
- Pour sugar and cocoa mixture over the marshmallow mixture.
- Add the vanilla and stir until the frosting is smooth.
Nutrition Facts : Calories 186.4, Fat 6.3, SaturatedFat 1.9, Cholesterol 42.1, Sodium 242.9, Carbohydrate 29.4, Fiber 0.4, Sugar 21.3, Protein 3.2
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