RICH CHOCOLATE CAKE BARS
"These cake-like brownies work well for large gathering and are quick to make," notes Kathy Kittell of Lenexa, Kansas.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Beat in syrup. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in nuts. Pour in a greased 15x10x1-in. baking pan., Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. , For glaze, in a heavy saucepan, combine the sugar, milk and butter. Bring to a boil over medium heat; boil for 1 minute. Remove from the heat. Add chips and vanilla; beat with a wooden spoon until smooth. Spread over warm bars. Cool on a wire rack before cutting.
Nutrition Facts :
RICH CHOCOLATE CAKE
Adapted from Baker's Dozen Cookbook (I made some minor changes). This recipe makes a wonderful and moist cake with a velvety and smooth texture. All in one bowl too! I fill the layers with Mean Chef's Mousseline Buttercream (flavored with coconut), then glaze with Chocolate Butter Glaze (recipe #88240). To die for!! (I made only half the recipe for a birthday cake, and it's plenty for 8 people)
Provided by WaterMelon
Categories Dessert
Time 50m
Yield 2 9inch layers, 16 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in lower third of oven and preheat to 350F.
- Line the bottoms of two 9x2-inch round pans with parchment paper.
- Melt chocolate in microwave (LOW or MED), stirring occasionally until smooth.
- You may use a double boiler too (make sure water is HOT, not simmering).
- Cool chocolate until tepid.
- Sift flour, cornstarch, baking soda and salt into a large mixing bowl.
- Add brown sugar.
- Using a paddle blade on electric mixer, combine the ingredients on low speed.
- Add butter and sour cream.
- Mix on med-low speed for 1 min to make a thick batter.
- Add eggs, melted chocolate and vanilla.
- Increase speed to high and beat for 2 mins.
- Stop and scrape down the bowl.
- Resume mixing at med-high, for about 5 sec.
- Reduce speed to low and slowly pour in the water just until thoroughly blended.
- Spoon batter into prepared pans and spread it evenly.
- Bake until tops spring back when pressed lightly in the centers and a toothpick inserted into the centers comes out clean, 30-35 mins.
- Transfer to cooling racks and cool for 10 mins.
- Invert onto racks and remove pans.
- Peel off the parchment and cool the cakes right side up.
- NOTE: The cake can be baked 1 day in advance.
- Wrap the cooled cake layers tightly with plastic wrap to store.
- Or to freeze, over-wrapped with foil, for up to 2 weeks.
RICH CHOCOLATE CAKE WITH A NEW YORK ATTITUDE
Provided by Food Network
Categories dessert
Time 2h15m
Yield 3 (9-inch) cakes
Number Of Ingredients 15
Steps:
- Make the New York Cheesecake Swirl:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, cream cheese, and vanilla extract on high speed until well combined. Add the eggs and continue to beat on high speed. Make sure to scrape down the sides to ensure incorporation of all the ingredients. Once combined, gently fold in the chocolate morsels. Chill the mixture for approximately 1 hour.
- Make the Rich Chocolate Cake:
- Preheat the oven to 350 degrees F.
- Lightly grease and flour 3 (9-inch) cake pans and set aside. In a large bowl, sift the flour, cocoa powder, baking soda, and baking powder together. Add the sugar and salt and stir to combine well.
- In a medium bowl, whisk together the eggs, buttermilk, vanilla and melted butter. Add the wet ingredients to the dry ingredients in small increments, gently folding the mixture until well combined.
- Pour the mixture into 1 of the prepared cake pans, only filling the pan halfway. Randomly place teaspoon-size dollops of the cream cheese mixture atop the chocolate cake batter. Repeat with the remaining 2 prepared cake pans. Bake for approximately 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
"HOPPED- UP" ON CAFFEINE RICH CHOCOLATE CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour an 8-inch round cake pan.
- Sift the flour, salt, cocoa powder, baking soda and baking powder together. Reserve.
- Brew a fresh pot of French roast coffee. Cool and reserve.
- In a bowl of an electric mixer combine the sugar, and butter. Mix on medium speed until combined well. Scrape down the sides of the bowl.
- Add in the brewed coffee and combine on low speed.
- Once combined, add in the buttermilk and then the eggs, 1 at a time.. Continue to mix on low speed. Scrape down the sides of the bowl.
- Gently fold in the sifted dry ingredients.
- Pour batter into the prepared cake pan and fill half way up. Use any excess batter for cupcakes. Bake for approximately 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. Serve with your favorite ice cream or a yummy chocolate icing.
RICH CHOCOLATE CAKE BARS
'These cake-like brownies work well for large gathering and are quick to make,' notes Kathy Kittell of Lenexa, Kansas.
Provided by Allrecipes Member
Time 35m
Yield 36
Number Of Ingredients 14
Steps:
- In a large mixing, cream the butter and sugar. Add eggs and vanilla; mix well. Stir in syrup. Combine the flour, baking powder and salt; add to creamed mixture an mix well. Stir in nuts. Pour in a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 350 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. For glaze, combine the sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat; boil for 1 minutes.
- Remove from the heat. Add chips and vanilla; beat with a wooden spoon until smooth. Spread over warm bars. Cool on a wire rack before cutting.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 24 g, Cholesterol 32.1 mg, Fat 6.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 68.8 mg, Sugar 18.8 g
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
RICH CHOCOLATE CREAM BARS
Thick and fudgy, these treats only look fussy. The truth is, they're layered bars that don't require any baking time at all! My grandmother concocted the recipe years ago.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- In small saucepan, combine the butter, cocoa, sugar, egg and vanilla. Cook and stir over medium-low heat until mixture reaches 160°., In a large bowl, combine the graham cracker crumbs, coconut and walnuts. Stir in cocoa mixture until blended. Press into a greased 9-in. square pan; set aside. , For filling, in a large bowl beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar and vanilla until smooth; spread over crust. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Spread over filling. Cover and chill until set. Cut into bars.
Nutrition Facts :
RICH DARK CHOCOLATE CAKE
This is the most easy, moist and delicious chocolate cake! It is nice split and filled with cherries or jam and whipped cream and iced with ganache or chocolate icing. It does require a good chill for flavours to develop. Everyone raves about this and is always a favourite when I take it anywhere.
Provided by chef zermane dit ze
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Sift Dry ingred seperate bowl.
- Mix wet ingreds sperate bowl.
- Then add all ingred together and with electric handheld blender mix 2 - 3 minutes Pour into lined and greased cake tin (8"round is good) and bake 175 degrees celcius for 35-45 minutes
- Icing 1 cup icing sugar, 2T cocoa, 1T butter and 1 1/2 T boiling water (may need extra) and blend using knife until smooth.
- Cake needs to be cooled in fridge before eating to blend flavours.
Nutrition Facts : Calories 484.9, Fat 17.4, SaturatedFat 3.5, Cholesterol 57.1, Sodium 540.4, Carbohydrate 80, Fiber 3.5, Sugar 50.3, Protein 7.4
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