DOUBLE CHOCOLATE BROWNIE CAKE
Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!
Provided by ECHOSZERO
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 501 calories, Carbohydrate 56.8 g, Cholesterol 78.9 mg, Fat 29.3 g, Fiber 2.2 g, Protein 7.5 g, SaturatedFat 11.8 g, Sodium 483.2 mg, Sugar 40.3 g
WORLD'S BEST CHOCOLATE CAKE
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
- Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
- Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
- Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
- Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
- Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
- Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram
FROSTED FUDGE BROWNIES
A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. -Sue Soderlund, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.
Nutrition Facts : Calories 277 calories, Fat 13g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 248mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
ULTIMATE DOUBLE CHOCOLATE BROWNIES
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.
Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE BROWNIE CAKE WITH DOUBLE CHOCOLATE FROSTING
This cake is time consuming to mix up, but not difficult. It is rich with a fudge-like frosting. The original recipe called for stirring into the cake batter 1 cup of chopped pecans and sprinkling a second cup over the frosting.
Provided by wife2abadge
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- Stir or whisk together 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt and set aside.
- In a large bowl, cream 6 T butter and 1 cup sugar until light.
- Add egg yolks, one at a time, beating well after each addition.
- Add 1 1/2 tsp vanilla and melted unsweetened chocolate and blend well.
- Add dry ingredients alternately with 6 T milk, beating well after each addition.
- In another large bowl, with clean dry beaters, beat the egg whites until foamy.
- Add 1/4 cup sugar and beat until egg whites stand in firm, glossy moist peaks.
- Folk half into batter, then fold in the rest.
- Pour batter into greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.
- In a large bowl, cream 1/2 cup butter until light.
- Add the vanilla, salt, and melted semisweet choclate and beat well.
- Sift the cocoa into the butter mixture and beat again.
- Add the powdered sugar 1/2 cup at a time, beating well after each addition.
- Stir in as much of the 3-4 T of milk as you like until the frosting reaches spreading consistency.
- Frost cake and enjoy!
Nutrition Facts : Calories 318.4, Fat 16.4, SaturatedFat 9.9, Cholesterol 60, Sodium 167.5, Carbohydrate 44.8, Fiber 3.1, Sugar 33.8, Protein 4.2
CHOCOLATE BOURBON BROWNIES WITH DOUBLE FROSTING
When I made these for my husband, he called them "the single best thing you've ever made for me." It doesn't get much better than that! These are fairly involved to make, but they are worth the effort. The white frosting layer reminds me of the filling for Oreos. This came from a Southern Living Magazine cookbook.
Provided by Vino Girl
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F Grease the bottom of a 9-inch square pan.
- Combine sugar, shortening and water in a saucepan.
- Bring to a boil over low to medium heat, stirring constantly until the sugar melts.
- Remove from heat.
- Mix chocolate chips and vanilla together until smooth.
- Beat in eggs.
- Stir in flour, baking soda, and salt.
- Add the nuts.
- Bake for 30 minutes or until shiny and firm on top.
- Remove from oven and pour bourbon over the top of the brownies.
- Cool completely.
- To make the first (white) frosting, beat the butter and vanilla together until creamy.
- Gradually add the sugar until smooth.
- Spread evenly on top of the cooled brownies.
- Chill until firm.
- To make the chocolate glaze, melt and stir together the chocolate chips and shortening in double boiler until melted and smooth.
- Spread glaze on top of the white frosting.
- Chill until the frostings are firm, and cut into squares.
- Store any uneaten brownies in the refrigerator.
Nutrition Facts : Calories 523.8, Fat 33.7, SaturatedFat 12.7, Cholesterol 55.6, Sodium 144.4, Carbohydrate 54.1, Fiber 3.2, Sugar 44.1, Protein 4.4
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