SPOON CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
- Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes.
- In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine.
- Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain.
- Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting.
- For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan.
CHOCOLATE SPOONFUL CAKE
A whipped frosting lightens up this classic chocolate cake.
Categories Cake Milk/Cream Mixer Chocolate Egg Dessert Bake Kid-Friendly Vanilla Sour Cream Double Boiler Gourmet Small Plates
Yield Makes 1 cake
Number Of Ingredients 23
Steps:
- Make cake layers:
- Preaheat oven to 375°F. Butter and flour two 9- by 2-inch round cake pans, knocking out excess flour.
- In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
- In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Bet in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.
- Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.
- Make filling/frosting:
- In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.
- Make glaze:
- In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.
- Assemble cake:
- With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/frosting.
- Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate chips and shavings, pressing them in gently.
CHOCOLATE SPOONS
Use your creativity to decorate these beautiful chocolate-covered spoons that make a delightful holiday gift - ready in just 35 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 18
Number Of Ingredients 3
Steps:
- Line cookie sheet with waxed paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly.
- Tip saucepan so chocolate runs to one side. Dip bowl portion of each spoon into chocolate. Sprinkle with candy decorations. Place on waxed paper. Let stand about 10 minutes or until chocolate is dry.
- Wrap spoons in plastic wrap or cellophane.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Spoon, Sodium 0 mg, Sugar 5 g, TransFat 0 g
CHOCOLATE SPOONS
These chocolate-covered spoons make delightful holiday gifts. They are so wonderful to have at home, too. Use them to stir a little chocolate into your coffee, or strengthen your hot chocolate. You will need 20 to 24 plastic spoons for this recipe.
Provided by Michele Streichert
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Yield 24
Number Of Ingredients 2
Steps:
- In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
- Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
- Wrap each spoon separately and store in a cool dry place,
Nutrition Facts : Calories 84.2 calories, Carbohydrate 10.6 g, Cholesterol 1.2 mg, Fat 4.4 g, Protein 1.1 g, SaturatedFat 2.8 g, Sugar 3.1 g
GOOEY CHOCOLATE SPOON CAKE
Steps:
- 1.Preheat the oven to 350 degrees F. In a medium bowl, combine the sugar, flour, 3 tablespoons of the cocoa powder, milk, melted butter and vanilla. Mix well and pour into a greased 8 x 8-inch baking dish. 2.In another bowl combine the brown sugar and remaining 3 tablespoons of cocoa powder. Sprinkle the mixture over the cake batter. Bake for 40 to 45 minutes. Allow to cool slightly, then spoon into serving dishes and serve warm alongside vanilla ice cream
CHOCOLATE SPOON CAKE WITH COGNAC CHERRIES
Make and share this Chocolate Spoon Cake With Cognac Cherries recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- For cherries: Combine cherries, water, 1/3 cup Cognac and sugar in small saucepan; bring to boil, stirring occasionally; reduce heat to low and cook until most liquid has been absorbed, about 30 minutes; cool; add ½ cup Cognac; cover; chill overnight.
- For cake: Preheat oven to 300F; position rack in centre of oven; butter bottom and sides of 9-inch-diameter springform pan; line sides with parchment paper strip; sprinkle bottom with almonds; melt chocolate in top of double boiler over simmering water, stirring until smooth; remove from over water; cool slightly.
- Beat butter and ¼ cup sugar in large bowl until fluffy; add yolks 1 at a time, beating well after each addition; fold in melted chocolate, then cocoa; with clean, dry beaters, beat egg whites in medium bowl until soft peaks form; add ¼ cup sugar, beat until stiff but not dry; fold whites into chocolate mixture in 2 additions, folding until just combined; pour batter into pan; bake until tester inserted into centre comes out clean, about 35 minutes; cool on rack (cake will fall to a height of about 2 inches); cut around sides of pan to loosen cake; release pan sides; remove parchment; reattach sides of pan.
- For custard: Preheat oven to 300F; bring cream to boil in small saucepan; remove from heat; add 5 oz chocolate; stir until smooth; whisk in milk, yolk and vanilla; drain cherries well, reserving liquid; press enough cherries onto top of cake to cover completely; wrap outside of pan with foil; pour custard over cake, covering completely and allowing some custard to fill space between sides of pan and cake; press down on cherries to submerge; using tip of knife, pierce any bubbles on surface; bake until custard is barely set, about 30 minutes.
- Transfer cake to rack; cool completely; cut around sides of pan to loosen cake; if custard is not completely set, refrigerate cake 15 minutes; release pan sides; press chocolate shavings onto sides of cake; (Can be prepared 4 hours ahead; cover and chill).
- Serve cake with ice cream; drizzle ice cream with reserved cherry liquid.
Nutrition Facts : Calories 301.3, Fat 22.2, SaturatedFat 11.3, Cholesterol 181.2, Sodium 108.1, Carbohydrate 22.4, Fiber 1.6, Sugar 19.3, Protein 5.9
STRAWBERRY SPOON CAKE
This unfussy cake with a top layer of jammy strawberries is so gooey it's best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries - frozen or fresh. If you're using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it's hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.
Provided by Jerrelle Guy
Categories cakes, custards and puddings, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
- Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
- In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
- Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
More about "chocolate spoon cake recipes"
CHOCOLATE SPOON CAKE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine FrenchCategory DessertServings 4Total Time 45 mins
- Pre heat oven at 350 degree. Melt the chocolate on the double boiler, or you can heat it in the microwave for 1 minute at a time till chocolate is melted
- combine eggs and sugar in a separate bowl and wisk till fully combined and pale yellow in color.
- Add chocolate to the egg mixture and combine well. Slowly add flour mixture and combine gently.
GOOEY CHOCOLATE SPOON CAKE - SOUTHERN BITE
From southernbite.com
Reviews 32Category DessertCuisine AmericanEstimated Reading Time 2 mins
- Preheat the oven to 350 degrees F. In a medium bowl, combine the sugar, flour, cocoa powder, and brown sugar. Mix well to combine. Stir in the milk, butter, and vanilla. Mix well and pour into a greased 8 x 8-inch baking dish.
- Bake for 35 minutes. The center will still be jiggly. Allow to cool slightly, then spoon into serving dishes and serve warm alongside vanilla ice cream.
THE BEST CHOCOLATE SPOON CAKE | RECIPELION.COM
From recipelion.com
4/5 (3)Estimated Reading Time 50 secsCategory Cake
- Add 1 cup brown sugar, 1/4 cup unsweetened cocoa powder on to the batter and bake for 35-40 minutes.
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