DOUBLE CHOCOLATE DELIGHT MINI'S
These little beauties look absolutely gorgeous on a platter. I also wrap them individually in cellophane paper, secure with a pretty bow, place them in a basket or box and give as hostess gifts. The "OOOHHHH, and AHHHHHH'S" because they look so pretty,coupled with the "MMMMMMMMMM's" once they bite into them, make the little...
Provided by Didi Dalaba
Categories Chocolate
Time 2h45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. Following yellow cake mix instructions, prepare cake mix according to box directions. Using nonstick spray, spray the bottom and sides of a jelly roll pan. Pour batter into pan, make sure all sides are even and bake for approximately 14-17. Test to see if cake is done using a cake tester or toothpick.
- 2. While cake is baking, make the white chocolate buttercream frosting in a bowl. Set aside.
- 3. Remove cake from oven, place on a cooling rack and let cool for 3-4 minutes. While cake is cooking. Line your cooling rack with waxed paper. Using your wire rack as a base, invert cooling rack over the cake pan. Turn upside down and slowly remove jelly roll pan, set jelly roll pan aside. Let cool for 5-8 minutes. Once cool, do the process again, but in reverse. Invert the jelly roll pan over the cake, and bring back into jelly roll pan. Score cake into rectangles according to preference. I make mine into 2.5" X 3". You can make them bigger if you would like. Place in freezer to make cutting them easier.
- 4. while cakes are freezing, make your ganache. Start by placing your chocolate chips in a bowl. In a sauce pan add your whipping cream. Scald your milk. Scalding entails bringing your cream/milk to boiling point in a saucepan. Once milk is starting to rise towards the top, turn off heat IMMEDIATELY!! *you don't want to clean up scalded milk, trust me* Once milk has scalded, pour onto your chocolate chips. Let sit 1-2 minutes. Using a whisk, whisk the cream into the chocolate chips. Once chocolate has been incorporated, add your vanilla. Your ganache should be amazingly tasting and glossy! Set aside.
- 5. Cakes should be frozen. Bring out of freezer and cut in half using serrated knife. Place back in freezer for a few minutes.
- 6. Bring back out of freezer and add 1-1/2-2 tsp of white chocolate buttercream frosting to middle. Cover with top by inverting the top of "top" cake to the middle. This will make for a very even cake rectangle. Set back in a the freezer for a few more minutes.
- 7. Pour ganache using your method of choice, (I used a squeeze bottle for better precision) so the top is covered and the sides are a little bit covered with lines coming down, set aside.
- 8. You should have white chocolate buttercream frosting left. Place the leftover buttercream into a pastry bag or ziplock bag. Pipe rosettes using a star tip onto your cakes. Set aside.
- 9. As ganache is setting, using a peeler, make chocolate curls using solid milk chocolate. Starting on the edge, shave off curls and place into a mini bowl. Place 1-2 pieces of chocolate curls over the white chocolate buttercream flowers for a DRAMATIC EFFECT!!
- 10. Place back into refridgerator this time! Your goal is to solidify the ganache. Once the ganache has solidified, wrap in individual pieces of cellophane and finish with a pretty bow on each. Or place on a platter and get ready for some "ooooohhhhhhs"!! As Paul Dean say's... "from my house to yours"!!
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
3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE
Jessie Sheehan's easy 3-minute chocolate mug cake recipe is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.
Provided by Jessie Sheehan
Time 3m
Yield Yield: 1 mug cake
Number Of Ingredients 11
Steps:
- Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
- Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
- Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.
DOUBLE CHOCOLATE BUNDT CAKES
Chocolate lovers will delight in this moist rich cake that's easy to prepare using handy mixes and canned frosting. "I only make this dessert if I'm taking it somewhere," reports Nancy Baker of Boonville, Missouri. "I don't want it sitting in my kitchen, where I might be tempted to eat it all!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.
Nutrition Facts : Calories 463 calories, Fat 26g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 375mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
DOUBLE CHOCOLATE LOAF CAKE
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.
Nutrition Facts : Calories 504 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.64 milligram of sodium
CHOCOLATE DELIGHT CAKE
A very delicious cake - made in an unusual way. The icing is made first in double batch and then divided - one half is reserved for the icing and the rest goes into the cake. This recipe dates from the 1960's.
Provided by Marjorie Milligan
Categories Cakes
Time 45m
Number Of Ingredients 14
Steps:
- 1. Melt chocolate in boiling water - let cool. Mix with cream cheese, butter and powdered sugar Divide - save 1/2 of this mixture for the icing.
- 2. To the other half add eggs and Crisco shortening. Mix dry ingredients and add alternately to the mixture with the milk and vanilla.
- 3. Put in 3 - 9-inch cake pans. Bake at 325 degrees for 20 - 25 minutes or until tests done. Cool.
- 4. Mix nuts and coconut into reserved icing. Spread icing on cake.
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STARLIGHT DOUBLE DELIGHT - GRANDMA'S CHOCOLATE CAKE
From momlovesbaking.com
Estimated Reading Time 3 mins
- Heat oven to 350°F. 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. Add chocolate; blend well.
- 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. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, salt and milk; beat until smooth. Pour batter evenly into greased and floured pans.
- Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
- 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. Store in refrigerator.
DOUBLE CHOCOLATE CAKE - BETTER HOMES & GARDENS
From bhg.com
Servings 16Total Time 30 minsCholesterol 92mg 31%Calories 605 per serving
- Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease three 8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt; set aside.
- Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; 2 minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Beat on medium to high 20 seconds more. Stir in grated chocolate. Divide batter among prepared pans.
- Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on wire racks.
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