CHOCOLATE DECADENCE CAKE I
This is the richest chocolate cake ever! Any questions?
Provided by Robin
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
- Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
- In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
- Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
- Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 38.5 g, Cholesterol 132.8 mg, Fat 31.1 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 18.7 g, Sodium 167 mg, Sugar 34.3 g
CHOCOLATE DECADENCE CAKE III
This is a very rich cake, a small piece goes a long way. The best way to describe it is that it's a cross between a moist brownie and fudge. Be sure to use good quality chocolate. Serve with a dollop of whipped cream.
Provided by BUCHKO
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
- In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
- In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
- Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 23 g, Cholesterol 89 mg, Fat 23.8 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 14.3 g, Sodium 93.4 mg, Sugar 18 g
DOUBLE DECADENCE CHOCOLATE CAKE WITH SHINY CHOCOLATE ICING
Make and share this Double Decadence Chocolate Cake With Shiny Chocolate Icing recipe from Food.com.
Provided by dev_carlsen
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300ºF.
- Spray two 9 x 2-inch round cake pans with Crisco No Stick Cooking Spray. Line bottoms with rounds of wax paper or parchment paper; spray again.
- Combine chocolate chips and hot coffee in a bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth.
- Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
- Beat, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add Oil, milk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add dry ingredients and beat on medium speed until just combined well.
- Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, 45 minutes.
- Cool layers in pans on racks for 30-45 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
- Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth.
- Crisco into 3 pieces and add to frosting, whisking until smooth.
- Transfer icing to a bowl and chill until spreadable, about 30 minutes.
- Spread icing between cake layers and over top and sides.
DOUBLE DECADENCE CHOCOLATE CAKE
Doesn't this look wonderful? It is,especially for chocolate lovers...not boxed mix or canned frosting here; totally homemade and SO worth the extra effort.
Provided by Chris T.
Categories Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. HEAT oven to 300ºF. Spray two 9 x 2-inch round cake pans with no-stick cooking spray. Line bottoms with rounds of wax paper or parchment paper; spray again.
- 2. COMBINE chocolate chips and hot coffee in medium bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth. Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in large bowl.
- 3. BEAT eggs in bowl of electric mixer until thick and yellow, about 3 to 5 minutes. Slowly add oil, buttermilk, vanilla and melted chocolate mixture, beating until well combinedl. Add dry ingredients; beat on medium speed until just combined. Divide batter between prepared pans.
- 4. BAKE 40-45 minutes in middle of oven or until a toothpick inserted in center comes out clean. Cool in pans on racks 30 to 45 minutes. Run a thin knife around edges of pans. Invert layers onto racks. Carefully remove wax paper. Cool completely. Use your favorite frosting or try the Glossy Chocolate frosting(as seen in the picture) that I have also posted.
DECADENT DOUBLE CHOCOLATE BUNDT CAKE
From Cooking Light, March 2008 edition. The chocolate in this cake is not overly overpowering and has a yummy glaze. Although the recipe states to cool before eating, it sure tastes good while still slightly warm.
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 20 serving(s)
Number Of Ingredients 19
Steps:
- To prepare Glaze:.
- Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
- Preheat oven to 350°F.
- To prepare cake:.
- Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
- Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
- Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
- Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.
Nutrition Facts : Calories 263.9, Fat 8.1, SaturatedFat 4.6, Cholesterol 34.5, Sodium 162.2, Carbohydrate 44.6, Fiber 1.8, Sugar 27.6, Protein 4.4
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