DOUBLE-CHOCOLATE CAKE
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
- Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
- Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
- For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
- Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.
Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g
DOUBLE FUDGE POKE CAKE
This lightened-up take on chocolate poke cake is packed with double fudge chocolate flavor, topped with whipped topping and sprinkled with dark chocolate shavings. It will cure any chocoholic's craving at 210 calories per serving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.
- In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
- When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 22 g, TransFat 0 g
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
DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
SINFUL DOUBLE FUDGE CHOCOLATE CAKE WITH INCREDIBLE ICING
This was one of my absolute favorite cakes. I used to serve this cake at every birthday party while my girls were growing up. This is fast, easy and incredibly sinful!!!
Provided by Abby Girl
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Prepare 2 - 8" round pans, with butter and flour.
- Preheat oven 350.
- Cake: In a mixer, beat first 7 ingredients in order, adding one at a time. Sift the dry ingredients. Fold in boiling water and chocolate chips. (Note: if you add the boiling water and the chips together, they will melt, but if you delay adding the chips for a couple of seconds, they will keep their form).
- Bake for 25 minutes at or until cooked. Remove from pans and let cool on baking racks.
- Incredible Icing: In a food processor, blend butter, sugar and cocoa for 4 seconds. Combine vanilla, milk and hot coffee and blend in just enough liquid until icing is smooth and silky.
Nutrition Facts : Calories 507.1, Fat 32.3, SaturatedFat 10.8, Cholesterol 61.4, Sodium 298, Carbohydrate 54.4, Fiber 3.8, Sugar 31.1, Protein 5.9
DARK CHOCOLATE CAKE WITH DOUBLE FUDGE ICING
This is a foolproof moist chocolate cake. Remember mayonnaise is just eggs and oil. Great recipe from Sally Pasley's Tao of Cooking cookbook.
Provided by Missy Wombat
Categories Dessert
Time 1h30m
Yield 1 layer cake
Number Of Ingredients 13
Steps:
- Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
- Sift cocoa, flour salt and baking soda together.
- Stir into liquid ingredients and mix just until blended.
- Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
- Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
- Cool and then ice.
- Icing: Bring sugar and cream to a boil.
- Reduce heat and simmer for 5 minutes.
- Stir occasinaly to stop cream from boiling over.
- Remove from heat.
- Finely chop or grate the chocolate.
- Sir into the cream until completely melted.
- Stir in butter and vanilla.
- Once butter is melted, refrigerate icing until cold.
- Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.
DOUBLE CHOCOLATE CAKE II
If you have a sweet tooth or are a chocoholic, this is the cake for you! Make this cake, and it will not stay long in your house!
Provided by Sally E. Forsythe
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 29.7 g, Cholesterol 12.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 122.5 mg, Sugar 20.7 g
DOUBLE-CHOCOLATE CAKE
Enjoy this rich and delicious chocolate cake - ready for baking in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of desired pan(s) with shortening; lightly flour. For cupcakes, place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all ingredients except chocolate chips with electric mixer on medium speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Fold in chocolate chips. Pour batter into pan(s) or divide among muffin cups.
- Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan(s) to wire rack. Cool completely, about 1 hour. 13x9-inch rectangle 40 to 45 minutes two 9x5-inch loaves 35 to 40 minutes two 8-inch rounds 40 to 45 minutes two 9-inch rounds 35 to 40 minutes two 9-inch squares 35 to 40 minutes 24 regular-size muffin cups 20 to 25 minutes
Nutrition Facts : Calories 330, Carbohydrate 47 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 31 g, TransFat 1 g
DOUBLE CHOCOLATE FUDGE
If you love chocolate, here's a receipt that's sure to please. This rich treat is a favorite of our family.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 pounds (150 pieces).
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.
Nutrition Facts :
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- Preheat the oven to 350°F. Generously grease a 10" bundt-style or tube pan., In a large mixing bowl, combine the white and brown sugars, the oil, eggs, and vanilla, and beat at medium speed for 1 minute, until smooth., In a medium-sized bowl combine the cocoa, baking soda, baking powder, salt and flour.
- Add the dry ingredients to the sugar and oil mixture alternately with the warm coffee, beating steadily to make a smooth, thin batter., Spoon the batter into the pan, and sprinkle the chocolate chips on top.
- Use a spoon or your fingers to barely submerge the chips in the batter; they'll sink and float at random, which is OK., Bake the cake for 60 to 72 minutes, or until a cake tester inserted in the center comes out dry and the top springs back when touched gently., As soon as the cake is out of the oven, gently sprinkle it with the dark and white chocolate.
- Allow it to rest for several minutes to soften the chips, then swirl the chips onto the cake with a butter knife, spreading and smearing chocolate over the top of the cake.
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