ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE
If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired.
Provided by ELIZABETHBH
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
- Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
- Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.
Nutrition Facts : Calories 759 calories, Carbohydrate 100.9 g, Cholesterol 115.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 24.7 g, Sodium 321.7 mg, Sugar 64.7 g
PAULA JEAN'S EXTREME CHOCOLATE PIE
Paula Jean is me, and this pie is my chocolate extreme pie that you won't ever regret making....really
Provided by Paula Todora
Categories Pies
Time 40m
Number Of Ingredients 14
Steps:
- 1. Crust: Combine melted butter, graham cracker crumbs and 1/4 c. sugar in a bowl. Mix and press into a 9-inch pie pan and bake at 375 for 8-10 minutes. Set aside to cool while making filling.
- 2. Filling: Simmer the half & Half, salt & 3 T. sugar over medium high heat, stirring. Whisk the egg yolks in a bowl until thickened; add the cornstarch and the remaining sugar and continue whisking about a minute.
- 3. Drizzle 1/4 c. of the cream mixture into the yolk mixture to temper the eggs. Add another 1/4 c. and continue to stir. Return the yolk mixture to the saucepan with the cream mixture, whisking, until thick. Bubble will begin to appear and pop on the surface-then stir and cook a few seconds longer. Remove from heat and whisk in butter, chocolates and vanilla.
- 4. Pour into crust and chill overnight before serving with whipped cream (recipe follows)
- 5. Whip the cream with a mixer, add the sugar and vanilla and whip until soft peaks form.
EXTREME CHOCOLATE PIE, BROWNIE CRUST, CHOCOLATE WHIPPED CREAM
A BH&G recipe I don't get to use anymore due to diet. So instead of throwing it out, I am throwing it out here for someone else to use. Note: time to cool is 1 hour. Time to chill is 4 to 24. I used the lower amount with cool time for cooking time.
Provided by drhousespcatcher
Categories Pie
Time 5h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Note: The chocolate whipped cream starts with the 1/2 cup whipping cream. Egg Product is something like egg beaters.
- Preheat oven to 350°F.
- For crust, prepare brownie mix according to the package. Spread in bottom of greased 9 inch pie pan. Bake 20 to 25 minutes or until toothpick comes out clean. Cool on rack.
- Filling: In medium mixing bowl beat the sugar and butter on medium speed until fluffy or about 4 minutes Stir in the melted chocolate and vanilla then add the egg product gradually while beating at low speed. Then increase speed scraping bowl sides until light and fluffy, about a minute.
- Transfer to brownie crust. Chill for 4 to 24 hours. Sprinkle with the chocolate bar before serving. Serve with whipped cream.
- Whipped Cream: Chill a bowl and combine the cream, sugar and powder. Beat on medium until you have soft peaks. Makes 1 cup.
Nutrition Facts : Calories 458.1, Fat 33, SaturatedFat 19, Cholesterol 52.9, Sodium 180.6, Carbohydrate 46.6, Fiber 3.6, Sugar 21.5, Protein 4.2
EXTREME CHOCOLATE MUD PIE
Make and share this Extreme Chocolate Mud Pie recipe from Food.com.
Provided by Debber
Categories Dessert
Time 3h20m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease bottom & sides of a 9-inch pie plate.
- FOR CRUST: In a mixing bowl, blend eggs, water and vanilla, mixing well.
- Add brownie mix, soda, and flour, stirring until well blended. Spoon into prepared pan.
- Bake for 10-12 minutes (take note of brownie mix directions). Remove from oven (crust will be puffy); cool for 30-60 minutes. Press crust down with back of large spoon, forming to sides of pan to make a hollow for filling. Continue to cool while preparing filling.
- FOR FILLING: Mix sugar and soft butter on medium speed--about 4 minutes until very fluffy (scrape sides down several times).
- Add cream cheese and continue beating another minute or two. Then pour in the COOLED, melted chocolate, beat to incorporate and add the vanilla; scrape sides.
- Slather filling over the crust. If using chocolate chips and nuts, sprinkle over the filling and press in gently. Chill.
- FOR TOPPING: Use same mixing bowl, combine cream with sugar and cocoa, whipping until soft peaks form; whip another 30 seconds.
- Sploosh over the filling, making delightful swirls.
- Chill for several hours in fridge OR zap in the freezer for less time.
- Right before serving, sprinkle with several dashes of snowflake-shaped or chocolate decors.
Nutrition Facts : Calories 654.7, Fat 46.9, SaturatedFat 27.3, Cholesterol 136.5, Sodium 329.8, Carbohydrate 61.2, Fiber 4.2, Sugar 30, Protein 8.2
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