HEAVENLY CHOCOLATE CAKE
The cake's name says it all. Plus, it's tall, dark and delicious.-Billie B. Isaacs, Miamisburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Fill and frost as desired.
Nutrition Facts : Calories 450 calories, Fat 18g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 569mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
HEAVENLY HASH CAKE
This quick and easy recipe makes a nutty chocolate cake with marshmallows and pecans.
Provided by SONIA_DIANA
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
- In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
- Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
- To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.
Nutrition Facts : Calories 492.8 calories, Carbohydrate 79.7 g, Cholesterol 77.3 mg, Fat 19.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.4 g, Sodium 266.8 mg, Sugar 63.8 g
GRANDMOTHER'S HEAVENLY CHOCOLATE CAKE
I remember my grandmother making this cake often-it was always my favorite. Through the years I've made it for my family, for company and for church dinners.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. , For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.
Nutrition Facts :
HEAVENLY CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 3h50m
Yield 12 to 15 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F.
- For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
- For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
- For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
- For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
- For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.
HEAVENLY CHOCOLATE CAKE
This is a sinfully rich cake that would be wonderful for a birthday party. I found it in our local newspaper years ago and have make it numrous times. Enjoy!
Provided by Normaone
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- For best results, prepare cake 1 day in advance.
- Bake cake in a 9 x 13 inch cakepan according to package directions.
- Let cool completely.
- With the end of a wooden spoon, poke holes in cake.
- Pour sweetened condensed milk over top of cake; let soak in for 5 minutes.
- Pour caramel ice cream topping over cake; let soak in for 5 minutes.
- Ice cake with whipped topping.
- Sprinkle crushed candy over top.
- Chill overnight.
Nutrition Facts : Calories 398.1, Fat 17.8, SaturatedFat 7.3, Cholesterol 50.9, Sodium 405.5, Carbohydrate 57.9, Fiber 1, Sugar 32, Protein 5.7
HEAVENLY CHOCOLATE CAKE
Bake up our rich and moist Heavenly Chocolate Cake for your loved ones. Heavenly Chocolate Cake can serve 16, so everyone will have a chance to enjoy!
Provided by My Food and Family
Categories Baking Ingredients
Time 55m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spray 13x9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until blended. Pour into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack.
- Beat cream cheese, milk and vanilla with mixer until blended. Gradually add combined powdered sugar and remaining cocoa, beating well after each addition. Spread over cake.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 47 g, Fiber 0.771 g, Sugar 34 g, Protein 3 g
HEAVENLY CHOCOLATE CLOUD CAKE
This is an exceptionally light but oh so heavenly chocolate dessert that makes a perfect ending to any dinner. The cakes can be baked a day ahead of time, wrapped in plastic and stored at room temperature. Once the cake is assembled it can be refrigerated for up to 1 day. The ganache needs to chill for at least 4 hours so prepare accordingly. This recipe was modified from the original that I clipped from an article entitled; High & Mighty: Layer Cakes by Tracey Seaman.
Provided by NcMysteryShopper
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350° and line two 9" X 2" round cake pans with greased wax or parchment paper.
- Ganache; Melt half of the chopped chocolate in heavy cream over fairly low heat while stirring. Remove from heat, stir in vanilla and remaining chopped chocolate until smooth. Place the ganache into a bowl and refrigerate for at least 4 hours or overnight.
- Cake; Sift together the cake flour, baking soda, baking powder and salt in a large bowl. Stir together the brown sugar, granulated sugar, chocolate and 1/2 cup of water in a medium saucepan and cook over low heat and stir until smooth. Let cool slightly and occasionally stir.
- Beat the butter and egg yolks until just blended with an electric hand mixer. Gradually add the chocolate mixture. Beat in the dry ingredients a little at a time, alternating with the milk, until smooth. Stir in the vanilla. The batter will appear thin.
- Wash and dry the beaters. Beat the egg whites until barely firm in a medium bowl. Fold 1/3 of the whites into the batter. Fold in the remaining whites until incorporated. Pour batter into the awaiting cake pans. Bake the cakes in the bottom third of the oven for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool for 15 minutes before removing from pans then place right side up on racks to cool completely.
- Preparing Ganache for Cake; Using an electric mixer, briefly beat the well chilled ganache until thick enough to hold its shape. Over-beating will cause the ganache to be grainy; if this happens, re-melt over low heat and then beat it once more.
- Assembling the Cake: Peel off the wax or parchment paper from the bottom of the cake layers. Place 1 layer right-side-up on a platter and cover with 1 scant cup of whipped ganache. Place the second cake layer upside-down on top of the filling. Cover the sides and top of the cake evenly with the remaining whipped ganache. You can reserve about 1/2 cup of the ganache for decorating if you are so inclined. Using a star tipped pastry bag, pipe simple stars or a scallop trim around the top or the base of the cake. Sprinkle the finely grated chocolate all over the top of the cake. To serve, slice gently with a serrated cake knife.
Nutrition Facts : Calories 593.8, Fat 34.3, SaturatedFat 20.9, Cholesterol 148, Sodium 346.6, Carbohydrate 68.6, Fiber 2.1, Sugar 41.8, Protein 7.1
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