TRIPLE CHOCOLATE CHIP KAHLUA CAKE
This cake is for the chocoholic. This cake is a very fudgy cake. It reminds me of brownie like torte. I switched up some ingredients, and made this into a chocolate Kahlua cake. It is dense, and full of rich Chocolate Kahlua flavor. It is topped off with a rich Icing. This is a great dessert with Ice cream, or Whipped cream....
Provided by Nor Mac
Categories Chocolate
Time 1h5m
Number Of Ingredients 19
Steps:
- 1. Heat oven to 325 degree's. Postion oven rack to 3rd lower rack from bottom of oven. Grease and flour 9 inch spring form pan.
- 2. In a large bowl. Mix together cocoa, salt, baking soda, sugar, coffee, and flour, until well blended.
- 3. Add the oil, butter, and eggs. Mix together on low speed.
- 4. Add 2 TB water. Mix on low. Add 2 more TB water. and mix on medium well. Add the 1/4 c Kahlua,, and mix well.
- 5. Fold in chocolate chips until combined.
- 6. Spoon batter evenly in to pan. Smooth it until even with a spoon. Place in oven. Set timer to 40 minutes. Do not check on cake until 40 minutes has passed. Bake more until pick is inserted near center of cake is clean. If you poke at it to much. Cake could fall. Total bake time 40-60 minutes. Cool 20 minutes before inverting on to rack, or remove spring form. and cool.
- 7. Icing: Place the chocolate chips in a bowl. Bring the cream and salt to a simmer. Pour the cream over the chocolate. Wait a minute to soften the chocolate, and then stir until the chocolate is melted and the mixture is smooth. Stir in Kahlua. Cool to thicken.
- 8. Pour over and spread on cake. Garnish with nuts, or white chocolate. Let icing set up before serving. Microwave to warm. Serve with Vanilla ice cream for a delicious chocolatey dessert. It is delicious this way. Melted triple chocolate with ice cream.
NO-BAKE CHOCOLATE TORTE
Here's a delightful dessert that only looks like you fussed all day. With its attractive appearance and wonderful taste, no one will know that you saved time by spreading an easy-to-prepare frosting on a store-bought pound cake.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Slice pound cake lengthwise into three layers and set aside. In a large bowl, beat cream until soft peaks form. Gradually add sugar and cocoa; beat until stiff peaks form. Stir in extract. , Place one layer of cake on a serving platter; top with 1 cup of the frosting. Repeat layers. Frost top and sides with remaining frosting. Garnish with almonds if desired. Chill at least 15 minutes. Refrigerate any leftovers.,
Nutrition Facts : Calories 511 calories, Fat 38g fat (23g saturated fat), Cholesterol 181mg cholesterol, Sodium 215mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
MOCHA CHOCOLATE ICEBOX CAKE
Provided by Ina Garten
Time 12h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
CHOCOLATE CHIP TORTE
This rich, moist, chocolately dessert is a hit every time! No one will ever know that DATES are the secret ingredient. This cake keeps well, not that you will have it around for long!
Provided by KeyWee
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, bring first three ingredients to a second boil.
- Remove from heat, stir well, cover& refrigerate until chilled (or overnight).
- Cream together next six ingredients.
- Blend in the cold date mixture.
- Pour into a greased 13x9 cake pan.
- Top with chocolate chips& nuts, then sprinkle with sugar.
- Bake at 350 degrees for 40-45 minutes.
NO BAKE CHOCOLATE CHIP KAHLUA TORTE
This dessert is as easy as it gets yet the finished product tastes & looks as if you spent hours in the kitchen! It never fails to get rave reviews & it's just so simple & quick to make!
Provided by Jodi B.
Categories Dessert
Time 6h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine kahlua & milk.
- Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
- Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
- Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
- Allow 6 hours to set up & shave chocolate over torte before serving.
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FLOURLESS CHOCOLATE KAHLUA CAKE - THAT SKINNY CHICK CAN …
From thatskinnychickcanbake.com
4.5/5 (12)Total Time 1 hr 20 minsCategory ChocolateCalories 488 per serving
- Preheat oven to 350 °. Wrap a 9-inch springform pan with a double layer of heavy-duty aluminum foil. Set aside.
- Place all chocolate in large bowl. Melt sugar and butter together in the microwave. Whisk together till sugar starts to lose its graininess, zapping in the microwave again briefly if needed to help dissolve the sugar. Add to chocolate; whisk until smooth. Add Kahlua, then cool slightly. Whisk in eggs beaten eggs.
- Pour batter into prepared pan. Put cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake for about an hour, until center of cake, is set. A few moist crumbs may remain on toothpick after inserting it into the center of the cake. Remove pan from water. Unwrap foil and let cool on a rack till reaches room temperature. Chill cake overnight.
- Run a straight knife around pan sides to loosen cake. Release from sides of spring-form pan and place on serving plate. If you'd like, you can use a large spatula to remove cake from bottom of springform pan.
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