RICH CHOCOLATE CAKE
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,
Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE SNACK CAKE
This decadent dessert gets a little kick from coffee, which naturally enhances the cake's rich, chocolate flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.
- In medium bowl, mix flour, sugar, cocoa, baking soda and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and coffee into flour mixture about 1 minute or until well blended. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 22 g, TransFat 0 g
SERIOUSLY RICH CHOCOLATE CAKE
Dark, rich and delicious - the perfect dessert
Provided by Good Food team
Categories Buffet, Dessert, Treat
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
- Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
- Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
- To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.
Nutrition Facts : Calories 401 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.66 milligram of sodium
MOIST AND RICH HOMEMADE CHOCOLATE CAKE!
The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband's lunch. If you are tired of making dry textured homemade cakes, give this recipe a try!
Provided by Kibbie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
- Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
- Sift the flour, baking powder, baking soda, and salt.
- Set aside.
- Whisk the cocoa and coffee together until smooth (no lumps).
- Set aside.
- In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
- Add sugars, beat for 10 minutes.
- Add eggs, beat 5 minutes.
- Add vanilla, beat until blended.
- Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
- Pour into prepared pans.
- Bake for about 25 minutes, or until an inserted toothpick comes out clean.
- If making cupcakes, bake for about 20 minutes.
- Spread frosting over layers, and frost entire cake.
- Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.
RICH CHOCOLATE CAKE
Adapted from Baker's Dozen Cookbook (I made some minor changes). This recipe makes a wonderful and moist cake with a velvety and smooth texture. All in one bowl too! I fill the layers with Mean Chef's Mousseline Buttercream (flavored with coconut), then glaze with Chocolate Butter Glaze (recipe #88240). To die for!! (I made only half the recipe for a birthday cake, and it's plenty for 8 people)
Provided by WaterMelon
Categories Dessert
Time 50m
Yield 2 9inch layers, 16 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in lower third of oven and preheat to 350F.
- Line the bottoms of two 9x2-inch round pans with parchment paper.
- Melt chocolate in microwave (LOW or MED), stirring occasionally until smooth.
- You may use a double boiler too (make sure water is HOT, not simmering).
- Cool chocolate until tepid.
- Sift flour, cornstarch, baking soda and salt into a large mixing bowl.
- Add brown sugar.
- Using a paddle blade on electric mixer, combine the ingredients on low speed.
- Add butter and sour cream.
- Mix on med-low speed for 1 min to make a thick batter.
- Add eggs, melted chocolate and vanilla.
- Increase speed to high and beat for 2 mins.
- Stop and scrape down the bowl.
- Resume mixing at med-high, for about 5 sec.
- Reduce speed to low and slowly pour in the water just until thoroughly blended.
- Spoon batter into prepared pans and spread it evenly.
- Bake until tops spring back when pressed lightly in the centers and a toothpick inserted into the centers comes out clean, 30-35 mins.
- Transfer to cooling racks and cool for 10 mins.
- Invert onto racks and remove pans.
- Peel off the parchment and cool the cakes right side up.
- NOTE: The cake can be baked 1 day in advance.
- Wrap the cooled cake layers tightly with plastic wrap to store.
- Or to freeze, over-wrapped with foil, for up to 2 weeks.
EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
RICH CHOCOLATE CAKE
This Chocolate cake from Aust. Women's Weekly Cookbook-Cakes and Slices-is posted in response to a request.
Provided by JustJanS
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Grease and line a deep 23cm round cake pan.
- Combine butter, essence, sugar, eggs, sifted flour, cocoa and water in a large bowl and beat on low speed with electric mixer until ingredients are combined.
- Increase speed to medium, and beat for about 3 minutes or until mixture is smooth and changed in colour.
- Spread into prepared pan.
- Bake in a moderate oven for about 1 1/2 hours.
- Stand 5 minutes before turning on to wire rack to cool.
- Spread cold cake with icing.
- Chocolate Icing: Melt chocolate and butter in bowl over hot water, gradually stir in sifted icing sugar, then stir in enough hot water to mix to a spreadable consistency.
Nutrition Facts : Calories 5138.3, Fat 253.3, SaturatedFat 153.3, Cholesterol 1094, Sodium 4660.4, Carbohydrate 719.8, Fiber 43.2, Sugar 472, Protein 70.2
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
More about "rich chocolate snack cake recipes"
EXTRA DARK CHOCOLATE SNACK CAKE - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
Estimated Reading Time 7 mins
STARBUCKS CHOCOLATE SNACK CAKE - PAMS DAILY DISH
From pamsdailydish.com
Estimated Reading Time 3 mins
25 BEST CHOCOLATE CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
SNACK CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
7 BEST SNACK CAKES | FN DISH - FOOD NETWORK
From foodnetwork.com
MILK CHOCOLATE SNACK CAKE | VERY BEST BAKING - TOLL …
From verybestbaking.com
SIMPLE AND RICH CHOCOLATE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GIADA DE LAURENTIIS' CHOCOLATE HAZELNUT CAKE HAS A SECRET …
From sheknows.com
RICH CHOCOLATE SNACK CAKE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CLAIRE PTAK’S BAKING RECIPES: ‘I’M A TOTAL CAKE FOR BREAKFAST PERSON ...
From theguardian.com
RICH AND MOIST CHOCOLATE CAKE RECIPE - NDTV FOOD
From food.ndtv.com
ALEX GUARNASSCHELLI’S CHOCOLATE CHIP LOAF CAKE RECIPE IS A STUNNER ...
From sheknows.com
JUICY AND IMPRESSIVE CHOCOLATE CAKE FOR SEDER NIGHT - VOILA! FOOD
From newsrnd.com
THE BEST CHOCOLATE SNACK CAKE | THE DOMESTIC REBEL
From thedomesticrebel.com
DELICIOUSLY RICH CHOCOLATE CAKE RECIPES - YOUTUBE
From youtube.com
SBS FOOD ON INSTAGRAM: "THIS RICH CHOCOLATE CAKE IS POSSIBLY …
From instagram.com
HEALTHIER CHOCOLATE SNACK CAKE {GLUTEN-FREE} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
RICH CHOCOLATE AND RUM CAKE RECIPES | GOODTO
From goodto.com
HEALTHY CHOCOLATE CAKE RECIPES | EATINGWELL
From eatingwell.com
You'll also love