TRIPLE-CHOCOLATE CAKE
We understand that for true chocolate lovers, regular chocolate cake is just not enough. That's why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
- In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
- In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 100 mg, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 95 mg
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.
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
TRIPLE CHOCOLATE DEVILS FOOD BUNDT CAKE
Make and share this Triple Chocolate Devils Food Bundt Cake recipe from Food.com.
Provided by Essie Jane
Categories Dessert
Time 1h10m
Yield 1 Bundt Pan, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F.
- Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
- Stir 1c. of the chocolate chips into the batter.
- In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
- Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
- Pour cake batter into bundt pan.
- Sprinkle the other half of the sugar and butter mix on top of the cake.
- Bake at 350*F for 1 hour.
- Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
- Enjoy!
Nutrition Facts : Calories 331.6, Fat 14.8, SaturatedFat 6.7, Cholesterol 10.3, Sodium 374.5, Carbohydrate 51.8, Fiber 2.3, Sugar 32.9, Protein 3.2
TOO MUCH CHOCOLATE CAKE
This cake won me First Prize at the county fair last year. It is very chocolaty.
Provided by Denise
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 60.9 g, Cholesterol 78.9 mg, Fat 38.6 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 12.8 g, Sodium 550.4 mg, Sugar 43.5 g
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TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
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4.9/5 Category Dessert
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
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