Showing posts with label chocolate cake. Show all posts
Showing posts with label chocolate cake. Show all posts

Sunday, June 26, 2016

Chocolate Bundt Cake



When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!






Ingredients

For the cake

    • 8 ounces (2 sticks) unsalted butter, plus more for pan
    • 2 1/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 cup milk
    • 1/2 cup sour cream (4 ounces)
    • 1 1/2 cups sugar
    • 4 large eggs
    • 1 teaspoon pure vanilla extract

For the glaze

    • 3 ounces bittersweet chocolate, chopped
    • 1/2 cup heavy cream
    • 2 tablespoons unsalted butter



Directions

Make the cake: 

Preheat oven to 325 degrees. 

Prepare a 14-cup Bundt pan with butter.

Whisk together flour, cocoa,baking soda, and salt in a large bowl

Mix milk and sour cream in a glass measuring cup.

Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. 

Add eggs one at a time, beat well after each addition.  Add vanilla. 

Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture beginning and ending with the flour.  Beat until just combined.

Transfer batter to prepared pan. 

Smooth top with an offset spatula. 

Bake until a toothpick comes out clean, about 55 minutes. 

Transfer pan to a wire rack and cool completely.


Make the glaze: 

Place chocolate in a heatproof bowl. 

Bring cream to a simmer in a small saucepan. 

Pour over chocolate and let stand 2 minutes. 

Add butter, and mix until smooth. 

Let stand, stirring occasionally, until slightly thickened. 

Pour glaze over cake.



VARIATIONS

The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. 

The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.




Saturday, June 21, 2014

Chocolate Devils



Chocolate is such a weakness for so many of us!

This recipe is a delight for the eyes and such a treat for our chocolate cravings.

What a gorgeous presentation and perfect on the dessert table for a party.

Thank you Ree Drummond for another awesome recipe!





Recipe courtesy of Ree Drummond
Recipe courtesy Ree Drummond

The Food Network
SHOW: The Pioneer Woman
EPISODE: Sweet Deliveries 

Check out the link for more delicious recipes from this episode.




Ingredients

The Best Chocolate Sheet Cake:
    • Baking spray, for spraying parchment
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1/4 teaspoon salt
    • 2 sticks (1 cup) butter
    • 4 heaping tablespoons cocoa
    • 1/2 cup buttermilk
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla
    • 2 eggs, beaten

White Frosting:
    • 5 tablespoons all-purpose flour
    • 1 cup milk
    • 1 teaspoon vanilla
    • 2 sticks (1 cup) butter
    • 1 cup granulated sugar (not powdered sugar!)

Ganache:
    • 3 cups heavy cream
    • 2 teaspoons vanilla
    • 24 ounces semisweet chocolate, broken into pieces
    • 1 jar maraschino cherries


Directions


Special equipment: a 2 1/2-inch biscuit cutter and a frosting (piping) bag and tip

For the best chocolate sheet cake: Preheat the oven to 350 degrees F. Use an 18-by-13-inch sheet cake pan. Cut parchment paper to fit the pan and spray each side with baking spray.

In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa to the butter and stir together. Add 1 cup boiling water to the pan and then allow the mixture to boil for 30 seconds. Pour over the flour mixture, and stir lightly to cool.

Pour the buttermilk into a bowl and add the baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/flour mixture. Pour into the prepared cake pan and bake for 20 minutes. Let the cake cool completely.

Cut the cooled cake into circles with a 2 1/2-inch biscuit cutter, and then lay the circles on another sheet pan with a wire rack; set this pan in the fridge to make sure there is no warmth to the cake at all. (The frosting is so light and fluffy, the coolness will help keep it all together.)

For the white frosting: In a small saucepan, whisk the flour into the milk and heat, stirring constantly, until it thickens. You want it to be very thick--thicker than cake mix, more like a brownie mix. Remove from the heat and let cool to room temperature. If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools. It must be completely cool before you use it in the next step. Stir in the vanilla.

While the mixture is cooling, cream the butter and granulated sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

For the ganache: Heat the cream until very hot. Add the vanilla, and then pour over the chocolate pieces. Stir to completely melt.

To assemble: Place the white frosting into a frosting bag. Squeeze the frosting onto one circle of cake. Press a second circle on top. Using a ladle, pour ganache over the cake, allowing the chocolate to run over the sides. Place 3 cherries on the center. Repeat the process with each cake. Chill the cakes until ready to serve!




Saturday, September 22, 2012

German Chocolate Cake


This is the most gorgeous German Chocolate Cake I've ever seen!

German Chocolate Cake is definitely in my top ten favorite cakes and I have made it often for a special occasion or a weekday treat.  

By all means, use your chocolate cake from scratch recipe if you like, but for convenience, I love the semi-homemade idea of using a cake mix for the cake.  

The frosting in this recipe is homemade and sounds yummy . . . you can make it easier on yourself if you want to use canned frosting, which I have found to be awesome.  But I think I will be making my own frosting just to test out the recipe!

In my opinion, the gorgeous presentation makes this recipe super special, as well as the awesomeness of a German Chocolate Cake, whether you make it homemade, semi-homemade or totally from a box mix and canned frosting.  When I use the canned frosting, I always buy two cans to make it extra special . . . don't forget the chocolate frosting for embellishing!

The photo and recipe source is Mr. Food, who never lets me down.






Ingredients
  • (18.25-ounce) package chocolate cake mix, prepared according to package directions
  • (14-ounce) can sweetened condensed milk
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cups chopped pecans
  • 2 cups shredded coconut
  • 3/4 cup canned chocolate frosting
Directions
  1. Bake cake according to package directions for 2 (9-inch) round cake pans. Let cool.
  2. In a medium saucepan over medium heat, combine sweetened condensed milk, butter, and vanilla. Cook about 5 minutes, or until thickened, stirring occasionally. Stir in pecans and coconut.
  3. Place one cooled cake layer flat side down on a serving platter. Spread half the coconut mixture on top. Top with second cake layer and remaining coconut mixture.
  4. In a small microwaveable bowl, microwave frosting 10 to 15 seconds, or until slightly thin. Drizzle over top and sides of cake. Store cake in refrigerator.

Source:  Mr. Food's website 

Sunday, November 6, 2011

Rocky Road Chocolate Cake


Doesn't this look sinful?

This is one of those semi-homemade desserts!



Ingredients

  • (18.25-oz.) package German chocolate cake mix
  • (3.9-oz.) package chocolate instant pudding mix
  • large eggs, lightly beaten 
  • 1 cup sour cream 
  • 1/3 cup butter, melted 
  • 1 teaspoon vanilla extract
  • 3 1/4 cups milk, divided 
  • (3.4-oz.) package chocolate cook-and-serve pudding mix
  • 1/2 cup chopped pecans
  • 1 1/2 cups miniature marshmallows
  • 1 cup semisweet chocolate morsels
  • Vanilla ice cream (optional)

Preparation

  • 1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
  • 2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
  • 3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
  • 4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
  • 5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

Wednesday, May 25, 2011

Turtle Cake



Kraft Recipes is my new favorite recipe blog :) 

Check out this quick and easy cake!

I love semi-homemade recipes!



what you need

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
1 pkg.  (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
38   KRAFT Caramels
1-1/2 Tbsp. water
6 oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
16 NILLA Wafers
16   PLANTERS Pecan Halves
5 squares BAKER'S Semi-Sweet Chocolate, divided

make it


SPOON half the COOL WHIP into bowl; refrigerate to thaw. Return remaining COOL WHIP to freezer. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry pudding mix to cake mix before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.
MEANWHILE, microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring every 45 sec. Cool slightly.
BEAT cream cheese in large bowl with mixer until creamy. Add caramel sauce; mix well. Blend in thawed COOL WHIP. Place 1 cake layer on plate; spread with half the cream cheese mixture. Cover with second cake layer; frost top with remaining cream cheese mixture. Refrigerate until ready to serve.
MICROWAVE frozen COOL WHIP and 3 chocolate squares in microwaveable bowl 3 min. or until well blended, stirring after each minute. Cool 10 min. Meanwhile, melt remaining chocolate squares as directed on package. Dip half of each wafer in chocolate; place on waxed paper-covered baking sheet. Top with nuts. Refrigerate until ready to use.
SPREAD COOL WHIP mixture onto top of cake. Garnish with wafers. Keep refrigerated.

kraft kitchens tips

VARIATION
Substitute 13x9-inch pan for the round pans and increase baking time to 35 to 38 min. or until cake is done; cool completely. Continue as directed, spreading caramel mixture and chocolate mixture over cake in pan.
MAKE AHEAD
For a more fudge-like texture, store cake in refrgerator overnight before serving. Garnish with chocolate-dipped wafers just before serving.
HEALTHY LIVING
Trim 40 calories, 3 grams of total fat and 2 grams of saturated fat per serving by preparing with COOL WHIP LITE Whipped Topping, JELL-O Chocolate Fat Free Sugar Free Instant Pudding, PHILADELPHIA Neufchatel Cheese and Reduced Fat NILLA Wafers.

Saturday, February 12, 2011

Chocolate Indulgence for Valentine's Day!




Molten Chocolate Cake

Have you ever had Chili's Molten Chocolate Cake?  

It is one of my favorite desserts from Chili's!  Pure chocolate indulgence :)

The Food Network Kitchens has come up with their version . . . 
impress your sweetie with this restaurant-style dessert!  




New York Style Chocolate Cheesecake

Cooking Channel TV has the recipe!  Emeril never lets me down!  
I can't wait to make this New York Style Chocolate Cheesecake :)  
How about adding some glazed strawberries on top
to make it extra special for Valentine's Day?





Design Sponge has a recipe with photo instructions
 on how to make one of my favorite candies!  
Surprise your sweetie by making a batch of these
 homemade chocolate peanut butter cups . . . 





Karen at Mommy's Moments has an awesome recipe for
 Fudge Lovers Cream Cheese Cake that gets my vote.  
This is what I'm making for my sweetie . . .





Chocolate-Dipped Strawberries Recipe

Chocolate Covered Strawberries . . . it is as easy as melting
 chocolate chips of your choice in a double boiler and
 dipping the strawberries in the melting chocolate.  
Click here for an article with variation ideas.





White Chocolate Raspberry Cheesecake recipe
White Chocolate Raspberry Cheesecake from Fine Cooking
I seriously want to try to this recipe!  My sweetie may get two sweet treats . . .






Sunday, January 31, 2010

Chocolate Cherry Upside-Down Cake




Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/4 to 1/2 teaspoon almond extract (optional)

1 can (21 oz.) cherry pie filling

1-2/3 cups all-purpose flour

1 cup sugar

1/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda

1/2 teaspoon salt
1 cup water

1/3 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract


Directions:

1. Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and
almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large
bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; invert onto serving plate.

Serve warm with
whipped cream . . . wait . . .
vanilla ice cream sounds better :-)






UPDATE:

The concept is awesome, however, the cake in this recipe was dry

 and there were not enough cherries to make a significant topping.

When I make this again, I will use a cake mix and

 double the cherry mixture.


From my personal recipe collection, origin not known


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