Chocolate Chocolate Chip Pudding Cake Recipe 465 Food

CHOCOLATE CHOCOLATE PUDDING CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees F.
• Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
• -------------For the cake--------------.
• In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
• Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
• In a separate mixing bowl sift together the cocoa, flour, and baking powder.
• Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
• Divide cake batter evenly into two cake pans.
• Bake for 25 minutes, or until cake springs back when touched.
• Cool cakes for 15 minutes.
• Loosen cakes from pans and unmold onto wire rack.
• Cool to room temperature.
• -------------For the pudding-------------------.
• Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
• Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
• Using a wire whisk, stir the mixture until it is well blended.
• Over low heat, whisk cream mixture until chocolate melts thoroughly.
• Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
• Pour pudding into a large bowl.
• Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
• Let cool to room temperature.
• ----------------To assemble the cake----------------.
• Line a baking sheet with parchment paper and place a wire rack over it.
• Using a serrated knife, cut each cake in half horizontally.
• Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
• Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
• Spread 1 1/2 cups of the pudding evenly on top of the layer.
• Top with a second layer of cake.
• Spread 1 1/2 cups of pudding evenly over it.
• Repeat for the third layer.
• Top with the fourth layer.
• Chill in the refridgerator for 2 hours.
• ----------------For the ganache-------------.
• In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
• Remove from heat and add chopped chocolate.
• With a whisk, stir until chocolate is completely melted and mixture is smooth.
• Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
• Cool slightly.
• Carefully remove the cake from the wire rack.
• Chill for at least 6 hours.
• -----------For the garnish-------------.
• In a medium-sized saucepan, add 3-inches of water.
• Boil water and reduce to a simmer.
• Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
• Stir chocolate until melted to a smooth consistency.
• Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
• Chill in refrigerator until set, about 1 hour.
• Break the chocolate into large shard-like pieces.
• Place chocolate shards on top of the cake vertically at various angles.
• Sprinkle with confectioners' sugar.

BEST EVER CHOCOLATE PUDDING CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Prepare a 9-inch bundt pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
• Add the pudding powder and whip on high speed until incorporated.
• Add the eggs one at a time, mixing well after each addition.
• Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
• Add the milk mixture to the butter mixture slowly, mixing well until combined.
• Add the flour, cocoa powder, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
• Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
• Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
• Cool in the pan for about 15 minutes and then invert onto a cooling rack before removing the pan to let the cake cool completely. If the pan feels a little difficult to remove, let it cool inverted on a cooling rack for another 10 minutes before trying again to remove the pan. Greasing and flouring the pan well before baking will ensure the cake is easy to remove, and using a non-stick bundt pan is a great choice.
• Let the cake cool completely on a cooling rack before adding the frosting.

CHOCOLATE-CHOCOLATE CHIP POUND CAKE

Steps:

• Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
• Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
• Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
• Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
• Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.

TOO MUCH CHOCOLATE CAKE

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.

CHOCOLATE CHIP PUDDING BUNDT CAKE

Steps:

• Mix cake mix, pudding and sugar all together.
• Add oil and water and beat with wooden spoon (very important to use the wooden spoon) adding one egg at a time with wooden spoon, folding into batter.
• Add sour cream and chocolate chips.
• Prepare a greased and floured bundt tube.
• Pour into batter into Bundt Pan.
• Bake for 50-60 minutes at 350 degrees.
• Cool one hour before removing from pan.

CHOCOLATE PUDDING CAKE

Steps:

• Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1 tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1 tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly, until the mixture thickens slightly and reaches 183 degrees on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2 tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with a plastic wrap and place it in the freezer for at leas 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and side of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving.

EASY CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
• Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

YELLOW PUDDING CAKE WITH CHOCOLATE CHIPS

Steps:

• Mix together the cake mix, pudding, sour cream, eggs and oil.
• Using an electric mixer beat the batter for 8 to 10 minutes.
• Grease and flour a 10 inch tube pan.
• Pour 1/4 of the batter into pan and sprinkle 1/2 the chocolate chips and walnuts over it.
• Pour in remaining batter and top with remaining chips and nuts.
• Bake at 350 degrees for 50 to 60 minutes.
• Cool for about 10 minutes and then turn out onto a serving plate and cool completely.

CHOCOLATE PUDDING CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slow cooker. , Cover and cook on low until a toothpick inserted in the center comes out with moist crumbs, 6-8 hours. Serve in bowls with whipped cream or ice cream if desired.

CHOCOLATE PUDDING CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
• Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

CHOCOLATE PUDDING CAKE I

Steps:

• Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
• Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
• Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
• Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
• Chill until ready to serve, at least one hour.