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
EASY CHOCOLATE CAKE
Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 16
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
- In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
- Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
- Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
- On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
- To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
- Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
- Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.
Nutrition Facts : Calories 523 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
BROOKLYN BLACKOUT CAKE
With smooth chocolate pudding buttercream sandwiched between layers of moist devil's food cake, the intensely dark Brooklyn blackout cake is a dessert fit for chocolate lovers.
Provided by Erin Patinkin
Yield Makes 1 cake
Number Of Ingredients 21
Steps:
- In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.
- In a medium saucepan, combine the remaining 1¾ cups milk, sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract and sea salt. Heat over medium-low heat, whisking, until the chocolate is melted.
- Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
- Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and will slowly begin to thicken.
- Continue to cook for 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and will just be starting to bubble. Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.
- Cover with plastic wrap, refrigerate the pudding until it sets, and serve.
- Cut the cold butter into ½-inch pieces. Let it come to room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners' sugar, ½ cup dark Dutch-process cocoa powder, ¼ teaspoon salt, and ¾ cup Salted Dark Chocolate Pudding, and mix on low until just incorporated. Then beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
- Add more confectioners' sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
- Raise the speed to medium-high, and beat for 3 to 4 minutes, or until very light and fluffy. The buttercream should be thick but spreadable. If the buttercream appears too thick, add more cream, 1 tablespoon at a time. If it appears too thin, add more confectioners' sugar, 1 heaping tablespoon at a time.
- Preheat the oven to 350ºF. Grease two 9-inch cake pans with butter and dust with flour. Line with parchment rounds and grease the rounds.
- In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer. (You can also melt the butter in your oven or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove the stout-butter mixture from the heat, add the Dutch-process cocoa powder and whisk until the mixture is smooth. Let cool for 5 minutes.
- While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a separate large bowl, whisk together the sour cream and eggs.
- Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits.
- Divide the batter equally between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Transfer to a rack to cool.
- Frost the cake with the Dark Chocolate Pudding Buttercream.
CHOCOLATE COKE CAKE
This cake is absolutly wonderful. The texture is light and the chocolate flavor is not overpowering. Give this a try. Use with the Chocolate Coke Cake Icing included.
Provided by LaJoy
Categories Dessert
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- Place the sugar and flour into a mixing bowl and set aside.
- Bring the butter, coke and cocoa to a boil.
- Add the boiled mixutre to the sugar and flour.
- Blend in the remaining ingredients.
- Place into 3 8 or 9 inch cake pans.
- Bake at 375 degrees for 25 minutes.
- Frosting:.
- Bring the butter,cocoa and coke to a boil. Cool for 5 minutes.
- Beat in the powdered sugar.
- Add more powdered sugar if needed to make this a good spreading consistency.
Nutrition Facts : Calories 1220.4, Fat 48.3, SaturatedFat 29.6, Cholesterol 175.2, Sodium 513.7, Carbohydrate 195.8, Fiber 2, Sugar 166.4, Protein 6.7
COCA-COLA CHOCOLATE CAKE
I've had this recipe for probably 30 years. It's been awhile since I made it but it's nice and moist, wonderful flavor. Several already on this site but none with these exact ingredients. The icing is a bit thin if you follow directions, it's more like a glaze, so I think it needs maybe another cup of powdered sugar.
Provided by True Texas
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Sift flour and sugar together.
- Combine the margarine, shortening, cocoa and cola in saucepan and bring to boil. Add the chocolate mixture to sugar-flour mixture. Add buttermilk, soda, vanilla and beaten eggs.
- Beat well, fold in marshmallows.
- Bake at 350°F for 40 minutes in a 13 x 9 pan.
- Ice with the chocolate icing.
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COCA COLA CHOCOLATE CAKE RECIPE | SOUTHERN LIVING
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5/5 (3)Category Layer Cakes
- Preheat oven to 350°F. Coat 2 (9-inch) round baking pans with cooking spray; dust with flour. Microwave chocolate chips in a microwavable bowl on MEDIUM (50%) until melted and smooth, about 2 minutes, stopping to stir every 30 seconds.
- Beat granulated sugar, brown sugar, and butter with a stand mixer fitted with a paddle attachment on medium speed until well blended, about 4 minutes. Add eggs, 1 at a time, beating until just blended after each addition. Add melted chocolate, beating until just blended.
- Sift together flour, baking soda, and salt in a bowl; gradually add to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating on low speed until just blended after each addition.
- Place cola in a microwavable cup; microwave on HIGH until hot, about 45 seconds. Gradually add cola to flour-butter mixture in a slow, steady stream, beating on low speed until just blended. Beat in vanilla. Pour batter evenly into prepared pans.
CHOCOLATE COCA-COLA CAKE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (10)Servings 12
- Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
- Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
- Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.
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