CHOCOLATE DECADENCE SPICE CAKE
Looking for a tasty dessert? Then check out this chocolate spice cake that's served with whipping cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium microwavable bowl, melt 16 oz of the chocolate and the butter uncovered on High 1 minute, then in 30-second increments, stirring until smooth. Stir in ground cinnamon and allspice. Cool slightly.
- In large bowl, beat eggs with electric mixer on high speed until foamy. Beat in granulated sugar and flour on low speed until blended. Gradually add chocolate mixture, beating on medium speed just until blended. Pour into pan.
- Bake 30 to 35 minutes or until cake is set 2 inches from edge. Immediately run knife around edge of pan to loosen cake. Cool in pan on cooling rack 20 minutes. Remove side of pan; cool completely, about 2 hours.
- Place remaining 12 oz chocolate in heatproof bowl. In small microwavable bowl, heat 3/4 cup of the whipping cream uncovered on High 45 seconds or until simmering. Pour over chocolate. Let stand 2 minutes; stir until smooth. Pour over cooled cake. Refrigerate until serving time.
- Just before serving, in chilled small bowl, beat remaining 1 cup whipping cream and the powdered sugar on high speed until soft peaks form. Serve whipped cream with cake. Garnish with cinnamon stick pieces.
Nutrition Facts : Calories 590, Carbohydrate 49 g, Fat 8, Fiber 4 g, Protein 8 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 115 mg
CHOCOLATE DECADENCE
Categories Berry Chocolate Dairy Egg Dessert Bake Valentine's Day Kid-Friendly Mother's Day Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
- Make batter:
- Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
- Cool slightly.
- Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
- Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
- Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
- Make sauce:
- Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.
- Remove cake from pan:
- Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.
- Bring cake to room temperature. Serve with sauce and whipped cream.
DECADENT CHOCOLATE CAKE
Provided by Marcela Valladolid
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
- Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
- Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
- Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
- For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
- Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.
CHOCOLATE DECADENCE CAKE III
This is a very rich cake, a small piece goes a long way. The best way to describe it is that it's a cross between a moist brownie and fudge. Be sure to use good quality chocolate. Serve with a dollop of whipped cream.
Provided by BUCHKO
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
- In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
- In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
- Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 23 g, Cholesterol 89 mg, Fat 23.8 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 14.3 g, Sodium 93.4 mg, Sugar 18 g
CHOCOLATE DECADENCE CAKE I
This is the richest chocolate cake ever! Any questions?
Provided by Robin
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
- Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
- In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
- Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
- Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 38.5 g, Cholesterol 132.8 mg, Fat 31.1 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 18.7 g, Sodium 167 mg, Sugar 34.3 g
DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE
This chocolate cake is a perfect dessert option when a guest needs to avoid gluten: No one else at the party will have a clue that it's gluten-free! My secret weapon is Thomas Keller's "Cup4Cup" gluten-free flour. I substitute it, literally cup for cup, for the flour in most recipes, and trust me, no one can tell the difference! Happy guests and a happy host!
Provided by Ina Garten
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
- Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
- Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.
A GOOEY, DECADENT CHOCOLATE CAKE
Provided by Tyler Florence
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
- Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
- Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
- With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
- In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
CHEF JOHN'S CHOCOLATE DECADENCE
This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.
Provided by Chef John
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
- Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
- Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
- Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g
DECADENT FUDGE CAKE
Everyone loves the rich flavor in this decadent cake made with four types of chocolate. -Anna Hogge, Yorktown, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Cream butter in a large bowl. Gradually mix in sugar. Add 1 egg at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely., Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate.
Nutrition Facts : Calories 519 calories, Fat 25g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 192mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 2g fiber), Protein 7g protein.
THE SILVER PALATE'S CHOCOLATE CAKE
This recipe is adapted from "The Silver Palate Cookbook," written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn't mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this decadent chocolate cake, whose title belies its incredible simplicity. The ingredients take hardly any time to whip together, and it bakes in a tube pan for under an hour. Gild it with a gooey chocolate frosting, and feed it to those you love with good cheer.
Provided by Christine Muhlke
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
- Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
- In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
- Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
- Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
- To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 48 grams, TransFat 0 grams
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CHOCOLATE DECADENCE - EATINGWELL
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4.6/5 (16)Total Time 3 hrsServings 12Calories 164 per serving
- Position rack in lower third of oven; preheat to 350 degrees F. Line the bottom of an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and coat the sides of the pan with cooking spray. Put a kettle of water on to boil for Step 6.
- Combine flour, 2/3 cup sugar and salt in a small heavy saucepan. Whisk in just enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the sides and bottom edges of the pot), until the mixture begins to bubble. Boil gently, stirring constantly, for 2 to 2 1/2 minutes (the mixture will get very thick and then you may notice that it thins ever so slightly as the starch cooks). Scrape the hot mixture immediately over the chocolate and cocoa. Stir until the chocolate is completely melted and smooth. The batter will be very thick. Stir in egg yolks and vanilla.
- Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.
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