CHOCOLATE JODY - CAKE FROM HEAVEN
It only took one bite to put me in "Dessert Heaven", and you won't believe how easy it is to make. :) I was first introduced to this cake at my daughter's wedding reception. This was just one of the dessert choices. Kelly spoke with the caterer, (thank you Debbie) and she was gracious enough to give us her recipe. She also gave us the recipe for the salad.....Kelly's Wedding Salad - Recipe #226217 Note: The glaze is my own recipe. The caterer used chocolate frosting. Cooking time does not include the time needed for baking and cooling the cake.
Provided by Diana 2
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake according to package directions. This can be baked in either a 9 x 13, 2 - 8 x 8's or a bundt pan. Allow to cool.
- In a microwaveable container, heat cocoa, butter and water for 20 seconds. Stir, then heat for an additional 10 seconds.
- Beat until smooth, using an electric mixer, while adding icing sugar in 1/4 cup increments. Set aside to cool. If once cooled, the glaze is too thick, it may be thinned by stiring in warm water, 1/2 tsp at a time until desired consistancy is reached.
- Add pudding mix to the whipping cream, and beat until firm peaks form. Set aside.
- Cut the cooled cake into layers. (cut the 9x13 in half , to form two 9 x 6-1/2" layers).
- Set aside some of the cream mixture for decorating the top.
- Spread cream mixture on top of bottom layer, top with the second cake layer. If you have more than two layers -- continue in this fashion, ending with a cake layer.
- Spread the chocolate glaze on the top layer. Decorate with remaining cream.
Nutrition Facts : Calories 393.2, Fat 22.9, SaturatedFat 11.5, Cholesterol 58.2, Sodium 489.6, Carbohydrate 47.3, Fiber 1.2, Sugar 30.8, Protein 3.5
HEAVENLY CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 3h50m
Yield 12 to 15 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F.
- For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
- For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
- For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
- For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
- For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.
HEAVENLY CHOCOLATE CAKE
This is a sinfully rich cake that would be wonderful for a birthday party. I found it in our local newspaper years ago and have make it numrous times. Enjoy!
Provided by Normaone
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- For best results, prepare cake 1 day in advance.
- Bake cake in a 9 x 13 inch cakepan according to package directions.
- Let cool completely.
- With the end of a wooden spoon, poke holes in cake.
- Pour sweetened condensed milk over top of cake; let soak in for 5 minutes.
- Pour caramel ice cream topping over cake; let soak in for 5 minutes.
- Ice cake with whipped topping.
- Sprinkle crushed candy over top.
- Chill overnight.
Nutrition Facts : Calories 398.1, Fat 17.8, SaturatedFat 7.3, Cholesterol 50.9, Sodium 405.5, Carbohydrate 57.9, Fiber 1, Sugar 32, Protein 5.7
HEAVENLY CHOCOLATE AND BANANA CAKE
Try a delicious chocolate and banana cake that everyone will love. Our Heavenly Chocolate and Banana Cake is a one-of-a-kind dessert for any occasion.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h35m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Spray 2 (9-inch) round pans with cooking spray; dust with flour. Cover bottoms with waxed paper. Beat first 6 ingredients in large bowl with mixer until blended; pour evenly into prepared pans.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely. Meanwhile, make chocolate curls from 1 oz. chocolate. (See tip.)
- Melt remaining chocolate as directed on package. Dissolve 1 tsp. instant coffee in warm milk. Beat cream cheese in medium bowl with mixer until creamy. Add melted chocolate and milk mixture; mix well. Gradually beat in powdered sugar.
- Fill and frost cake layers with cream cheese frosting. Immediately press nuts into frosting on side of cake. Top cake with chocolate curls.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
DEATH BY CHOCOLATE CAKE AKA CHOCOLATE HEAVEN CAKE
Deliciously moist and rich chocolate cake. A chocolate lovers dream! Very quick and easy to prepare. Our family's favorite cake recipe!
Provided by Donna Luckadoo
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake by the directions on the box and add dry pudding mix, then add morsels and nuts mix well with electric mixer.
- Bake as directed in 2- 8 inch round cake pans sprayed with Pam and lightly floured.
- When cakes have cooled, spread icing on first layer and sprinkle with additional morsels and nuts.
- Add second layer and repeat the process icing the sides of the cake as well.
- Enjoy this Chocolate Heaven!
Nutrition Facts : Calories 541.3, Fat 29.7, SaturatedFat 6.3, Cholesterol 53.1, Sodium 574.5, Carbohydrate 67.5, Fiber 2.9, Sugar 46.2, Protein 6.9
DIED AND GONE TO HEAVEN CHOCOLATE CAKE
Make and share this Died and Gone to Heaven Chocolate Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
- Dust with flour and shake out excess.
- In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
- Add buttermilk, brown sugar, eggs, oil and vanilla.
- Beat on medium speed for 2 minutes.
- Whisk in coffee until well blended.
- Pour into the prepared pan.
- Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
- Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
- Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
- Set the cake on a serving plate and drizzle the icing over the top.
HEAVENLY CHOCOLATE CAKE
Bake up our rich and moist Heavenly Chocolate Cake for your loved ones. Heavenly Chocolate Cake can serve 16, so everyone will have a chance to enjoy!
Provided by My Food and Family
Categories Baking Ingredients
Time 55m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spray 13x9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until blended. Pour into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack.
- Beat cream cheese, milk and vanilla with mixer until blended. Gradually add combined powdered sugar and remaining cocoa, beating well after each addition. Spread over cake.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 47 g, Fiber 0.771 g, Sugar 34 g, Protein 3 g
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