Chocolate Lovers Delight Cake Food

CHOCOLATE LOVER'S DELIGHT CAKE

Steps:

• Grease and flour two 9-in. round baking pans; set aside. In a large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks and melted chocolate until well blended. Combine the flour, 1/4 teaspoon salt and baking soda; gradually beat into sugar mixture until blended., In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat the cream, confectioners' sugar, cocoa, extract and remaining salt until stiff peaks form., Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 tablespoons almonds. Repeat layers twice. Top with remaining cake layer., Spread remaining frosting over top and sides of cake; sprinkle remaining almonds over the top. Refrigerate leftovers.

CHOCOLATE LOVERS' FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

CHOCOLATE LOVER'S DELIGHT CAKE (TASTE OF HOME)

Steps:

• Grease and flour two 9-in round cake pans; set aside. In large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks, and melted chocolate till blended. Combine flour, 1/4 tsp salt, and baking soda; gradually beat into sugar mixture till blended.
• In large bowl with clean beaters, beat egg whites till soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high till stiff peaks form. Fold into the batter.
• Transfer to pans. Bake at 350 degrees for 18-22 minutes or till a toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, beat cream, powdered sugar, cocoa, extract, and remaining salt till stiff peaks form.
• Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 T. almonds. Repeat layers twice. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle remaing almonds over the top.

CHOCOLATE VELVET CHEESECAKE

Steps:

• Prepare chocolate crumb crust.
• Place oven rack in centre of oven, heat to 350 degrees.
• Combine chocolate and butter in top of double boiler, place over hot but not simmering water.
• Cook over low heat just until chocolate is completely melted.
• Remove top of double boiler from water, stir chocolate mixture until smooth.
• Reserve at room temperature uncovered.
• Cut cream cheese into 1 inch cubes, place in large mixer bowl.
• Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
• Gradually beat in chocolate mixture.
• Continue beating, scraping down sides of bowl as needed, until mixture is smooth and uniformly coloured.
• Continue beating while gradually adding cream and vanilla, beat until blended.
• Continue beating cheese mixture at medium speed while very slowly adding granulated sugar, beat until sugar is absorbed.
• Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
• Sieve cocoa powder over batter, beat at low speed until cocoa is thoroughly incorporated.
• Pour batter into cold unbaked chocolate crumb crust, spread top smooth.
• Gently rotate pan several quarter turns to settle batter.
• Bake 30 minutes, reduce oven temperature to 325 degrees, continue baking 30 minutes longer.
• Turn oven off.
• Let cake stand in oven with door ajar 30 minutes.
• Transfer pan to wire rack away from drafts.
• Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
• Remove sides of pan.
• Refrigerate cake uncovered overnight or at least 8 hours.
• Cover cake loosely with plastic wrap, refrigerate until serving time.
• Just before serving, Sieve powdered sugar lightly over cake.
• Serve garnished with strawberries if desired.

CHOCOLATE LOVERS DELIGHT

Steps:

• 1. Mix puddings according to package directions.
• 2. Mix and bake cake according to package directions.
• 3. When cake is cool cut into strips.
• 4. Layer all ingredients in a glass bowl. Starting with cake, vanilla pudding, chocolate pudding, Cool Whip and crushed Heath bars/toffee chips.
• 5. Continue layering until all ingredients are gone, ending with Cool Whip.