CHOCOLATE LOVERS' FAVORITE CAKE
This easy recipe is a chocoholic's dream come true!
Provided by SUSAN FEILER
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 2h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 604.4 calories, Carbohydrate 57.7 g, Cholesterol 143.6 mg, Fat 40 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 22.8 g, Sodium 608.4 mg, Sugar 40.4 g
CHOCOLATE HONEY CAKE
I love chocolate, I love honey. When I saw this in a magazine I couldn't wait to make it. Original recipe calls for 3 tablespoons vegetable oil which I substituted for apple sauce.
Provided by Chef Dudo
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease a baking pan holding 8 cups.
- Melt chocolate in double boiler, set aside.
- Sieve flour, baking soda, baking powder and cinnamon, set aside.
- In large bowl, beat eggs, apple sauce and honey.
- Add brown sugar and melted chocolate.
- Alternately mix in the dry ingredients and the orange juice.
- Stir in chocolate chips (optional).
- Pour the batter in the prepared pan.
- Bake (on lower rack) for 40 minutes.
- When done, an inserted skewer should come out clean.
- Let cool for 15 minutes.
- Remove from pan.
CHOCOLATE LOVERS' HONEY CAKE
Provided by Joan Nathan
Categories Cake Chocolate Citrus Dessert Rosh Hashanah/Yom Kippur Fall Kosher Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 1 cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and grease a 9- by 5-inch loaf pan. Melt the unsweetened chocolate over simmering water in a double boiler or microwave for 1 minute. Set aside.
- Sift into a mixing bowl the flour, baking soda, baking powder, and cinnamon and set aside.
- In a large bowl, beat the eggs and add the oil and honey. Then add the brown sugar and melted chocolate.
- Alternately mix in the dry ingredients and the orange juice. Stir in 3/4 cup of the chocolate chips.
- Pour the batter into the loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top.
- Bake on the lower rack of the oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for about 15 minutes. Gently run a knife around the edges to loosen the cake, then remove it from the pan.
CHOCOLATE LOVER'S CAKE
Make and share this Chocolate Lover's Cake recipe from Food.com.
Provided by Little Bee
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cake and pudding mixes,warm water, sour cream, melted butter, and beaten eggs.
- Stir in the chocolate chips and pour batter into a 12 cup Bundt pan, sprayed well with non-stick cooking spray.
- Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake 20 minutes invert and remove from pan.
- You can top with a dusting of powdered sugar when cake cools if desired.
Nutrition Facts : Calories 481.9, Fat 27.7, SaturatedFat 9.1, Cholesterol 72, Sodium 532.6, Carbohydrate 58.9, Fiber 2.6, Sugar 40, Protein 6.1
CHOCOLATE LOVER'S ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl combine cocoa, coffee and boiling water and whisk until smooth. Whisk in vanilla.
- In another medium-size bowl combine 3/4 cup sugar, the flour and salt, and whisk to blend.
- In a large bowl beat the egg whites until frothy. Add the cream of tartar, and beat until soft peaks form when beater is raised. Gradually beat in the remaining 1 cup sugar, beating until very stiff peaks form when beater is raised slowly. Remove 1 heaping cup of egg whites and place it on top of the cocoa mixture.
- Dust flour mixture over remaining whites, 1/4 cup at a time, and fold in quickly but gently, using a large balloon wire whisk or slotted skimmer. It is not necessary to incorporate every speck until last addition.
- Whisk together the egg white and cocoa mixture, and fold into the batter until uniform. Pour into an ungreased, 10-inch, two-piece tube pan (the batter will come to within 3/4 inch of the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. (The center will rise above the pan while baking and sink slightly when done. The surface will have deep cracks like a souffle.)
- Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan, about 1 1/2 hours.
- Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press spatula against sides of the pan and avoid up-and-down motion.) Invert onto a serving plate. Wrap airtight.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 124 milligrams, Sugar 25 grams, TransFat 0 grams
CHOCOLATE LOVERS CHEESECAKE
A very simple but delicious chocolate cheesecake in a chocolate cookie crust. You can make this into a Mocha cheesecake by blending 3 Tablespoons coffee-flavored liqueur or black coffee into the batter.
Provided by BRENDAPAYTON
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
- Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 37.3 g, Cholesterol 108.4 mg, Fat 33.9 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 17.1 g, Sodium 370.6 mg, Sugar 25.9 g
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