Crockpot Decadent Chocolate Cake Food

DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE

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

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.

DECADENT CHOCOLATE CAKE

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.

DECADENT CHOCOLATE POKE CAKE

Steps:

• For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
• Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
• For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
• Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.
• Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.
• Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the currants and chopped chocolate.
• Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with confectioners' sugar just before serving.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat oven to 300 degrees F.
• Cream and butter and sugar n a large mixing bowl, using a hand-held electric mixer.
• Add eggs, 1 at a time, beating after each addition.
• In a separate bowl stir together baking soda and buttermilk. Add flour to the butter mixture alternately with buttermilk, beginning and ending with flour. Stir in the mini morsels and melted baking chocolate, then add chocolate syrup and vanilla extract.
• Spoon batter into a heavily greased and floured 10-inch tube pan. Bake for 1 1/2 hours until cake springs back when touched. Remove from the oven and invert immediately onto a serving plate. Cool completely.
• For the topping:
• In a microwave bowl melt white chocolate with 2 tablespoons shortening in the microwave. Drizzle over cake.
• In another bowl melt 1/2 cup mini chocolate morsels with remaining 2 tablespoons shortening in microwave. Drizzle over cake.
• This cake can be baked in 12 mini Bundt pans. Allow 1 mini cake per serving. Freeze remaining cakes for a quick dessert for your next dinner party.
• Per serving: Calories 665; Total Fat 34g; (Sat Fat 20 g, Mono Fat 6 g, Poly Fat 1 g); Protein 9 g; Carb 82 g; Fiber 1 g; Cholesterol 120 mg; Sodium 133 mg

DECADENT CHOCOLATE DELIGHT - (CROCK POT CAKE)

Steps:

• Lightly grease inside of crock pot.
• combine cake mix, sour cream, water, eggs, and oil in a large bowl until well blended.
• stir in the pudding mix and chocolate chips until well blended.
• Pour mixture into crock pot, cover, and cook on low 6- 8 hours, or high 3- 4 hours Serve hot or warm with the ice cream of your choice.