DARK CHOCOLATE CAKE WITH WHIPPED CREAM CHEESE FROSTING
Yes, this starts with a cake mix and canned frosting, but a few changes turn it from ho hum to "OH, YUM"!
Provided by Hippie2MARS
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees (350 degrees if not using non-stick or glass pans).
- Coat the bottom of two round cake pans with parchment paper, nonstick spray or butter.
- Combine cake mix, eggs, egg yolks, sour cream, cocoa and water in a large bowl and mix for 1 minute; add melted butter and mix for an additional minute.
- Divide the batter between the two prepared pans, and bake approximately 30 minutes.
- Test for doneness, then flip cakes onto a cooling rack and allow to cool completely.
- When cakes are cool, combine the frosting, cream cheese and vanilla in a large bowl; whip on high for 4 minutes, until almost doubled in volume.
- Frost cakes; top with chocolate curls or grated chocolate if desired.
- Refrigerate for at least one hour, if possible, before serving; store covered cake in refrigerator.
Nutrition Facts : Calories 6031.4, Fat 345.4, SaturatedFat 141.2, Cholesterol 1362.2, Sodium 6785.6, Carbohydrate 709.2, Fiber 14.6, Sugar 501.6, Protein 73.6
CHOCOLATE CREAM CHEESE CAKE
Make and share this Chocolate Cream Cheese Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 F.
- Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
- Combine sugar, oil and eggs.
- Beat for one minute until smooth.
- Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand).
- Set batter aside.
- For filling, cream sugar with cream cheese.
- Add vanilla, egg and chocolate chips.
- Blend until smooth.
- Ladle half of batter into pan.
- Spoon filling evenly over this layer.
- Cover with remaining batter.
- Bake for 70 minutes or until cake tests done.
- Top should spring back when touched.
- Let cake cool at least 30 minutes before removing from pan.
- If cake sticks, place on a warm burner to loosen up and help release cake.
- Cake will firm up as it comes to room temperature.
- For glaze, combine all ingredients to form a pourable liquid.
- Thin with hot water if necessary.
- Pour over cooled cake.
- This cake freezes well and keeps for several days covered at room temperature.
DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING
What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
- Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
- Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
- Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
- Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
- Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
- Copyright 2016 Television Food Network, G.P. All rights reserved
DEEPEST DARKEST CHOCOLATE CHEESECAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 14h
Yield One 9-inch cheesecake
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
- For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
- For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
- Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
- For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
- Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.
DARK CHOCOLATE CAKE
Make and share this Dark Chocolate Cake recipe from Food.com.
Provided by katemonster8
Categories Breads
Time 50m
Yield 1 sheet cake, 24 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees. combine sugar, flour, cocoa, soda, powder, and salt.
- add butter and hot water. mix well on low speed, batter will be thin.
- add eggs and vanilla and mix well on low speed.
- pour into pan, bake 30-35 minutes.
Nutrition Facts : Calories 148.6, Fat 4.7, SaturatedFat 2.8, Cholesterol 25.7, Sodium 233.9, Carbohydrate 26.1, Fiber 1.1, Sugar 16.8, Protein 2.1
DARK CHOCOLATE ALMOND CAKE WITH CHOCOLATE ALMOND CREAM CHEESE FR
A chocolate-y, decadent, rich cake with a silky, heavenly frosting all accented with a touch of almond. Eat it and weep! Adapted from a recipe by Anne Byrn out of her Cake Mix Doctor book. Soooo Gooood!
Provided by Harley Seashell Pri
Categories Dessert
Time 50m
Yield 1 2layer cake
Number Of Ingredients 10
Steps:
- Oven@ 350 degrees.
- Combine the cake ingredients and mix with a whisk.
- Pour into 2 round 8 or 9-inch cake pans which have been lined with greased aluminum foil or parchment paper.
- Bake for 28-30 minutes or until toothpick comes out clean when inserted.
- Let cool in pans for 10 minutes before turning out.
- Meanwhile combine the frosting ingredients and beat until fluffy with a hand-mixer.
- When cake layers are completely cool, frost the top part of the bottom layer.
- Place second layer over the frosted layer.
- Finish by frosting top layer and sides of cake.
CHOCOLATE CAKE WITH CREAM CHEESE FROSTING
An incredibly moist and intensely chocolate cake with cream cheese frosting. This is an incredibly easy cake to make and a very versatile recipe.
Provided by Dahn Boquist
Categories Desserts
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°. Line the bottom of two 8 or 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier than just grease and flour).
- If you prefer to bake the cakes in 4 separate pans, see the notes at the bottom.
- In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside.
- In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
- Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute. The batter will be thin.
- Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 30 to 35 minutes for the 9 inch pans or 33 to 37 minutes for the 8 inch pans (a toothpick inserted in the center of the cakes should come out clean).
- Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.)
- To make the cream cheese frosting, combine the cream cheese and butter, and beat until soft and creamy.
- Add the powdered sugar and vanilla beat on low speed until the sugar is mixed in then beat on high speed until smooth, about 2 to 3 minutes.
- Slice each layer of cake in half horizontally by using a cake leveler or by placing each layer of cake on a turntable and use a serrated knife to slice through the cake as you turn the turntable. This will give you 4 layers to fill and stack. To transfer each layer, use a thin plastic cutting board to slide under the layers.
- Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.
- Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.
Nutrition Facts : Calories 752 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 39 grams fat, Fiber 2.9 grams fiber, Protein 9.3 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 598 milligrams sodium, Sugar 79 grams sugar
CHOCOLATE CHEESECAKE
Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Provided by Member recipe by lightwood
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
- To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
- Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
DARK CHOCOLATE CAKE I
This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g
EASY NO-BAKE CHOCOLATE CHEESECAKE
This Easy No-Bake Chocolate Cheesecake is made with melted chocolate, requires few simple ingredients and is made without Cool Whip or gelatin.
Provided by Julianne Dell
Categories Cheesecake
Time 4h30m
Number Of Ingredients 11
Steps:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
- In a microwave-safe bowl, combine the chocolate and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese until it's completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth.
- Next add the melted chocolate, beating until it's completely mixed into the cream cheese.
- Slowly fold in the whipped cream until it's completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
- Prepare another batch of whipped cream as directed above. Pipe the borders of the cheesecake with whipped cream using a large open star tip. Garnish with fresh fruit.
Nutrition Facts : ServingSize 1 slice, Calories 668 calories, Sugar 35.7g, Sodium 183.1mg, Fat 54g, SaturatedFat 32.3g, Carbohydrate 42g, Fiber 1.8g, Protein 6g, Cholesterol 132.3mg
FUDGE LOVER'S CREAM CHEESE CAKE
Pockets of sweet cream cheese bake in a rich chocolate cake slathered with fudgy frosting. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
- Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.
Nutrition Facts : Calories 480, Carbohydrate 61 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 2 g
DARK CHOCOLATE CAKE II
The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!
Provided by Kelly Smith
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g
CHOCOLATE CREAM CAKE
Combine cake mix and instant pudding mix to make a tasty Chocolate Cream Cake! Try decorating your frosted Chocolate Cream Cake with chocolate sprinkles.
Provided by My Food and Family
Categories Home
Time 1h24m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
- Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in half the COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture.
- Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 1 min. Stir in remaining COOL WHIP. Use to frost top and side of cake.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 27 g, Protein 5 g
NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
Steps:
- Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
CHEESE-SWIRL CHOCOLATE CAKE
"I recently made this moist chocolate cake for my sister and her husband," shares Jennifer Bangerter of Warrensburg, Missouri. "I've never seen cake disappear so quickly! It's great with or without the pretty strawberry sauce."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cream cheese, 1 egg, sugar and vanilla; set aside. In a large bowl, combine the cake mix, water, oil and remaining eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour half of the batter into a greased 13x9-in. baking pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture. , Bake at 350&Deg; for 35-40 minutes or until a toothpick inserted in the center comes out clean (cake may crack). Cool on a wire rack., Meanwhile, in a blender, cover and process strawberries until pureed. Serve with cake.
Nutrition Facts : Calories 391 calories, Fat 21g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 409mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
DARK CHOCOLATE CHEESECAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h45m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 6-inch springform pan with cooking spray to coat the bottom and sides.
- Add the graham crackers to a resealable plastic bag. Using your hands or a rolling pin, crush the graham crackers into crumbs. Transfer them to a mixing bowl and add the melted butter. Fold and press together with a spatula until a loose, crumbly mixture is made. Pour the mixture into the bottom of the prepared pan and press to create an even base for the cheesecake. Chill the crust in the fridge while you make the filling to set the base.
- For the filling: Add the chocolate to a heatproof bowl and set the bowl over a pan of simmering water. Heat, stirring with a spatula, until the chocolate is melted and completely smooth. Set aside.
- Mix the cream cheese, sugar and cocoa powder in a food processor until smooth. Remove the lid and scrape down the sides of the bowl. Add the vanilla, salt and egg and process until completely incorporated. Scrape down the sides once more. Turn the machine back on and while the machine is running, drizzle in the melted chocolate and allow it to completely incorporate into the mixture.
- Pour the chocolate filling over the prepared crust and smooth out the top with a spatula. Transfer the cheesecake to the center rack and bake until the filling is no longer soupy but still slightly jiggly, about 32 minutes. Turn off the oven and open the door just a hair. Allow the cheesecake to sit in the warm oven for 15 more minutes with the door ajar.
- Transfer the cheesecake to a cooling rack and let cool for 30 minutes.
- Run a sharp knife around the edge of the pan to help free the cheesecake, but keep it in the pan. The cheesecake will continue to shrink while it cools and this step makes it easier to separate the cheesecake when you are ready to serve it.
- For the topping: Pour the cherry pie filling onto the cooled cheesecake and smooth into an even layer, leaving a bit uncovered around the edges. Cover the springform pan with plastic wrap and refrigerate for at least 2 hours.
- When you are ready to eat, remove the cheesecake from the fridge and transfer to a serving platter. Garnish with a sprig of mint and serve.
DARK COCOA BUTTERMILK CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
This cake is amazingly delicious. I got it off the BHG website and made it yesterday. It got the best reviews for any cake i've ever made, and it is definately going to be one of my favorites. I hope you enjoy it too!
Provided by Niki Z
Categories Dessert
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Cake:.
- Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
- In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
- . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
- Frosting:.
- Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
- Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
- Enjoy!
Nutrition Facts : Calories 666.2, Fat 28.6, SaturatedFat 17.1, Cholesterol 119.4, Sodium 512.5, Carbohydrate 100.8, Fiber 3.6, Sugar 76, Protein 8.2
EXTREME CHOCOLATE CHEESECAKE
Steps:
- Crust:
- Preheat the oven to 350 degrees F.
- Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
- White Chocolate Layer:
- Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.
- Milk Chocolate Layer:
- Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.
- Fudge Cake Layer:
- Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.
- Dark Chocolate Ganache Frosting:
- In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.
More about "dark chocolate cream cheese cake food"
DARK CHOCOLATE CREAM CHEESE CAKE | AMERICAN | KID-FRIENDLY ...
From bawarchi.com
- Preheat oven to 350 degrees F (175 degrees C) , Grease and flour a 9x13 inch pan. , In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt. , Combine the hot water and instant coffee, then add to the dry ingredients along with the oil, vinegar, vanilla and eggs , Mix until smooth and well blended.
- Sprinkle with the 0.25 cup of sugar. , Bake for 45 to 60 minutes in the preheated oven, until a toothpick inserted comes out clean. , Make the topping while the cake is cooling. , In a medium-size mixing bowl, beat together the cream cheese, sugar, vanilla and egg until smooth. , Stir in the chocolate chips and walnuts.
NAKED DARK CHOCOLATE CAKE WITH CREAM CHEESE - JERNEJ KITCHEN
From jernejkitchen.com
- Prepare the chocolate cream. In a pot, bring the heavy cream to a simmer. Remove from the heat, pour it over the chocolate and stir well, so that the chocolate melts completely. Add a pinch of salt. Using an immersion blender, blend the mixture, then let it cool completely. Cover and place in the fridge for 2 – 3 hours or overnight. You can prepare this cream up to three days before you need it.
- Preheat the oven to 180 °C / 355 °F. Prepare the cake. In a bowl of a stand-mixer, with a paddle attachement, whisk the eggs and sugar on high speed for about 5 minutes or until fluffy and pale.
- Melt the butter. In a large bowl combine the all purpose flour, unsweetened cacao powder, baking powder, baking soda and a pinch of salt. In a small bowl mix together the milk and yogurt.
THE BEST NO BAKE CHOCOLATE CHEESECAKE RECIPE | VIDEO ...
CHOCOLATE CHEESECAKE - PREPPY KITCHEN
From preppykitchen.com
- Place chocolate chips in a bowl then pour the hot coffee over them. Mix a bit then microwave in a few 20 second intervals as needed, stirring in between. Once almost all of the chocolate is melted cover and set aside, the residual heat should melt the remaining chocolate while you make the batter. I used a combination if semi sweet and bittersweet but you can use the chocolate you like best for this recipe.
- Melt the chocolate and cream in a small bowl. You can use a double boiler, microwave or heat the cream before mixing in.
DOUBLE DARK CHOCOLATE CAKE WITH CREAM CHEESE ICING
From mariasmenu.com
- Preheat the oven to 350 degrees F / 180 C. Prepare two 8-inch or 9 inch cake pans – Line with parchment, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla, gently whisk. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine – scrape up from the bottom to catch any pesky flour mixture hiding below.
CHEESECAKE STUFFED CHOCOLATE CAKE - SUGAR SPUN RUN
From sugarspunrun.com
- Cream together cream cheese and butter on medium speed of KitchenAid mixer (or with electric hand mixer)
DARK CHOCOLATE CREAM CHEESE FROSTING (NOT TOO SWEET ...
From todaysdelight.com
- Add in powdered sugar, 1 to 2 cups at a time. Add milk to have a spreadable consistency. Frosting might be soft while piping but it will set once refrigerated.
DARK CHOCOLATE CHEESECAKE - BAKED - VEENA AZMANOV
From veenaazmanov.com
- Crush the Graham cracker/biscuits in a food processor. Add sugar, and cocoa powder - combine well. Then add the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster.
CHEESECAKE-STUFFED DARK CHOCOLATE CAKE RECIPE | MYRECIPES
From myrecipes.com
- Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans.
- Bake at 350° for 32 minutes or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split cake layers with ease.)
DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ...
THE ULTIMATE DARK CHOCOLATE CREAM CHEESE FROSTING RECIPE
DEVIL'S FOOD CUPCAKES WITH CREAM CHEESE ICING - ZOëBAKES
From zoebakes.com
- Heat the oven to 350 degrees F and prepare 1 dozen large muffin tins with Paper Baking Cups (or two 9-inch rounds).
- Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk, while slowly adding the coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
DARK CHOCOLATE CHEESECAKE - BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
- Preheat oven to 350F. Butter a 9-inch springform pan. Chop cookies in a food processor until finely ground; add in 1 tablespoon sugar and butter until well blended. Press crumbs evenly onto the bottom of the springform pan. Bake for 5 minutes, until just set. Allow crust to cool.
- Roughly chop 9 ounces of dark chocolate. Stir in a metal bowl set over a saucepan of simmering water until melted and smooth. Remove bowl from water and cool chocolate until lukewarm but still liquid. Blend cream cheese, 1 1/4 cups plus two tablespoons sugar, and cocoa powder in a food processor or mixer until smooth. Blend in eggs. Mix in melted chocolate. Pour filling over crust. Bake until center is just set and internal temperature reaches 150 °F, about one hour. Cool for 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
- To make the ganache topping, stir together heavy cream, dark chocolate, and sugar in a heavy saucepan over low heat until smooth. Cool sightly before pouring over the center of the cheesecake, spreading to within 1/2 inch of the edge. Chill until topping is set, about one hour.
DEVIL'S FOOD CUPCAKES WITH DARK CHOCOLATE FROSTING - ERREN ...
CHOCOLATE CREAM CHEESE CAKE BARS (USING CAKE MIX ...
From averiecooks.com
- Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray.
- In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary.
- Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it.
DEEP DARK CHOCOLATE CHEESECAKE RECIPE - EPICURIOUS
From epicurious.com
DECADENT DARK CHOCOLATE CHEESECAKE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
10 BEST CHOCOLATE CAKE WITH PHILADELPHIA CREAM CHEESE ...
From yummly.com
WHITE AND DARK CHOCOLATE CREAM CHEESE CHOCOLATE CAKE BARS ...
From keeprecipes.com
THE BEST DARK CHOCOLATE CREAM CHEESE FROSTING - TASTEFULLY ...
From tastefullyeclectic.com
WEIGHT WATCHES - DARK CHOCOLATE RASPBERRY CHEESE CAKE ICE ...
From androidconfig.myfitnesspal.com
DARK CHOCOLATE GUINNESS CAKE WITH BAILEY’S CREAM CHEESE ...
From ohforfoodnesssake.wordpress.com
CAKES - SAVE-ON-FOODS
From saveonfoods.com
DARK CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING BY ...
From thefeedfeed.com
UPSIDE-DOWN CHOCOLATE CREAM CHEESE CAKE | VERY BEST BAKING
From verybestbaking.com
CHOCOLATE CREAM CHEESE CAKE BARS RECIPE - LIVE CRAFT EAT
From livecrafteat.com
CHOCOLATE LAYER CAKE WITH CREAM CHEESE FILLING - YUMMIEST FOOD
From yummiestfood.com
DARK CHOCOLATE CREAM CHEESE CAKE - ANTIPASTI RECIPES
From fooddiez.com
DARK CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING BY ...
From thefeedfeed.com
DARK CHOCOLATE CREAM CHEESE CAKE - YUM TASTE
From yumtaste.com
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