DEATH BY CHOCOLATE CAKE MIX
When I first tried this cake I got very possessive over the remaining pieces. This will be a big hit!
Provided by Mirj2338
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Bake the cake per the box instructions in a bundt pan.
- Put the cake on a large platter (because this is messy).
- When the cake is done and while still hot, poke holes with a fork.
- Pour sweetened condensed milk over the hot cake - it will soak inches.
- Cool.
- Pour caramel topping over top of cake and spread Cool Whip over the top.
- Sprinkle with the crushed Heath bars.
Nutrition Facts : Calories 350.7, Fat 16.2, SaturatedFat 6.4, Cholesterol 43.5, Sodium 362, Carbohydrate 49.5, Fiber 0.9, Sugar 29, Protein 5.4
DEATH BY CHOCOLATE OVERDOSE CAKE
This cake provides the chocoholic with 4 different layers of chocolate goodness! I know the recipe looks difficult but it's well worth the effort. Bake the brownie and cake layers at the same time. While those are about halfway through the cooling time, start on the mousse. While the assembled cake is chilling, start on the ganache because it needs time to come to room temp.
Provided by ame2sky
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Adjust oven rack to middle position; heat oven to 325 degrees.
- For the Brownie Base Layer:.
- Cut parchment paper to fit bottom of a 9-inch springform pan & spray with cooking spray.
- Whisk to combine flour, salt, & baking powder in medium bowl; set aside.
- In microwave-safe bowl heat butter & chocolate on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, if necessary, repeat in 15-second increments until melted; do not let chocolate burn.
- When chocolate mixture is smooth gradually whisk in sugar. Add eggs one at a time, whisking after each until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with spatula until batter is completely smooth and mixed.
- Transfer batter to prepared pan; using a spatula to spread batter evenly and smooth. Bake until toothpick inserted into center of brownies comes out with a few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring).
- For the Cake Layer:.
- Line bottom of 9-inch round cake pan with parchment & spray with cooking spray.
- Combine chocolate, cocoa powder, & hot water in a medium microwave-safe bowl & heat until melted; about 45 seconds. If needed, heat in additional 15 second intervals until melted. (Do not burn) Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Set aside to cool.
- Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.
- In bowl whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes.
- Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly mixed, 30 to 45 seconds, scrape down sides of bowl with spatula as needed. Add softened butter 1T. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).
- Repeat using 1/2 of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl & add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Pour into prepared pan & smooth.
- Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 - 40 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.
- Chocolate Mousse Filling:.
- Place stand mixer bowl and whisk attachment in the freezer or fridge.
- Chop the chocolate and place in medium bowl. Heat 1/2 cup of the heavy cream in microwave-safe cup until it begins to boil. Pour hot cream into bowl with chopped chocolate and whisk until smooth. Let cool for about 15 minutes.
- Once chocolate mixture is cooled, place remaining heavy cream(1 1/4 cup plus 2 T) and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.
- Gently fold in chocolate mixture with the whipped cream mixture.
- Ganache:.
- Heat the heavy cream and the butter in a microwave-safe bowl. Bring to a boil.
- Place the chopped semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Ganache should be brought to room temperature (about 40 minutes). There will be ganache left-over after icing cake. You could chill about 1 cup to use for additional decorating if desired.
- To Assemble:.
- Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.
- Place cake round over mousse, pressing down lightly. Chill for 1 hour.
- Remove springform ring and parchment collar. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly.
- Decorate with chocolate shavings on the sides if desired and with the additional chilled ganache if desired.
DEATH BY CHOCOLATE
I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.
Provided by Karen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
- In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 62.6 g, Cholesterol 54 mg, Fat 24.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 538.8 mg, Sugar 43.4 g
DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER
Steps:
- Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
- Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
- Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
- Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
- Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.
DEATH BY CHOCOLATE CAKE
Make and share this Death by Chocolate Cake recipe from Food.com.
Provided by Burrheadssis
Categories Dessert
Time 55m
Yield 1 Cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Beat 4 eggs, water, oil,& sour cream until smooth.
- Add the box of cake mix and pudding stirring until smooth.
- added chocolate chips, mixing just until blended.
- Pour into greased bundt pan.
- Bake at 350 degrees for 50 to 60 minutes.
- I sometimes garnish with powdered sugar when cooled.
DEATH BY CHOCOLATE MOCHA CAKE MIX MUFFINS
I found the "base recipe" for these muffins on the Dunkin Hines site and added a bunch of goodies to come up with something so dark and sinful that it should be eaten with caution. The chocolate chips add a sweetness that counteracts the tartness of the Devil's Food Cake and mocha. Enjoy with caution!
Provided by PSU Lioness
Categories Quick Breads
Time 32m
Yield 16-20 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Generously grease muffin tins or line with paper liners.
- Pour milk into a bowl and add coffee granules and chocolate syrup; stir until both have dissolved into milk.
- Combine cake mix, baking powder, flour, milk mixture, oil and eggs; blend until well combined.
- Stir in chocolate chips.
- Spoon into prepared muffin cups until roughly 2/3 full.
- Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool on wire rack or serve warm.
Nutrition Facts : Calories 238.9, Fat 12.6, SaturatedFat 3, Cholesterol 37.5, Sodium 320.5, Carbohydrate 29.6, Fiber 1.1, Sugar 16, Protein 4
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
DEATH BY CHOCOLATE TRIFLE
If you love chocolate, this showstopping trifle is bound to hit the spot.
Provided by By Tieghan Gerard
Categories Dessert
Time 2h25m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
- Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
- Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
- To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
- Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
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