HOT CHOCOLATE BUNDT CAKE
This intensely decadent, triple chocolate Bundt cake is the perfect dessert to place on a Christmas dinner table and enjoy with family and friends.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 14
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa.
- In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes.
- In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set.
- Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.
Nutrition Facts : Calories 550, Carbohydrate 54 g, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 340 mg
HOT CHOCOLATE MARBLE POUND CAKE
This swirly pound cake is the perfect place to use leftover hot chocolate mix. Fold in 1/2 cup of chocolate chips if you want a little more chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
- Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
- Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
- Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
- Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
- Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
- Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.
DOUBLE-CHOCOLATE BUNDT CAKE
Make and share this Double-Chocolate Bundt Cake recipe from Food.com.
Provided by marisk
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Melt 2 ounces of the chocolate over low heat in a small saucepan, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
- In a small bowl, mix together the flour, cocoa, baking soda, and salt. Add half to the chocolate mixture along with 1/2 cup coffee and 1/2 cup buttermilk. Whisk until smooth. Add remaining dry ingredients, coffee and buttermilk; whisk until smooth.
- Pour into a 12-cup bundt pan that has been sprayed with vegetable oil spray. Bake in the lower third of the oven for about 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cake cool on a rack for 10 minutes, then turn it out and let cool completely.
- GANACHE GLAZE. Bring the cream to a boil in a small saucepan. In a heatproof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted. Whisk until smooth. Let the ganache cool until thick but still pourable.
- Pour ganache over the cooled cake. Let the cake stand until the glaze is set before serving (about 30 minutes).
Nutrition Facts : Calories 375.3, Fat 21.4, SaturatedFat 4, Cholesterol 34.5, Sodium 529.7, Carbohydrate 43.6, Fiber 2.1, Sugar 21.6, Protein 5.1
CHOCOLATE MACAROON CAKE
This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!
Provided by Cathy
Categories Desserts Cakes Chocolate Cake Recipes
Time 3h10m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
- To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
- Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
- Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
- Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
- Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
- Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
- To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 102.6 g, Cholesterol 71.9 mg, Fat 24.1 g, Fiber 3.6 g, Protein 6.3 g, SaturatedFat 12.5 g, Sodium 421.8 mg, Sugar 76.2 g
CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE
Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.
Provided by CCinSC
Categories Dessert
Time 1h5m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat oven to 350°.
- Grease and flour bundt pan, set aside.
- In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
- In another bowl, combine water, eggs, and vanilla mixing well.
- Add egg mixture to dry mixture and mix with spoon until just blended.
- Pour into prepared pan.
- Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
- Cool 15 to 20 minutes before removing cake from pan.
- When completely cool, drizzle cake with Chocolate Glaze.
- Chocolate Glaze: Combine all ingredients in bowl.
- Mix with spoon until smooth.
CHOCOLATE-CHOCOLATE CAKE (BUNDT CAKE)
This recipe is from Wilton and was printed on the packaging to my new bundt pan. With 2 cups semi-sweet chocolate chips, it can't be all bad! I glaze this cake with my Orange Chocolate Glaze found in Sesame Spice Cake With Chocolate Orange Glaze Recipe #132005.
Provided by PaulaG
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray 9 3/4 x 3 3/8 fluted bundt pan with non-stick cooking spray or lightly grease and flour pan.
- In a large pan, over medium low heat, melt 1-1/2 cups of the chocolate chips and butter together, stirring until chocolate is completely melted.
- Pour the chocolate mixture into large mixing bowl, add sugar; beating until well blended.
- Beat in eggs, one at a time, add vanilla.
- Combine flour, baking soda and salt; add to chocolate mixture alternating with milk; mix until smooth, stir in the remaining 1/2 cup chocolate chips.
- Pour into prepared pan and bake for 50 to 55 minutes or until cake tests done.
- Cool completely in pan, remove and drizzle with your favorite glaze.
MEXICAN HOT CHOCOLATE MINI-BUNDT CAKES
Make and share this Mexican Hot Chocolate Mini-Bundt Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 12 mini-bundt cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
- In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
- Beat eggs and buttermilk together and set aside.
- Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
- Add in cocoa powder and espresso; stir until thoroughly combined.
- Add the egg mixture to the chocolate mixture.
- Stir in the remaining 1 cup sugar, vanilla, and almond extract.
- Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
- Pour the batter into the prepared Mini-Bundt pans.
- Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
- Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.
Nutrition Facts : Calories 374.7, Fat 17.1, SaturatedFat 10.4, Cholesterol 80.2, Sodium 337.8, Carbohydrate 52.5, Fiber 2.1, Sugar 34.3, Protein 4.6
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- Using an electric mixer on medium high speed, beat together the butter, granulated sugar, and brown sugar until light and fluffy. On low speed, add the eggs, one at a time, and the vanilla extract. Slowly pour in the hot chocolate, continuing to beat on low speed.
- On low speed, beat in the remaining dry ingredients (salt, baking powder, cocoa powder, flour, and confectioners' sugar) until just combined and no dry streaks of flour remain.
- Scrape batter into prepared pan (it will be thick!) and bake for 50-60 minutes, until a tester inserted into the center of the cake comes out with a moist crumb. Cool upright on a wire rack for 10 minutes, then invert and remove from the pan to cool completely.
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