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-PEANUT BUTTER CAKE WITH SALTED CARAMEL GLAZE
Make and share this Chocolate-Peanut Butter Cake With Salted Caramel Glaze recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Lightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In large mixing bowl beat butter with an electric mixer on low to medium speed 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Beat in sour cream and vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
- Divide batter into two bowls. Stir melted chocolate into half the batter until well combined. Stir peanut butter into remaining half until well combined.
- Alternately drop spoonfuls of batter into prepared pan. Use a small metal spatula or butter knife to gently swirl the batters together (no not overmix).
- Bake in preheated oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove cake from pan; cool thoroughly on wire rack. Drizzle cake with half of the Salted Caramel Glaze. If desired, sprinkle with Sea Salt. Pass remaining sauce.
Nutrition Facts : Calories 438.2, Fat 24.9, SaturatedFat 13, Cholesterol 86.6, Sodium 398.3, Carbohydrate 49.2, Fiber 1.2, Sugar 30.6, Protein 6.9
SKINNYGIRL'S CHOCOLATE CAKE WITH PEANUT BUTTER GLAZE
This healthy and easy recipe (with wheat-free and vegan options) makes an incredibly moist cake. It's from "A The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life", by Bethenny Frankel. If you want a chocolate glaze, use melted butter and omit the peanut butter. If you want a plain peanut butter glaze, omit the cocoa. You could also use a round or square cake pan.
Provided by blucoat
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350°F Put all of the ingredients in a bowl and stir until combined.
- Pour the batter into a loaf pan coated with cooking spray. Bake 40 to 50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it's done.
- Let the cake cool completely, then top with Peanut Butter Glaze. Slice & serve.
- For the glaze: Combine all of the ingredients in a bowl and mix with a hand blender until the sugar crystal are dissolved. If they aren't dissolving, you can gently heat the mixture until they do. Heat on low on the stove or on 50 percent power in the microwave, stirring every 20 seconds. Be careful with splattering when blending.
CHOCOLATE-PEANUT BUTTER BUNDT CAKES
Emeril Lagasse from Every Day's A Party Cookbook, 2001. Emeril says these bundt cakes with Chocolate Glaze are like "mini versions of heaven, filled with chocolate and peanut butter." The mini bundt pans used for this recipe are fun beacause they make perfect individual servings, and then there is no need for sharing. Time for prep/baking doesn't allow for cooling time.
Provided by Manami
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350F degrees.
- Grease 12 individual 1 cup bundt pans with 2 Tablespoons of butter.
- Into small mixing bowl, sift flour, baking powder, baking soda and salt together. Set aside.
- In a large mixing bowl, cream together the remaining butter and the granulated sugar using an electric mixer fitted with paddle attachment set on medium speed.
- Add the eggs, one at a time, beating well after each addition.
- Add the melted chocolate and vanilla and beat to mix.
- Add the flour mixture 1/2 cup at a time, alternating with the 1 cup milk, beating until everything is incorporated.
- Fill each tin with 1/4 cup of the batter.
- Place some of the peanut butter chips in the center of the batter in each cup, then pour in remaining bater to fill the tins.
- Bake until the cakes set, 18-20 minutes.
- Remove from oven and let cool in pans for 5 minutes, on wire racks, then flip out of tins and cool 5 minutes more.
- Glaze:.
- In a small mixing bowl, combine the cocoa powder, confectioners' sugar and as much of the remaining milk as needed to whisk into a smooth glaze.
- Set the cakes on wire rack and spoon equal amounts of the glaze over them.
- Allow to cool before serving.
- Mixed Berry Coulis:.
- Bring the berries, syrup and lemon juice to a simmer in a heavy-medium, saucepan over low heat. Simmer stirring occasionally, until the berries are very soft, about 10 minutes.
- Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
- Pour into simmering raspberry mixture, Cook stirring occasionally, until sauce thickens.
- Strain through a fine-wire mesh sieve into medium bowl; discard the seeds.
- Cool completely and then cover and refrigerate until ready to serve. (Freeze leftover coulis in a plastic container for up to 1 month).
- Simple Syrup:.
- Bring sugar and water to a boil in a medium heavy saucepan over high heat. Reduce the heat to medium-low. Simmer, stiring until the sugar is completely dissolved 6-8 minutes.
- Let cool completely.
- Transfer to airtight container. Refrigerate until completely chilled at least 4 hours.
Nutrition Facts : Calories 743.7, Fat 25.7, SaturatedFat 14.1, Cholesterol 64.6, Sodium 249.5, Carbohydrate 124.6, Fiber 5.6, Sugar 98.7, Protein 11.5
CHOCOLATE GLAZED CHOCOLATE CAKE
Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g
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