CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
DEEP & DARK GANACHE CAKE
My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe. - Tarra Knight, Benbrook, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease the paper. , Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and the chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition. , Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth., Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.), Place 1 cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake.
Nutrition Facts : Calories 437 calories, Fat 27g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 277mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 6g protein.
DEVIL'S FOOD CAKE
For afternoon tea heaven, try devil's food cake: a rich, fudgy chocolate sponge slathered in a devilishly decadent double-chocolate ganache. Listen to the devil on your shoulder and make it, make it now. Too devilish? Bake our angel cake instead...
Provided by The delicious. food team
Categories St Patrick's Day recipes
Time 1h15m
Yield Serves 12
Number Of Ingredients 19
Steps:
- Heat the oven to 170C/150C fan /gas 3 1/2. Put the cocoa powder,100g of the muscovado sugar and espresso powder in a large measuring jug. Pour over the boiling water and whisk with a balloon whisk until smooth.
- Over a low heat melt the butter and remaining sugar in a medium pan. Add the dark chocolate and slowly melt together, stirring occasionally.
- Once melted, pour in the cocoa, sugar and coffee mixture, eggs and vanilla bean extract and whisk with a balloon whisk until combined. In a large mixing bowl sieve in the flour, bicarb and baking powder, then pour over the chocolate mixture with a pinch of salt. Gently mix with a balloon whisk to form a smooth batter.
- Divide the batter equally between the prepared tins and spread evenly using a spatula. Bake in the centre of the oven for 30 minutes until the cake has risen, formed a crust, smells chocolatey and a skewer inserted into the centre comes out clean.
- Meanwhile prepare the ganache. Sit a clean mixing bowl on top of a pan of gently simmering water (don't let the bowl touch the water). Melt the milk and dark chocolate together in the pan with the butter. Once melted, remove from the heat and leave to stand for 15 minutes. When the chocolate has cooled a little, vigorously whisk in the double cream a couple of tbsp at a time using a ballon whisk.
- When the cake is baked, leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely. To assemble, put one cake onto a serving plate, spread a third of the icing in the centre, then sandwich the next layer of cake on top. Spread the remaining icing all over the cake using a spatula. Chill in the fridge for 30 minutes then serve.
Nutrition Facts :
PERFECT CHOCOLATE CAKE RECIPE WITH GANCHE BUTTERCREAM- RICH, DENSE AND DELICIOUS
My Chocolate cake is one of the most delicious, rich, dense, moists cakes you'll ever try and makes the perfect basic layered cake but it's also the PERFECT cake for carving and building 3D cakes as well!
Provided by Ashlee Marie
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Preheat the oven to 345 (370 for high altitude)
- Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I suggest 3 inches tall pans, or four of the 2 inch tall 8 inch pans) I use parchment paper circles on the bottom and a non stick spray on the sides
- Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
- In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
- In a separate bowl (or a large glass measuring cup) mix the boiling water and cocoa and let sit for a min (this lets the cocoa bloom and bring out a richer flavor)
- Then add the sour cream and oil and whisk.
- Add the wet mixture in a stream to the dry ingredients and mix until blended.
- Add the lightly beaten eggs slowly while beating on low.
- Add the cooled melted chocolate and mix until uniform in color.
- Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)
- Place the chocolate into a large bowl
- in a saucepan heat the cream - until just about to simmer
- Pour it over the chocolate and let it sit for 5 mins - then stir
- Let the ganache cool to room temp
- Beat butter and add 1 C powdered sugar
- beat in the corn syrup
- add more powdered sugar 1/2 cup as a time until you achieve a thick buttercream
- pour the ganache into the buttercream and beat.
- Chill for 5-15 mins in the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness
Nutrition Facts : Calories 1033 kcal, Carbohydrate 116 g, Protein 8 g, Fat 63 g, SaturatedFat 32 g, Cholesterol 85 mg, Sodium 488 mg, Fiber 6 g, Sugar 87 g, ServingSize 1 serving
CHOCOLATE GANACHE CAKE
Categories Cake Chocolate Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 15
Steps:
- Make cake layers:
- Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
- Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
- Sift together flour, baking soda, and salt.
- Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
- Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
- Make ganache while cakes bake:
- Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
- Assemble cake:
- Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
- Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.
DECADENT CHOCOLATE CAKE WITH GANACHE FROSTING
This delicious decadent chocolate cake with ganache has a light, yet moist sponge and beautifully smooth and shiny chocolate ganache topping.
Provided by Razena Schroeder
Categories Cakes
Time 1h10m
Number Of Ingredients 19
Steps:
- Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
- Beat together the butter and sugar until the sugar is dissolved and the mixture is light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
- Mix the cocoa powder and 125 ml hot water to form a thick paste. Add the milk and work out any lumps and leave to cool until required.
- Add the eggs to the butter and sugar mixture one at a time and beat thoroughly between each addition.
- Add the vanilla extract and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
- Fold the flour and baking powder into the butter mixture in three batches, alternating with the cocoa and milk mixture.
- Spoon into a greased baking tin and bake for 40-45 minutes. It may require a shorter baking time if you are using a fan assisted oven.
- You may use the same batter for cupcakes and they will take about 12 - 15 minutes.
Nutrition Facts : ServingSize 100 g, Calories 694 kcal, Carbohydrate 75 g, Protein 10 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 148 mg, Sodium 210 mg, Fiber 5 g, Sugar 43 g
CHOCOLATE SPONGE CAKE
Make a birthday special with Mary Berry's chocolatiest of chocolate sponge cakes. It is super easy to bake and is covered with a rich, dark chocolate ganache.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/350F/Gas 4 and grease and line two 20cm/8in sandwich tins with baking parchment.
- Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin.
- Meanwhile, for the icing and filling, measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside and leave until cool.
- Once baked, remove the cakes from the oven and allow to cool for 10 minutes before turning out the tins onto a wire rack to cool completely.
- Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Draw large "S" shapes over the cake with a palatte knife to give a swirl effect. Dust with icing sugar and serve in slices.
FUDGY DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE FROSTING
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream; let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each addition; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Divide batter between prepared pans (or muffin tins lined with paper liners); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
- Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
- Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
- Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate; let sit at room temperature for 20 minutes before serving.
DECADENT CHOCOLATE CAKE WITH GANACHE
This gorgeous layer cake comes from a Taste of Home magazine. The cake is moist and dense with a rich ganache filling. Enjoy it with alone or with a generous scoop of vanilla ice cream!
Provided by NolansMom
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, combine cocoa and water; set aside.
- In a large mixing bowl cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
- Pour into three greased and floured 9" round baking pans.
- Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For Ganache, place chocolate in a small bowl.
- In a small heavy saucepan over low heat, bring cream and sugar to a boil.
- Pour over chocolate; whisk gently until smooth.
- Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
- For frosting, in a large mixing bowl beat butter until fluffy.
- Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
- Place one cake layer on a serving plate; spread with 1 cup of frosting.
- Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.
- Top with third layer, frost top and sides of cake.
- Warm ganache until pourable; pour over cake, allowing some to drape down the sides.
- Sprinkle with remaining almonds.
- Refrigerate until serving.
RICH CHOCOLATE GANACHE
This rich ganache tops our Triple-Chocolate Cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
RICH CHOCOLATE GANACHE CAKE
Steps:
- Preheat the oven to 350˚F. Grease two 6-inch pans with butter or nonstick cooking spray.
- Pour the Devil's Food Cake batter into the prepared pans and bake, as directed, adjusting the cooking time to 25 to 30 minutes for the smaller size.
- While the cakes are cooling, bring the ganache to a workable consistency (about the consistency of peanut butter) by heating it over a double boiler and then allowing it to cool slightly, at room temperature.
- Place the bottom cake layer over a piece of parchment or waxed paper to catch the ganache if it drips when you spread it. (You can reheat the ganache that has dripped and reuse it as desired, as long as it is free of cake crumbs.)
- Spread the ganache about 1/2 inch thick onto the bottom layer and then gently press the second cake layer on top. Spread a thin layer of ganache around the sides and top of the cake as a crumb coat and let it set at room temperature. (See Icing a Cake, page 14.)
- Once the crumb coat has set, reheat the ganache, if necessary, just until it is spreadable once again, then finish icing the cake with the ganache.
- While the ganache is still soft enough for the hazelnuts to stick to it, gently press the hazelnuts, one small handful at a time, into the sides of the cake until it is covered. Let the cake set at room temperature for 20 to 40 minutes before serving.
- The cake can be kept covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring the cake to room temperature for about 1 hour before serving.
- Polish your look
- By simply changing the flavor of the ganache, this cake can be perfect for all sorts of occasions. Here are some suggestions:
- For an Asian-inspired dinner party, make the ganache with sake instead of hazelnut liqueur and sprinkle the top lightly with mixed black and toasted sesame seeds.
- For anniversaries or other celebratory events, make the ganache with champagne instead of hazelnut liqueur and decorate around the perimeter of the top with rock sugar crystals.
- For holiday cheer, make the ganache with peppermint extract instead of hazelnut liqueur and sprinkle with crushed candy canes.
- For a not-all-chocolate version, make the ganache with Campari or Grand Marnier instead of hazelnut liqueur and use it only to fill between the two cake layers. Ice the outside with orange Citrus Cream Cheese Icing (page 146) and garnish with candied orange peel.
SPECKLED CHOCOLATE CAKE WITH GANACHE
This moist cake is speckled with little pieces of chocolate and topped with a rich chocolate ganache.
Provided by Kathy
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees.
- Butter the bottom and sides of a 8" springform pan.
- Line the bottom of the pan with parchment and butter the parchment paper.
- Separate the eggs. Beat the egg yolks with the sugar for 5 minutes.
- In a separate bowl beat the egg whites until stiff.
- Add the 1/2 c butter to the sugar mixture. Stir in the chopped chocolate gently.
- Stir in 1/3 of the flour gently.
- Stir in 1/3 of the egg white folding together as lightly as possible.
- Repeat, alternating between the flour and the egg whites.
- Pour cake batter into the prepared pan.
- Bake cake for 50 minutes.
- Cool cake on a wire rack.
- To prepare gananche, heat the cream until hot but not boiling.
- Pour the crean over the chocolate.
- Stir occasionally while mixture is cooling. When completely cooled, beat with electric mixer until fluffy, 5-10 minutes. Do not overbeat or the mixture will be very stiff and hard to spread.
- Place the cake back into the springform pan and top with the ganache. Wrap and chill until firm.
- Remove from pan and serve.
Nutrition Facts : Calories 570.8, Fat 40.9, SaturatedFat 24.7, Cholesterol 166.8, Sodium 134, Carbohydrate 54.6, Fiber 6.3, Sugar 31.8, Protein 9.9
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5/5 (1)Category DessertCuisine DessertEstimated Reading Time 8 mins
- Prep: Grease two 9-inch cake pans well with shortening, then dust with flour, tapping and shaking the pan to coat completely. Tap out the excess. Preheat oven to 350 degrees F.
- Make the Cake: Whisk together the dry ingredients in a medium bowl and set aside. Cream softened butter in a large mixing bowl with mixer until creamy, about 1-2 minutes. Add sugars and cream until well combined and creamy/fluffy - another minute or so. Add the eggs, egg yolks, and vanilla and mix until just combined. Add half the buttermilk, and mix until just barely combined, then add half the dry ingredients and do the same. Repeat with remaining buttermilk and dry ingredients.
- Bake: Divide batter between prepared pans and bake for 25-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs not wet batter. Let cakes cool in pans 10-15 minutes, run a butter knife around the edges, and invert onto cooling racks to cool completely.
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- Put 1 in [2.5 cm] of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium-low heat. Place the bowl with the yolk mixture over the simmering water and stir the mixture with a rubber spatula until the sugar is completely melted. Feel the mixture between your fingers to check for graininess. Once all the sugar has melted and the mixture is smooth, the syrup is hot enough to be safe to consume (see note).
- Return the bowl to the stand mixer fitted with a clean whisk attachment and beat on medium-high speed until the egg foam is light, fluffy, and glossy and the bowl feel just about room temperature, 6 to 8 minutes (see note for visual cues below). If the egg foam isn't cooled sufficiently, the butter will melt when you add it.
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- In a small saucepan, bring cream to a simmer and bubbles are just starting to form around the edges of the pan.
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From tutti-dolci.com
Reviews 9Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Preheat oven to 350°F and spray an 9 x 5-inch loaf pan with nonstick spray. Line pan with parchment paper, letting excess extend over sides of pan.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Reduce speed to low and add half of flour mixture, beating just to combine. Add buttermilk, then finish with remaining flour mixture. Dissolve espresso powder in boiling water and slowly mix in. Fold in chocolate chips.
- Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 15 minutes. Carefully lift cake from pan and cool completely on wire rack.
FUDGE CHOCOLATE BROWNIES WITH RICH CHOCOLATE GANACHE ...
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- Prepare an 8x8 baking pan greased with butter or oil. Line with parchment or baking paper for easier unmolding.
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- Preheat oven to 325 degrees. Line a 1" tall 1/2 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray. Or choose a different cake pan(s) using the chart in my post about Half-Batches and Cake Pans.
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- Preheat the oven to 325°F. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
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3.4/5 (52)Calories 359 per servingServings 6
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From serenabakessimplyfromscratch.com
Cuisine AmericanTotal Time 3 hrsServings 12Calories 786 per serving
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From foodandwine.com
Category Chocolate CakeTotal Time 1 hr 25 mins
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From grandbaby-cakes.com
5/5 (5)Total Time 10 minsCategory DessertCalories 917 per serving
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From amycakesbakes.com
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