Saucy Chocolate Cake Food

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CHOCOLATE SELF SAUCING PUDDING



Chocolate Self Saucing Pudding image

Recipe video above. A classic chocolate self saucing pudding! One batter magically transforms into a moist chocolate cake AND a chocolate sauce. The sauce has the consistency of maple syrup - never watery, never gluggy. This is easy and fast to make. Serve it up straight away otherwise the sauce gets absorbed into the cake!

Provided by Nagi | RecipeTin Eats

Categories     Dessert

Time 40m

Number Of Ingredients 12

1 cup (175g) brown sugar (, loosely packed (Note 1))
1/4 cup (30g) cocoa powder (, unsweetened (Note 2))
1 1/4 cups (315ml) boiling water
1 cup (150g) plain flour ((all purpose flour))
2 1/2 tsp baking powder
1/3 cup (70g) white sugar (, preferably caster/super fine but ordinary ok)
1/4 cup (30g) cocoa powder (, unsweetened (Note 2))
Pinch of salt
1/2 cup (125ml) milk
50 g / 4 1/2 tbsp butter (, melted)
1 egg
1 tsp vanilla extract

Steps:

  • Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
  • Grease a 5 - 6 cup baking dish with butter. (Note 3)
  • Topping: Whisk brown sugar and cocoa in a bowl, set aside.
  • Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
  • In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
  • Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
  • Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
  • Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
  • Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
  • Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)

Nutrition Facts : ServingSize 103 g, Calories 321 kcal, Carbohydrate 59.7 g, Protein 4.5 g, Fat 8.6 g, SaturatedFat 5.1 g, Cholesterol 47 mg, Sodium 79 mg, Fiber 1.7 g, Sugar 40.6 g, UnsaturatedFat 3.5 g

THE BEST CHOCOLATE CAKE



The Best Chocolate Cake image

This is not your everyday chocolate cake. It's a showstopper-very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 18

Nonstick baking spray
1 1/4 cup Dutch-process cocoa, plus more for dusting
2 1/4 cups all-purpose flour (see Cook's Note)
2 1/4 teaspoons baking soda
1 teaspoon baking powder
1 large egg, at room temperature
2 large egg yolks, at room temperature
2 1/4 cups light brown sugar
1 1/4 cup sour cream, at room temperature
2/3 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/4 teaspoon kosher salt
12 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
4 sticks (1 pound) unsalted butter, at room temperature
3/4 teaspoon kosher salt
2 cups confectioners' sugar
4 teaspoons Dutch-process cocoa powder
1 tablespoon pure vanilla paste or extract

Steps:

  • For the cake: Arrange a rack in the center of oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out excess.
  • Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
  • Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
  • Trim the domes of the cake rounds with a large serrated knife so the tops are flat.
  • For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
  • Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
  • To assemble the cake: Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, cut-side down, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 3/4 cup of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
  • Spread the remaining frosting over the top and sides, swirling decoratively.

KILLER CHOCOLATE CAKE



Killer Chocolate Cake image

Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.

Provided by Raquel Pelzel

Categories     Dessert     Cake     Bake     Chocolate     Dark Chocolate     Soy Sauce     Buttermilk

Yield Makes one 9-by-13-inch frosted cake

Number Of Ingredients 18

For the cake:
1 cup (2 sticks) plus 1 tablespoon unsalted butter, at room temperature
2 1/3 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 3/4 cups buttermilk
2 teaspoons pure vanilla extract
2 1/4 cups light brown sugar
3 large eggs
8 ounces semisweet or bittersweet chocolate, finely chopped, and melted (see Note)
For the frosting:
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
4 ounces bittersweet chocolate, finely chopped, melted, and cooled to room temperature (see Note)
2 tablespoons soy sauce
1 teaspoon pure vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
  • Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
  • Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
  • Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
  • Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
  • Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
  • DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.

EASY CHOCOLATE CAKE



Easy chocolate cake image

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too

Provided by Miriam Nice

Categories     Afternoon tea, Dessert, Treat

Time 55m

Number Of Ingredients 16

200g golden caster sugar
200g unsalted butter, softened plus extra for the tins
4 large eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
2 tbsp milk
100g milk chocolate, chopped
200g butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp milk
50g dark chocolate
25g milk chocolate
25g white chocolate

Steps:

  • Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
  • In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
  • Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
  • Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
  • For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
  • Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
  • Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
  • On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
  • To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
  • Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
  • Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Nutrition Facts : Calories 523 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

EASY CHOCOLATE SAUCE CAKE



Easy Chocolate Sauce Cake image

Bakes it's own chocolate sauce. Serve warm with vanilla ice cream or whipped cream. My mom made this for years and I just found the recipe.

Provided by Marich

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
2 tablespoons baking powder
1 cup sugar
2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons oil
1 cup brown sugar
4 tablespoons cocoa powder
1 3/4 cups hot water

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
  • Mix brown sugar and cocoa and spread over batter.
  • Carefully pour the hot water over all.
  • Bake at 350°F for approximately 40 minutes.

CHOCOLATE CAKE WITH CHOCOLATE SAUCE



Chocolate Cake With Chocolate Sauce image

Make and share this Chocolate Cake With Chocolate Sauce recipe from Food.com.

Provided by wildheart

Categories     Sauces

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

1 1/4 cups sugar
1 1/4 cups flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat mayonnaise
1/2 teaspoon vinegar
1/2 cup prune juice
1/2 cup water
1 teaspoon vanilla
1 cup water
1 1/2 cups sugar
1 cup cocoa
1 tablespoon vanilla

Steps:

  • Preheat the oven to 350°.
  • Use Pam to spray an 8x8-inch cake pan.
  • Mix the dry ingredients from the cake list.
  • Add the wet ingredients and stir well.
  • Pour in pan and bake 40-50 minutes.
  • For the sauce, put the water and sugar in a pan.
  • Bring to a boil; add the cocoa.
  • Simmer 5 minutes, then stir in the vanilla.
  • Poke holes in the cake; pour the sauce over top.

CHOCOLATE ANGEL FOOD CAKE WITH RASPBERRY SAUCE



Chocolate Angel Food Cake with Raspberry Sauce image

"When I needed a light dessert for guests who were on a restricted diet, I combined two of my favorite recipes to create this chocolate cake with berry sauce," says Lana Drum, Maryville, Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package (16 ounces) angel food cake mix
1-1/4 cups cold water
1/2 cup baking cocoa
RASPBERRY SAUCE:
Sugar substitute equivalent to 1/4 cup sugar
2 teaspoons cornstarch
1 package (12 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups reduced-fat whipped topping

Steps:

  • In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool., Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping.

Nutrition Facts : Calories 184 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 4g protein.

SAUCY PUDDING CAKE



Saucy Pudding Cake image

This dessert has personality-a saucy one, thanks to the sweet combination of chocolate pudding and yellow cake!

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield Makes 24 servings, 1 square each.

Number Of Ingredients 5

1 pkg. (2-layer size) yellow cake mix
2 cups milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
1/3 cup sugar
1/4 to 1/2 tsp. ground cinnamon

Steps:

  • Preheat oven to 350°F. Prepare cake batter as directed on package; pour into greased 13x9-inch baking pan.
  • Pour milk and 2 cups water into large bowl. Add dry pudding mixes, sugar and cinnamon. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Pour over batter in pan.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cut into 24 squares to serve. Or, spoon into serving dishes. Serve warm.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

SAUCY CHOCOLATE PUDDING CAKE



Saucy Chocolate Pudding Cake image

Make and share this Saucy Chocolate Pudding Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup cake flour
3/4 cup sugar
1/4 cup Dutch-processed cocoa powder, plus
2 tablespoons Dutch-processed cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water
1/2 cup coarsely chopped pecans
1/2 cup firmly packed light brown sugar
1 1/2 cups boiling water

Steps:

  • Position the oven rack in the center of the oven; preheat oven to 350°; butter the bottom and sides of an 8-inch square baking pan.
  • In a mixing bowl, whisk together the cake flour, sugar, 2 tablespoons of the cocoa powder, baking powder, and salt; set aside.
  • In a smaller bowl, combine the milk, butter, vanilla, and espresso mixture; add, along with the pecans, to the dry ingredients and stir until blended.
  • Scrape the batter (it will be fairly thick) into the prepared pan; smooth the top.
  • Add brown sugar to a small bowl; using your fingers, break up any large clumps.
  • Add in the remaining ¼ cup cocoa powder and stir to blend.
  • Sprinkle the mixture evenly on top of the batter.
  • Slowly pour the boiling water over the top (don't stir, just let it stand as is).
  • Bake the cake for 25-30 minutes, until the top is set.
  • Cool the cake in the pan on a wire rack for about 15 minutes.
  • Serve the cake warm, spooning it into bowls and drizzling a generous amount of the sauce over the cake (the water sinks to the bottom and mingles with the cocoa powder and brown sugar, forming a chocolate sauce).

Nutrition Facts : Calories 370.2, Fat 11.8, SaturatedFat 3.7, Cholesterol 11.5, Sodium 234, Carbohydrate 66.1, Fiber 3, Sugar 44, Protein 4.3

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