Warm Chocolate Cake W Whipped Cream Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOLTEN LAVA CAKE WITH WHIPPED CREAM



Molten Lava Cake with Whipped Cream image

Provided by Anne Burrell

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons plus 1 stick (8 tablespoons) unsalted butter
Granulated sugar, for coating the ramekins
3 ounces semisweet chocolate chips
1 1/2 cups confectioners' sugar, plus a little more for dusting
1 teaspoon vanilla extract
3 large eggs, plus 3 yolks
1/2 cup all-purpose flour
2 cups heavy whipping cream, cold

Steps:

  • Preheat the oven to 425 degrees F.
  • Melt 2 tablespoons of the butter in a small saucepan over low heat. Paint the insides of 6 ramekins with the melted butter, then coat with granulated sugar.
  • Put the remaining stick of butter and the chocolate chips in a large mixing bowl. Set the bowl over a saucepan filled with about 1 inch of boiling water (make sure the bowl doesn't touch the water). Gently stir the butter and chocolate together until melted and smooth. Turn off the heat.
  • Combine the confectioners' sugar, vanilla, eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip until doubled in size and very thick and pale. Gently whisk in the chocolate-butter mixture. Gently stir in the flour. Pour the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake for 14 to 15 minutes. Let rest for 3 to 4 minutes.
  • Whip the cream in a bowl with an electric mixer until it holds soft peaks.
  • Remove the cakes from the ramekins and place them on individual serving plates. Dust with confectioners' sugar. Serve warm with whipped cream.

FLOURLESS CHOCOLATE BROWNIE CAKE WITH WHIPPED CREAM



Flourless Chocolate Brownie Cake with Whipped Cream image

If you're a fudgy brownie person, but crave a little more elegance, this is for you. It's deeply rich with cocoa and easy as pie -- or, really, much easier. It's not finicky in the way some flourless chocolate cake can be, and you can mask any mistakes (though there's not much to go wrong here) with a dusting of fine cocoa powder or powdered sugar. Dollop with whipped cream or creme fraiche when you serve.

Provided by Sarah Copeland

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

1 cup (2 sticks) (225 grams) unsalted butter, cut into small pieces, plus more for the pan
1/4 cup (60 milliliters) heavy cream
7 ounces (200 grams) 70 to 78 percent bittersweet chocolate, chopped
5 large eggs
1 cup (200 grams) sugar
1/2 cup (40 grams) Dutch-processed (or alkalized) cocoa powder, plus more for the pan and garnish
1/4 teaspoon fine sea salt
1 cup (240 milliliters) heavy cream (See Cook's Note)
1 teaspoon sugar
Splash of pure vanilla extract

Steps:

  • For the flourless chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of an 8- or 9-inch (20- or 23-centimeter) springform pan and dust it with cocoa powder. Tap out any excess.
  • Heat the butter and cream in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and stir frequently until melted and smooth.
  • In a separate bowl, whisk together the eggs, sugar, cocoa powder, and salt until even and a bit frothy, whisking for 2 to 3 minutes. Stir in the melted chocolate mixture until smooth and even.
  • Transfer the batter to the prepared pan and bake until the cake is puffed and just set through, 35 to 40 minutes. Remove from the oven and let the cake cool for about 40 minutes. Run a knife around the edge and unmold the sides of the springform pan, then transfer the bottom of the pan to a plate or platter (don't try to remove the whole cake from the springform; it may crumble). Sift cocoa powder over the cake before serving.
  • For the whipped cream: If you are not whipping your own cream, you're missing out. Perfect, dollopable cream is an art form worth mastering. To do it: Whip the cream in a metal bowl with a whisk or electric beater until it just holds its shape. Fold in the sugar and vanilla. Test with a spoon -- it should slide right off but still hold some shape. Use a whisk to finish it off, whipping a few times by hand until it just holds soft peaks -- but no further: It should dollop lusciously over any cake or pie.
  • Serve the cake warm or at room temperature with the whipped cream.

PERFECT CHOCOLATE CAKE WITH WHIPPED CREAM FILLING



Perfect Chocolate Cake With Whipped Cream Filling image

A cake to die for! Three layered chocolate cake with a whipped cream filling between layers and frosted overall with a decadent chocolate frosting. Recipe found on another website.

Provided by Marie

Categories     Dessert

Time 1h

Yield 1 3layer cake, 8 serving(s)

Number Of Ingredients 17

1 cup cocoa
2 cups boiling water
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 cup butter
2 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup chocolate chips
1/2 cup cream
1 cup butter
2 1/2 cups powdered sugar

Steps:

  • For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
  • In another bowl, mix together flour, baking soda, salt and baking powder.
  • Preheat oven to 350 degrees.
  • Grease 3 9" layer cake pans.
  • In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
  • At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
  • Begin and end with flour mixture.
  • Do not overbeat.
  • Divide evenly in prepared pans and bake for 25 to 30 minutes.
  • Cool in pan 10 minutes, then remove and cool on rack.
  • For Filling: Whip cream, add sugar and vanilla.
  • Beat until thick.
  • For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
  • Stir over medium heat until smooth.
  • Remove from heat and blend in powdered sugar with a whisk.
  • In a bowl over ice, beat until it holds its shape.
  • To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
  • Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
  • Place 3rd cake layer on top, top side up.
  • Frost sides and top of cake with chocolate frosting.
  • Refrigerate for 1 hour or longer before serving.

Nutrition Facts : Calories 1292.5, Fat 71.8, SaturatedFat 43.5, Cholesterol 272.4, Sodium 811.6, Carbohydrate 157.6, Fiber 4.4, Sugar 114.6, Protein 11.9

CHOCOLATE WHIPPED CREAM ANGEL FOOD CAKE



Chocolate Whipped Cream Angel Food Cake image

To make a plain angel food cake extra special, try adding this whip cream mixture to the inside of cake. It is so fluffy and delicious.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 4

1 pint heavy whipping cream
6 tablespoons baking cocoa
6 tablespoons sugar
1 prepared angel food cake (8 to 10 ounces)

Steps:

  • In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.

Nutrition Facts : Calories 175 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE CREAM CAKE



Chocolate Cream Cake image

On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 10 servings

Number Of Ingredients 9

1/4 cup/60 ml Cognac or rum
1/4 cup/60 ml espresso
16 ounces/460 g bittersweet chocolate, broken into pieces
1 tablespoon pure vanilla extract
6 eggs
1/2 cup/100 g sugar, more to taste
1 cup/250 ml heavy cream, chilled
Gold leaf, optional
Whipped heavy cream, slightly sweetened, for serving

Steps:

  • Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
  • Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
  • Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
  • Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
  • In a separate bowl, whip the cream into peaks.
  • Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
  • Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

WARM CHOCOLATE CAKE



Warm Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 47m

Yield 8 servings

Number Of Ingredients 8

1 cup butter, plus a little extra for the molds
8 ounces bittersweet imported chocolate
4 eggs
4 egg yolks
1/2 cup sugar
4 teaspoons all-purpose flour, for dusting
6 teaspoons finely ground ginger bread
Whipped cream

Steps:

  • In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
  • Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
  • Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
  • Preheat oven to 450 degrees F.
  • Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

PERFECT CHOCOLATE CAKE



Perfect Chocolate Cake image

An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house!

Provided by BCMASON

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 17

1 cup unsweetened cocoa powder
2 cups boiling water
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened
2 ½ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract
1 pint heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners' sugar
⅓ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
  • In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
  • Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
  • In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
  • To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

Nutrition Facts : Calories 745.5 calories, Carbohydrate 99.2 g, Cholesterol 170.4 mg, Fat 38.2 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 23.3 g, Sodium 513 mg, Sugar 71.6 g

CHOCOLATE WHIPPED CREAM CAKE



Chocolate Whipped Cream Cake image

A great chocolate cake with a light (not overly sweet) whipped cream frosting (uses Cool Whip). It is great with a glass of cold milk. Since it is kept in the frig, it is a nice cool dessert for summer as well.

Provided by Margo59

Categories     Dessert

Time 50m

Yield 16-20 serving(s)

Number Of Ingredients 7

1 (18 1/2 ounce) package chocolate cake mix (I use Devil's food)
1 1/3 cups water
3 eggs
1/2 cup vegetable oil
1 (8 ounce) container Cool Whip
1/3 cup white sugar
1/4 cup cocoa powder

Steps:

  • In large mixing bowl, blend cake mix, water, eggs and oil.
  • Blend for 3 minutes at medium speed.
  • In greased and floured pans; either 2 round (9") or 1 (13 x 9), bake per cake package directed times.
  • Cool completely.
  • Remove the cake from the round pans, I leave the 13 x 9 cake in the pan.
  • Place Cool Whip in a chilled mixing bowl.
  • Gradually add the sugar and cocoa.
  • Frost cake with chocolate cream mixture.
  • Refrigerate 24 hours before serving.
  • Time does not reflect frig time.

Nutrition Facts : Calories 278.6, Fat 16.6, SaturatedFat 5.4, Cholesterol 39.7, Sodium 287.8, Carbohydrate 32.2, Fiber 1.2, Sugar 20.1, Protein 3.5

More about "warm chocolate cake w whipped cream food"

CHOCOLATE CAKE WITH WHIPPED CREAM - VEENA AZMANOV
chocolate-cake-with-whipped-cream-veena-azmanov image
Web Oct 28, 2012 Place the whipped cream in the mixer with powdered sugar and pudding mix. Whip to stiff peaks using the whisk attachment. Add …
From veenaazmanov.com
4.8/5 (12)
Total Time 1 hr
Category Dessert
Calories 471 per serving
  • Ensure cake layers are cooled completely before decorating. If necessary chill the layers in the fridge wrapped in cling wrap.
  • Place any leftover whipped cream into a piping bag with a star or even a plain plastic bag and pipe some shells as a border.


CHOCOLATE STRAWBERRY CAKE - I HEART EATING
chocolate-strawberry-cake-i-heart-eating image
Web Mar 22, 2023 Step 1: Preheat the oven to 350 F. Grease and flour an 8-inch round cake pan. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Step 3: In a …
From ihearteating.com


CHOCOLATE CAKE WITH WHIPPED CREAM FROSTING - FOOD52
chocolate-cake-with-whipped-cream-frosting-food52 image
Web Dec 18, 2020 1 pint heavy whipping cream, very cold 3 tablespoons confectioner's sugar, sifted 1 tablespoon pure vanilla extract Directions Chocolate cake Preheat the oven to 350° F and grease two 8-inch cake …
From food52.com


CHOCOLATE CAKE WITH CHOCOLATE WHIPPED CREAM ICING
Web Jul 12, 2019 Preheat oven to 350 degrees. Grease three 9-inch cake rounds with butter or shortening. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, …
From womanscribbles.net


WARM CHOCOLATE CAKES WITH MASCARPONE CREAM - FOOD & WINE
Web Feb 8, 2019 Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, …
From foodandwine.com


CHOCOLATE ANGEL FOOD DREAM CAKE | KITCHN
Web Feb 11, 2021 Spread about 1/4 of the whipped cream onto the cut side of the bottom half. Place the top layer on the whipped cream cut-side down. Decoratively spread the …
From thekitchn.com


BRODY SQUARE | EAT AT STATE
Web Apr 22, 2023 brody square. Brody Square is an all-you-care-to-eat dining hall. Students can use their dining plan for entry or let the entrance host know they are using a Combo …
From eatatstate.msu.edu


CHOCOLATE CAKE WITH WHIPPED CREAM FROSTING
Web Oct 4, 2021 Instructions. Preheat the oven to 350 F | 175 C. Grease 2 x 9 inch baking pans with butter and a light dusting of flour. In a large mixing bowl, whisk together flour, …
From butterwithasideofbread.com


RECIPE DETAIL PAGE | LCBO
Web Food and Drink; Warm Chocolate Cake; Recipe Detail Page. Warm Chocolate Cake. Autumn 2003. By: Lucy Waverman ... Serve with lightly whipped cream. Serves 6. What …
From lcbo.com


RECIPE DETAIL PAGE | LCBO - ENGLISH
Web 1/3 cup (75 mL) sugar. 6 egg yolks. 3 egg whites. 1/3 cup (75 mL) all-purpose flour. Preheat oven to 425°F (220°C). In heavy pot on low heat, melt chocolate and butter together. …
From lcbo.com


CHOCOLATE POKE CAKE WITH BOURBON WHIPPED CREAM
Web Nov 13, 2012 Cake. Preheat oven to 350 F. Grease and flour an 8-by-8-inch cake pan. In a large bowl, stir together melted butter and cocoa. Then add the hot water, buttermilk …
From theglobeandmail.com


CHOCOLATE WHIPPED CREAM CAKE - ONE SWEET APPETITE
Web Feb 2, 2023 Light chocolate cake is layered between a sweet whipped cream for the perfect cake recipe. Ingredients US Customary For the Cake: ½ cup butter 1 cups brown …
From onesweetappetite.com


ALMOST FLOURLESS CHOCOLATE CAKE WITH MEYER LEMON WHIPPED CREAM
Web Jan 21, 2014 1 pint heavy whipping cream 1 Meyer lemon, peels only In This Recipe Directions Cake Heat the oven to 375º F, and butter a 9-inch cake pan. Line the base of …
From food52.com


CARAMEL WHIPPED CREAM CHOCOLATE CAKE - FOOD NETWORK CANADA
Web Dec 30, 2021 In a saucepan over high heat, dissolve the sugar in the remaining water (3 Tbsp/45 mL). Cook without stirring until the caramel becomes amber in colour. Step 7. …
From foodnetwork.ca


LUNDBY VINTAGE DOLLHOUSE ACS. ANGEL FOOD CAKE W/GLAZED …
Web Angel Food Cake W/Glazed Cherries & Whip Cream at the best online prices at eBay! Free shipping for many products! ... Dollhouse Miniature Chocolate Iced Cake with Whipped …
From ebay.com


WARM CHOCOLATE CAKES WITH WHIPPED CREAM RECIPE | BON …
Web Aug 31, 2000 Step 1 Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until …
From bonappetit.com


Related Search