CHOCOLATE WHIPPED CREAM CAKE
Chocolate fans will love this double chocolate dessert cake!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16-20 servings.
Number Of Ingredients 4
Steps:
- Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.
Nutrition Facts :
MOLTEN LAVA CAKE WITH WHIPPED CREAM
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.
20 EASY WHIPPED CREAM DESSERT COLLECTION
These easy whipped cream desserts are beyond irresistible! From cakes to milkshakes to grasshopper pie, whip up one of these easy treats the next time you want something sweet!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a whipped cream treat in 30 minutes or less!
Nutrition Facts :
HOT COCOA CAKE WITH WHIPPED MARSHMALLOW
This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!
Provided by How Sweet Eats
Categories Dessert
Time 2h35m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray three 8-inch round baking pans with nonstick baking spray - make sure it's the kind that has the flour in the spray!
- In a bowl, whisk together the flour, sugar, cocoa, baking soda, powder and salt.
- In the bowl of your electric mixer fitted with a paddle attachment, beat the buttermilk, oil and eggs on medium speed until combined. Beat in the vanilla extract. With the mixer still on medium speed, beat in the dry ingredients until they are just combined, scraping the bottom and sides of the bowl if needed. Beat in the coffee until combined.
- Divide and pour the batter into the prepared cake pans. Bake the cakes for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for about 30 minutes in the pan, then carefully invert onto parchment paper to let them cool completely.
- I actually like to do this part ahead of time. Once cool, I wrap the cake layers in plastic wrap and stick them in the freezer, if only for 30 minutes. This helps the frosting go on nicely!
- When you're ready to frost, add a dollop of frosting on top of two cakes and layer the cakes together. Add the remaining frosting and cover the cake.
- Pipe the whipped marshmallow on top of the cake. Sprinkle with cocoa powder. Slice and serve when you're ready!
- We love to keep this cake in the fridge (Eddie loves cold cake!) and I would recommend that since it has the cream cheese frosting. Bring it out 30 to 60 minutes before serving so it can come to room temperature.
- In the bowl of an electric mixer, beat cream cheese until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. Add in melted chocolate. If the frosting it a bit too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional sugar gradually.
- To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high.
- Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
- Fill a piping bag with the marshmallow and pipe puffs on top of the chocolate cake. Sprinkle with cocoa powder!
- Note: the marshmallow can be done ahead of time and holds up nicely in the fridge. If you have more than 24 hours though, I would wait as long as you can to add the marshmallow!
DARK CHOCOLATE CAKE WITH WHIPPED CREAM CHEESE FROSTING
Yes, this starts with a cake mix and canned frosting, but a few changes turn it from ho hum to "OH, YUM"!
Provided by Hippie2MARS
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees (350 degrees if not using non-stick or glass pans).
- Coat the bottom of two round cake pans with parchment paper, nonstick spray or butter.
- Combine cake mix, eggs, egg yolks, sour cream, cocoa and water in a large bowl and mix for 1 minute; add melted butter and mix for an additional minute.
- Divide the batter between the two prepared pans, and bake approximately 30 minutes.
- Test for doneness, then flip cakes onto a cooling rack and allow to cool completely.
- When cakes are cool, combine the frosting, cream cheese and vanilla in a large bowl; whip on high for 4 minutes, until almost doubled in volume.
- Frost cakes; top with chocolate curls or grated chocolate if desired.
- Refrigerate for at least one hour, if possible, before serving; store covered cake in refrigerator.
Nutrition Facts : Calories 6031.4, Fat 345.4, SaturatedFat 141.2, Cholesterol 1362.2, Sodium 6785.6, Carbohydrate 709.2, Fiber 14.6, Sugar 501.6, Protein 73.6
HOT CHOCOLATE POKE CAKE
Hot Chocolate Poke Cake is the most decadent chocolate cake infused with marshmallow fluff, topped with chocolate fudge and hot chocolate whipped cream, and a pile of mini marshmallows.
Provided by Vera Z.
Categories desserts
Time 1h
Number Of Ingredients 12
Steps:
- Bake the cake in a 9 x 13 inches dish according to directions listed on the box.
- When the cake is baked, using the handle of a wooden spoon poke the cake, making the holes about an inch apart. Do not poke it all the way to the bottom just about 2/3 of the height.
- Place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water. Microwave in a 20-seconds interval and stir until smooth. You can pour it from a jug or place it in a zip-lock bag and cut off the corner, then pipe it into the holes. Spread remaining on top. Place in the fridge.
- Next, place chocolate chips sweetened condensed milk, and 2 Tablespoons of heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Spread over the cake and chill until the chocolate is cooled completely.
- Beat 2 cups of heavy whipping cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread over the chilled cake and garnish with mini marshmallows.
- Drizzle with chocolate fudge sauce before serving, if desired.
GINGERBREAD SHEET CAKE WITH WHIPPED CHOCOLATE GANACHE
The gentle bite of fresh ginger and spices pairs wonderfully with bittersweet chocolate. Sticky molasses and spicy ginger flavor this warm and cozy one-bowl cake, which tastes wonderful on its own, but is even better when topped with a fluffy whipped chocolate ganache. Make sure to use chopped bars of chocolate here rather than chips, which contain stabilizers that will make the ganache grainy. The ganache will look and feel a lot like whipped cream when you spread it on the cake, but will solidify to a more mousse-like consistency when it cools.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 9-by-13-inch cake
Number Of Ingredients 22
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Grease a 9-by-13-inch light colored metal baking pan with nonstick cooking spray and line it with a piece of parchment that hangs over the 2 long sides.
- In a large bowl, combine the sugar and eggs, and use an electric mixer on medium or a whisk to beat the mixture until light and foamy, 1 to 2 minutes. Add the buttermilk, molasses, butter and oil, and mix until combined and smooth, 1 to 2 minutes.
- Add the fresh ginger, ground ginger, cinnamon, cloves and salt, and mix to incorporate.
- Add the flour, baking powder and baking soda, and mix until no streaks of dry ingredients remain, about 1 minute.
- Pour the batter into the prepared baking pan, and tap on the counter a few times to release any large bubbles. Bake until puffed and set, and a tester inserted into the center comes out clean, 28 to 34 minutes. Cool the cake in the pan set on a rack for 15 minutes, then use the parchment paper overhang to lift the cake out of the pan. Set it on a rack to cool completely.
- While the cake is cooling, make the ganache: Add the chocolate and butter to a large bowl or to the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan, bring the cream to a simmer.
- Pour the hot cream over the chocolate and butter in the bowl, and whisk until smooth, 1 to 2 minutes. Add the vanilla extract and salt, and whisk until incorporated. Let the mixture sit until slightly thickened, about 1 hour.
- When the cake is cool and the ganache is thickened, whip the ganache on high speed until it's lighter in both texture and color, fluffy, and holds soft peaks, about 10 minutes.
- Dollop the ganache over the cooled cake, and use a spoon to spread it over the cake in swoops and swirls. Top with chopped crystallized ginger or shaved chocolate if desired. Store leftover cake in an airtight container in the fridge for up to 4 days.
WARM CHOCOLATE CAKE WITH WHIPPED CREAM
Categories Cake Mixer Chocolate Dairy Egg Dessert Bake Valentine's Day Kid-Friendly Oscars Fall Anniversary Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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 melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
- Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.
WARM CHOCOLATE BROWNIE CAKE WITH WALNUTS AND CREAM
Steps:
- Preheat oven to 350 degrees F. Butter and flour an oversized, 12-cup muffin tin.
- In a large bowl sift together the flour, cocoa powder, baking powder and salt. In a mixer with a whip attachment, cream the butter. Add the sugar and blend well. Add the eggs and vanilla, blending well. Add the dry ingredients and mix on low just until incorporated. Scoop into muffin tins and spread to cover the bottom.
- Sauce: Whisk together the ingredients. Pour over and divide among the brownie batter filled muffin tins. Bake for 20 to 25 minutes until set. Serve at room temperature topped with whipped cream.
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Ratings 10Category DessertCuisine FrenchTotal Time 1 hr
- 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 WHIPPED CREAM CAKE - ONE SWEET APPETITE
From onesweetappetite.com
4.5/5 (50)Total Time 50 minsCuisine AmericanCalories 462 per serving
- Preheat your oven to 350 degrees. Line two cake pans with flour or 2 muffin tins with paper liners.
- Cream together the butter with the brown sugar. Add the eggs one at a time followed by the vanilla and melted chocolate.
- Whisk together the flour, cornstarch, baking soda, salt, and baking powder. Stir into the wet ingredients with the sour cream and water. Divide between your prepared pans.
CHOCOLATE CAKE WITH BAVARIAN CREAM FILLING - FOODAL
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4.3/5 (3)Total Time 3 hrs 40 minsCategory CakeCalories 532 per serving
- Preheat the oven to 350°F. Line a half baking sheet with a silicone mat or parchment paper. Lightly coat the sides of the pan with cooking oil spray.
- Place 1/3 cup cold water in a small microwave-safe bowl. Evenly sprinkle the gelatin on top. Set aside to bloom as you prepare the custard.
- Working quickly, place one chocolate cake disc on the bottom of the prepared cake ring. If using three cake rounds, you’ll have two layers of Bavarian cream. Divide the Bavarian cream into two equal amounts, and evenly spread the first amount of cream on top of the cake round. Alternate with another cake round, then the other amount of cream, then top with the last cake round.
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4.5/5 (51)Category Beverages-And-SmoothiesCuisine AmericanTotal Time 10 mins
- Heat milk in a small saucepan over medium heat. Add star anise, cloves using a tea egg. Then add chopped chocolate and stir gently until dissolved. Leave to simmer for approx. 5 – 10 min. Stir occasionally.
- Remove star anise and cloves from hot chocolate. Pour into cups and top off with a dollop of whipped cream. Sprinkle with chocolate shavings and enjoy!
HOMEMADE HOT CHOCOLATE WITH PASTEL WHIPPED CREAM ...
From sweetapolita.com
Estimated Reading Time 8 mins
- Sift together the cocoa powder and sugar into a medium bowl or piece of parchment paper. Whisk together until combined, and store in an airtight jar at room temperature.
- Chill a stainless bowl (for stand-up mixer if using, or just any stainless bowl if using a hand mixer) and the whisk attachment or beaters in the freezer for a few minutes.
- In a large mug, stir together 2 tablespoons of the hot chocolate mix with a splash of milk until well combined. Add boiling water and stir until blended. Spoon on a generous dollop of whipped cream and top with sprinkles!
WARM CHOCOLATE CAKES WITH MASCARPONE CREAM - FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 6
- 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, melt the chocolate with the butter; let cool.
- In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
- Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.
- In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
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4.9/5 (35)Total Time 1 hr 5 minsServings 12Calories 553 per serving
- Preheat oven to 350 degrees, and spray two nine-inch baking pans with baking spray. Cut four 1 inch by 12 inch strips of parchment paper and arrange them in an “X” across each of the baking pans. This will give you “tabs” to remove the cakes from the pans after they are baked.
- Over a large bowl, sift powdered sugar and cocoa powder together. Add heavy cream and vanilla extract. Beat on low speed (carefully at first) and gradually increase the speed to high as the mixture thickens. After about 3-4 minutes, you will have stiff peaks in the cream and it will be ready to use for frosting.
- Place a few more strips of parchment or wax paper around the edge of your cake plate or pan. This will keep the surface clean while you are frosting. Place the first cake (domed side down) onto the center of the plate.
HOT CHOCOLATE WHIPPED CREAM - BEYOND FROSTING
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