CHOCOLATE CHIP BRANDY CAKE
One of our family's favorite holiday recipes. It first was thought up when we accidentally found ourselves with about a half dozen bottles of brandy out of nowhere. After exhausting cocktails with it, we started testing bakedgoods with brandy. This recipe is one of the best we came up with at our house. It goes great warmed up with ice cream on the side.
Provided by Maggie May Schill @NakedMaggie
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Grease and prepare with parchment paper two(2) loaf pans, or two 9 inch cake pans. Set aside.
- In a large mixing bowl, sift together dry ingredients. (Flour, baking soda, salt)
- Add in melted butter, coffee, milk and brandy, and beat at medium speed until just combined.
- Beat in vanilla and spices.
- Add one egg in at a time, beating until just combined. Fold in chocolate chips, gently. Don't over mix batter!
- Pour out evenly into prepared pans. Bake on center rack for 45 minutes, or until a tooth pick comes out clean.
- Removed to wire wrack. Drizzle over each cake with a liberal amount of additional brandy while still hot. Don't turn out of pans until cooled. Serve with powdered sugar, or ice cream.
CHOCOLATE CHIP CAKE
A timeless layer cake, inspired by one of our favorite ice cream flavors! For a showstopping look and the perfect balance of chocolate and vanilla flavors, we've added shaved chocolate to the cake batter and the marshmallow buttercream frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 69 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 49 g, TransFat 1 g
NANA'S CHOCOLATE CHIP BRANDY POUND CAKE
My MIL was a caterer for many years--this is one of her best recipes, and one that all 9 of her grandchildren could not wait to devour!!!
Provided by Georgia Girl
Categories Dessert
Time 2h25m
Yield 1 pound cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Cream the cream cheese and the butter together until light and fluffy.
- Add the sugar and cream well.
- Add the vanilla and the brandy, mixing well.
- Add the eggs one at a time, mixing well each time.
- Sift the flour, cornstarch and baking powder together, and fold in the chocolate chips.
- Add the dry ingredients/chips to the egg/sugar mixture gradually, mixing well after each addition.
- Heavily grease a bundt or a 10 inch tube pan, and pour the cake batter into the pan.
- Bake at 325 degrees for 30 minutes.
- Reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
CHERRY CHOCOLATE CAKE
This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it's RUSTIC. It has all the components of the classic German torte, without the fuss. Layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser ("cherry water," or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making for good reason. This swoon worthy homemade version is super-fast and easy to put together.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter.
- Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
- Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely.
- For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries.
- Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender.
- Transfer to a bowl and cool to room temperature.
- To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator.
CHOCOLATE FRIDGE CAKE
Sophisticated and intensely chocolatey with a hit of juicy raisins and crunchy biscuit pieces, serve this decadent chocolate fridge cake as a teatime treat
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 16 generous squares
Number Of Ingredients 7
Steps:
- Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.
- The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.
- Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it's more fiddly to peel off later, or cling film if you don't mind wrinkles on the underside of your cake.)
- Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.
- Check the ingredients list to make sure everything is accounted for (it's surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.
Nutrition Facts : Calories 331 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
LISA'S CHOCOLATE CHOCOLATE CHIP CAKE
Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.
Provided by Lisa S.
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
- Bake for 1 hour. Allow to cool.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 49.5 g, Cholesterol 70.4 mg, Fat 35.2 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 9.4 g, Sodium 520.6 mg, Sugar 30.7 g
BRANDY MOIST CAKE
Make and share this Brandy Moist Cake recipe from Food.com.
Provided by Laurawombat Garcia
Categories Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine; gradually add the sugar, beating well with electric mixer set at medium.
- Add egg whites 2 at a time, beating well after each addition.
- Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well.
- Combine flour, soda, and salt; gradually add to yogurt mixture.
- Beat and additional minute.
- Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray.
- Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake.
- Yield 16 serves.
Nutrition Facts : Calories 271.4, Fat 7, SaturatedFat 1.6, Cholesterol 16.2, Sodium 171, Carbohydrate 43.1, Fiber 0.4, Sugar 23.1, Protein 4
CHOCOLATE CHOCOLATE CHIP CAKE
This is a chocolate lover's dream! It will definitely satisfy any chocolate craving you may have. I often make this cake for birthdays or other special occasions.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 924 calories, Fat 44g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 468mg sodium, Carbohydrate 133g carbohydrate (101g sugars, Fiber 5g fiber), Protein 10g protein.
CHOCOLATE CHOCOLATE CHIP BUNDT CAKE
This recipe uses cake mix and chocolate chips to make an extremely easy cake for the chocolate lover.
Provided by My'esha
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
- Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
- Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 49.1 g, Fat 15.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 358.5 mg, Sugar 31.8 g
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