CHOCOLATE LOVERS' FAVORITE CAKE
This easy recipe is a chocoholic's dream come true!
Provided by SUSAN FEILER
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 604.4 calories, Carbohydrate 57.7 g, Cholesterol 143.6 mg, Fat 40 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 22.8 g, Sodium 608.4 mg, Sugar 40.4 g
CHOCOLATE LOVER'S ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl combine cocoa, coffee and boiling water and whisk until smooth. Whisk in vanilla.
- In another medium-size bowl combine 3/4 cup sugar, the flour and salt, and whisk to blend.
- In a large bowl beat the egg whites until frothy. Add the cream of tartar, and beat until soft peaks form when beater is raised. Gradually beat in the remaining 1 cup sugar, beating until very stiff peaks form when beater is raised slowly. Remove 1 heaping cup of egg whites and place it on top of the cocoa mixture.
- Dust flour mixture over remaining whites, 1/4 cup at a time, and fold in quickly but gently, using a large balloon wire whisk or slotted skimmer. It is not necessary to incorporate every speck until last addition.
- Whisk together the egg white and cocoa mixture, and fold into the batter until uniform. Pour into an ungreased, 10-inch, two-piece tube pan (the batter will come to within 3/4 inch of the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. (The center will rise above the pan while baking and sink slightly when done. The surface will have deep cracks like a souffle.)
- Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan, about 1 1/2 hours.
- Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press spatula against sides of the pan and avoid up-and-down motion.) Invert onto a serving plate. Wrap airtight.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 124 milligrams, Sugar 25 grams, TransFat 0 grams
CHOCOLATE LOVER'S CAKE
Make and share this Chocolate Lover's Cake recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350. Mix flour, brown sugar, cocoa, baking soda, and salt in one bowl. Add and stir in oil, water, vinegar, and vanilla. Pour into 8X8 pan. Bake 35-40 minutes. Sprinkle extra chips (and nuts) on top. Let cool. Enjoy!
Nutrition Facts : Calories 296.2, Fat 14, SaturatedFat 3.9, Sodium 281.4, Carbohydrate 44, Fiber 1.8, Sugar 33.8, Protein 2.2
CHOCOLATE LOVER'S CAKE
"My aunt often made a sour cream pound cake," says Nancy Zimmerman of Cape May Court House, New Jersey. "I've added chips and the glaze."
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined. Stir in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 75-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds.
Nutrition Facts : Calories 803 calories, Fat 40g fat (23g saturated fat), Cholesterol 180mg cholesterol, Sodium 268mg sodium, Carbohydrate 107g carbohydrate (81g sugars, Fiber 4g fiber), Protein 10g protein.
ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE
If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired.
Provided by ELIZABETHBH
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
- Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
- Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.
Nutrition Facts : Calories 759 calories, Carbohydrate 100.9 g, Cholesterol 115.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 24.7 g, Sodium 321.7 mg, Sugar 64.7 g
CHOCOLATE LOVER'S CAKE
Make and share this Chocolate Lover's Cake recipe from Food.com.
Provided by Little Bee
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cake and pudding mixes,warm water, sour cream, melted butter, and beaten eggs.
- Stir in the chocolate chips and pour batter into a 12 cup Bundt pan, sprayed well with non-stick cooking spray.
- Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake 20 minutes invert and remove from pan.
- You can top with a dusting of powdered sugar when cake cools if desired.
Nutrition Facts : Calories 481.9, Fat 27.7, SaturatedFat 9.1, Cholesterol 72, Sodium 532.6, Carbohydrate 58.9, Fiber 2.6, Sugar 40, Protein 6.1
VIENNESE CHOCOLATE-NUT CAKE
Hazelnuts or walnuts are traditionally used for this chocolaty nut cake, or a mixture. You don't need any baking powder. It's a cake associated with lots of tradition in our family.
Provided by christlk
Categories World Cuisine Recipes European Austrian
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
- Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 51.4 g, Cholesterol 65.5 mg, Fat 33 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 289.6 mg, Sugar 26.8 g
CHOCOLATE GLAZED CHOCOLATE CAKE
Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g
CHOCOLATE NUT LOVERS CAKE
I know, trust me! Scrumptious, moist, dripping with ganache and loaded with nuts... I made this cake with my mom in mind. My mom has the biggest sweet tooth I have ever seen! Her favorite combination is chocolate and nuts, so I figured I would combine the two just for her! I do love my mommy! This is a very easy cake to...
Provided by Didi Dalaba
Categories Cakes
Time 55m
Number Of Ingredients 20
Steps:
- 1. -Dice your turtle candies in half and place them in your food processor along with your honey roasted peanuts and roughly chop them, set aside. -Place your topping peanuts in food processor, roughly chop again and set aside. -Preheat oven to 350F.
- 2. -In mixer bowl (or with a mixer and a large bowl), add your dry ingredients whisk a few times to make sure cocoa powder is nicely distributed, and then add your wet ingredients. Mix well until well blended. -Pour into 2 greased 9" round cake pans, dividing evenly. Bake 26-28 minutes, or until cake tester inserted in center comes out clean. Let cakes cool in pans 15-20 minutes, then unmold onto racks to cool completely.
- 3. -Meanwhile, in a 2 quart bowl, combine the heavy cream, semisweet chocolate chips and the milk chocolate chips. Heat in a microwave oven on high for 1-1/2 to 2 minutes, or until melted and smooth when stirred. Remove, and stir in the 1 tbsp of Kahlua. -Reserve 3/4 cup of the ganache for frosting on the sides of the cake. To the rest of the still warm ganache, add the turtle (or chocolate bar pieces), stir well. Some of the pieces will remain chunky while others pieces will melt right in, yum!! Set aside to cool. -When the ganache is firm enough to spread, fill stacked cake layers with half of the ganache mixture. Spread remaining mixture evenly over top of cake. Frost sides of cake with the reserved 3/4 cup chocolate mixture. Sprinkle the chopped 1/4 cup peanuts around the edge of the cake to make a border and around the sides. -Refrigerate cake for at least 1-1/2 to 2 hours prior to serving. Grab yourself a milk and enjoy
More about "chocolate nut lovers cake recipes"
CHOCOLATE CAKE RECIPE WITH NUTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE HAZELNUT COOKIES RECIPE - NYT COOKING
From cooking.nytimes.com
12 TASTY CHOCOLATE FRUIT AND NUT CUPCAKE RECIPES
From whatkatebaked.com
KETO GERMAN CHOCOLATE COOKIES
From ketofocus.com
CHOCOLATE AND NUT CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
17 CHOCOLATE CAKE RECIPES FOR CHOCOLATE LOVERS ONLY
From bakerbynature.com
CHOCOLATE LOVER'S CHOCOLATE CAKE - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE NUT CAKE: EASY RECIPE FROM ONE DAY A RECIPE
From onedayarecipe.com
CHOCOLATE WITH NUTS - RECIPES WITH CHOCOLATE AND NUTS
From delish.com
CHOCOLATE LOVER’S DREAM CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CHOCOLATE-LOVER’S CAKE | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
CHOCOLATE NUT LOAF CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
50 BEST CHOCOLATE DESSERT RECIPES | TOP DESSERTS FOR CHOCOLATE …
From foodnetwork.com
THE ULTIMATE CHOCOLATE LOVERS RECIPE ROUNDUP
From therecipecritic.com
CHOCOLATE NUT LOVERS CAKE | RECIPE | CHOCOLATE NUTS, EASY CAKES TO …
From pinterest.com
CHOCOLATE POKE CAKE • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
FLOURLESS CHOCOLATE NUT CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST NEW CAKE DESIGN TUTORIAL | SO DELICIOUS CHOCOLATE CAKE …
From youtube.com
CHOCOLATE NUT CAKE RECIPE - TARLA DALAL
From tarladalal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love