DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER
Steps:
- Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
- Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
- Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
- Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
- Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.
DEATH BY CHOCOLATE V
A delightful chocolate Bundt cake made from scratch with sour cream and studded with chocolate chips. For a variation, replace 1/4 cup of the water with Grand Marnier.
Provided by Buffy Hyler
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, baking soda and cocoa. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, water and vanilla. Beat in the flour mixture just until incorporated. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 60 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. When cake is cool, sift confectioners' sugar over the top.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 70.5 g, Cholesterol 49.6 mg, Fat 17.9 g, Fiber 3.7 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 189.9 mg, Sugar 48.9 g
DEATH BY CHOCOLATE
I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.
Provided by Karen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
- In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 62.6 g, Cholesterol 54 mg, Fat 24.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 538.8 mg, Sugar 43.4 g
DEATH BY CHOCOLATE III
Every time we have a church supper, I have to make this. It's a favorite!
Provided by LaNita
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 16
Number Of Ingredients 4
Steps:
- Prepare brownies according to package directions. Let cool.
- Mix pudding according to package directions.
- In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
- Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
- Refrigerate. Best if made the day before you serve it.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g
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- Bake the brownies according to package instructions. Set aside to cool to room temperature. Crumble into tiny pieces.
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- For the cake batter: Preheat your oven to 350 degrees F (180 degrees C). Spray a 13x9-inch sheet cake pan with cooking spray and line the bottom with parchment paper.
- Using a sifter, sift the dry ingredients (flour, sugar, baking powder, baking soda, and cocoa powder) in the bowl of an electric mixer with a paddle attachment and mix to combine. Then add the wet ingredients in (mayonnaise, oil, buttermilk, hot water, and vanilla) and beat just until combined. Add the eggs and beat on low for almost a minute.
- Pour the cake batter into your prepared baking pan. Bake for about 45-50 minutes. Test for doneness using a toothpick in the center of the cake.
- After you allow your cake to cool for a few minutes, invert it onto a rack to come to room temperature. Remove the parchment paper from the bottom of the cake and spread the buttercream frosting on top. Decorate as desired.
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