DOUBLE CHOCOLATE LAYER CAKE
A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.
Provided by BBASSO
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
- Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
- Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
- Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.
Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g
DOUBLE-CHOCOLATE NO-TIME-TO-BAKE LAYER CAKE
No time to bake? No worries. We'll show you how to give a store-bought pound cake a scrumptious bakery-style makeover.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min.; stir in COOL WHIP.
- Cut cake into 3 horizontal layers.
- Stack cake layers on plate, filling each layer with 1/4 of pudding mixture. Frost top and sides of cake with remaining pudding mixture.
- Refrigerate 1 hour. Drizzle with chocolate.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
2 INGREDIENT NO BAKE CHOCOLATE CAKE
This easy chocolate cake doesn't require any baking. It comes out rich and decadent and tastes a lot like a traditional flourless chocolate cake.
Provided by Kirbie
Categories Dessert
Time 40m
Number Of Ingredients 2
Steps:
- Grease the interior of a 7 inch springform baking pan. Line the bottom and inner sides with parchment paper.
- In a large microwave-safe bowl, add chocolate chips. Microwave at 1 minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. (I needed 2 minutes total cooking time). Alternatively, you can melt the chocolate on the stove using the double boiler method.
- Stir in the pumpkin puree until fully combined. Use your spatula to scrape chocolate from the sides and bottom of the bowl to make sure it is fully incorporated with the pumpkin. You don't want any batter that is just chocolate or just pumpkin.
- Pour batter into prepared pan. Use your spatula to smooth the surface. If you have an icing smoother, you can use that on the surface of the cake to make it even more smooth. Bang the bottom of the pan a few times against your counter to level the cake and remove any air bubbles.
- Place into fridge until cake is set. This can take 30-60 minutes. Once cake is set, you can decorate if desired. Slice cake with a sharp knife. Store uneaten cake in the fridge.
Nutrition Facts : ServingSize 1 slice, Calories 153 kcal, Carbohydrate 23 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Sodium 1 mg, Fiber 3 g, Sugar 15 g
DOUBLE-DEEP-CHOCOLATE HANUKKAH LAYER CAKE
Provided by Melissa Roberts
Categories Chocolate Dessert Bake Hanukkah Kid-Friendly Birthday Family Reunion Party Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 20
Steps:
- Bake cake layers:
- Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
- Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
- Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
- Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
- Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
- Make frosting:
- Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
- Remove bowl from pan and whisk in corn syrup and vanilla.
- Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
- Assemble cake:
- Spread frosting generously between cake layers and over top and sides.
DOUBLE-CHOCOLATE LAYER CAKE
From Ina Garten, published in Food & Wine March 2007. She says it's "the most fabulous chocolate cake that I've ever made." Allow some extra time for cooling and chilling.
Provided by Vino Girl
Categories Dessert
Time 1h5m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 20
Steps:
- CAKE: Preheat the oven to 350°F
- Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
- Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
- In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
- Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
- Pour the batter into the prepared pans.
- Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
- Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
- Peel off the parchment paper.
- FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
- Stir until completely melted, then set aside to cool to room temperature.
- Beat the butter at medium speed until pale and fluffy.
- Add the egg yolk and vanilla and beat for 1 minute.
- At low speed, slowly beat in the confectioners' sugar, about 1 minute.
- In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
- Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
- Evenly spread 1/3 of the frosting over one cake layer to the edge.
- Top with the second cake layer, rounded side up.
- Spread the remaining frosting over the top and side of the cake.
- Refrigerate for at least 1 hour before slicing.
Nutrition Facts : Calories 846.2, Fat 51.2, SaturatedFat 24.6, Cholesterol 138.7, Sodium 640.2, Carbohydrate 99.7, Fiber 7, Sugar 67.8, Protein 10.4
More about "double chocolate no time to bake layer cake recipes"
LAYERED DOUBLE CHOCOLATE CAKE RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category Dessert, Cake
- Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.
- In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool.
CHOCOLATE LAYER CAKE - JUST SO TASTY
From justsotasty.com
5/5 (1)Total Time 3 hrs 40 minsCategory DessertCalories 715 per serving
TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
DOUBLE CHOCOLATE LAYER CAKE RECIPE | EPICURIOUS
From epicurious.com
EASY DOUBLE CHOCOLATE LAYER CAKE - BROWNED BUTTER …
From brownedbutterblondie.com
THE BEST CHOCOLATE CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
37 EASY CAKE RECIPES FOR LOW-EFFORT, CELEBRATORY …
From epicurious.com
CLASSIC CHOCOLATE LAYER CAKE - TUTTI DOLCI BAKING BLOG
From tutti-dolci.com
DOUBLE CHOCOLATE LAYER CAKE - GARLIC & ZEST
From garlicandzest.com
OOEY AND GOOEY DOUBLE-BAKED CHOCOLATE CAKE - FOOD52
From food52.com
ONE-BOWL CHOCOLATE CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
DOUBLE CHOCOLATE LAYER CAKE | MRFOOD.COM
From mrfood.com
DOUBLE CHOCOLATE COOKIE LAYER CAKE • LOVE FROM THE OVEN
From lovefromtheoven.com
DOUBLE LAYER CHOCOLATE CAKE - BAKE FRESH
From bakefresh.net
NO-BAKE TRIPLE CHOCOLATE MOUSSE CAKE - HOME COOKING …
From homecookingadventure.com
ONE PAN DOUBLE CHOCOLATE CAKE RECIPE WITH FLUFFY CHOCOLATE …
From emilylaurae.com
FLOURLESS DOUBLE CHOCOLATE CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
FLOURLESS CHOCOLATE CAKES FOR TWO - BAKE OR BREAK
From bakeorbreak.com
DOUBLE CHOCOLATE LAYER CAKE - HOME COOKING ADVENTURE
From homecookingadventure.com
ULTRA-MOIST DOUBLE CHOCOLATE LAYER CAKE - AMYCAKES BAKES
From amycakesbakes.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