Godiva Molten Chocolate Bundt Cake Recipes

MOST AMAZING CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
• Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
• Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
• Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
• Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
• Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
• Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand 5 minutes, until chocolate is completely melted.
• Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.

GODIVA MOLTEN CHOCOLATE BUNDT CAKE RECIPE - (3.7/5)

Steps:

• Preheat the oven to 350 degrees and grease a bundt pan and dust with cocoa powder. In a medium bowl pour boiling water over the chocolate Callets and whisk until smooth. Whisk in sour cream and set aside. In a large bowl, whisk together the flour, ground pecans, confectioners sugar, cocoa, and salt. In an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, and butter on medium speed until light and fluffy, about 2 minutes. Turn mixer to low and add eggs and yolks slowly, scraping down the bowl as necessary and until well combined. Add the dry mixture in 3 additions alternating with 2 additons of the chocolate sour cream mixture. Scrape the batter into the prepared pan and bake for no longer than 45 minutes. The edges should start to pull away from sides of pan and top will look cracked. A cake tester placed in center will be very wet. Let the cake cool in pan on a wire rack for 1 1/2 hours. Invert onto a serving plate and let cool completely, about 2 hours. Pour fudge glaze over the cake, if desired. Fudge Glaze 3 tbs butter 1/2 cup water 1/3 cup heavy cream 2 tbs honey 8 oz semisweet chocolate 2 tbs rum Melt the butter in a medium saucepan. Add the water, cream, honey and simmer over medium heat. Put chocolate in a bowl and pour mixture on top. Let sit for several minutes, then stir to combine

GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, prepare the cake mix according to the package instructions.
• Pour the batter into a well-greased bundt pan.
• Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Heat the heavy cream in a small saucepan until just boiling.
• Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
• Invert the bundt cake onto a serving plate.
• Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
• Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
• Enjoy!

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
• Form into 6 balls; refrigerate until needed.
• To make cake, heat oven to 400 degrees F.
• Spray six 4-ounce ramekins or custard cups with cooking spray.
• Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
• With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
• Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
• Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

GODIVA HOT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar.
• Melt chocolate and butter over double boiler.
• Stir in chocolate liqueur.
• In a large mixing bowl, beat egg yolks and whole eggs with electric mixer set at low speed.
• Pour chocolate-butter mixture into bowl while beating.
• In medium bowl, sift the confectioners' sugar and flour together.
• Gradually add this to the chocolate mixture.
• Mix at high speed until smooth, about 3 minutes.
• Pour cake mixture into soufflé dish.
• Bake for 40-45 minutes or until cake tests done with a wooden tooth pick.
• Serve hot with vanilla ice cream.