MIDNIGHT CHOCOLATE CAKE
Make and share this Midnight Chocolate Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h25m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 10 inch bundt or tube pan OR one 9 x 13-inch baking pan.
- In a large bowl, and with an electric mixer, combine dry ingredients.
- Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour into prepared pan.
- Bake 25-30 minutes for the 9x13-inch rectangular pan, or bake for 40-45 minutes if using a bundt or tube pan-- or until toothpick in center comes out clean. (Everyone's oven is different, but I baked mine for 41 minutes in a bundt pan).
- Remove cake from oven, and cool completely on rack.
- After cake has cooled completely, frost as desired, or dust top of cake with confectioners' sugar.
- Ganache:.
- Place all ganache ingredients in a microwave safe dish (I use a 4 cup measuring cup) and microwave on high for approximately 1 minute--maybe a little more or less than a minute depending on your microwave.
- Wisk together until chocolate is shiny and of "drizzly" consistency.
- Drizzle on top of cake if you used a bundt cake or spread on cake if you used a 9 X 13 pan.
- Dust with powdered sugar, if desired.
- **This cake makes: One 9 x 13 rectangular cake or one 10-inch bundt or tube cake.
Nutrition Facts : Calories 627.8, Fat 27.5, SaturatedFat 9.5, Cholesterol 61.5, Sodium 636.7, Carbohydrate 95.6, Fiber 5.1, Sugar 67.5, Protein 8.6
CHOCOLATE MUG CAKE
If you Google "mug cake," you'll get more than 100 million results for the one-serving cake that's baked in a mug in the microwave. Yet finding the right recipe - not too dense, not too sweet - is harder than one might hope. This version, adapted from "Baking Class: 50 Fun Recipes Kids Will Love to Bake!" by Deanna F. Cook, is great, and requires just a few pantry staples. For a molten chocolate mug cake, sprinkle the top with some mini chocolate chips before popping it into the microwave, then remove it a few seconds early. This cute little cake may have been developed for children, but everyone loves it.
Provided by Margaux Laskey
Categories easy, snack, cakes, one pot, dessert
Time 5m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
- Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
- Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 7 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 184 milligrams, Sugar 44 grams, TransFat 0 grams
CHOCOLATE MIDNIGHT CAKE
This is such a delicious and easy cake--very moist, too! From the Cake Mix Doctor. Mixes up in minutes, but it tastes like you spent much more time on it. Frost with your favorite frosting--mine is #86768, Perfect Chocolate Frosting, by taylortwo. Serve with a big glass of ice cold milk--chocolate cake heaven, if you ask me. Oh! There is mayonnaise in this cake--don't say yuck! It adds moisture, but no flavor or extra sweetness to the cake. Really, it's just eggs and oil, right?
Provided by ciao4293
Categories Dessert
Time 38m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°.
- Grease and flour 2- 9 inch round cake pans.
- Add all ingredients to a large mixing bowl, blend with an electric mixer on low speed for one minute.
- Scrape down the sides of the bowl, and mix on medium speed for 2 minutes.
- Divide batter evenly between the 2 pans.
- Bake the cakes until they spring back when lightly pressed, about 28-32 minutes.
- Remove from oven and cool on racks for 10 minutes.
- Run a knife around the edge of each cake and invert on to cooling rack.
- Cool completely and frost as desired.
Nutrition Facts : Calories 211, Fat 10.9, SaturatedFat 2.1, Cholesterol 43.5, Sodium 384.7, Carbohydrate 27.2, Fiber 0.8, Sugar 13.5, Protein 3.2
BLACK MIDNIGHT CAKE
This recipe is from the Betty Crocker Cookbook..circa 1974. It has been served at many happy occasions in our family, birthdays, etc.
Provided by RenMyr
Categories Dessert
Time 40m
Yield 1 cake, 10-16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease and flour pans. 13x9x2 or two 9 inch or three 8 inch round layer pans. Measure all ingredients into large mixer bowl.Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).
- Bake oblong about 45 minutes, layers 30 to 35 minutes or until wooden pick insterted in center comes out clean. Cool.
- Frost with your favorite frosting or just sprinkle powdered sugar on top.
Nutrition Facts : Calories 404.2, Fat 17.1, SaturatedFat 4.2, Cholesterol 37.2, Sodium 415, Carbohydrate 58.1, Fiber 1.8, Sugar 33.4, Protein 5.2
BAKER'S ONE BOWL MIDNIGHT BLISS CAKE
Our BAKER'S ONE BOWL Midnight Bliss Cake starts with a cake mix. But the real bliss starts when you add chocolate pudding and flavored coffee.
Provided by My Food and Family
Categories Cakes
Time 2h15m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat all ingredients except coffee granules, chopped chocolate and sugar in large bowl with mixer until blended. Stir in coffee and chopped chocolate.
- Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with sugar just before serving.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 310 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 26 g, Protein 4 g
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