A Chocoholics Dream Cake Recipes

KAHLUA CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease or Butter Bundt Pan
• Mix all ingredients well in a large bowl.
• Pour into a greased, 12-cup bundt pan Add 12 walnuts to top of cake and bake until a toothpick inserted in the middle comes out with crumbs clinging to it, about 45 minutes.
• Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.

CHOCOHOLICS DREAM CAKE

Steps:

• 1. Mix all ingredients except nuts and chips on low until well blended. Beat 2 minutes on high.
• 2. Add nuts and chips.
• 3. Pour into greased and floured bundt pan. Bake at 350 for 55-65 minutes. ( Check at 45 - 50 minutes. Mine was done at 50 minutes.
• 4. Cool cake 10 minutes then turn out onto platter.
• 5. Glaze preparation: Combine milk and sugar in a small saucepan and heat over low heat until sugar is melted and mixture is warm.
• 6. Combine the chocolate and corn syrup in a medium mixing bowl and set aside.
• 7. When the milk and sugar mixture is melted and warm, pour it over the chocolate and corn syrup. Let it sit for a minute to heat the chocolate, then whisk until smooth.
• 8. Let it cool just slightly to thicken a little bit, then slowly pour it over the cooled cake. Garnishing with nuts is up to you. I think they looked nice against all of that chocolate.
• 9. The cake is very moist, and very rich. I would slice smaller pieces to serve. Enjoy!

CHOCOLATE DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Mix cake batter according to directions on package. Coat bottom of prepared pan with a layer of marshmallows, then pour batter over marshmallows. Spread cherry pie filling on top of batter layer.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with whipped topping if desired.

A CHOCOHOLICS DREAM CAKE

Steps:

• Preheat a 350°F/180°C/Gas 4 oven. Line a 9x2in (23x5cm) round tin with greaseproof paper and grease.
• Melt butter and chocolate together in the top of a double boiler, or in a heatproof bowl set over hot water. Set aside to cool.
• Sift cocoa into bowl. Add sugar and eggs and stir until just combined. Pour in the melted chocolate mixture and brandy.
• Toast the hazelnuts without oil in a skillet over medium low heat. Coarsley chop the toasted nuts. Fold three-quarters into the mixture and then pour the mixture into the prepared tin.
• Set the tin inside a large tin and pour 1in (2.5cm) of hot water into the outer tin. Bake until the cake is firm to the touch, about 45 minutes. Let stand 15 minutes, then unmould and transfer to a cooling rack.
• Wrap the cake into greaseproof paper and refrigerate for 6 hours.
• For the glaze, combine the butter, chocolate, milk and vanilla in the top of a double boiler or in a heatproof bowl set over hot water, until melted.
• Place a piece of greaseproof paper under the cake, then drizzle spoonfuls of glaze along the edge to drip down and coat the sides. Pour the remaining glaze on top of the cake.
• Cover the sides of the cake with the remaining nuts, gently pressing them on with the palm of your hand.