CHOCOLATE CAKE WITH FUDGE SAUCE
My whole family makes sure to leave room for dessert when this wonderful cake is on the menu. We all love chocolate and agree this rich, quick and easy recipe is one of the yummiest ways to enjoy it.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. , For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired.
Nutrition Facts :
EASY CHOCOLATE SAUCE CAKE
Bakes it's own chocolate sauce. Serve warm with vanilla ice cream or whipped cream. My mom made this for years and I just found the recipe.
Provided by Marich
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
- Mix brown sugar and cocoa and spread over batter.
- Carefully pour the hot water over all.
- Bake at 350°F for approximately 40 minutes.
CHOCOLATE DRIP CAKE
Learn to make a Chocolate Drip Cake with this easy method! All you need is chocolate ganache, a frosted cake and a few simple tools. You'll be on your way to an impressive yet easily decorated cake in no time!
Provided by Lindsay
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Add the chocolate chips to a medium sized bowl and set aside.
- 2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it'll end up everywhere. Remove from the microwave just before it bubbles up.
- . Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.
- . Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.
- . If making white chocolate ganache and you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth.
- . Allow ganache to cool for about 10 minutes, give or take, prior to using.
MALTED CHOCOLATE DRIP CAKE
This layered drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache - a stunning centrepiece for a big occasion
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 3h
Number Of Ingredients 28
Steps:
- First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with ¼ tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.
- Now make the chocolate sponges. Grease and line the base of the tins as before and boil the kettle. In the same bowl (don't worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with ¼ tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.
- Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don't stir. When you're happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.
- Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined - don't overmix or the icing may become runny.
- You're now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use ¼ of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don't worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in your fridge and chill the cake for 30 mins to firm up the icing.
- Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
- Make the drizzle. Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little - you want the ganache to be pourable but not too runny, to make drizzly droplets down the side of the cake.
- When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon - start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too.
- Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.
Nutrition Facts : Calories 676 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
DARK CHOCOLATE SAUCE
You don't have to cross chocolate off your dessert menu, thanks to recipes like this one from Deanne Bagley, "It's simple to satisfy you sweet tooth by draping low-fat pound cake or fat-free ice cream with this rich glossy sauce," she writes from Bath, New York. "Use it to make hot chocolate, too...or as a dip for fresh fruit."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the brown sugar, cocoa and cornstarch. Stir in milk and coffee until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in vanilla. Store in the refrigerator.
Nutrition Facts : Calories 77 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 16mg sodium, Carbohydrate 18g carbohydrate, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE DRIP RECIPE
My chocolate drip recipe uses just two ingredients and comes together in about 5 minutes! It's so easy to make and is such a fun way to decorate a cake.
Provided by Chelsey White
Categories Cakes
Time 10m
Number Of Ingredients 2
Steps:
- Place 1/2 cup milk chocolate chips in a heatproof bowl and set aside.
- Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
- If you don't have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
- Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow the mixture to sit for 1-2 minutes.
- Stir slowly until the cream and chocolate are fully combined, and the ganache is silky smooth. Pour into a plastic squirt bottle to easily add drips to a cake. If you don't have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes.
- Let the mixture cool for about 10 minutes, or until the mixture is just slightly warm to the touch.
- Make a test drip on the back of the cake to check the consistency of your ganache. If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it to cool a bit longer, then try another test drip.
- Once the test drip looks how you want it to, add the ganache around the sides of the cake and top of the cake if desired. The drips should set on the cold cake, but you can also pop the cake in the freezer to help lock the drips in place.
Nutrition Facts : Calories 716 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 53 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 88 milligrams sodium, Sugar 46 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CHOCOLATE CAKE DRIPPING WITH CHOCOLATE SAUCE
I made this today and was thrilled with the result. The sauce also goes well with vanilla ice-cream. This is the only sponge recipe I've tried that actually rises.
Provided by samcp4
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 11
Steps:
- Cream the butter and caster sugar until white and fluffy.
- Beat each egg individually into the mix.
- Stir in the vanilla extract.
- Sieve the flour and cocoa powder together and fold in gently.
- Line two 9" cake tins with greaseproof paper and evenly pour the mixture into both.
- Pre heat the oven to gas mark 5/190°C/375°F and cook for 25 minutes.
- Turn the tins after 15 minutes so that the cakes rise evenly.
- Cool on a wire rack.
- For the sauce mix the boiling water and cocoa powder together in a saucepan.
- Add the golden syrup and icing sugar.
- Bring to the boil stirring so as not to burn the sugar.
- Allow to cool, it will thicken as it cools.
- Cover one cake sandwich with the strawberry jam and place the other on top.
- Cover with the chocolate sauce.
Nutrition Facts : Calories 4196.1, Fat 213.9, SaturatedFat 128.3, Cholesterol 1231.7, Sodium 4170.3, Carbohydrate 558.9, Fiber 27.6, Sugar 328.6, Protein 57.1
CHOCOLATE SAUCE RECIPE
This homemade chocolate sauce recipe is better than any store bought version. Keep it handy to add to a variety of desserts.
Provided by Urvashee
Categories Fillings, Frostings and Sauces
Time 10m
Number Of Ingredients 5
Steps:
- 1. Place the chocolate chips in a medium bowl. Heat the milk on the stove or microwave until just boiling. 45 seconds - 1 minute in the microwave works for me. Keep an eye on it. 2. Pour the hot milk over the chocolate and stir slowly until all the chocolate is melted and you have a smooth even mixture. 3. In small sauce pan, combine the cream, butter and sugar. Bring it to a boil while whisking so it doesn't burn. 4. Add the ganache into the sauce pan and stir on low heat until smooth. 5. Transfer the sauce to your storage or serving container.
Nutrition Facts : Calories 113 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 Tablespoon, Sodium 26 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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