Chocolate Cake Iv Recipes

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DEATH BY CHOCOLATE IV



Death By Chocolate IV image

It's a crazy cake, but it tastes moist and creamy. A festive bowl dessert, with layers of chocolate treats.

Provided by Kristie

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 55m

Yield 18

Number Of Ingredients 5

1 (18.25 ounce) package devil's food cake mix
1 cup chocolate syrup
2 (3.9 ounce) packages instant chocolate pudding mix
8 (1.4 ounce) bars chocolate covered toffee bars, chopped
1 (16 ounce) package frozen whipped topping, thawed

Steps:

  • Bake cake in 9x13 inch pan according to the manufacturers instructions. While the cake is baking, prepare the instant pudding according to instructions on box, set aside to chill.
  • When the cake comes out of the oven, pour the chocolate syrup over the top of the entire cake. Using a fork, crumble the cake into small pieces. In a large clear bowl, put a layer of cake on the bottom, then cover with a layer of pudding. Then spread a layer of whipped topping, then sprinkle some of the crushed candy bars. Repeat the layers to the top of the bowl, ending with toffee bar pieces on top. Refrigerate until serving time.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 58.1 g, Cholesterol 14.9 mg, Fat 16.3 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 457.8 mg, Sugar 45.1 g

CHOCOLATE PUDDING CAKE IV



Chocolate Pudding Cake IV image

A very simple recipe that can be cooked in a slow cooker for several hours or in a Bundt pan for quicker cooking in the oven.

Provided by LOREENALD

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
¾ cup vegetable oil
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
  • Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 37.5 g, Cholesterol 59.2 mg, Fat 25.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 8.7 g, Sodium 398.4 mg, Sugar 22.9 g

CHOCOLATE MOUSSE CAKE IV



Chocolate Mousse Cake IV image

Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!

Provided by Stephanie

Categories     World Cuisine Recipes     European     French

Time 2h30m

Yield 14

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
½ cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
  • In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
  • Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
  • Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.5 g, Cholesterol 21.2 mg, Fat 13.6 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 455.9 mg, Sugar 34.7 g

CHOCOLATE CAKE IV



Chocolate Cake IV image

Its an old recipe that my mom has used for years and has always been a favorite of everyone of all ages.

Provided by REB_99

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 55m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
1 (3 ounce) package fruit flavored Jell-O® mix
¾ cup boiling water
½ cup cold water
2 (3.9 ounce) packages instant chocolate pudding mix
2 (1.3 ounce) envelopes whipped topping mix
3 cups cold milk

Steps:

  • Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork. Make gelatin with 1 cup of boiling water, then stir in cold water. Slowly pour liquid gelatin over hot cake. Cool cake completely in the freezer before frosting.
  • To make the frosting: Using an electric mixer, beat together the instant pudding, whipped topping and milk until thickened. Pour over completely cooled cake. Keep cake in freezer until ready to serve.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 63.1 g, Cholesterol 4.9 mg, Fat 8.3 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 2.3 g, Sodium 658.5 mg, Sugar 34.9 g

CHOCOLATE AND ALMOND TIGER CAKE



Chocolate and Almond Tiger Cake image

This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and named them for his stockbroker clients, keeping them easy and neat to eat on the run - no fuss, no muss. Made with egg whites, ground nuts and a lot of melted butter, the recipe is invitingly riffable. My favorite take is the tigré, a round, chocolate-speckled cake topped with a dab of ganache. Years ago, I misread the name, and I've called them tiger cakes ever since. My play on the tiger is a large cake, a little less rich than the original, run through with chopped chocolate and covered with enough ganache to leave telltale smudges. Stockbrokers beware.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

5 tablespoons/70 grams unsalted butter, plus more for the pan
1/2 cup/65 grams all-purpose flour, plus more for the pan
3/4 cup/150 grams granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup/70 grams almond flour
6 large egg whites, at room temperature and lightly whisked
1 teaspoon pure vanilla extract
5 ounces/142 grams semisweet or bittersweet chocolate, finely chopped
1/3 cup/80 milliliters heavy cream
3 ounces/85 grams semisweet or bittersweet chocolate, finely chopped
1/2 cup/48 grams sliced almonds, toasted

Steps:

  • Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
  • Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
  • Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
  • If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.

DARK CHOCOLATE CHERRY LOAF CAKE



Dark Chocolate Cherry Loaf Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 11

Nonstick baking spray, for the pan
One 15.25-ounce box dark chocolate cake mix
2/3 cup milk
1/3 cup salted butter, melted
2 large eggs
1/2 cup dark chocolate chunks
2 cups powdered sugar
2 tablespoons cherry preserves
Splash of milk
6 drops red food coloring
1/4 cup mini chocolate chips

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
  • In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
  • For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.

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