Chocolate Cream Ornament Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHRISTMAS ORNAMENT CAKE



Christmas Ornament Cake image

When you're done trimming the tree, celebrate with this fun, festive ornament cake!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
2 containers Betty Crocker™ Whipped fluffy white frosting
1 pouch Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup butter or margarine, melted
1 whole egg
Betty Crocker™ Decorating Cookie Icing red, green and white icing (from 7-oz pouches)
Yellow sugar

Steps:

  • Heat oven to 350°F. Grease 2 (9-inch) square cake pans with shortening and lightly flour, or spray with baking spray with flour.
  • In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour batter into pans. Bake 23 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake horizontally to make 2 layers.
  • Place 1 cake layer, cut side up, on serving plate; spread one-fourth of 1 container of frosting on cake to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with another one-fourth of the container of frosting. Repeat layers with remaining 2 cake layers and remaining first container of frosting. Reserve 1/2 cup frosting from second container. Frost side and top of cake with remaining frosting. Spoon reserved 1/2 cup frosting into decorating bag fitted with large round tip; pipe frosting around top and bottom edge of cake. Refrigerate until ready to decorate.
  • Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and whole egg until soft dough forms. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 4-inch ornament-shaped cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
  • Bake 7 to 9 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely. Decorate cookies as desired with cookie icing and yellow sugar. Attach cookies to sides of cake using icing. Insert 3 cookies on top of cake.

Nutrition Facts : Calories 610, Carbohydrate 118 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 520 mg

CHRISTMAS ORNAMENT CAKE POPS WITH MIRROR GLAZE



Christmas Ornament Cake Pops with Mirror Glaze image

With a little dip of shiny homemade mirror glaze and a simple gold-dusted candy decoration, these cake pops look just like adorable mini ornaments. The sweet combination of cranberry and orange adds awesome holiday flavor while boxed cake mix makes these treats easy to pull off.

Provided by Zac Young

Categories     dessert

Time 3h40m

Yield about 36 cake pops

Number Of Ingredients 15

One 15.25-ounce box yellow cake mix (plus required ingredients)
1 1/4 cups white chocolate chips
3 tablespoons heavy cream
1/4 teaspoon orange extract
1/2 cup dried cranberries, finely chopped
One 11-ounce bag white chocolate chips (about 2 cups)
3 tablespoons vegetable shortening or coconut oil
Two 1/4-ounce packets unflavored gelatin
1 cup water
1 1/2 cups granulated sugar
2/3 cup sweetened condensed milk
One 11-ounce bag white chocolate chips (about 2 cups)
Green and red gel food coloring
36 mini peanut butter cups, such as Reese's Minis
Edible gold pearl dust, such as Wilton Pearl Dust in gold

Steps:

  • For the cake pops: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
  • Meanwhile, put the white chocolate and heavy cream in a small microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and add the orange extract; stir to combine.
  • When cool, crumble the cake finely into a large bowl and add the dried cranberries and orange-white chocolate ganache. Mix with a rubber spatula or your hands until the mixture is very well combined, completely moistened and holds together when pinched.
  • Using a 3/4-ounce scoop, scoop rounded mounds of the mixture and shape into balls and place on a baking sheet. You should have about 36 balls. Refrigerate until firm, about 30 minutes.
  • For the white chocolate shell: Put the white chocolate chips and vegetable shortening in a medium microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and stir once more to make sure no lumps remain.
  • Dip the tip of a lollipop stick into the chocolate shell and stick halfway into a cake ball. Dip the entire cake ball in the chocolate shell, letting any excess drip off, then press the stick into the Styrofoam block to stand upright. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled and set, about 1 hour.
  • For the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine the remaining 3/4 cup water in a small saucepan with the granulated sugar and sweetened condensed milk. Bring to a simmer over medium-high heat until the sugar has dissolved, about 3 minutes. Remove from the heat, then add the gelatin mixture and stir to dissolve.
  • Put the white chocolate chips in a large bowl and set a fine-mesh strainer on top. Pour the gelatin mixture through the strainer to catch any small lumps; remove the strainer. Let stand 5 minutes for the chocolate to soften, then stir with a rubber spatula until smooth. Tint with food coloring (divide the glaze in half if you are using more than 1 color), then let sit, stirring occasionally, until thickened and a thermometer registers 90 degrees F. Transfer to a tall, wide glass container (such as a wide-mouth mason jar) for easy dipping.
  • Working one at a time, dip the cake pops into the mirror glaze to completely coat letting any excess drip off. Return to the foam board (it may continue to drip for a minute or two). Transfer to the refrigerator to set completely, about 1 hour. (Even after setting, mirror glaze stays sticky, so make sure to space the pops apart).
  • Using a small, clean art brush, dust the peanut butter cups with edible gold pearl dust, then place one on top of each cake pop "ornament" (see Cook's Note). Keep chilled until ready to serve.

CHOCOLATE CREAM CAKE



Chocolate Cream Cake image

On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake.

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 10 servings

Number Of Ingredients 9

1/4 cup/60 ml Cognac or rum
1/4 cup/60 ml espresso
16 ounces/460 g bittersweet chocolate, broken into pieces
1 tablespoon pure vanilla extract
6 eggs
1/2 cup/100 g sugar, more to taste
1 cup/250 ml heavy cream, chilled
Gold leaf, optional
Whipped heavy cream, slightly sweetened, for serving

Steps:

  • Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
  • Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
  • Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
  • Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
  • In a separate bowl, whip the cream into peaks.
  • Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
  • Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

CHOCOLATE CREAM CAKE



Chocolate Cream Cake image

From Shepherd, Michigan, Marge Dellert writes, "Whenever I take this moist chocolate cake with butter cream filling to a function, I'm asked for the recipe. My daughter-in-law, Marla, shared it with me."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16-20 servings.

Number Of Ingredients 14

1 package devil's food cake mix (regular size)
1-1/4 cups sugar
5 tablespoons all-purpose flour
3/4 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
GLAZE:
1 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1 cup cold water
3 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE CHRISTMAS CELEBRATION CAKE



Chocolate Christmas Celebration Cake image

This stunning cake will be the center of attention at any Christmas gathering. Three layers of perfectly moist chocolate cake are filled with fluffy white frosting (with a secret ingredient!) and sparkling sugared cranberries. Only you'll know how easy it is to make!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 12

Number Of Ingredients 12

1 1/4 cups granulated sugar
3/4 cup water
1 cup frozen cranberries, thawed
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.4 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
2 cups Kraft Jet Puffed marshmallow creme (from two 7-oz jars)
1 1/4 cups butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
3 1/4 cups powdered sugar
Fresh rosemary sprigs

Steps:

  • In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
  • Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
  • Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
  • Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
  • Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
  • Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.

Nutrition Facts : Calories 690, Carbohydrate 100 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 76 g, TransFat 1 g

CHOCOLATE CREME CAKES



Chocolate Creme Cakes image

Moist layers of chocolate cake sandwich a sweet and creamy filling in this irresistible recipe shared by Faith Sommers of Beckwourth, California. "The yummy treats are handy to keep in the freezer for lunches and after-school snacks," she notes.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-18 servings.

Number Of Ingredients 12

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
FILLING:
3 tablespoons all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. , In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes. , Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving.

Nutrition Facts :

More about "chocolate cream ornament cake recipes"

CHOCOLATE CHRISTMAS CAKE - ERREN'S KITCHEN
Dec 4, 2020 Using a super easy cake recipe cuts down on work so you can concentrate on decoration. Chocolate Cream Cheese Frosting adds a …
From errenskitchen.com
  • Blow up your balloon to fit into a 6-inch bowl the bowl with enough room to move it around. Set the balloon aside.
  • Melt the butter and chocolate in a small pan on over a low heat stirring gently until melted. Once completely melted, remove from the heat and let cool.


CHRISTMAS ORNAMENT CAKES - GRETCHEN'S VEGAN BAKERY
Filed Under: All Recipes, Cake Decorating, Cake Recipes, Holiday Baking, Individual Desserts, Miniatures Previous Post: « Vegan Crème Brûlèe Next Post: 15 Vegan Christmas Cookies »
From gretchensveganbakery.com


THE BEST MOIST CHOCOLATE CAKE RECIPE
Sep 21, 2020 Sour cream - one of the secrets to the best moist chocolate cake recipe is sour cream! And a lot of it. Sour cream contributes the dairy undertones, rich flavor and body (thanks to its high protein and fat content) …
From scientificallysweet.com


CHRISTMAS ORNAMENT CAKES - THE CAKE BLOG
Nov 24, 2017 Cut your cake into 1″ thick layers and then use a circle cutter or a knife to cut out tiny layers of cake. We used a 2″ and a 2 1/2″ diameter circle of cake in each ball. Remove …
From thecakeblog.com


GERMAN BLACK FOREST CAKE - GIRL. INSPIRED.
Oct 9, 2024 Cake Ingredients: all-purpose flour; unsweetened cocoa powder – save some extra for garnishing.; granulated sugar; baking soda and baking powder – makes the cake layers rise.; salt; milk; eggs – bring to room …
From thegirlinspired.com


WHITE GERMAN CHOCOLATE CAKE WITH A CHEESECAKE CENTER: A …
Increase oven temperature to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream butter and sugar until light and fluffy.
From msn.com


HOT FUDGE PUDDING CAKE - MOORE OR LESS COOKING
Ingredients Needed. Sugar – use white granulated. Flour – use all-purpose flour. Cocoa Powder – I use unsweetened. Baking Powder – helps the cake to rise as it bakes. Salt – this seasoning …
From mooreorlesscooking.com


MARY BERRY'S EASY CHOCOLATE CAKE RECIPE - BBC FOOD
Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool ...
From bbc.co.uk


RECIPES - MIRROR ORNAMENT CAKES - HALLMARK CHANNEL
6. When the chocolate is at room temperature, it’s showtime! Microwave the bowl of gelatin for 10-12 seconds, until it is melted. Whisk the melted gelatin and chocolate mixture together. 7. Fold half of the whipped cream into the …
From hallmarkchannel.com


DARREN'S CHOCOLATE CHRISTMAS ORNAMENTS - STUDIO KITCHEN
For the Flourless Chocolate Sponge... pre-heat the oven to 165C. Grease and line a 30 cm x 20 cm shallow baking tray and set aside. Place the egg yolks and 35 g of sugar together into the …
From studiokitchen.com.au


CHRISTMAS ORNAMENT CAKES - HOW TO CAKE IT
Oct 11, 2016 Bake cakes at 350 until a cake tester inserted in the middle comes out clean. About 50 minutes for the 4 sphere, 1 hour and 10 minutes for the 5 sphere, and 1 hour and 30 minutes for the 6 sphere. Let cool completely in pans.
From howtocakeit.com


DECADENT CHOCOLATE CREAM CAKE - BAKE OR BREAK
Mar 10, 2022 Instructions To make the cake: Preheat oven to 375°. Grease an 18"x 12" half-sheet pan. Line with parchment paper. Grease paper and dust with flour, tapping out excess.
From bakeorbreak.com


SPRINKLE ORNAMENT CAKE - THE CAKE BLOG
Dec 15, 2017 Extras can always be used to garnish slices when the cake is served. Return all of the ornaments to the lined cookie sheet and pipe a little rectangle off the side of each …
From thecakeblog.com


CHOCOLATE DUMP CAKE - RELUCTANT ENTERTAINER
4 days ago How to make Chocolate Dump Cake. Grease a 9 x 13 inch baking pan.; Preheat the oven to 350 degrees F. ; Empty the cake mix and dry pudding mix into the prepared baking …
From reluctantentertainer.com


CHOCOLATE ORNAMENTS RECIPE - RECIPETIPS.COM
Microwave the chocolate until melted. Remove and stir until smooth. Add the cream chees and stir until well blended. Allow to cool for at least 20 minutes or until room temperature.
From recipetips.com


CHOCOLATE CREAM CHEESE BUNDT CAKE - SALLY'S BAKING ADDICTION
Feb 16, 2017 Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan that holds 12 cups of batter. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and …
From sallysbakingaddiction.com


CHERRY BLOSSOM ORIGAMI ENTREMETS | CBC LIFE
12 hours ago Remove one cake from the freezer and place on a cake turntable. Gently peel back the template. Fill in any visible gaps or bubbles with remaining buttercream, sculpting …
From cbc.ca


CHOCOLATE CAKE WITH ESPRESSO FILLING - KITCHEN-BY-THE-SEA
Oct 29, 2024 This chocolate cake with tiramisu filling and chocolate espresso ganache is a tiramisu lover's dream. There are three layers of tender chocolate cake and in between each …
From kitchen-by-the-sea.com


CHOCOLATE PEANUT BUTTER ICEBOX CAKE - TOGETHER AS FAMILY
5 days ago Ingredients Needed For Peanut Butter Chocolate Icebox Cake. Cream Cheese : For the best texture and rich creamy taste, I always recommend using full-fat cream cheese …
From togetherasfamily.com


HANGING ORNAMENTS CAKE - MY CAKE SCHOOL
Dec 3, 2019 Materials for Ornament Cake: For this tutorial, we made a double barrel cake using four 6 inch cake layers, a cake board cut down to the size of the cake on the bottom, a cake board cut slightly smaller than the cake for the …
From mycakeschool.com


Related Search