Dark Creepy Gory Chocolate Cake Recipes

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DARK CREEPY GORY CHOCOLATE CAKE



Dark Creepy Gory Chocolate Cake image

This Gory Devils Food Cake is filled with a Ghostly cream cheese filling and a Bloody Vampire raspberry filling with a Creepy hint of something Oh So So So Dark and Secretive Frosting............... The assembly to this cake is what makes it so eerie so do take note! If you don't want the errieness please do cool cake completely so the frosting and raspberry preserves does not goo out the sides.

Provided by Rita1652

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 16

18 1/4 ounces devil's food cake mix, Devil's Food Cake Soaked in Rum
8 ounces cream cheese, softened
1 lb ricotta cheese
4 eggs, room temperature and beaten
1 teaspoon vanilla extract
1 teaspoon rum extract
1/3 cup dark rum (optional)
1/3 cup raspberry preserves, room temperature and whipped with a fork to loosen
2/3 cup dark cocoa, Dutch processed
3 cups powdered sugar
1 pinch salt
1/8 teaspoon cayenne pepper, optional of course (this is the secret ingredient) (optional)
1/2 cup unsalted butter, melted
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon rum extract

Steps:

  • Pre heat oven to 350 degrees.
  • Grease and flour 2 9 inch pans.
  • Make your choice of devil`s food cake as directed.
  • Pour evenly into pans.
  • Mix Ghostly Cheese Filling ingredients together and pour over cake mix. Be sure to not mix in it will sink as it bakes.
  • Bake for 1 hour.
  • Creepy Dark Frosting:.
  • Meanwhile in a food processor with metal blade sift sugar, cocoa, salt & Cayenne by pulsing ingredients.
  • Add remaining Creepy Dark Frosting ingredients and pulse till smooth.
  • Cool cake for 5 minutes in pans then carefully invert to rack or dish pour optional rum evenly over both layers of cake then set aside to cool 10 minutes.
  • Key to assembling is to have to cake somewhat warm so the frosting creeps --
  • Place one layer on cake dish.
  • Pipe a ring of frosting around edge on cake and place raspberry filling inside.
  • Place second layer of cake on top.
  • Spread frosting on sides and top of cake.
  • Key:
  • If cake is warm it will ooze, chill as soon as you are done frosting. Touch up the frosting if you need too and decorate as Creepy as you want!

Nutrition Facts : Calories 689.7, Fat 33.7, SaturatedFat 16.5, Cholesterol 148.1, Sodium 592.2, Carbohydrate 87.3, Fiber 2.4, Sugar 61.4, Protein 13.5

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

The type and strength of the coffee and chocolate will change the taste of this cake. Modify them as you see fit.

Provided by Food Network

Categories     dessert

Time 3h30m

Yield One 9-inch cake

Number Of Ingredients 30

Unsalted butter, for greasing
125 grams (about 1 cup) awesome-quality unsweetened cocoa powder, plus more for dusting
90 grams dark chocolate, chopped
360 milliliters (about 1 1/2 cups) hot coffee
310 grams (about 2 1/2 cups) all-purpose flour
10 grams (2 teaspoons) baking soda
5 grams (1 teaspoon) baking powder
600 grams (about 3 cups) sugar
180 milliliters (about 3/4 cup) vegetable oil
6 grams (1 teaspoon) kosher salt
5 milliliters (1 teaspoon) vanilla extract
3 large eggs
360 milliliters (about 1 1/2 cups) buttermilk
2 cups (4 sticks) unsalted butter
2 cups sugar
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
Italian Meringue Buttercream:
369 grams (about 1 3/4 cups) sugar
125 grams (about 1/2 cup) water
20 grams (about 1 tablespoon) light corn syrup
Pinch kosher salt
170 grams egg whites
Pinch cream of tartar
452 to 565 grams (4 to 5 sticks) unsalted butter, cubed, at cool room temperature
2 tablespoons vanilla bean paste
Chocolate Feuilletine Crunch:
4 ounces great-quality dark chocolate
4 ounces great-quality milk chocolate
2 to 4 ounces feuilletine flakes

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess.
  • Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely.
  • In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside.
  • Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.)
  • Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled.
  • Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely.
  • For the toffee: Line a baking sheet with parchment paper.
  • Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder.
  • For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F.
  • Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes.
  • Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste.
  • Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside.
  • For the chocolate feuilletine crunch: Line a baking sheet with parchment paper.
  • Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside.
  • To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream.

DARK CHOCOLATE CAKE I



Dark Chocolate Cake I image

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  • Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

DARK CHOCOLATE CAKE II



Dark Chocolate Cake II image

The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!

Provided by Kelly Smith

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 55m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
½ cup vegetable oil
2 teaspoons vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g

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