CHOCOLATE GLAZED CHOCOLATE CAKE
Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g
GLAZED CHOCOLATE LAYER CAKE
Light and airy cake is layered with rich chocolate filling and drizzled with glossy chocolate glaze for a dessert that will satisfy and delight no matter the season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 450 degrees, with racks in upper and lower thirds. Coat two 10 1/2-by-15 1/2-inch jelly-roll baking pans with cooking spray. Line with parchment paper; coat with cooking spray. Dust with flour, tapping out excess. In a bowl, whisk together flour and teaspoon salt.
- In a large bowl, using an electric mixer, beat eggs, yolks, and sugar on medium-high, 2 minutes; increase speed to high and beat until pale and thick, 5 minutes. Sift flour mixture over egg mixture; with a large rubber spatula, fold together until almost blended. Pour butter down side of bowl, folding to combine. Divide batter between pans; smooth with a table knife. Immediately transfer pans to oven and bake until cakes are golden brown and springy when pressed, 6 to 7 minutes, rotating pans halfway through. Let cool completely.
- Make filling: In a large bowl, stir together egg yolks, mascarpone, sugar, cocoa, orange zest (if using), and pinch of salt. In another large bowl, using an electric mixer, beat egg whites and pinch of salt until soft peaks form. With a large rubber spatula, fold one-third whites into mascarpone mixture; fold in remainder.
- Invert cakes onto a work surface and gently peel off parchment. Using a serrated knife, trim cakes to measure 10 by 15 inches, then cut each crosswise into thirds. Place 1 cake layer, golden side up, on a platter; brush with brandy and spread with 1 cup filling. Repeat with remaining cake, brandy, and filling, ending with a layer of brandy-brushed cake. Refrigerate until set, about 30 minutes.
- Make Chocolate Glaze. Pour over top of cake and spread so it drips down sides (or spread along sides). Cover and refrigerate 1 hour (or up to 2 days).
Nutrition Facts : Calories 818 g, Fat 67 g, Fiber 2 g, Protein 15 g
CHOCOLATE GLAZE
This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.
Provided by Diana Rattray
Categories Dessert Ingredient Cake
Time 10m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
- Sift the confectioners' sugar into a small bowl.
- Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
- Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.
Nutrition Facts : Calories 62 kcal, Carbohydrate 8 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 7 g, Fat 3 g, ServingSize 16 servings (1 jar), UnsaturatedFat 0 g
EASY CHOCOLATE BUNDT CAKE GLAZE
Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.
Provided by TUNISIANSWIFE
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 g
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
GLAZED CHOCOLATE CAKE
This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the ultimate garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
- Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
- Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
- If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.
GLAZED CHOCOLATE BUNDT CAKE RECIPE
This glazed chocolate bundt cake is super easy to make and deliciously moist, with a deep chocolate flavor! A show-stopper of a cake and you can make it all in one bowl! Easily the best chocolate bundt cake recipe ever! EASY - This is one of the easiest chocolate cake recipes you can make. It can be made using just ONE BOWL as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can switch between the measurement types using the toggle button below the ingredients list.
Provided by Dini @ The Flavor Bender
Categories Baked Desserts Cakes Desserts
Time 3h30m
Number Of Ingredients 15
Steps:
- Make sure all the ingredients are at room temperature (except for the water).
- Preheat the oven to 350°F / 180°C (conventional oven). Grease a 12 cup bundt pan, making sure to get all the nooks and crannies. Dust the inside of the pan with cocoa powder. Set aside.
- In a large mixing bowl, place the white sugar, large eggs, sour cream, milk, vanilla, salt and vegetable oil. Whisk until smooth.
- Whisk the flour, cocoa powder and baking soda together. Add the dry ingredients into the wet ingredients. You can sift all the dry ingredients directly into the wet ingredients as well.
- Fold the dry ingredients into the wet ingredients until mixed through.
- Add the hot water or hot coffee and whisk until the water is mixed well into the batter. Do not over mix the batter.
- Immediately pour the batter into the prepared bundt pan. Keep the pan on a baking tray to make it easier to move the pan around.
- Bake the cake in the preheated oven for 50 - 60 minutes, or until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and let it rest for 10 - 15 minutes.
- Flip the cake out onto a cooling rack. Let the cake cool to room temperature.
- Once the cake is cooled, cover the cake with plastic wrap / cloth napkin / or the bundt cake pan, until you're ready to pour the glaze.
- Place the cake on the wire rack, and then place the wire rack on a baking tray. When the ganache and cake have cooled, you can pour the ganache carefully over the cake.
- Allow the glaze to set, then move the cake onto a platter.
- Serve the cake just as is, or with whipped cream.
- If you're using chocolate bars or larger chocolate chips, chop the chocolate into smaller pieces and place them in a medium-sized bowl. Cut the butter into smaller pieces and set aside as well.
- Place the heavy cream and salt in a small saucepan. Heat over medium high heat and stir to dissolve the salt.
- Heat until the cream is starting to simmer.
- Remove from the heat and pour the heavy cream over the chocolate. Let it sit for about 30 seconds and whisk to create a smooth ganache.
- While the ganache is still warm, add the butter and whisk until the butter is melted and mixed through the ganache well.
- If the ganache looks "curdled" or split, use a stick blender to blend the ganache until it's smooth and shiny again.
- Let the ganache cool to room temperature (about 72 - 76°F). While the ganache is cooling, periodically whisk it to make sure that the ganache is not lumpy.
- The warmer the ganache, the thinner the glaze will be (and the cooler the ganache, the thicker the glaze). Depending on how thick or thin you want the glaze to be, you may have some glaze leftover.
- You can store any leftover ganache to make hot chocolate or chocolate milkshake later!
Nutrition Facts : ServingSize 1 slice, Calories 304 kcal, Carbohydrate 46 g, Protein 5 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 42 mg, Sodium 457 mg, Fiber 4 g, Sugar 28 g, UnsaturatedFat 5 g
GLAZED CHOCOLATE CAKE
Make and share this Glazed Chocolate Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F butter an 8-inch round cake pan; line botom with wax paper. Butter paper; dust with cocoa and tap out excess.
- Into a medium bowl, sift together cocoa, flour, baking powder, and salt. Set aside.
- In a mixing bowel, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour alternating with the sour cream by beginning and ending with the flour.
- Spread batter in prepared pan. Tap pan firmly on countertop to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up).
- GLAZE: Place semisweet chocolate in a medium bowl. In a saucepan, bring the cream to a boil. Pour over the chocolate; whisk until smooth. Let cool until thick yet pourable, 2-3 minutes.
Nutrition Facts : Calories 394.2, Fat 29, SaturatedFat 17.7, Cholesterol 121.4, Sodium 114.1, Carbohydrate 35.1, Fiber 4.3, Sugar 20.4, Protein 6.3
GLAZED CHOCOLATE CAKE
Jim Dodge, San Francisco's most famous pastry chef, came up with this holiday treat. From "Plain & Fancy Cakes", Good Food Magazine, December 1988. Preparation time given does not include 45 minutes of cooling time.
Provided by JackieOhNo
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Butter 8-inch round cake pan, 1-1/2 inches deep.
- Prepare chocolate cake: beat butter in mixer bowl until light. Add sugar; beat until smooth. Sift flour, baking powder, and cocoa together. Add half to butter mixture and blend. Mix in milk, then remaining flour mixture. Add egg and mix until smooth, about 3 minutes.
- Pour batter into prepared pan and bake until top springs back when lightly touched, 30-35 minutes. Let cool completely in pan on wire rack.
- Prepare chocolate glaze: melt chocolate and butter in top of double boiler over hot water. Remove pan from water and stir until chocolate mixture is warm, not hot.
- Place wire rack over large piece of waxed paper. Remove cake from pan and place right side up on wire rack. Pour glaze evenly around top edge of cake and spread over top and sides of cake with long, thin knife. Let stand until glaze is set, about 10 minutes.
- Slide metal spatula under cake and transfer to serving plate. Store in refrigerator but let warm to room temperature before serving.
Nutrition Facts : Calories 409.7, Fat 27.7, SaturatedFat 17.3, Cholesterol 94, Sodium 66.6, Carbohydrate 39.9, Fiber 1.6, Sugar 25.1, Protein 3.9
GLAZED CHOCOLATE CAKE WITH SPRINKLES
Provided by Lillian Chou
Categories Cake Mixer Chocolate Egg Dessert Bake Christmas Valentine's Day Kid-Friendly Anniversary Christmas Eve Engagement Party Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes1 (9-inch) cake
Number Of Ingredients 18
Steps:
- Make cake:
- Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
- Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
- Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).
- Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.
- Make glaze while cake cools:
- Bring cream to a simmer in a small heavy saucepan over medium heat, then pour over chocolate in a bowl and let stand 1 minute. Gently whisk until smooth, then stir in corn syrup. Cool completely, gently stirring occasionally, about 30 minutes (glaze will thicken).
- Carefully peel off parchment from cake. Pour glaze onto center of cake and spread to edges with a spatula. Decorate with sprinkles and/or nonpareils.
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