Godiva Molten Chocolate Bundt Cake Recipes

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GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY



Giant Molten Chocolate Box Cake Recipe by Tasty image

Here's what you need: chocolate cake mix, heavy cream, dark chocolate, cocoa powder

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 4

1 box chocolate cake mix, prepared according to package instructions
2 cups heavy cream
16 oz dark chocolate
cocoa powder, for dusting, to serve

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large bowl, prepare the cake mix according to the package instructions.
  • Pour the batter into a well-greased bundt pan.
  • Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Heat the heavy cream in a small saucepan until just boiling.
  • Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
  • Invert the bundt cake onto a serving plate.
  • Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
  • Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 710 calories, Carbohydrate 75 grams, Fat 50 grams, Fiber 4 grams, Protein 8 grams, Sugar 46 grams

GODIVA MOLTEN CHOCOLATE BUNDT CAKE RECIPE - (3.7/5)



Godiva Molten Chocolate Bundt cake Recipe - (3.7/5) image

Provided by Dunjab

Number Of Ingredients 22

4 oz Godiva dark chocolate Callets
1/2 cup boiling water
1 tbs espresso powder
1 cup sour cream
2 cups all purpose flour
2 cups pecans (finely chopped or ground in a food processor)
1 tsp salt
1 3/4 cups confectioners sugar
3/4 cup cocoa powder (plus more for dusting pan)
4 eggs
2 egg yolks
1 tbs vanilla
2 1/4 sticks unsalted butter
1 cup light brown sugar
3/4 cup granulated sugar
Fudge Glaze
3 tbs butter
1/2 cup water
1/3 cup heavy cream
2 tbs honey
8 oz semisweet chocolate
2 tbs rum

Steps:

  • Preheat the oven to 350 degrees and grease a bundt pan and dust with cocoa powder. In a medium bowl pour boiling water over the chocolate Callets and whisk until smooth. Whisk in sour cream and set aside. In a large bowl, whisk together the flour, ground pecans, confectioners sugar, cocoa, and salt. In an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, and butter on medium speed until light and fluffy, about 2 minutes. Turn mixer to low and add eggs and yolks slowly, scraping down the bowl as necessary and until well combined. Add the dry mixture in 3 additions alternating with 2 additons of the chocolate sour cream mixture. Scrape the batter into the prepared pan and bake for no longer than 45 minutes. The edges should start to pull away from sides of pan and top will look cracked. A cake tester placed in center will be very wet. Let the cake cool in pan on a wire rack for 1 1/2 hours. Invert onto a serving plate and let cool completely, about 2 hours. Pour fudge glaze over the cake, if desired. Fudge Glaze 3 tbs butter 1/2 cup water 1/3 cup heavy cream 2 tbs honey 8 oz semisweet chocolate 2 tbs rum Melt the butter in a medium saucepan. Add the water, cream, honey and simmer over medium heat. Put chocolate in a bowl and pour mixture on top. Let sit for several minutes, then stir to combine

GODIVA CHOCOLATE LAYER CAKE



Godiva Chocolate Layer Cake image

Make and share this Godiva Chocolate Layer Cake recipe from Food.com.

Provided by JANIC412

Categories     Dessert

Yield 12 serving(s)

Number Of Ingredients 14

1 cup unsalted butter, softened
2 cups confectioners' sugar, sifted
1 cup cocoa powder, sifted
1/3 cup Godiva original chocolate liqueur
2 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces unsalted butter
1 1/3 cups granulated sugar
3 large eggs
3 ounces unsweetened chocolate, melted
1 cup buttermilk
1 cup Godiva original chocolate liqueur, divided
to taste chocolate, shaved (optional)

Steps:

  • For the buttercream: cream butter until smooth.
  • Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
  • For the cake: sift together the flour, baking soda and salt; set aside.
  • Cream the butter and sugar and add the eggs one at a time beating after each addition.
  • On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
  • Divide the batter among 3 greased and floured 9" cake pans.
  • Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
  • Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
  • Chill the layers in the freezer for about 30 minutes until firm.
  • To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
  • Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
  • Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
  • Garnish with chocolate curls if using.

GODIVA CHOCOLATE CAKE



GODIVA CHOCOLATE CAKE image

Categories     Cake     Chocolate     Dessert     Bake     Quick & Easy

Yield 15 servings

Number Of Ingredients 12

CAKE:
1 Chocolate Cake Mix
1 Instant chocolate pudding mix
1 cup Sour Cream
1/2 cup Godiva Liquor
3/4 cup Oil
4 eggs
1/4 cup Dark Chocolate Chips (optional)
GLAZE:
1/2 cup Sugar
1/4 cup Godiva Liquor
1/2 cup Butter

Steps:

  • Preheat the oven to 350 and grease a 9x13 pan. Mix the dry ingredients in a medium sized bowl. Beat the eggs in a separate bowl and mix in the sour cream, liquor, oil. Add the dry ingredients to the wet ingredients. Bake at 350 for 33-38 minutes until a knife comes out clean. Let it cool and then cut cake. Heat up butter, sugar, and liquor in a sauce pan until the sugar is dissolved. Don't boil it. Once it's heated pour or spoon it onto the cake.

GODIVA MOLTEN CHOCOLATE BUNDT CAKE



GODIVA MOLTEN CHOCOLATE BUNDT CAKE image

Categories     Cake     Chocolate     Dessert

Number Of Ingredients 15

4 oz Godiva dark chocolate Callets
1/2 cup boiling water
1 tbs espresso powder
1 cup sour cream
2 cups all purpose flour
2 cups pecans (finely chopped or ground in a food processor)
1 tsp salt
1 3/4 cups confectioners sugar
3/4 cup cocoa powder (plus more for dusting pan)
4 eggs
2 egg yolks
1 tbs vanilla
2 1/4 sticks unsalted butter
1 cup light brown sugar
3/4 cup granulated sugar

Steps:

  • Preheat the oven to 350 degrees and grease a bundt pan and dust with cocoa powder. In a medium bowl pour boiling water over the chocolate Callets and whisk until smooth. Whisk in sour cream and set aside. In a large bowl, whisk together the flour, ground pecans, confectioners sugar, cocoa, and salt. In an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, and butter on medium speed until light and fluffy, about 2 minutes. Turn mixer to low and add eggs and yolks slowly, scraping down the bowl as necessary and until well combined. Add the dry mixture in 3 additions alternating with 2 additons of the chocolate sour cream mixture. Scrape the batter into the prepared pan and bake for no longer than 45 minutes. The edges should start to pull away from sides of pan and top will look cracked. A cake tester placed in center will be very wet. Let the cake cool in pan on a wire rack for 1 1/2 hours. Invert onto a serving plate and let cool completely, about 2 hours. Pour fudge glaze over the cake, if desired. Fudge Glaze 3 tbs butter 1/2 cup water 1/3 cup heavy cream 2 tbs honey 8 oz semisweet chocolate 2 tbs rum Melt the butter in a medium saucepan. Add the water, cream, honey and simmer over medium heat. Put chocolate in a bowl and pour mixture on top. Let sit for several minutes, then stir to combine. ************************** TASTE NOTES This had to be the heaviest cake I've ever baked! I loved having the "lava" in each slice and the texture of the nuts, which I'd chopped rather than ground, added interest. "The guys" enjoyed the cake and the one slice I taste-tested was quite good, but I prefer the more souffle-like texture of my old recipe. I will, however, certainly use Godiva chocolate again when I make my lava cakes.

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