Nutty Chocolate Cake Recipes

NUTTY CHOCOLATE CHIP PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
• Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
• Store tightly covered.

CHOCOLATE NUT LOVERS CAKE

Steps:

• 1. -Dice your turtle candies in half and place them in your food processor along with your honey roasted peanuts and roughly chop them, set aside. -Place your topping peanuts in food processor, roughly chop again and set aside. -Preheat oven to 350F.
• 2. -In mixer bowl (or with a mixer and a large bowl), add your dry ingredients whisk a few times to make sure cocoa powder is nicely distributed, and then add your wet ingredients. Mix well until well blended. -Pour into 2 greased 9" round cake pans, dividing evenly. Bake 26-28 minutes, or until cake tester inserted in center comes out clean. Let cakes cool in pans 15-20 minutes, then unmold onto racks to cool completely.
• 3. -Meanwhile, in a 2 quart bowl, combine the heavy cream, semisweet chocolate chips and the milk chocolate chips. Heat in a microwave oven on high for 1-1/2 to 2 minutes, or until melted and smooth when stirred. Remove, and stir in the 1 tbsp of Kahlua. -Reserve 3/4 cup of the ganache for frosting on the sides of the cake. To the rest of the still warm ganache, add the turtle (or chocolate bar pieces), stir well. Some of the pieces will remain chunky while others pieces will melt right in, yum!! Set aside to cool. -When the ganache is firm enough to spread, fill stacked cake layers with half of the ganache mixture. Spread remaining mixture evenly over top of cake. Frost sides of cake with the reserved 3/4 cup chocolate mixture. Sprinkle the chopped 1/4 cup peanuts around the edge of the cake to make a border and around the sides. -Refrigerate cake for at least 1-1/2 to 2 hours prior to serving. Grab yourself a milk and enjoy

VIENNESE CHOCOLATE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.