Paula Deens Chocolate Bundles With Chocolate Ganache Recipes

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THE BAG LADY'S FAVORITE CHOCOLATE POUND CAKE ( PAULA DEEN )



The Bag Lady's Favorite Chocolate Pound Cake ( Paula Deen ) image

Recipe from: The Lady & Sons Just Desserts "In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers' love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing." Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories     Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
  • Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
  • Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
  • Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
  • Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done.
  • Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

Nutrition Facts : Calories 426.6, Fat 20, SaturatedFat 9.7, Cholesterol 97.2, Sodium 243.6, Carbohydrate 57.3, Fiber 0.9, Sugar 38.5, Protein 5.3

6 LAYER DREAMY CHOCOLATE MOUSSE CAKE- PAULA DEEN



6 Layer Dreamy Chocolate Mousse Cake- Paula Deen image

Make and share this 6 Layer Dreamy Chocolate Mousse Cake- Paula Deen recipe from Food.com.

Provided by Chez Michelle

Categories     Dessert

Time 1h23m

Yield 16 pieces of cake, 16 serving(s)

Number Of Ingredients 23

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 large eggs
dreamy chocolate mousse mix (Makes about 4 1/2 cups)
1 (1/4 ounce) envelope unflavored gelatin
3 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
3 cups heavy whipping cream
chocolate fudge frosting (Makes about 3 cups)
1 cup sugar
1 cup heavy whipping cream
5 (1 ounce) unsweetened chocolate squares
10 tablespoons butter
1 cup confectioners' sugar
grated chocolate, chocolate curls

Steps:

  • Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
  • Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
  • Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
  • Mousse:.
  • In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
  • In a small bowl, combine sugar and cocoa powder.
  • In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
  • Chocolate Fudge Frosting
  • In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.

Nutrition Facts : Calories 719, Fat 46.3, SaturatedFat 23.6, Cholesterol 126, Sodium 260.2, Carbohydrate 78.5, Fiber 4.1, Sugar 57.6, Protein 7

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