Saucy Chocolate Cake Recipes
SAUCY PUDDING CAKE
This dessert has personality-a saucy one, thanks to the sweet combination of chocolate pudding and yellow cake!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 24 servings, 1 square each.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Prepare cake batter as directed on package; pour into greased 13x9-inch baking pan.
- Pour milk and 2 cups water into large bowl. Add dry pudding mixes, sugar and cinnamon. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Pour over batter in pan.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cut into 24 squares to serve. Or, spoon into serving dishes. Serve warm.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
EASY CHOCOLATE SAUCE CAKE
Bakes it's own chocolate sauce. Serve warm with vanilla ice cream or whipped cream. My mom made this for years and I just found the recipe.
Provided by Marich
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
- Mix brown sugar and cocoa and spread over batter.
- Carefully pour the hot water over all.
- Bake at 350°F for approximately 40 minutes.
CHOCOLATE CAKE WITH FUDGE SAUCE
My whole family makes sure to leave room for dessert when this wonderful cake is on the menu. We all love chocolate and agree this rich, quick and easy recipe is one of the yummiest ways to enjoy it.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. , For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired.
Nutrition Facts :
CHOCOLATE SELF SAUCING PUDDING
Recipe video above. A classic chocolate self saucing pudding! One batter magically transforms into a moist chocolate cake AND a chocolate sauce. The sauce has the consistency of maple syrup - never watery, never gluggy. This is easy and fast to make. Serve it up straight away otherwise the sauce gets absorbed into the cake!
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
- Grease a 5 - 6 cup baking dish with butter. (Note 3)
- Topping: Whisk brown sugar and cocoa in a bowl, set aside.
- Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
- In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
- Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
- Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
- Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
- Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
- Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)
Nutrition Facts : ServingSize 103 g, Calories 321 kcal, Carbohydrate 59.7 g, Protein 4.5 g, Fat 8.6 g, SaturatedFat 5.1 g, Cholesterol 47 mg, Sodium 79 mg, Fiber 1.7 g, Sugar 40.6 g, UnsaturatedFat 3.5 g
CHOCOLATE SAUCE FOR VANILLA CAKE
My mom makes this sauce to go over plain vanilla cake. It is best served warm and freshly poured on each individual slice of cake. Yummy!
Provided by michelles3boys
Categories Dessert
Time 3m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in saucepan.
- Add the other ingredients.
- Boil for 1 minute, stirring several times.
- Pour amount desired on a slice of sheet cake.
Nutrition Facts : Calories 284, Fat 16.4, SaturatedFat 10.3, Cholesterol 42.1, Sodium 141.4, Carbohydrate 36.7, Fiber 1.6, Sugar 33.5, Protein 1.4
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4/5 (1)Category DessertServings 7Calories 415 per serving
- Heat oven to 400°F. Generously grease and lightly flour seven 6-oz. custard cups. In medium saucepan, melt butter and chocolate over low heat, stirring until smooth. Set aside.
- In medium bowl, combine eggs and syrup; beat with electric mixer at high speed until foamy. Gradually beat in sugar; continue beating at high speed for 2 minutes until light and thickened. Add flour and chocolate mixture; beat at low speed just until blended. Fill each greased and floured custard cup about 3/4 full. Place cups on cookie sheet.
- Bake at 400°F. for 11 to 15 minutes or until cakes have formed top crust, but are still soft in center. Cool 5 minutes. Invert cakes onto individual dessert plates. Sift powdered sugar over cakes. Serve warm.
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HOT FUDGE CHOCOLATE PUDDING CAKE - CAFE DELITES
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4.9/5 (68)Total Time 40 minsCategory DessertCalories 252 per serving
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.
- Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder and salt. Add in the milk, butter and vanilla; whisk until smooth and fairly lump free.
- Combine together the remaining 1/2 cup white sugar, brown sugar and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).
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- For the cake; Beat eggs till nice and fluffy add in vanilla essence and gradually add in sugar, beating well.
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SAUCY CHERRY CHOCOLATE FUDGE CAKE - CRUMBS & CARAMEL
From crumbsandcaramel.com
4.6/5 (5)Total Time 55 minsCategory DessertCalories 415 per serving
- In a medium sized bowl, sift the flour, sugar, cocoa sweetened, baking powder, salt, and instant espresso powder together. In a small bowl, combine the plant-based milk, oil, vanilla extract and almond extract. In another small bowl, sift the remaining sugar and cocoa powder together.
- Mix the flour mixture with the milk mixture until barely combined. Stir in 3/4 cup of the cherries, mixing just until combined. It will be thick - spread it evenly in the prepared baking dish. Sprinkle the sugar and cocoa powder mixture evenly over the batter, and then slowly pour the boiling cherry juice over the top being careful not to have the pot held too high so you don't splash it or create a crater. Do not stir.
- Bake 35-40 minutes on a piece of foil in case of boil over. Let cool for 15-20 minutes before serving. Top with whipped cream, the remaining cherries and chocolate shavings.
CHOCOLATE CAKE WITH CREAMY CHOCOLATE SAUCE
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- First, make the cake. Preheat the oven to 180C/160C fan/gas 4. Grease and line a 23cm loose-bottom circular cake tin.
- Melt the Flora Buttery and chocolate in a heatproof bowl over a pan of boiling water. Set aside to cool for 5mins.
- Whisk together the eggs and sugar until light and fluffy before gently folding in the chocolate and Flora Buttery. Sift over the flour and almond, stir to combine then tip into the prepared tin and bake on the middle shelf of the oven for 35-40mins until a crust has formed and a skewer comes out cleanly when inserted in the middle.
- To make the chocolate sauce, heat the Elmlea Double and caster sugar in a pan until it starts to steam. Remove from the heat, add the chocolate and Flora Buttery and allow to melt. Stir to combine and season with a small pinch of sea salt.
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