3 LAYERED CHOCOLATE DELIGHT DESSERT
an unusual, but very tasty dessert with three different layers. It can be served at home, or at a party.
Provided by weekend cooker
Categories Low Protein
Time 45m
Yield 1 chocolate dessert, 12 serving(s)
Number Of Ingredients 11
Steps:
- 1st layer.
- Mix chopped pecans, flour, and softened butter.
- Put in 9x13 inch pan.
- Bake for 10 minutes at 350 degrees, take out and cool.
- 2nd layer.
- Whip and spread cream cheese, powdered sugar, and 1 cup plus two tablespoons cool whip.
- Spread on cool crust and refrigerate for 10 minutes.
- 3rd layer.
- Mix chocolate pudding with milk. Beat for 2 minutes.
- Refrigerate 10 minutes.
- Spread on top of other layers.
- Top with cool whip, and sprinkle with nuts on top.
TRIPLE-LAYER CHOCOLATE CAKE
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.
THREE LAYER CHOCOLATE CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Grease and flour three 9-inch round baking pans.
- Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.
- Cream butter and sugar. Add eggs, one at a time beating well after each addition. Stir in vanilla. Gradually add cocoa mixture. Combine well.
- With wire whisk, combine flour, baking soda, and salt. Alternately add flour mixture with milk and sour cream to butter mixture. Beat until blended. Pour batter into pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool cake 10 minutes.
- Remove from pans to wire racks. Cool completely. Frost cake as desired.
- Serve and enjoy!
Nutrition Facts : Calories 263 kcal, Carbohydrate 40 g, Cholesterol 60 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 289 mg, Fat 10 g, ServingSize about 16 servings, UnsaturatedFat 4 g
THREE-LAYER CHOCOLATE GANACHE CAKE
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.
THREE-LAYER CHOCOLATE CAKE WITH IRISH COFFEE FROSTING
A rich chocolate three-layer cake with light whipped cream, Irish coffee frosting, and a layer of fudge.
Provided by Scott Hindley
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h15m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
- Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
- Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. 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 and remove parchment paper. Let cool, about 30 minutes.
- Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
- Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
- Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
- Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 73.6 g, Cholesterol 128.3 mg, Fat 33.8 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 19.2 g, Sodium 463.6 mg, Sugar 51 g
THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE
Talk about rich and shocking. This beautiful cake is a winner with all chocoholics! Great for a dessert party, birthday party, or finale of an elegant meal.
Provided by Cooking to Perfecti
Categories Dessert
Time 1h50m
Yield 1 3layer cake, 12-16 serving(s)
Number Of Ingredients 23
Steps:
- For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
- Remove from heat and let cool.
- Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
- Add eggs, one at a time, beating well after each addition.
- Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
- Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
- Pour batter into three greased and floured 9-inch layer pans.
- Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
- Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
- For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
- Cook over low heat, stirring constantly, until thick.
- Remove from heat and let cool completely.
- Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
- Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
- Spread filling between cake layers.
- For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
- Cook over low heat, stirring constantly, until chocolate melts.
- Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
- Remove from heat and stir in vanilla.
- Beat at high speed of electric mixer until frosting is of spreading consistency.
- Immediately spread on cake.
- Garnish with chocolate shavings.
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