THE ULTIMATE CHOCOLATE CAKE RECIPE FROM A BOX
The ultimate chocolate cake recipe is something that you always want to have in your back pocket. But this delicious chocolate cake is from a doctored chocolate cake mix. And your friends or guests will never be able to tell!
Provided by Meaghan Lamm
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- In a medium sized bowl, add the number of eggs called for on the box plus one extra and beat well with a whisk. Add in melted butter in place of vegetable oil, milk in place of water, and beat until combined.
- Melt dark chocolate chips in a microwave safe bowl for 30 seconds and stir. Then melt in 10 second increments, stirring after each one, until smooth. Fold melted chocolate into the batter being careful not to overmix.
- Grease and line 2 8" round cake pans and evenly distribute the batter between them.
- Bake according to the directions for your cake mix or until toothpick inserted in the center has a few crumbs.
- Allow cakes to cool completely in their pans. Once cakes are cool, wrap in plastic wrap, and refrigerate for 15 minutes.
- Place one cake bottom side down on your cake stand or board and spread 1/2 a container of frosting over the top. Place your second cake on top, bottom side up, and crumb coat the cake with a thin layer of frosting. Refrigerate for 15 minutes.
- Once cake is chilled microwave the remaining fudge frosting for 15 to 20 seconds (you want it easy to spread not pourable!) and frost the cake using a cake scraper or large spatula.
Nutrition Facts : Calories 404 kcal, Carbohydrate 62 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 1 mg, Sodium 391 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
BOX OF CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 1 large cake plus 24 mini cupcakes
Number Of Ingredients 14
Steps:
- Spray a 12-by-2-inch heart-shaped cake pan with nonstick spray. Use the pan to trace a heart onto a piece of parchment. Cut out the heart and line the bottom of the pan with it.
- Prepare one of the cake mixes according to the package instructions. Pour the cake batter into the prepared cake pan and bake according to the package instructions for a 9-by-13-inch pan or until a toothpick inserted in the center comes out clean. Let cool, then remove from the pan.
- Line two 12-cup (or one 24-cup) mini cupcake tins with brown or black mini cupcake liners. Prepare the second cake mix according to the package instruction. Add about 1 tablespoon of batter to each cupcake liner. Bake until a cake tester inserted in the center comes out clean, 5 to 8 minutes. Let cool, then remove the cupcakes from the tins. Use any leftover batter to make more cupcakes.
- Melt the white chocolate in a double boiler. Set aside.
- Using a serrated knife, slice off the domed top of the heart cake to create a flat even surface. You want the final height of the cake to be about 1 inch. Save any cake scraps to make cake pops. Place a 16-inch round cake board on top of the cake and flip upside down so the parchment paper is on top. Carefully remove the parchment paper and discard. Cut some strips of parchment paper and slide them under the cake a little bit to cover the cake board; this will help keep the cake board clean when you frost the cakes. Set the cake aside.
- Carefully dip the top of 16 mini cupcakes into the Chocolate Ganache to cover each cupcake to the paper liner. Carefully dip the tops of the remaining 8 mini cupcakes into the melted white chocolate. Let set for about 5 minutes.
- For the 16 ganache-coated cupcakes: Top 3 with 3 chocolate-covered espresso beans and 3 with white chocolate shavings; drizzle 3 with melted white chocolate; dip 4 in the cocoa powder and top 3 with red heart sprinkles. For the 8 white chocolate-topped cupcakes: Top 4 with pink heart sprinkles and 4 with a pinch of chopped pistachios. Feel free to mix it up and do any combination of these decorations.
- Frost the entire cake with the red frosting. Remove the parchment paper strips and discard. Cut the icing sheet into 1 1/2-inch-wide strips to go around the heart cake; the strips should come up about 1/2 inch above the surface of the cake. You will need 4 strips to make it around the entire heart cake; the fourth strip will need to be shorter, so cut it to fit cleanly between the end of the first and third strips. Carefully press the icing strips around the cake to form the rim of the box. Arrange the cupcake "candies" inside the box on top of the cake.
- In a small pot, bring the cream to a simmer.
- Put the chocolate chips in a small bowl. Pour over the hot cream and let stand for 2 minutes. Wish until blended and smooth. Whisk in the corn syrup. Let stand before using until the consistency is similar to pancake batter.
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g
CHOCOLATE MUG CAKE
If you Google "mug cake," you'll get more than 100 million results for the one-serving cake that's baked in a mug in the microwave. Yet finding the right recipe - not too dense, not too sweet - is harder than one might hope. This version, adapted from "Baking Class: 50 Fun Recipes Kids Will Love to Bake!" by Deanna F. Cook, is great, and requires just a few pantry staples. For a molten chocolate mug cake, sprinkle the top with some mini chocolate chips before popping it into the microwave, then remove it a few seconds early. This cute little cake may have been developed for children, but everyone loves it.
Provided by Margaux Laskey
Categories easy, snack, cakes, one pot, dessert
Time 5m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
- Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
- Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 7 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 184 milligrams, Sugar 44 grams, TransFat 0 grams
20 WAYS TO USE CHOCOLATE CAKE MIX
Dessert is so much easier with these chocolate cake mix recipes! From brownies to waffles to donuts, chocolate cake mix makes more than just cake!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chocolate treat in 30 minutes or less!
Nutrition Facts :
EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
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