Chocolate Lover S Cake Recipes

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CHOCOLATE LOVER'S CAKE



Chocolate Lover's Cake image

"My aunt often made a sour cream pound cake," says Nancy Zimmerman of Cape May Court House, New Jersey. "I've added chips and the glaze."

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups sugar
6 large eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1 cup sour cream
2 cups (12 ounces each) semisweet chocolate chips
GLAZE:
2/3 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1/4 cup butter, cubed
1 cup confectioners' sugar
1/8 to 1/4 teaspoon almond extract
1/4 cup chopped almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined. Stir in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 75-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds.

Nutrition Facts : Calories 803 calories, Fat 40g fat (23g saturated fat), Cholesterol 180mg cholesterol, Sodium 268mg sodium, Carbohydrate 107g carbohydrate (81g sugars, Fiber 4g fiber), Protein 10g protein.

CHOCOLATE LOVERS' FAVORITE CAKE



Chocolate Lovers' Favorite Cake image

This easy recipe is a chocoholic's dream come true!

Provided by SUSAN FEILER

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 2h

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  • Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 604.4 calories, Carbohydrate 57.7 g, Cholesterol 143.6 mg, Fat 40 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 22.8 g, Sodium 608.4 mg, Sugar 40.4 g

ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE



Elizabeth's Extreme Chocolate Lover's Cake image

If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired.

Provided by ELIZABETHBH

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 19

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
6 (1 ounce) squares unsweetened chocolate, chopped
½ cup unsalted butter
2 ½ cups dark brown sugar
3 eggs
1 ½ teaspoons vanilla extract
1 cup sour cream
1 cup water
6 (1 ounce) squares unsweetened chocolate, chopped
¼ cup unsalted butter
1 egg yolk
4 cups confectioners' sugar
2 tablespoons vanilla extract
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
2 cups bittersweet chocolate chips
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
  • Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
  • Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.

Nutrition Facts : Calories 759 calories, Carbohydrate 100.9 g, Cholesterol 115.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 24.7 g, Sodium 321.7 mg, Sugar 64.7 g

CHOCOLATE LOVER'S CAKE



Chocolate Lover's Cake image

Make and share this Chocolate Lover's Cake recipe from Food.com.

Provided by Little Bee

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package chocolate cake mix or 1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup vegetable oil or 1/2 cup melted butter
1/2 cup warm water
4 eggs
1 1/2 cups semi-sweet chocolate chips
1/2-3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, mix together the cake and pudding mixes,warm water, sour cream, melted butter, and beaten eggs.
  • Stir in the chocolate chips and pour batter into a 12 cup Bundt pan, sprayed well with non-stick cooking spray.
  • Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean.
  • Cool cake 20 minutes invert and remove from pan.
  • You can top with a dusting of powdered sugar when cake cools if desired.

Nutrition Facts : Calories 481.9, Fat 27.7, SaturatedFat 9.1, Cholesterol 72, Sodium 532.6, Carbohydrate 58.9, Fiber 2.6, Sugar 40, Protein 6.1

CHOCOLATE CAKE



Chocolate Cake image

A dark chocolate cake with a rich and creamy chocolate frosting -- this is the ultimate chocolate cake for chocolate lovers.

Provided by By Jennifer Segal, frosting portion adapted from Cook's Illustrated

Categories     Desserts

Time 1h

Yield Makes one {9-inch|23-cm} 2-layer cake

Number Of Ingredients 18

2 cups all-purpose flour, spooned into measuring cup and leveled off with knife
2 cups granulated sugar
1 cup unsweetened natural cocoa powder, such as Hershey's
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, lightly beaten
½ cup vegetable oil
1 cup sour cream
1½ teaspoons vanilla extract
1 cup boiling water
8 ounces semi-sweet or milk chocolate, broken into small pieces (see note)
2½ sticks (20 tablespoons) unsalted butter, softened but still cool
1¼ cups confectioners' sugar
½ cup unsweetened natural cocoa powder, such as Hershey's
⅛ teaspoon salt
¾ cup light corn syrup
1 teaspoon vanilla extract

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.)
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
  • Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn't splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
  • Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
  • Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature.
  • Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
  • In a food processor, process the butter, confectioners' sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
  • The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits-to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up.
  • Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).

Nutrition Facts : Calories 550, Fat 30 g, Carbohydrate 73 g, Protein 5 g, SaturatedFat 15 g, Sugar 55 g, Fiber 4 g, Sodium 320 mg, Cholesterol 69 mg

CHOCOLATE LOVER'S BUNDT CAKE



Chocolate Lover's Bundt Cake image

Sometimes only chocolate will do! Another amazing recipe from the little town of Burton! From my very worn copy of Burton's Good Ole Cotton Pickin' Recipes cookbook.

Provided by Mamas Kitchen Hope

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 8

18 1/4 ounces yellow cake mix
1 (4 ounce) package instant chocolate pudding mix
1/2 cup sugar
1 cup sour cream
3/4 cup vegetable oil
3/4 cup water
4 eggs
12 ounces chocolate chips

Steps:

  • Combine first three ingredients and add sour cream, oil and water. Mix well.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in chocolate chips.
  • Pour into well greased bundt pan and tap or bump the pan to get rid of any bubbles or air pockets.
  • Bake at 350 for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let cool 10 minutes.
  • Remove from pan and cool completely on wire rack.
  • Frost as desired or shake a little powdered sugar on top.

Nutrition Facts : Calories 431.9, Fat 24.7, SaturatedFat 8, Cholesterol 59.9, Sodium 341.3, Carbohydrate 51.8, Fiber 1.9, Sugar 35.6, Protein 4.5

CHOCOLATE LOVER'S DREAM CAKE



Chocolate Lover's Dream Cake image

My husband brought this recipe home. He had copied it out of a recipe book at work. He has never done this before so I had to make it. We have made it twice in two weeks. It is really chocolatey and rich so be prepared. I have never used the glaze recipe, I just find a chocolate frosting recipe here on 'Zaar. I would like to try it with peanut butter frosting. This is a big cake so make sure to measure your pan and make sure it will hold 12 cups.

Provided by Margie99

Categories     Dessert

Time 1h25m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11

1 (18 ounce) box fudge cake mix
1/2 cup chocolate milk
1/3 cup butter or 1/3 cup margarine, melted
3 eggs
1 (16 ounce) container sour cream
1 (3 1/2 ounce) box instant chocolate fudge pudding
1 (12 ounce) bag semi-sweet chocolate chips
3/4 cup semi-sweet chocolate chips
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons light corn syrup
1 1/2 teaspoons water

Steps:

  • Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
  • Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
  • In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.

CHOCOLATE LOVER'S CAKE



Chocolate Lover's Cake image

Make and share this Chocolate Lover's Cake recipe from Food.com.

Provided by Born with a whisk

Categories     Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 10

2/3 cup flour
1 cup brown sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 cup water
1 teaspoon vinegar
1/2 teaspoon vanilla
1 cup chocolate chips (plus more for topping)

Steps:

  • Set oven to 350. Mix flour, brown sugar, cocoa, baking soda, and salt in one bowl. Add and stir in oil, water, vinegar, and vanilla. Pour into 8X8 pan. Bake 35-40 minutes. Sprinkle extra chips (and nuts) on top. Let cool. Enjoy!

Nutrition Facts : Calories 296.2, Fat 14, SaturatedFat 3.9, Sodium 281.4, Carbohydrate 44, Fiber 1.8, Sugar 33.8, Protein 2.2

CHOCOLATE LOVER'S DELIGHT CAKE



Chocolate Lover's Delight Cake image

For years my husband and I belonged to a supper club and I always made the desserts. This light, flavorful cake recipe was given to me at our first club and it's a hit every time. -Sandra Hackney, Tuscaloosa, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

1-1/2 cups sugar, divided
1 cup buttermilk
1/2 cup canola oil
2 eggs, separated
2 ounces German sweet chocolate, melted
1-3/4 cups all-purpose flour
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon baking soda
2 cups heavy whipping cream
1 cup confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon almond extract
1/4 cup creme de cacao
1/2 cup ground almonds

Steps:

  • Grease and flour two 9-in. round baking pans; set aside. In a large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks and melted chocolate until well blended. Combine the flour, 1/4 teaspoon salt and baking soda; gradually beat into sugar mixture until blended., In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Transfer to prepared pans. Bake at 350° for 18-22 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 the cream, confectioners' sugar, cocoa, extract and remaining salt until stiff peaks form., Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 tablespoons almonds. Repeat layers twice. Top with remaining cake layer., Spread remaining frosting over top and sides of cake; sprinkle remaining almonds over the top. Refrigerate leftovers.

Nutrition Facts : Calories 512 calories, Fat 28g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 149mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.

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