Chocolate Cake To Die For Recipes

A CHOCOLATE CAKE TO DIE FOR

Steps:

• For the White Chocolate Cream: Prepare the cream at least one day before serving the cake(s). Put the white chocolate in the work bowl of a food processor or in a blender container. Heat the heavy cream until small bubbles form around the edge of the pan. Pour the cream over the chocolate and process until completely smooth. Add the bourbon, taste and add up to a tablespoon more if you want. Turn into a container with a tight-fitting lid and chill overnight. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in the refrigerator.)
• For the Cake: Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly butter a 9-inch round cake pan or 6 individual tart pans and line the bottom with parchment or wax paper; butter the paper. Put the cake pan (s) in a shallow roasting pan and set aside until needed.
• To make by hand: Put the chopped chocolate in a medium bowl and keep close at hand. In a 2-quart saucepan, mix 1 cup of the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Immediately pour the syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth. Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of butter is melted before you add another.
• Put the eggs and the remaining ⅓ cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour.*
• Baking the cake: Pour and scrape the batter into the prepared pan(s), running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan. Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust. Remove the cake pan from its water bath, wipe the pan dry and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment and quickly but gently invert again onto a serving platter; remove the plastic.
• Serve the cake warm or at room temperature with the chilled white chocolate cream.
• Storing: Once cooled, the cake can be covered and kept at room temperature for 1 day or refrigerated for up to 3 days. Wrapped airtight, the cake can be frozen for up to 2 months. Thaw, still wrapped, overnight in the refrigerator.

DEATH BY CHOCOLATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
• In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE CAKE TO DIE FOR

Steps:

• Bake cake according to directions.
• Immediately after baking, poke holes all over cake with end of wooden spoon (like aerating your lawn).
• Pour can of condensed milk on top of the cake (filling in the holes as much as possible--I often use a spatula to scrape condensed milk that has gathered at the edge of the pan into the holes).
• Melt jar of hot fudge and pour that over the cake (covering the top of the cake with fudge, but again, filling in the holes as much as possible. I also use a spatula here to scrape hot fudge that has gathered at the edge of the pan into the holes).
• Before serving, top cake with Cool Whip and crushed Score or Heath Bar. (optional, but covers up the holes to make the cake look more presentable).

CHOCOLATE CAKE TO DIE FOR

Steps:

• Preheat over to 350 degrees F. Prepare an 8 inch cake pan by coating it first with butter and then with a mixture of flour and cocoa powder. Melt the remaining 10 ounces of butter and chocolate in a double boiler over low heat, stirring to combine well. Add the Grand Manier and combine. Using an electric mixer, beat the egg yolks with the sugar until the batter makes ribbons in the batter. (Lift up the mixer and let the batter fall back into the bowl.) Batter will be smooth and thick and fold back on itself when it ribbons. Combine this mixture with the chocolate mixture. Beat the egg whites in another bowl until stiff. Then fold the egg whites into the chocolate mixture until just combined. Pour 2/3 of the batter into the prepared cake pan and reserve the remaining 1/3 of the batter in the refrigerator. This remaining batter becomes the frosting for the cake. Bake in 350 degree oven until a toothpick inserted in the center comes clean (approximately 20 to 30 minutes). Do not overbake. Cool on rack. Remove from pan and frost with remaining batter. (Cake is delicate--use plastic wrap to facilitate handling.)

KELLIE'S TO-DIE-FOR CHOCOLATE CAKE

Steps:

• Preheat oven to 345 degrees. Grease a bundt pan.
• Mix together: oil, water, eggs and sour cream. Beat until well mixed.
• Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
• Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
• Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
• Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
• Once cooled, dust with powdered sugar. Enjoy!