Chocolate Chip Cake With Chocolate Glaze Recipes

CHOCOLATE GLAZED CHOCOLATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.

SATINY CHOCOLATE GLAZE

Steps:

• In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.

CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
• Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
• Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
• For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
• Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
• For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
• For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.

CHOCOLATE CHIP BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Blend the first 6 ingredients.
• Fold in the 6 oz chocolate chips.
• Pour into a Bundt pan sprayed with Pam.
• Bake at 350 degrees for 1 hour.
• Glaze: Melt the last 3 ingredients and pour over completely cooled cake.

CHOCOLATE CHIP CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour 2 (9 inch) round cake pans.
• Mix 2 1/4 cups flour, baking powder, baking soda and salt.
• Toss 3/4 cup mini chocolate chips with remaining 2 T flour; reserve.
• In bowl on medium-high speed, beat 1 cup butter and sugar until fluffy, 2 minutes.
• Beat in eggs, one at a time.
• Beat in sour cream and vanilla until combined.
• Alternately beat in flour mixture with milk.
• Stir in reserved flour-chocolate chips mixture.
• Divide evenly between pans.
• Bake 35 minutes or until toothpick inserted into centers comes out clean.
• Cool 10 minutes.
• Transfer from pans to racks.
• Cool completely.
• Meanwhile, in microwave-safe bowl, microwave remaining 1 1/2 cups chocolate chips on high, stirring often, until melted, about 1 minute.
• Stir until smooth.
• Cool to room temperature, 10 minutes.
• On medium, beat remaining 1 cup butter until fluffy; beat in melted chocolate, then gradually beat in confectioners' sugar, until fluffy.
• Place one cake layer on serving plate; spread with 1 cup frosting.
• Top with remaining cake layer.
• Spread cake top and side with remaining frosting.
• If desired, press additional chocolate chips along bottom edge of cake.
• Cover top with Kisses and Hugs candies.

CHOCOLATE CHIP BUNDT CAKE (OPTIONAL CHOCOLATE GLAZE)

Steps:

• Preheat oven to 350 degrees and grease your bundt pan.
• For the cake, mix all ingredients (except chocolate chips) together.
• Fold in the chocolate chips, pour into bundt pan.
• Bake for 45-60 minutes. (oven temperatures vary, check at 45 mins.).
• Allow cake to cool completly.
• For optional glaze, put butter, chips and light corn syrup in microwave safe container (I use 1 cup glass measuring cup) and cook on high for 20 second . Stir and if all chips and butter are melted, glaze is smooth, then drizzle over cake, if not, microwave 10 seconds longer and stir. Allow glaze to cool and harden before covering cake with plastic wrap.