Chocolate Concrete Cake Recipes

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CHOCOLATE CONCRETE CAKE



Chocolate Concrete Cake image

Reminisce over the nostalgia of your primary school years with this crunchy chocolate treat!

Provided by 0hmygxsh

Time 55m

Yield Makes 20 squares of cakey goodness

Number Of Ingredients 5

160g Butter/Margerine
175g Granulated Sugar
225g Self-Raising Flour
25g Cocoa Powder
1 Egg

Steps:

  • Pre-heat oven to gas mark 3 / 170C
  • Melt the butter, add the sugar and mix well.
  • Add the flour and cocoa and mix well until you have a stiff consistency.
  • Beat the egg and gently mix into the flour mixture.
  • Put the mixture into a greased 30cm x 18cm baking tray, and gently press into the corners and flatten into the tin.
  • Sprinkle with a little water and place in the top half of the oven for 45 minutes.
  • Then remove from oven and sprinkle with sugar. Allow to cool for 5 mins then cut into required size pieces and place on a wire tray.
  • You can either eat it as it is, or make some custard to go with it for dessert.

CHOCOLATE CAVITY MAKER CAKE



Chocolate Cavity Maker Cake image

Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'

Provided by Caitlin Koch

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 2h

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
⅓ cup vegetable oil
½ cup coffee flavored liqueur
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
  • Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 66 g, Cholesterol 63.2 mg, Fat 26.4 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 12.2 g, Sodium 498.5 mg, Sugar 46.3 g

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