CHOCOLATE DREAM CAKE
Steps:
- Sift the flour, cocoa powder, baking soda, baking powder sugar and salt into a large bowl. Mix well. Crack two eggs and add the vanilla extract, buttermilk, oil and hot water. Stir gently until well-combined.
- Transfer the cake batter in a round baking pan lined with parchment paper. Tap 3 to 5 times.
- Bake the cake in a preheated oven using 160C for 30 minutes or until fully done.
- Flip the cake in a cooling rack and remove the parchment paper.
- Shape the cake according to the size of your tin can. Set aside the excess cake.
- Slice the cake horizontally into two layers. Set aside.
- Heat some water in a pot and add the sugar.
- Stir gently until the sugar dissolves. Set aside.
- In a large bowl, combine the cornstarch, cocoa powder and the all purpose cream. Whisk until well combined. Add the egg yolks and vanilla extract. Mix well.
- Heat the milk in a pot and add the powdered sugar. When it starts bubbling, turn off the heat.
- Add the ¼ of the milk into the pudding mixture to thin it out.
- Pour the chocolate mixture into the hot milk.
- Heat the mixture using medium heat while stirring continuously until it thickens and large bubbles appear.
- Transfer the chocolate pudding in a large bowl and cover with cling wrap.
- Chill the pudding until ready to use.
- Place the chopped chocolate in a large bowl and pour the hot cream.
- Let it sit for 5 minutes before stirring. Set aside.
- Place the chopped chocolate in a microwavable container and melt in a microwave.
- Stir and set aside.
- Spread some chocolate ganache at the bottom of the tin can.
- Add a cake layer. Brush the top of the cake with the sugar syrup and cover with chocolate ganache.
- Make a layer of the chocolate pudding and spread evenly.
- Pour some melted chocolate.
- Top with grated chocolate or cocoa powder.
- Cover the tin can and refrigerate the dream cake.
- Serve the chilled dream cake and enjoy!
Nutrition Facts :
CHOCOLATE CHOCOLATE CHIP DREAM CAKE
This is a quick and delicious chocolate cake. Very very chocolaty.
Provided by Patty Moore
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 14
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
- Make chocolate pudding according to package directions.
- Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 58.6 g, Cholesterol 26.6 mg, Fat 15.8 g, Fiber 3.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 367.9 mg, Sugar 36.6 g
CHOCOLATE LOVER'S DREAM CAKE
Chock-full of chocolate chips, this pretty cake made with Betty Crocker™ Super Moist™ chocolate fudge cake mix is wonderful for birthdays, bake sales, potlucks or any gathering. It's a chocolate lover's dream!
Provided by Betty Crocker Kitchens
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, 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 2 cups chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.
Nutrition Facts : Calories 580, Carbohydrate 73 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 54 g, TransFat 0 g
WHAT (CHOCOLATE) DREAMS ARE MADE OF CAKE
When I was a kid, my grandma made this dessert at every holiday and it always seemed like there was never enough it! It has 4 layers of awesomeness, including mousse, custard, and ganache. Feel free to take a short cut with a boxed mix and don't be intimidated by all the steps. If you know your way around a kitchen you'll put this together with ease. Quite possibly the best dessert you'll ever have. I recently made this for friends and they told me it's very similar to a beloved discontinued dessert from a popular Italian restaurant chain.
Provided by RainbowJewels
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 3h30m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
- Mix cake mix, 1 cup water, oil, and eggs in a large bow until well blended. Pour batter into prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice one cakes in half horizontally and place one half in a 10-inch springform pan. Save remaining 3/4 cake for another use.
- Melt chopped baking chocolate and cream cheese in a large microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set aside to cool.
- Mix 1 teaspoon gelatin with 1 tablespoon cold water in a small bowl for 1 minutes; add boiling water and stir until gelatin is dissolved. Allow to cool.
- Beat 3/4 cups heavy whipping cream until foamy in a large bowl. Add 1/2 teaspoon sugar and gelatin mixture; continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Fold about 1/4 the whipped cream into the cooled chocolate cream cheese mixture until well blended; fold remaining whipped cream into chocolate mixture to create a mousse. Spread mousse over cake arranged in springform pan. Refrigerate while preparing next layer.
- Beat egg yolks in a large bowl until yolks are a pale yellow. Beat in 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin until mixed.
- Bring 1 3/4 cups heavy whipping cream and vanilla extract to a boil in a saucepan; lower heat to medium. Pour about 1/2 cup hot cream into egg mixture while stirring; stir remaining cream mixture into bowl. Pour cream mixture through a strainer into the saucepan; continue cooking and stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. Allow custard to cool, then pour over mousse layer in springform pan. Place cake in freezer while making remaining layer.
- Reserve 1/2 cup chocolate chips; pour remaining chocolate chips in a large bowl.
- Bring 1 1/2 cups heavy whipping cream and butter to a boil in a clean saucepan. Pour cream mixture into the bowl over chocolate chips. Stir until smooth and chocolate is melted. Allow mixture to cool until chocolate ganache begins to thicken.
- Remover cake from freezer and remove pan collar from the springform pan. Pour chocolate ganache over cake; use a spatula to evenly spread chocolate over top and sides of the cake. Press reserved 1/2 cup chocolate chips along the side of the cake. Refrigerate until ready to serve.
Nutrition Facts : Calories 1046.8 calories, Carbohydrate 85.3 g, Cholesterol 276.3 mg, Fat 77.6 g, Fiber 4.2 g, Protein 13.2 g, SaturatedFat 41.8 g, Sodium 496.7 mg, Sugar 61.5 g
COPYCAT ZIPPY'S CHOCOLATE DREAM CAKE RECIPE - (3.9/5)
Provided by carvalhohm
Number Of Ingredients 16
Steps:
- Combine cocoa powder in hot water in mixing bowl. Stir to dissolve; cool. Preheat oven to 325 degrees. Line bottoms of 3 9-inch round cake pans with parchment (or make 2 cake layers and 12 cupcakes). Add oil, vanilla and egg yolks to cooled chocolate mixture. Whisk until smooth. In large mixing bowl, whisk together flour, sugar, baking soda and salt. Add chocolate mixture to flour mixture and whisk until smooth. To make meringue: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar and beat on high speed until stiff peaks form. Gradually add meringue to chocolate batter and stir until incorporated. Pour into baking pans and bake 30 minutes, until a pick inserted into the center comes out clean. Cool on wire rack, then remove from pans. Frost between layers, top and sides with whipped cream. Use a vegetable peeler to peel curls off sides of chocolate bar and use to garnish cake.
CHOCOLATE DREAM CAKE
Found this in Prevention magazine and thought it would be a SLIGHTLY healthier treat for my sugar monsters. Haven't made it yet!
Provided by Yogi8
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line a 15"x10" pan with wax paper.
- Wisk together cocoa, sugar and boiling water.
- Cool to lukewarm.
- Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
- Spread batter evenly in the pan.
- Bake 20 minutes or till top looks dry.
- Invert onto large rack.
- Remove pan and wax paper and let cool.
- In a medium bowl, dissolve coffee in milk.
- Add whip topping& pudding mixes.
- Beat on low speed till moistened, then high speed till soft peaks form.
- Chill 5 minutes.
- Cut cake crosswise into thirds, cover each with topping, then stack.
- (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.
CHOCOLATE DREAM CAKE
Make and share this Chocolate Dream Cake recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 50m
Yield 1 2 layer cake
Number Of Ingredients 10
Steps:
- Cake:.
- Combine all ingredients except frosting in a large mixing bowl; beat 4 minutes at medium speed with an ele4ctric mixer. POur batter into 2 greased and floured 9 inch round cake pans. Bake at 325F for 35 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes; remove from pans, let cool on wire racks.
- Spread Sour Cream Chocolate frosting between layers and on top and sides of cake.
- Sour Cream Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil. reduce heat to low; cook until chocolate melts. Cool.
- Combine chocolate and sour cream. Add sugar alternately with milk,bating at med. speed until smooth.
CHOCOLATE DREAM CAKE
Chocolate chiffon cake with whipped cream frosting and chocolate shavings for garnish. In Hawaii this is known as the chocolate dream cake. And for chocolate lovers...this cake does not have to be just a dream any longer...you can make it a reality!
Provided by Flavorite
Categories Dessert
Number Of Ingredients 16
Steps:
- Combine cocoa powder in hot water in mixing bowl. Stir to dissolve; cool.
- Preheat oven to 325 degrees. Line bottoms of 3 9-inch round cake pans with parchment (or make 2 cake layers and 12 cupcakes).
- Add oil, vanilla and egg yolks to cooled chocolate mixture. Whisk until smooth.
- In large mixing bowl, whisk together flour, sugar, baking soda and salt.
- Add chocolate mixture to flour mixture and whisk until smooth.
- To make meringue: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar and beat on high speed until stiff peaks form. Gradually add meringue to chocolate batter and stir until incorporated. Pour into baking pans and bake 30 minutes, until a pick inserted into the center comes out clean. Cool on wire rack, then remove from pans.
- Frost between layers, top and sides with whipped cream. Use a vegetable peeler to peel curls off sides of chocolate bar and use to garnish cake.
CHOCOLATE DREAM CAKE
Steps:
- 1). Cake: Preheat oven to 350F. Lightly grease and flour or use cooking baking spray on two 9" cake pans. In large bowl, combine all ingredients, beat well at high speed for 2 minutes scrape sides of bowl at least once to make sure all ingredients are combined. Pour into prepared cake pans. Bake at 350 degrees for 25-35 minutes, until toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 15 minutes. Carefully remove from pans and cool completely. 2). Chocolate Mousse Frosting: Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30-second intervals, set aside to cool. In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup, vanilla and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. On instant-read thermometer. (Be careful not to overcook.) Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.) In large bowl, beat remaining 2 cup cream and vanilla pudding at medium-high speed until stiff peaks form; fold cooled chocolate mixture into whipped cream. To frost cake: lay first layer, flat side up, generously frost leaving a thick layer of frosting in center of the first layer. Top with last cake layer, flat side down, pressing slightly and frost with remaining frosting; refrigerate for 1 hour 3). For Ganache: Bring cream and corn syrup to simmer in small saucepan. Remove from heat. Add both chocolates; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes. Drizzle over cool mouse cake and refrigerate cake. Garnish top with whipped cream or white whipped frosting.
GERMAN CHOCOLATE DREAM CAKE
I love German chocolate cake - and this version truly is a dream! It's not only luscious, it's also easy to make using a mix.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled., Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 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., In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread. , To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.
Nutrition Facts : Calories 761 calories, Fat 51g fat (21g saturated fat), Cholesterol 165mg cholesterol, Sodium 554mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.
BONNIE'S BLUE RIBBON CHOCOLATE DREAM CAKE
This chocolate cake is one of those cakes that are perfect for giving as a gift... because if you leave it in the house you'll be tempted to eat the whole thing! There are a lot of versions of this type of cake out there, but this one is a little different. The caramel drizzled over the cake, along with the condensed milk, makes this a fabulously rich and decadent cake. Crushed Heath bars add a little crunch to the cake. We really love that homemade whipped cream is used for the topping. It's light and creamy and the perfect complement to the rich cake.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Cakes
Number Of Ingredients 9
Steps:
- Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
- Crush the chocolate bars, reserve 1/4 cup for the top.
- In the microwave, heat up the caramel in a Pyrex glass measuring cup until it can be poured easily (about one minute). Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then
- Pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
- Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs (I like chunks). Let the cake cool completely on a rack in the fridge.
- Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff.
- Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy. Then add swirls of caramel topping. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
- Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!
CHOCOLATE DREAM DESSERT
I've been married 37 years and have four grandchildren, and this is our all-time favorite dessert. Its chocolate flavor is subtle but delicious. The last time I made it, my brother said, "This has got to be the best dessert there is!" See if you agree!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.
Nutrition Facts : Calories 360 calories, Fat 22g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 333mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
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