Chocolate Glazed Cake Recipes

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CHOCOLATE GLAZED CAKE



Chocolate Glazed Cake image

A delicious and easy, made from scratch cake recipe with a thick layer of glaze on top.

Provided by RecipeGirl.com

Categories     Dessert

Time 50m

Number Of Ingredients 14

2 cups all purpose flour
2 cups granulated white sugar
1 teaspoon baking soda
½ cup buttermilk
1 large egg, (slightly beaten)
1 teaspoon vanilla extract
1 cup (2 sticks) salted butter
4 tablespoons unsweetened cocoa powder
1 cup water
½ cup (1 stick) salted butter
4 tablespoons unsweetened cocoa powder
6 tablespoons buttermilk
1 teaspoon vanilla extract
16 ounces well-sifted powdered sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray

Nutrition Facts : ServingSize 1 slice, Calories 590 kcal, Carbohydrate 90 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 81 mg, Sodium 330 mg, Fiber 2 g, Sugar 71 g

CHOCOLATE GLAZED CHOCOLATE CAKE



Chocolate Glazed Chocolate Cake image

Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
3/4 cup chocolate milk
1/3 cup butter, melted
3 eggs
1 container (8 oz) sour cream
1 package (4-serving size) chocolate fudge instant pudding and pie filling mix
1 bag (12 oz) semisweet chocolate chips (2 cups)
3/4 cup semisweet chocolate chips
3 tablespoons butter
3 tablespoons light corn syrup
1 1/2 teaspoons water

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.

Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g

GLAZED CHOCOLATE CAKE



Glazed Chocolate Cake image

This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the ultimate garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar, plus 2 tablespoons for whipped cream (optional)
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
Chocolate Ganache Glaze
1 cup heavy cream (optional)
Chocolate shavings, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
  • Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
  • Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
  • If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.

THE BEST CHOCOLATE GLAZE



The Best Chocolate Glaze image

I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!

Provided by Mary Taylor Dantzler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 5

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

Steps:

  • Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g

CHOCOLATE-GLAZED POUND CAKE



Chocolate-Glazed Pound Cake image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.

CHOCOLATE GLAZE



Chocolate Glaze image

This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.

Provided by Diana Rattray

Categories     Dessert     Ingredient     Cake

Time 10m

Number Of Ingredients 4

2 tablespoons butter
2 ounces unsweetened chocolate (chopped)
1 cup confectioners' sugar
2 tablespoons boiling water

Steps:

  • Gather the ingredients.
  • Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
  • Sift the confectioners' sugar into a small bowl.
  • Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
  • Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.

Nutrition Facts : Calories 62 kcal, Carbohydrate 8 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 7 g, Fat 3 g, ServingSize 16 servings (1 jar), UnsaturatedFat 0 g

CHOCOLATE GLAZED CAKE DOUGHNUTS



Chocolate Glazed Cake Doughnuts image

Provided by Tyler Florence

Categories     dessert

Time 2h

Yield 6 doughnuts

Number Of Ingredients 15

3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract
Fat for frying, such as canola oil
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water

Steps:

  • Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
  • Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
  • Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
  • For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

GLAZED CHOCOLATE LAYER CAKE



Glazed Chocolate Layer Cake image

Light and airy cake is layered with rich chocolate filling and drizzled with glossy chocolate glaze for a dessert that will satisfy and delight no matter the season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Number Of Ingredients 13

Nonstick cooking spray
1 cup sifted all-purpose flour, plus more for baking pans
Coarse salt
5 large eggs, plus 2 large egg yolks
3/4 cup granulated sugar
6 tablespoons ( 3/4 stick) unsalted butter, melted and cooled
2 large eggs, separated
2 cups mascarpone cheese, room temperature
1 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1 tablespoon orange zest (optional)
3 tablespoons brandy or Grand Marnier
Chocolate Glaze

Steps:

  • Make cake: Preheat oven to 450 degrees, with racks in upper and lower thirds. Coat two 10 1/2-by-15 1/2-inch jelly-roll baking pans with cooking spray. Line with parchment paper; coat with cooking spray. Dust with flour, tapping out excess. In a bowl, whisk together flour and teaspoon salt.
  • In a large bowl, using an electric mixer, beat eggs, yolks, and sugar on medium-high, 2 minutes; increase speed to high and beat until pale and thick, 5 minutes. Sift flour mixture over egg mixture; with a large rubber spatula, fold together until almost blended. Pour butter down side of bowl, folding to combine. Divide batter between pans; smooth with a table knife. Immediately transfer pans to oven and bake until cakes are golden brown and springy when pressed, 6 to 7 minutes, rotating pans halfway through. Let cool completely.
  • Make filling: In a large bowl, stir together egg yolks, mascarpone, sugar, cocoa, orange zest (if using), and pinch of salt. In another large bowl, using an electric mixer, beat egg whites and pinch of salt until soft peaks form. With a large rubber spatula, fold one-third whites into mascarpone mixture; fold in remainder.
  • Invert cakes onto a work surface and gently peel off parchment. Using a serrated knife, trim cakes to measure 10 by 15 inches, then cut each crosswise into thirds. Place 1 cake layer, golden side up, on a platter; brush with brandy and spread with 1 cup filling. Repeat with remaining cake, brandy, and filling, ending with a layer of brandy-brushed cake. Refrigerate until set, about 30 minutes.
  • Make Chocolate Glaze. Pour over top of cake and spread so it drips down sides (or spread along sides). Cover and refrigerate 1 hour (or up to 2 days).

Nutrition Facts : Calories 818 g, Fat 67 g, Fiber 2 g, Protein 15 g

CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE



Chocolate Layer Cake with Chocolate Glaze image

A Chocoholic's delight! This cake is a bit time consuming to make, but worth the trouble! On the plus side, it can be made in stages, and assembled the day of serving. Prep time includes chilling time.

Provided by Dee514

Categories     Dessert

Time 5h25m

Yield 1 Cake

Number Of Ingredients 21

1 1/2 cups milk (do not use low-fat or nonfat)
1/2 cup sugar
3 1/2 tablespoons cornstarch
5 large egg yolks
6 ounces milk chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
1 1/2 cups sugar
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup strong fresh-brewed coffee
3/4 cup buttermilk
6 tablespoons vegetable oil
2 large eggs, beaten to blend
1 teaspoon vanilla extract
1 1/2 cups whipping cream
12 ounces bittersweet chocolate (not unsweetened) or 12 ounces semisweet chocolate, chopped
2 tablespoons light corn syrup

Steps:

  • For filling: Bring milk to simmer in heavy medium saucepan.
  • Remove from heat.
  • Combine sugar and cornstarch in large bowl.
  • Beat egg yolks into sugar mixture.
  • Gradually whisk hot milk into yolk mixture.
  • Return mixture to saucepan.
  • Whisk over medium heat until mixture boils and thickens, about 1 minute.
  • Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
  • Transfer filling to medium bowl.
  • Cool, stirring occasionally.
  • Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
  • For cake: Preheat oven to 325°F.
  • Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
  • Line pan with parchment paper.
  • Sift first 6 ingredients into large bowl.
  • Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
  • Add liquid ingredients to dry ingredients; mix just until combined.
  • Transfer batter to prepared pan, spreading evenly.
  • Bake cake until tester inserted into center comes out clean, about 20 minutes.
  • Cool cake completely in pan on rack.
  • Using small knife, cut around edges of pan.
  • Turn cake out onto work surface.
  • Peel off parchment.
  • Trim tough edges.
  • Cut cake crosswise into three 5x10 1/2-inch pieces.
  • (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
  • Spread half of filling over top.
  • Top with second cake layer.
  • Spread remaining filling over.
  • Top with third cake layer.
  • Pour lukewarm glaze over top and sides of cake, covering completely.
  • Smooth sides with spatula.
  • Refrigerate 2 hours.
  • (Can be prepared 1 day ahead; cover and keep refrigerated.).
  • Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
  • Add chocolate, whisk until smooth.
  • Remove from heat.
  • Stir in corn syrup.
  • Cool glaze until barely lukewarm.

EASY CHOCOLATE BUNDT CAKE GLAZE



Easy Chocolate Bundt Cake Glaze image

Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.

Provided by TUNISIANSWIFE

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 3

1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

Steps:

  • In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 g

GLAZED CHOCOLATE ANGEL FOOD CAKE



Glazed Chocolate Angel Food Cake image

A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

1-1/2 cups egg whites (about 10 large)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons half-and-half cream

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.

Nutrition Facts : Calories 235 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 102mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE



Chocolate! Chocolate! Chocolate! Bundt Cake With Chocolate Glaze image

Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.

Provided by CCinSC

Categories     Dessert

Time 1h5m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs, beaten
1 teaspoon vanilla extract
3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar (10X)
2 -3 tablespoons hot water

Steps:

  • Cake: Preheat oven to 350°.
  • Grease and flour bundt pan, set aside.
  • In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
  • In another bowl, combine water, eggs, and vanilla mixing well.
  • Add egg mixture to dry mixture and mix with spoon until just blended.
  • Pour into prepared pan.
  • Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
  • Cool 15 to 20 minutes before removing cake from pan.
  • When completely cool, drizzle cake with Chocolate Glaze.
  • Chocolate Glaze: Combine all ingredients in bowl.
  • Mix with spoon until smooth.

CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE



Chocolate Layer Cake with Chocolate Glaze image

Categories     Cake     Coffee     Chocolate     Dairy     Egg     Dessert     Bake     Vanilla     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 cake

Number Of Ingredients 21

Filling
1 1/2 cups milk (do not use low-fat or nonfat)
1/2 cup sugar
3 1/2 tablespoons cornstarch
5 large egg yolks
6 ounces milk chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
Cake
1 1/2 cups sugar
1 1/3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup strong fresh-brewed coffee
3/4 cup buttermilk
6 tablespoons vegetable oil
2 large eggs, beaten to blend
1 teaspoon vanilla extract
Chocolate Glaze

Steps:

  • For filling:
  • Bring milk to simmer in heavy medium saucepan. Remove from heat. Combine sugar and cornstarch in large bowl. Beat egg yolks into sugar mixture. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until mixture boils and thickens, about 1 minute. Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth. Transfer filling to medium bowl. Cool, stirring occasionally. Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
  • For cake:
  • Preheat oven to 325°F. Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan. Line pan with parchment paper. Sift first 6 ingredients into large bowl. Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl. Add liquid ingredients to dry ingredients; mix just until combined. Transfer batter to prepared pan, spreading evenly. Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake completely in pan on rack. Using small knife, cut around edges of pan. Turn cake out onto work surface. Peel off parchment. Trim tough edges. Cut cake crosswise into three 5x10 1/2-inch pieces. (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.)
  • Place 1 cake layer on platter. Spread half of filling over top. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Pour lukewarm glaze over top and sides of cake, covering completely. Smooth sides with spatula. Refrigerate 2 hours. (Can be prepared 1 day ahead; cover and keep refrigerated.)

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE



Flourless Chocolate Cake with Chocolate Glaze image

Categories     Cake     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Vegetarian     Kid-Friendly     Anniversary     Birthday     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10 to 12

Number Of Ingredients 11

For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract
For glaze
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Chocolate shavings or Gold-brushed Chocolate Leaves

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
  • Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  • Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
  • Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
  • Make glaze:
  • Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
  • Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

CHOCOLATE-GLAZED FUDGE CAKE



Chocolate-Glazed Fudge Cake image

If you think chocolate is the perfect food, this cake is for you--sultry and rich, with semisweet frosting and just a touch of hazelnuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 9

1 cup butter
16 oz. semisweet chocolate, chopped
2 teaspoons vanilla
6 eggs, lightly beaten
1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. semisweet chocolate, chopped
2 tablespoons chopped toasted hazelnuts (filberts)

Steps:

  • Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.
  • Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.
  • Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
  • Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.
  • Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

Nutrition Facts : Calories 335, Carbohydrate 23 g, Cholesterol 115 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1/16 of Recipe, Sodium 110 mg, Sugar 19 g

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2022-05-10 240 g hot water or hot coffee. Immediately pour the batter into the prepared bundt pan. Keep the pan on a baking tray to make it easier to move the pan around. Bake the cake in the preheated oven for 50 – 60 minutes, or until a toothpick inserted into …
From theflavorbender.com


EASY CHOCOLATE GLAZE FOR DONUTS, ECLAIRS, AND BUNDT CAKE - BAKER …
Instructions. Place the chocolate in a microwave safe bowl. Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
From bakerbettie.com


PERFECT CHOCOLATE GANACHE + HOW TO GLAZE A CAKE!
2014-03-26 1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered. 2 .Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes.
From natashaskitchen.com


EASY CHOCOLATE GLAZE - TRADITIONAL HOME BAKING
2019-12-02 How to Make This Easy Chocolate Glaze. Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. (Fig 1). Stir frequently until melted and smooth. ( Fig 2) Leave to one side to cool a little. Pour the chocolate over the top of the cake while still in the baking tin. (Fig 3).
From traditionalhomebaking.com


CHOCOLATE GLAZED HAZELNUT MOUSSE CAKE - THERESCIPES.INFO
Chocolate Hazelnut Mousse Cake - Recipe Girl® best www.recipegirl.com. Heat the softened gelatin over low heat and stir just until melted. Add the chocolate hazelnut spread and espresso powder and whisk until combined. Remove the pan from the heat source and transfer the mixture to a large mixing bowl.
From therecipes.info


GLAZED CHOCOLATE DONUT BUNDT CAKE {EASY DESSERT RECIPE} - THE …
2017-09-08 Preheat your oven to 350 degrees Fahrenheit. Next, prepare your bundt pan by greasing it well with 2-3 tsp butter or margarine and "flouring" it with cocoa powder. Tap our as much of the excess cocoa powder as you can - you only want a very thin layer to coat the inside of the cake pan so it disappears as the cake bakes.
From thebusybaker.ca


CHOCOLATE GLAZE RECIPE FOR CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Chocolate Glaze Recipe For Cake are provided here for you to discover and enjoy. Healthy Menu. High Protein Healthy Desserts Healthy Keto Dessert Ideas Non Perishable Healthy Snack ...
From recipeshappy.com


CHOCOLATE-GLAZED BAKED CAKE DOUGHNUTS - BAKE FROM SCRATCH
Instructions. Preheat oven to 400°F (200°C). In the bowl of a stand mixer fitted with the paddle attachment, beat sugars and egg at medium speed until lightened in color and well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add melted butter, oil, and vanilla; beat at medium speed until well combined, 1 to 2 minutes.
From bakefromscratch.com


CHOCOLATE MIRROR GLAZE CAKE RECIPE (HEART) | SUGAR GEEK SHOW
2019-01-07 Place first quantity of water, sugar, sweetened condensed milk in a sauce pan and bring to a simmer over medium heat. Add in bloomed gelatin and stir until completely melted and remove from the heat. Add in your vanilla. Pour the mixture over chocolate/cocoa and let stand for 5 minutes then whisk to combine.
From sugargeekshow.com


GLAZED CHOCOLATE MARBLE CAKE | CANADIAN LIVING
2013-08-13 Drop spoonfuls of dark and white batters into greased and floured 10-cup (2.5 L) fancy or classic Bundt or tube pan. With tip of knife, swirl to marble. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, …
From canadianliving.com


MOM'S CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE - FOOD FOLKS …
2022-04-01 STEP ONE: First, preheat the oven to 350 degrees F. Then spray a bundt pan with cooking spray and set the pan aside. STEP TWO: Next, make the cake. Mix the dry ingredients and then the wet ingredients. STEP THREE: After adding the dry ingredients to the wet ingredients, fold in the chocolate strips.
From foodfolksandfun.net


CHOCOLATE GLAZE FOR CAKES RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Chocolate Glaze For Cakes Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


EASY CHOCOLATE GLAZE (FOR DONUTS, CAKE & MORE!) – A COUPLE COOKS
2022-04-30 There are two steps for this chocolate glaze recipe: sift the dry ingredients, then whisk it all together. Two small notes to keep in mind: Sifting removes any lumps. You can use a fine mesh sieve and just shake it into a bowl, or an actual sifter. Whisk until it’s smooth, adjusting the liquid as necessary.
From acouplecooks.com


CHOCOLATE MIRROR GLAZE | RECIPETIN EATS
2020-11-06 Making the mirror glaze. 1. Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will …
From recipetineats.com


GLAZED CHOCOLATE BUNDT CAKE RECIPE | MYRECIPES
In a small saucepan over medium heat, melt butter, espresso powder, and remaining 1/4 cup brown sugar. Add cream and simmer 1 minute. Remove from heat and stir in powdered sugar until smooth. Stir in Bourbon and let cool. When glaze and cake are both at room temperature, drizzle glaze over cake.
From myrecipes.com


MINI CHOCOLATE BUNDT CAKES WITH CHOCOLATE GLAZE
Instructions. Preheat oven to 325°F. Spray 2 (6-well) mini Bundt pans or 12 mini-Bundt pans with baking spray with flour. For cakes: In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
From bakefromscratch.com


LUSCIOUS GLAZED CHOCOLATE POUND CAKE RECIPE - EVERYDAY DISHES
2016-01-09 Instructions. Preheat oven to 325 degrees then line the bottom of an 8" x 5" loaf pan with parchment paper. Coat generously with non-stick cooking spray. In a large bowl, or the bowl of an electric mixer fitted with paddle attachment, add flour, sugar, cocoa, baking powder and salt, and mix until evenly combined.
From everydaydishes.com


CHOCOLATE GLAZE CAKE RECIPE – EPICFOODZ
2021-09-23 Add vanilla essence, baking powder, salt, baking soda, melted chocolate or 4 tbs cocoa powder then mix it well Grease the pan with butter or oil. Pour the mixture and bake it for 40-45 minutes on 180°. Step 3. whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. In a ...
From epicfoodz.com


GLAZED CHOCOLATE CAKE RECIPE - LA CUCINA ITALIANA
2020-11-03 In a bain-marie over low heat, melt the butter and 14 ounces of chocolate broken into pieces, stirring continuously. 2. As soon as it is melted, transfer the bowl to a cold work surface and let it cool. Blend the 5 egg yolks with the granulated sugar to obtain a fluid cream; add in the excess flour, combine, and then add in the melted chocolate ...
From lacucinaitaliana.com


CHOCOLATE GLAZED CAKE RECIPES ALL YOU NEED IS FOOD
Steps: In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°.
From stevehacks.com


CHOCOLATE GLAZE: SO SHINY AND RICH! -BAKING A MOMENT
2018-05-31 Cook Time. 5 mins. Total Time. 10 mins. This chocolate glaze is so rich, shiny, and flavorful! It's perfect for garnishing drip cakes, topping donuts, or drizzling over bundt cakes. With just 4 simple ingredients, this sauce is to easy you'll find yourself making it over and over again. Course: Dessert, Topping.
From bakingamoment.com


CHOCOLATE GLAZED CAKE RECIPE | EAT SMARTER USA
Mix flour and baking powder. Add to whipped egg whites and fold into egg yolk mixture. Pour into springform pan and bake until golden brown, about 45-55 minutes.
From eatsmarter.com


THREE INGREDIENT CHOCOLATE GLAZE - IN KATRINAS KITCHEN
2020-11-20 Instructions. MELT chopped chocolate over a double boiler, or slowly in the microwave, being sure not to overheat. ADD butter and stir until smooth. REMOVE from heat (if using a double boiler) and whisk in the corn syrup until …
From inkatrinaskitchen.com


HOW TO GLAZE A CAKE WITH GLOSSY CHOCOLATE RECIPE - BON APPéTIT
2014-02-12 Go to the Edge. Use an offset spatula to gently spread the glaze to the edge of the cake, allowing it to spill over the side. Let sit at room temperature until the glaze sets to …
From bonappetit.com


MAYAN CHOCOLATE GLAZED BUNDT CAKE RECIPE - THE WANDERLUST …
2014-01-13 This Mayan Chocolate Glazed Bundt Cake recipe creates an amazing cake with a combination of sweet chocolate, cinnamon and smoky cayenne pepper that will make you want seconds! 4.5 from 9 votes. Pin Rate Save Saved! Save Saved! Course: Desserts. Cuisine: Latin. Prep Time: 25 mins. Cook Time: 45 mins. Total Time: 1 hr 10 mins. Servings: 10. Calories: …
From thewanderlustkitchen.com


FUDGY CHOCOLATE SHEET CAKE WITH FUDGE GLAZE - BAKER BETTIE
Ingredients For the Cake. 2 cups (238 gr) all-purpose flour ; 1 cup (100 gr) unsweetened cocoa powder (natural or dutch-processed) 2 1/4 cup (441 gr) granulated sugar
From bakerbettie.com


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