CHOCOLATE GRAHAM CRACKER CAKE RECIPE - (4.5/5)
Provided by á-25138
Number Of Ingredients 10
Steps:
- Preheat oven to 375F. Cream butter and add sugar and egg yolks, mixing until well combined. Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract, and nuts; mix well. Beat egg whites until stiff and fold into mixture. pour batter into two greased and floured 9 inch round pans. Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely. Chocolate Sauce 1 cup Whipping cream 2 tablespoons Sugar 4 ounces Bittersweet chocolate, chopped 1 tablespoon Unsalted butter Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth. Strain through a fine wire mesh strainer into a serving bowl. Serve warm.
CHOCOLATE GRAHAM CRACKER CAKE
A childhood favorite treat turned into a cake! Fudgey layers of chocolate with a graham cracker crust baked right in, filled with chocolate ganache, and frosted in TWO layers of delicious graham cracker buttercream and chocolate ganache.
Provided by Mandy Merriman
Categories Cake
Number Of Ingredients 24
Steps:
- GRAHAM CRACKER CAKE: Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
- In a food processor, pulse the graham crackers until they form almost a powder. Add in butter, and blend for another 20 seconds to combine.
- Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
- Split the graham cracker crumble between the prepared cake pans, and press down to form an even crust using the bottom of a glass or the bottom outside of a measuring cup.
- In a medium bowl, whisk together the sour cream, buttermilk, oil, eggs, and vanilla until thoroughly combined. Sift in the cocoa, cake mix, and toss in chocolate chips. Stir until just combined. Split cake batter evenly between prepared cake rounds on top of the crust.
- Bake for 25-30 minutes, or until center is fully baked. Do not overbake.
- Remove rounds from the oven, let cool in the pan for 5 minutes, then flip upside down onto wire rack to cool to room temperature.
- GANACHE FILLING: In a medium glass bowl, microwave the chocolate chips and heavy cream for a minute. Stir until combined.
- GRAHAM CRACKER BUTTERCREAM: Pulse graham crackers into a fine powder (I use a smoothie blender for this). Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter on high until light and fluffy.
- Add in graham cracker powder, vanilla, salt, and heavy cream. Mix until combined.
- Slowly add in the powdered sugar with the mixer on low speed about ½ cup at a time. Add in more heavy cream or more powdered sugar if needed to achieve desired consistency. Turn mixer on high speed for 2 minutes to thicken and lighten in texture. Hand stir with a wooden spoon to beat out any air bubbles.
- CHOCOLATE GANACHE EXTERIOR LAYER: In a medium glass bowl, microwave the chocolate chips and heavy cream for a minute. Stir until combined. It will be thick. Let cool until you're able to spread it on the side of the cake like thin frosting, about 15 minutes.
- ASSEMBLY: On a cake turntable, add on a cardboard cake round the side of your cake taped to one size bigger (6" round taped to a 8" round, for example).
- Add a little bit of the graham cracker buttercream in the center of the cardboard round to act as "glue" for that bottom cake layer.
- Place the first chocolate graham cracker cake layer down, add on a small layer of buttercream, then pipe a dam around the outer rim of the cake layer. Spoon in a layer of ganache filing.
- Place the second cake layer on top. Repeat step 2 again for the next buttercream layer, and then add on the top cake round.
- Crumb coat the entire cake, then place in the freezer for 10 minutes.
- Add all the graham cracker buttercream to coat the cake, using a cake knife and cake scraper for clean edges. Freeze cake for 5 minutes until firm.
- Next, add on a layer of ganache over the chilled graham cracker buttercream layer. Use a cake comb to create decorative sides, then top with garnishes on top if desired.
- Enjoy!
CHOCOLATE GRAHAM CRACKER CAKE
A unique twist to a chocolate cake. Found online at Culinary Concoctions. I think trying it with chocolate graham cracker crumbs would be really interesting too.
Provided by Topher
Categories Dessert
Time 55m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Cream butter and add sugar and egg yolks, mixing until well combined.
- Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract; mix well.
- Beat egg whites until stiff and fold into mixture.
- Pour batter into two greased and floured 9 inch round pans.
- Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
- Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl.
- Stir until completely melted and smooth. Serve warm over cake.
Nutrition Facts : Calories 236, Fat 14.6, SaturatedFat 8.3, Cholesterol 74.5, Sodium 408.9, Carbohydrate 24.3, Fiber 0.5, Sugar 17.4, Protein 3
GRAHAM CRACKER CAKE
This soft, simple Graham Cracker Cake is flavored with graham crackers and topped with a rich chocolate glaze.
Provided by Jennifer McHenry
Categories cakes
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Grease a 9" x 5" loaf pan. If you like, line the pan with parchment paper to create a sling. Grease the lining.
- Whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
- Transfer the batter to the prepared pan. Spread evenly.
- Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes. Then transfer the cake from the pan to a wire rack to cool completely.
- Place the butter and chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred.
- Gradually stir in the confectioners' sugar, adding a small amount of water at a time as needed for mixing. (You may not use all of the water.) Stir until smooth.
- Working quickly before the glaze sets, drizzle the glaze over the cooled cake. Top with graham cracker crumbs.
Nutrition Facts : Calories 268 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 239 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH
It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
- In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
- In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
- Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
- Set aside to cool and refrigerate until ready to serve, up to 2 days.
- For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
- When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams
GRAHAM CRACKER CAKE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
- Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
- In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
- Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
- Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
- To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
- Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.
Nutrition Facts : Calories 709.3 calories, Carbohydrate 59.2 g, Cholesterol 168.1 mg, Fat 52 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 28.1 g, Sodium 255.5 mg, Sugar 46.2 g
CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW
This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
- Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
- Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
- Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
- Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
CHOCOLATE GRAHAM CRACKER DESSERT
Prepare this delicious Chocolate Graham Cracker Dessert in just 30 minutes, plus refrigeration. Chocolate Graham Cracker Dessert will look amazing at your next gathering with friends and family.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Mix COOL WHIP and vanilla just until blended; spread 1 Tbsp. onto each of 20 graham squares.
- Stack grahams together, then stand on edge on platter to make 8-1/2-inch loaf. Frost with remaining COOL WHIP mixture. Crush remaining graham squares; sprinkle over loaf.
- Refrigerate 4 hours before slicing to serve.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 9 g, Protein 1 g
NO BAKE PUDDING GRAHAM CRACKER CAKE
This cake takes no time to put together , is so light you could eat the entire thing yourself. We stole this recipe from my cousin who guarded with her life for years.
Provided by lunitari601
Categories Dessert
Time 20m
Yield 1 Cake, 15-25 serving(s)
Number Of Ingredients 6
Steps:
- Make both the Vanilla and Chocolate pudding as directed on the box.
- Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
- Mix the whipping cream and the vanilla pudding together.
- Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
- When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
- Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
- Refrigerate the entire cake at least 3 hours.
- The graham crackers will absorb the moister from the pudding and become soft like cake.
- Cut on the corner going in to create a neat looking slice.
- Good Luck with leftovers because there never is any.
Nutrition Facts : Calories 547.4, Fat 31.7, SaturatedFat 17, Cholesterol 96.1, Sodium 512.7, Carbohydrate 59.8, Fiber 1.8, Sugar 28.1, Protein 7.5
CHOCOLATE, BANANA, AND GRAHAM CRACKER ICEBOX CAKE
An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 5-by-10-inch cake
Number Of Ingredients 7
Steps:
- Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
- Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
- Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
- Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.
CHOCOLATE CHEESECAKE I
A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
- Melt chocolate chips in top of a double boiler over hot water. Set aside.
- Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
- Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 42.3 g, Cholesterol 130.1 mg, Fat 35.5 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 21.1 g, Sodium 316.1 mg, Sugar 31.1 g
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