Chocolate Smores Pudding Cake Recipes

S'MORES ICEBOX CAKE

S'mores Icebox Cake image

Provided by Food Network Kitchen

Categories dessert

Time 7h

Yield 6 to 12 servings

Number Of Ingredients 7

Ingredients

4 ounces milk chocolate, finely chopped
2 1/2 cups heavy cream
Unsalted butter, for the baking sheet
24 marshmallows
3 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons confectioners' sugar
16 whole chocolate graham crackers

Steps:

Preheat the broiler. Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Stir until smooth; set aside to cool.
Butter a baking sheet, then arrange 15 marshmallows on the baking sheet and broil until toasted and bubbling, 30 seconds to 1 minute; set aside to cool. Combine 1 cup heavy cream, the cocoa powder and confectioners' sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Combine the remaining 1 cup heavy cream and the broiled marshmallows in a medium bowl; beat with the mixer on medium speed until stiff peaks form, 1 to 2 minutes. (It's OK if some small pieces of marshmallow remain in the whipped cream.)
Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of graham crackers, breaking to fit as needed. Spread with half of the marshmallow whipped cream. Drizzle with 2 tablespoons of the chocolate ganache, then top with another layer of graham crackers. Spread half of the chocolate whipped cream over the graham crackers, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining marshmallow whipped cream on top, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining chocolate whipped cream on top, drizzle with 2 tablespoons ganache and top with a final layer of graham crackers.
Fold the overhanging plastic wrap over the graham crackers and press gently. Refrigerate at least 6 hours or overnight. Place the remaining graham crackers (about 1 1/2) in a resealable plastic bag and crush with a rolling pin until finely ground. Set aside. Refrigerate the remaining ganache.
About 1 hour before serving, preheat the broiler. Warm the reserved ganache in the microwave until pourable. Butter a baking sheet. Cut the remaining 9 marshmallows in half (parallel to the flat sides) and arrange cut-side down on the baking sheet in a tight 3-by-6 rectangle (the marshmallows should be touching). Broil until toasted and bubbling, 30 seconds to 1 minute. Let the marshmallows and ganache cool, about 1 hour.
Invert the cake onto a platter and discard the plastic wrap. Press the reserved graham cracker crumbs onto the sides of the cake. Pour the ganache on top of the cake and spread in a thin layer, letting some drip down the sides. Remove the toasted marshmallows in one piece from the baking sheet with a large metal spatula and place on top of the cake.

CHOCOLATE PUDDING CAKE II

Chocolate Pudding Cake II image

It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.

Provided by Carol Irwin Cameron

Categories Desserts Cakes Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup packed brown sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

Steps:

Preheat oven to 350 degrees F ( 175 degrees C).
In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 36.1 g, Cholesterol 0.8 mg, Fat 3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 26.4 g

CHOCOLATE PUDDING CAKE III

Chocolate Pudding Cake III image

A delicious, easy pudding cake, wonderful served warm with a spoonful of whipped cream. Try mint chocolate chips for a change.

Provided by CAROLMAROL68

Categories Desserts Cakes Chocolate Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 11

Ingredients

¾ cup all-purpose flour
.66 cup white sugar
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons vegetable oil
.66 cup packed brown sugar
¼ cup miniature semisweet chocolate chips
1 teaspoon vanilla extract
1 ¼ cups hot water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

Nutrition Facts : Calories 134.5 calories, Carbohydrate 25.3 g, Cholesterol 0.6 mg, Fat 4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 125.1 mg, Sugar 19 g

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