Clares Worlds Very Best Triple Chocolate Cake Recipes

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CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE



Clare's World's Very Best Triple Chocolate Cake image

This recipe was given to my Husband from our friend, who got it from her friend Clare. He had to beg for it! It is without a doubt the richest, most decadent and delicious cake I have ever tried. Kiss your low fat diet goodbye. It's easy to make and will impress any chocolate lover :)

Provided by Leslie

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 7

1 (510 g) package devil's food cake mix
3 ounces instant chocolate pudding mix (1 package)
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • In a very large bowl stir together cake mix and pudding mix.
  • Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
  • Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
  • Prepare a large bundt pan by greasing all the sides and then dusting with flour.
  • Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
  • Baking times can vary with this recipe for some reason, so do keep an eye on it!

Nutrition Facts : Calories 7190.2, Fat 479.6, SaturatedFat 256.9, Cholesterol 1734.5, Sodium 8038, Carbohydrate 662.9, Fiber 26.7, Sugar 444, Protein 100.7

CHOCOLATE LAYER CAKE RECIPE



Chocolate Layer Cake Recipe image

Chocolate Layer Cake Recipe with step by step pictures. Decadent three layer chocolate cake with chocolate ganache frosting is perfect for any special occasions.

Provided by Aarthi

Categories     Dessert

Time 2h55m

Number Of Ingredients 12

2½ cup All Purpose Flour ((300 gms | 10.5 ounces))
1 cup Sugar ((200 grams))
4 Eggs
2 tbsp Cocoa
1½ tsp Baking Powder
½ tsp Baking Soda
1 cup Unsalted Butter ((200 grams | 7 ounces))
4 tbsp Milk
2 tsp Vanilla Extract
1¼ cup Dark Chocolate Chips ((200 grams | 7 ounces))
Cream Cheese Frosting ( as needed)
Chocolate Ganache ( as needed)

Steps:

  • Preheat the oven to 180°C / 350 °F.
  • Butter three tins generously and dust the inside with flour and tip the excess out..Set this aside for a moment.
  • Mix flour, baking powder and baking soda in a bowl..Set this aside for a moment.
  • Take milk and chocolate chips in a sauce pan and melt it gently..once it boils switch off the flame and allow it to melt completely.
  • Take butter, sugar and vanilla in a mixing bowl and beat till creamy and fluffy.
  • Add in eggs and beat well.
  • Now pour in melted chocolate and mix well.
  • Now sift in the flour mixture and cocoa in this and fold gently until combined.
  • Pour this on to three prepared tin and bake it for 25 - 30 tins.
  • Let this cool a bit before removing from the tin..Leave this cake to cool completely over the wire rack.
  • I sliced some from the top to make it even for frosting.
  • Prepare Cream Cheese Frosting and Chocolate Ganache to frost the cakes.
  • Now take once cake and frost with cream cheese frosting then stack another cake on top and spread some more frosting.Atlast keep another slice and cover the entire cake with chocolate ganache.
  • Slice and serve or give it as present.

Nutrition Facts : ServingSize 1 servings, Calories 636 kcal, Carbohydrate 72 g, Protein 10 g, Fat 35 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 144 mg, Sodium 217 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 9 g

"HAVE MERCY!" TRIPLE CHOCOLATE CAKE



When you want a really good dessert, make this triple layer chocolate cake with rich, creamy frosting.

Provided by Fuller House

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

¾ cup butter, softened
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
2 teaspoons vanilla extract
1 ½ cups milk
1 (12 ounce) package semisweet chocolate chips
½ cup butter
8 ounces sour cream
4 ½ cups sifted powdered sugar

Steps:

  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
  • Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
  • Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
  • Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
  • To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Nutrition Facts : Calories 796.8 calories, Carbohydrate 120.4 g, Cholesterol 108.1 mg, Fat 33.5 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 20.6 g, Sodium 410.6 mg, Sugar 81.2 g

WORLD'S BEST CHOCOLATE CAKE RECIPE



World's Best Chocolate Cake Recipe image

So I found this recipe and when I saw that it was called the "World's Best Chocolate Cake", I knew that I had to try it out and see. I really did like the cake part- it was really rich and moist.

Provided by Camille Beckstrand

Categories     Dessert

Time 1h40m

Number Of Ingredients 20

½ cup unsalted butter
4 ounces unsweetened chocolate (broken into pieces)
2 ½ cups flour
2 ¼ cups sugar
1 cup cocoa
2 teaspoons baking soda
½ teaspoon baking powder
1 ½ teaspoons salt
1 ½ cups sour cream
3 eggs
2 teaspoons vanilla
4 ounces unsweetened chocolate (broken up)
½ cup shortening
½ cup unsalted butter (softened)
¼ cup sour cream
⅓ cup milk
2 teaspoons vanilla
¼ teaspoon salt
1 pound powdered sugar
½ cup cocoa powder

Steps:

  • Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
  • In a microwave-safe glass bowl, melt butter and chocolate together in microwave on HIGH until melted and smooth, about 1 to 1 1/2 minutes, stirring half-way through. Set aside. Mix flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until blended.
  • Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla; beat 30 seconds on low speed, until dry ingredients are moistened. Increase to medium; beat 2 minutes. Pour into prepared pans.
  • Bake at 350 degrees for 32-40 minutes or until cake layers spring back when pressed (I baked mine for 35 minutes and it was a little too much . . . but every oven is different!).
  • Cool layers in pans for 10 minutes. Remove cakes onto rack to cool completely.
  • In a microwave-safe glass bowl, melt chocolate in microwave on HIGH for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium-size bowl until creamy. Gradually beat in remaining sugar and melted chocolate until thick and smooth.
  • Place a cake layer on a pedestal (I just used a large plate. . . I have yet to invest in a pedestal!) Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup more frosting. Top withremaining layer. Frost top and sides. Garnish with chocolate curls and berries if desired

Nutrition Facts : Calories 645 kcal, Carbohydrate 87 g, Protein 8 g, Fat 35 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 80 mg, Sodium 476 mg, Fiber 6 g, Sugar 61 g, ServingSize 1 serving

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