Creme De Cacao Chocolate Cake Recipes

CHOCOLATE CREME CAKES

Steps:

• In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. , In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes. , Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving.

CHOCOLATE CREAM CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.

CHOCOLATE CREAM CAKE

Steps:

• Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
• Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
• Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
• Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
• In a separate bowl, whip the cream into peaks.
• Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
• Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

TRADITIONAL BLACK RUSSIAN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl.
• Beat for 4 minutes until quite smooth.
• Pour into a greased 12-cup tube or bundt pan.
• Bake for 50 minutes.
• Remove from the pan and invert onto a serving plate.
• Punch holes throughout the cake with a skewer.
• Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao.
• Mix well and spoon over the warm cake.

CRÈME DE CACAO CAKE RECIPE

Steps:

• Heat oven to 350°F. Combine all cake ingredients except creme de cacao in large bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour into 3 greased and floured (8-inch) round cake pans. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely. Combine all filling ingredients in small bowl. Beat at high speed, scraping bowl often, until light and fluffy; set aside. Combine all frosting ingredients in small bowl. Beat at high speed, scraping bowl often, until light and fluffy. To assemble cake place 1 layer on serving plate. Poke top of cake all over with fork; sprinkle with 2 tablespoons creme de cacao. Spread with 1/2 filling. Place second cake layer on top. Poke top of cake all over with fork; sprinkle with 2 tablespoons creme de cacao. Spread with remaining filling. Place third cake layer on top. Poke top of cake all over with fork; sprinkle with 2 tablespoons creme de cacao. Frost entire cake with frosting. If desired, garnish with chocolate leaves.

CHOCOLATE CAVITY MAKER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
• Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.