DEATH BY CHOCOLATE I
This cake recipe will overwhelm you with chocolate, chocolate, and more chocolate from chocolate cake mix, mousse mix, and candy bars.
Provided by Sue Cauch
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
- Prepare cake mix according to package directions. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
- Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
- Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.
Nutrition Facts : Calories 489.4 calories, Carbohydrate 56.4 g, Cholesterol 11 mg, Fat 27.6 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 18.3 g, Sodium 365.5 mg, Sugar 43.4 g
DEATH BY CHOCOLATE CUPCAKES
Steps:
- Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Place the chopped chocolate in a small heat-safe bowl and pour the boiling water over it. Whisk until the chocolate is melted, and then let it cool for 15 minutes.
- In a small bowl or large measuring cup, combine the buttermilk and vanilla extract. Set aside.
- In the bowl of a stand mixer with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until it is combined, about 30 seconds. Next, slowly pour in the cooled, melted chocolate. Add the buttermilk mixture, and then pour in the granulated sugar and whisk the batter until it is smooth and liquid, about 2 minutes. Stop the mixer, remove the bowl and add the sifted dry ingredients. Mix by hand just until the dry ingredients are incorporated, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly; the batter will look very lumpy, but stop mixing. Pour the batter through a medium-mesh sieve into a large bowl to remove any lumps. Press against the batter in the sieve with the spatula to push through as much batter as possible.
- Fill the cupcake liners half full with batter and bake until a wooden toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer the pans to wire racks to cool completely before filling and frosting.
- To assemble: Core the center of each cooled cupcake using an apple corer. Place the cooled, thickened Dark Chocolate Ganache in a pastry bag. Cut a small bit off the bottom of the bag and fill each cupcake by inserting the tip of the pastry bag into the cored cupcake. Generously frost the top of each cupcake with the Chocolate Mascarpone Frosting.
- Place the chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until you see tiny bubbles around the edges. Pour the heavy cream over the chocolate and leave it alone for 5 to 10 minutes. Add the butter and vanilla extract to the melted chocolate and whisk everything together until it has a smooth consistency. Let the ganache cool to room temperature; the ganache will thicken upon standing.
- In the bowl of a stand mixer with the paddle attachment, combine the mascarpone cheese, cocoa powder, butter and vanilla extract. Beat on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the milk. Scrape down the sides of the bowl, and then gradually beat in the remaining powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach desired consistency.
MOCHA MUFFINS
Indulge in a muffin that's perked with coffee and chocolate.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
- In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 14 g, TransFat 0 g
DEATH BY CHOCOLATE MOUSSE
I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.
Provided by DEME
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 7h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
- In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
- Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
- Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
- In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
- Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.
Nutrition Facts : Calories 834.9 calories, Carbohydrate 61.2 g, Cholesterol 178.3 mg, Fat 67.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 39.5 g, Sodium 236.9 mg, Sugar 46.2 g
DEATH BY CHOCOLATE MOCHA CAKE MIX MUFFINS
I found the "base recipe" for these muffins on the Dunkin Hines site and added a bunch of goodies to come up with something so dark and sinful that it should be eaten with caution. The chocolate chips add a sweetness that counteracts the tartness of the Devil's Food Cake and mocha. Enjoy with caution!
Provided by PSU Lioness
Categories Quick Breads
Time 32m
Yield 16-20 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Generously grease muffin tins or line with paper liners.
- Pour milk into a bowl and add coffee granules and chocolate syrup; stir until both have dissolved into milk.
- Combine cake mix, baking powder, flour, milk mixture, oil and eggs; blend until well combined.
- Stir in chocolate chips.
- Spoon into prepared muffin cups until roughly 2/3 full.
- Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool on wire rack or serve warm.
Nutrition Facts : Calories 238.9, Fat 12.6, SaturatedFat 3, Cholesterol 37.5, Sodium 320.5, Carbohydrate 29.6, Fiber 1.1, Sugar 16, Protein 4
DEATH BY CHOCOLATE: MOCHA MOUSSE
Steps:
- Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
- Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.
- Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature.
MOCHA MUFFINS
Make and share this Mocha Muffins recipe from Food.com.
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 10 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400F; in a 12-cup muffin pan, place paper liners in 10 cups and set aside.
- In a small bowl, dissolve instant coffee in hot water.
- In a large bowl, crack egg and whisk; stir in oil, milk, vanilla, and coffee mixture; combine well.
- In an another small bowl, combine dry ingredients.
- Gently fold dry ingredients into coffee mixture, just until mixed; do not overbeat.
- Spoon batter into the 10 paper liners and decorate the top of each muffin with a few chopped almonds, if desired.
- In the two unused muffin pans, place some water so they won't burn.
- Place in preheated oven and bake for 25 minutes.
- Remove from pan and cool on rack.
DEATH BY CHOCOLATE CUPCAKES
Use Betty Crocker™ Super Moist™ chocolate fudge cake mix to bake these delicious cupcakes and drizzle with chocolate topping - a dessert treat to all chocolate lovers!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding vanilla. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Meanwhile, place bittersweet chocolate in heatproof bowl. In 1-quart saucepan, heat whipping cream until almost boiling. Pour over chocolate; let stand 5 minutes. Stir until chocolate is melted and ganache is smooth. Cool 30 minutes.
- Cut out small section from top center of each cupcake; reserve cutout pieces. Spoon 1 1/2 teaspoons ganache into each hole; replace removed cake pieces. Cool remaining ganache 1 hour. Beat with electric mixer on medium speed until spreadable. Spread or pipe onto cupcakes. Drizzle with chocolate topping.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg
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