Decadent Chocolate Cake W Recipes

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CHOCOLATE DECADENCE CAKE I



Chocolate Decadence Cake I image

This is the richest chocolate cake ever! Any questions?

Provided by Robin

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 7

12 ounces semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
1 ½ cups butter, melted
1 ¾ cups white sugar
½ cup water
7 eggs
2 cups whipped cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
  • Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
  • In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
  • Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
  • Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
  • Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 38.5 g, Cholesterol 132.8 mg, Fat 31.1 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 18.7 g, Sodium 167 mg, Sugar 34.3 g

DECADENT CHOCOLATE CAKE



Decadent Chocolate Cake image

Provided by Marcela Valladolid

Categories     dessert

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying the pans
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 cup boiling water
1/2 cup vegetable oil
1 tablespoon vanilla
2 large eggs
1 3/4 cups powdered sugar
3 tablespoons unsalted butter, at room temperature
4 1/2 ounces bittersweet chocolate, melted
1/2 cup sour cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
  • Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
  • Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
  • Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
  • For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
  • Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.

DECADENT CHOCOLATE CAKE



Decadent Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield One 10-inch cake

Number Of Ingredients 7

7 1/2 ounces dark chocolate, chopped
11 tablespoons unsalted butter
4 large eggs, separated
1/3 cup sugar
1/3 cup whole wheat pastry flour
6 ounces dark chocolate, chopped
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan. For the cake: Melt the chocolate and butter in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). Set aside to cool. Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears. In a separate bowl, whisk the egg whites until soft peaks form. Fold egg whites into the chocolate mixture in 2 parts. Pour the batter into the prepared pan and tap on the counter to remove air bubbles. Bake for 20 to 25 minutes, until a toothpick comes out clean (see Cook's Note). For the ganache: Place the chopped chocolate in a mixing bowl. Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all lumps are gone. Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula.

CHEF JOHN'S CHOCOLATE DECADENCE



Chef John's Chocolate Decadence image

This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.

Provided by Chef John

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 7

18 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
5 large eggs, at room temperature
4 teaspoons white sugar
4 teaspoons all-purpose flour
1 pinch cayenne pepper
1 pinch salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
  • Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
  • Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
  • Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
  • Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g

DECADENT CHOCOLATE CAKE



Decadent Chocolate Cake image

Provided by Maura Egan

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 6

8 ounces unsalted butter, at room temperature, plus more for buttering pan
4 bars (31/2 ounces each) Lindt bittersweet chocolate, broken up
3 whole eggs
3 egg yolks
1/3 cup sugar
1/2 cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees. Butter an 8- or 9-inch round baking pan and line the bottom with parchment paper. Butter parchment.
  • Combine the butter and chocolate in a heat-safe bowl and set over a pan of hot water. Heat over medium fire, stirring until the mixture is melted. Remove bowl from heat and set aside.
  • In another bowl, beat the eggs and egg yolks until frothy. At medium speed, beat in the sugar until creamy. Beat in the flour. Fold flour mixture into chocolate mixture with a rubber spatula until blended. Spread in the prepared pan. Bake the cake until set in the center, 40 to 50 minutes. Let cool. Remove the cake from the pan and peel off parchment.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 26 grams, Carbohydrate 124 grams, Fat 73 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 44 grams, Sodium 42 milligrams, Sugar 103 grams, TransFat 1 gram

DECADENT CHOCOLATE CAKE



Decadent Chocolate Cake image

I don't know why it's so good (doesn't seem like anything special from looking at the recipe) but it's the one thing that will go on a table loaded with good desserts! Originally found in the Silver Palate

Provided by Teresacooks

Categories     Dessert

Time 1h20m

Yield 1 Bundt Cake, 8-12 serving(s)

Number Of Ingredients 15

1 cup boiling water
3 ounces unsweetened chocolate
8 tablespoons sweet butter (1 stick)
1 teaspoon vanilla
2 cups sugar
2 eggs, separated
1 teaspoon baking soda
1/2 cup sour cream
2 cups flour, less 2 tbsp
1 teaspoon baking powder
2 tablespoons sweet butter
3/4 cup semi-sweet chocolate chips
6 tablespoons heavy cream
1 1/4 cups confectioners' sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F Grease a 10" tube pan.
  • Pour boiling water over chocolate and butter; let stand until melted.
  • Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.
  • Mix soda and sour cream and whisk into chocolate mixture.
  • Mix flour and baking powder well, and add to batter, mixing thoroughly.
  • Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold together.
  • Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 minute or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.
  • To Make the Frosting:.
  • Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.

Nutrition Facts : Calories 727.4, Fat 33.4, SaturatedFat 20.3, Cholesterol 112.8, Sodium 239.8, Carbohydrate 106.9, Fiber 3.5, Sugar 77.3, Protein 7.7

DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR



Decadent Chocolate Cake W/Raspberry Liqueur image

I baked this cake a few years ago for my boyfriend's birthday. It turned out quite well. The raspberry Chambourd was a very nice flavor addition to the cake. I came across this recipe when watching Tyler Florence on the Food Network. You can experiment with different types of chocolate if you want. I used milk chocolate for the icing.

Provided by Natural-Food-Mommy

Categories     Dessert

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet chocolate or 3 1/2 ounces dark bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
chambourd raspberry liqueur, for drizzling
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/4 cup unsalted butter, at room temperature
1/4 cup dark semi-sweet chocolate, finely chopped
dark chocolate, shaved,for decoration

Steps:

  • Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
  • Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
  • Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
  • Beat in the eggs one at a time.
  • Scrape down the sides of the bowl and beat for another 3 minutes.
  • Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
  • Beat for 1 minute after each addition to incorporate the ingredients.
  • Mix until the batter is smooth.
  • Coat 2 (9-inch) round cake pans with non-stick cooking spray.
  • Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
  • Note: This really is crucial to ensure nice easy removal from the pan.
  • Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
  • Bake for 30 to 35 minutes.
  • The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
  • Leave to cool for 40 minutes.
  • Turn the cakes out of the pans and remove the paper.
  • Drizzle them with a few tablespoons of Chambourd.
  • Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
  • Beat in the dark chocolate and vanilla.
  • Add butter gradually in small bits.
  • Mix until everything is completely incorporated.
  • Using a spatula, fold in the chopped chocolate and give a final quick spin.
  • Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
  • Start in the center and work your way out.
  • Carefully place the second layer on top.
  • Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
  • Refrigerate for 5 minutes before decorating or cutting.
  • With a large knife scrape some shavings from a block of dark chocolate.
  • Scatter shavings over cake.

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2013-09-10 Heat oven to 350°. Combine cake mix, milk, butter, eggs and 2/3 of the container of frosting in a stand mixer or large bowl. Beat with electric mixer on medium for 4 – 5 minutes, or until smooth. Pour batter into a greased Bundt pan and place in oven to bake for 40 – 50 minutes, or until toothpick comes out clean when inserted in the ...
From eclecticrecipes.com


SUDDEN CRAVINGS: 10 DECADENT CHOCOLATE CAKE RECIPES
2012-08-21 Do you have a favorite chocolate cake recipe? Try a Recipe: • Blackberry Red Wine Chocolate Cake (pictured), via Love and Olive Oil. • Chocolate Truffle Cake, via Saveur. • Chocolate Stout Cake, via Bon Appetit. • Simply Vegan Chocolate Cake, via Joy the Baker. • Gluten-free German Chocolate Cake, via Gluten-Free Girl and the Chef.
From thekitchn.com


CHOCOLATE CAKE - CAFE DELITES
2020-04-11 Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla.
From cafedelites.com


A GOOEY, DECADENT CHOCOLATE CAKE : RECIPES - COOKING CHANNEL
Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
From cookingchanneltv.com


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