Decadent Chocolate Cake 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

A GOOEY, DECADENT CHOCOLATE CAKE



A Gooey, Decadent Chocolate Cake image

Provided by Tyler Florence

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 19

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups granulated sugar
3 1/2 ounces dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Raspberry liqueur, such as Chambord, for drizzling
Nonstick cooking spray
Chocolate Chip Buttercream, recipe follows
Dark chocolate shavings, for decoration
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped

Steps:

  • 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. 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 three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
  • Coat two 9-inch round cake pans with nonstick 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. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds 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 raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and 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 the shavings over the cake.
  • In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the 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.

DECADENT CHOCOLATE POKE CAKE



Decadent Chocolate Poke Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for the baking pan
One 16-ounce box chocolate cake mix
1 cup dark chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup milk
1 cup milk
One 3.4-ounce packet instant chocolate pudding
1/3 cup unsweetened cocoa powder
One 8-ounce container frozen whipped topping, thawed
Maraschino cherries, drained, for decorating (optional)

Steps:

  • For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
  • Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
  • Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
  • For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
  • Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

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

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 BROWN SUGAR POUND CAKE



Decadent Chocolate Brown Sugar Pound Cake image

Make this cake for when you want to enjoy a fine flavoured textured cake thats worth the time to make. This is not your gooey heavy extreme chocolate taste, think of it as a red velvet cake with more chocolate, a very nice cake for dainty bites, not huge mouthfuls. The cake can easily be sliced in layers and filled. Do keep an eye on the last 20-30 minutes of baking, as the edges might get dry, I tented the top loosely with foil the last 30 minutes of baking. Cake flour and chocolate extract is a must with this cake. I have made this moist dense cake on many special occasions, it is one cake that rates high on my list. Just a word of advise, if you are baking the cake in a dark metal cake pan, then lower the oven temperature to 325°F. This cake freezes well, and for some strange reason is even better after freezing, I think it must be the amount of brown sugar, so you might want to consider making this ahead, freezing and glazing it before serving. Of coarse your favorite glaze recipe can be used for this cake or use my chocolate glaze recipe #139987 for this.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h40m

Yield 1 bundt cake

Number Of Ingredients 12

2 1/4 cups cake flour (use cake flour only)
3/4 cup good-quality Dutch-processed cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 cup butter, softened (no subs)
2 tablespoons butter, softened (no subs)
1 1/2 cups white sugar
1 1/2 cups dark brown sugar, packed
1 tablespoon chocolate flavoring
1 teaspoon vanilla
6 large eggs, room temperature (leave out 30 minutes at room temperature before using)

Steps:

  • Do not preheat the oven.
  • Butter and then flour a 12-cup bundt pan and shake out any excess flour.
  • In a small bowl sift together cake flour cocoa powder and salt.
  • In another small bowl stir together the baking soda and sour cream.
  • In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
  • Beat in extracts and eggs one at a time, beating well after each addition.
  • With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
  • Pour the batter into bundt pan and put it in the middle of a COLD oven.
  • Set oven to 350°F (if using a dark metal pan set oven to 325 degrees).
  • Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
  • Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.

Nutrition Facts : Calories 6445.2, Fat 296.7, SaturatedFat 176.1, Cholesterol 1919.3, Sodium 3639.2, Carbohydrate 909.5, Fiber 26.6, Sugar 622.7, Protein 85.1

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

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A DECADENT CHOCOLATE CAKE | DRIZZLE AND DIP
2022-04-09  · In a separate bowl beat the eggs until light and fluffy. Add the buttermilk and briefly beat together. Add the cooled chocolate mixture and the egg / buttermilk mix to the dry mix and fold it all together by hand. Pour the mixture into the prepared cake tin (or two tins) and bake for 1 hour 25 minutes – 1 ½ hours.
From drizzleanddip.com
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DECADENT EGGLESS CHOCOLATE CAKE RECIPE - SWEET PEA'S KITCHEN
Preheat oven to 350°F. Grease an 8-inch square pan with butter. In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt. Whisk lightly with a fork or small whisk to combine. Make two small wells on the sides and 1 large well in the middle of the dry ingredients.
From sweetpeaskitchen.com
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THE BEST CHOCOLATE CAKE RECIPE {EVER} - ADD A PINCH
Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Whisk dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
From addapinch.com
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CHOCOLATE ORANGE CAKE – MODERN HONEY
2022-05-12  · Instructions. Preheat oven to 350 degrees.In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients. In mixing bowl, beat oil, eggs, buttermilk, orange zest, orange juice, and orange extract for 1 minute.
From modernhoney.com
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BAREFOOT CONTESSA | DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE
Chocolate Cake. Preheat the oven to 425 degrees. Grease an 8-inch springform pan and line the bottom with parchment paper. Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules ...
From barefootcontessa.com
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HERSHEY'S SPECIAL DARK CHOCOLATE CAKE RECIPE - THERESCIPES.INFO
https://www.hersheyland.com › recipes › hersheys-especially-dark-chocolate-cake.html. All information about healthy recipes and cooking tips
From therecipes.info
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15 DECADENT CHOCOLATE DESSERTS – A COUPLE COOKS
2022-01-02  · Microwave for 30 seconds, stir, and then microwave another 20 to 40 seconds until completely melted when stirred. Allow to cool while you make the rest of the batter. In a larger bowl, beat the eggs with a whisk until fully combined …
From acouplecooks.com
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Top Asked Questions

How do I make decadent chocolate cake?
Decadent Chocolate Cake is a community recipe submitted by chilipepper and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Preheat oven to 180°C. Line two 9 inch cake pans. Beat butter and sugar till light and creamy. Add eggs one at a time. Add vanilla. Sift dry ingredients together and add.
What does decadent chocolate cake taste like?
Rich, dark and chocolately with a hint of coffee. Got the recipe from the March/April issue of the Foodtown magazine. Decadent Chocolate Cake is a community recipe submitted by chilipepper and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
How to make the best chocolate cake for Christmas?
The Most Amazing Chocolate Cake Preheat oven to 350 degrees. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Divide batter among the three pans.
How do you make a chocolate cake with a stand mixer?
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.

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