GODIVA MOLTEN CHOCOLATE BUNDT CAKE RECIPE - (3.7/5)
Provided by Dunjab
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees and grease a bundt pan and dust with cocoa powder. In a medium bowl pour boiling water over the chocolate Callets and whisk until smooth. Whisk in sour cream and set aside. In a large bowl, whisk together the flour, ground pecans, confectioners sugar, cocoa, and salt. In an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, and butter on medium speed until light and fluffy, about 2 minutes. Turn mixer to low and add eggs and yolks slowly, scraping down the bowl as necessary and until well combined. Add the dry mixture in 3 additions alternating with 2 additons of the chocolate sour cream mixture. Scrape the batter into the prepared pan and bake for no longer than 45 minutes. The edges should start to pull away from sides of pan and top will look cracked. A cake tester placed in center will be very wet. Let the cake cool in pan on a wire rack for 1 1/2 hours. Invert onto a serving plate and let cool completely, about 2 hours. Pour fudge glaze over the cake, if desired. Fudge Glaze 3 tbs butter 1/2 cup water 1/3 cup heavy cream 2 tbs honey 8 oz semisweet chocolate 2 tbs rum Melt the butter in a medium saucepan. Add the water, cream, honey and simmer over medium heat. Put chocolate in a bowl and pour mixture on top. Let sit for several minutes, then stir to combine
GODIVA CHOCOLATE LAYER CAKE
Make and share this Godiva Chocolate Layer Cake recipe from Food.com.
Provided by JANIC412
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the buttercream: cream butter until smooth.
- Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
- For the cake: sift together the flour, baking soda and salt; set aside.
- Cream the butter and sugar and add the eggs one at a time beating after each addition.
- On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
- Divide the batter among 3 greased and floured 9" cake pans.
- Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
- Chill the layers in the freezer for about 30 minutes until firm.
- To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
- Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
- Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
- Garnish with chocolate curls if using.
CHOCOLATE GODIVA CAKE
This is an absolutely to die for recipe! I've tweaked it a little to make it my own, hope everyone enjoys.
Provided by SaraEMiller
Categories Dessert
Time 45m
Yield 1 9, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 and flour a 9 inch, springform cake pan.
- Sift together flour, baking soda, salt in separate bowl. Cream butter and sugar with mixer on medium speed until fluffy. Add eggs one at a time, mixing after each one. Adjust speed to low and add chocolate. Add in flour mixture until well blended. Add half of the buttermilk and half of the liquor, alternating until all are mixed well. Batter will be thicker than most box mixes.
- Pour into cake pan and bake for 25 minutes or until a toothpick comes out clean when inserted. Let cake cool for 5 minutes, then run a knife around the edge to loosen edges. Let cool for another 10 minutes, then release the sides of the pan.
- (This can also be used to make a layer cake, divide batter accordingly.).
Nutrition Facts : Calories 281.2, Fat 10.7, SaturatedFat 6.1, Cholesterol 75.1, Sodium 197.4, Carbohydrate 42, Fiber 0.7, Sugar 25.7, Protein 4.8
MOLTEN CHOCOLATE CAKE HACK
Steps:
- Preheat the oven to 425 degrees F. Butter six 6-ounce ramekins and then spray them with cooking spray; line the bottoms with rounds of parchment. Put the ramekins on a baking sheet and put in the oven to preheat.
- Assemble the ingredients from the box for making the cake-like brownies, but separate the eggs. Whip the egg whites to stiff peaks in a bowl with a mixer. In a separate bowl, add the brownie mix and mix in the water, oil and egg yolks. Mix in 1/2 cup of the whipped egg whites to thin the brownie batter. Gently fold in the remaining egg whites.
- Working quickly, evenly divide the batter among the preheated ramekins, filling them about halfway full (about 1/2 cup per ramekin). Bake until the tops of the cakes are set but the centers are still a little soft to the touch, about 14 minutes. Let sit for 5 minutes.
- Run an offset spatula around the edge of each cake and invert onto separate serving plates. Drizzle the plates with Sunny's 1-2-3 Berry Sauce, top each cake with a spoonful of whipped cream and garnish with a mint sprig.
- In a saucepot on medium-high heat, add the berries, sugar and lemon juice. Cook, stirring, until the berries begin to break down, the sugar dissolves and the liquid reduces slightly, 8 to 10 minutes. Serve warm or chilled.
- Recipe courtesy of Sunny Anderson
MOLTEN CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins.
- Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.
- Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.
- Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.
- Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.
- Cool just a few minutes and unmold each cake onto a plate.
MOLTEN CHOCOLATE CAKES
Need to pull off a feat of dessert magic to impress your guests? These molten chocolate cakes will do the trick every time! While many might think chocolate lava cake is the domain of restaurant chefs only, it is truly doable in your home kitchen, with common ingredients. All you need is the right molten lava cake recipe to walk you through the steps and you'll be turning out gooey chocolatey wonders at every dinner party you host!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.
Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 235 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 46 g, TransFat 1 g
MOLTEN CHOCOLATE CAKE
Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.
Provided by Mark Bittman
Categories quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
- Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
- Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
- When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
- Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram
GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, heavy cream, dark chocolate, cocoa powder
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, prepare the cake mix according to the package instructions.
- Pour the batter into a well-greased bundt pan.
- Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Heat the heavy cream in a small saucepan until just boiling.
- Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
- Invert the bundt cake onto a serving plate.
- Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
- Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 75 grams, Fat 50 grams, Fiber 4 grams, Protein 8 grams, Sugar 46 grams
SUPER MOIST CHOCOLATE BUNDT® CAKE
I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.
Provided by MONICASJ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
- Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g
MOLTEN CHOCOLATE CAKE
Provided by Dianne Rossmando
Categories Cake Chocolate Egg Dessert Bake Valentine's Day Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (4-ounce) servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375°F. Liberally grease the ramekins with softened butter and dredge the inside with sugar. Line the prepared ramekins on a baking sheet and set aside.
- 2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, egg yolks, and 3/4 cup sugar on medium-high speed until very pale and nearly tripled in volume (the foam will hold a "ribbon" when drizzled over itself), about 10 minutes.
- 3. While the eggs are whipping, in a bowl set over a pan of barely simmering water, melt the chopped bittersweet and unsweetened chocolates with 1 1/4 cup butter. Keep warm.
- 4. Transfer the egg foam to a large mixing bowl and add the melted chocolate. Gently fold until almost completely combined. Sprinkle the flour over the mixture and continue folding just until the flour is incorporated and the batter is blended.
- 5. Divide the batter among the prepared ramekins, filling them almost to the top. Bake until the edges are set and the middle of the cake is starting to dry and sink slightly, about 10 minutes (take care not to overbake the cakes or the center will not be molten). Using a small sharp knife, loosen the edges of the cakes then invert each one onto a serving plate. Dust with confectioners' sugar, if desired, and serve warm.
MOLTEN CHOCOLATE CAKES
If you know a chocolate lover, here's a delectable way to make his or her dreams come true. Set one of these yummy oh-so-chocolaty cakes in front of them. The whole family loves the rich syrupy center inside these cakes.-Deanna Kymer, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Add the eggs, egg yolks and confectioners' sugar; mix well. Stir in flour until blended. Pour into eight greased 6-oz. custard cups. , Place custard cups on a baking sheet. Bake at 425° for 15-16 minutes or until a thermometer inserted in the center reads 160°. Remove from the oven and let stand for 1 minute. Run a knife around edges of cups; invert onto dessert plates. Serve immediately.
Nutrition Facts : Calories 578 calories, Fat 38g fat (21g saturated fat), Cholesterol 300mg cholesterol, Sodium 275mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein.
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