Heavenly Chocolate Cake Recipes

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HEAVENLY CHOCOLATE SOUFFLé CAKE



Heavenly Chocolate Soufflé Cake image

Can't you just hear the "aahs" from family and friends when they see the chocolate dessert you've baked for them?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 12

Number Of Ingredients 14

1 2/3 cups semisweet chocolate chunks
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Crushed hard peppermint candies, if desired
1/3 cup semisweet chocolate chunks
3 tablespoons granulated sugar
1/4 cup evaporated fat-free milk
1/2 teaspoon butter or margarine
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
  • In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
  • Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
  • Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
  • In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.

Nutrition Facts : Calories 405, Carbohydrate 41 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 90 mg

HEAVENLY WHITE CAKE



Heavenly White Cake image

This is an old recipe I have for a white cake, and it tastes very good.

Provided by Carol

Categories     Desserts     Cakes     White Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 9

2 ¾ cups sifted cake flour
4 teaspoons baking powder
¾ teaspoon salt
4 egg whites
1 ½ cups white sugar
¾ cup butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • Measure sifted cake flour, baking powder, and salt; sift together three times.
  • In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  • Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 52.1 g, Cholesterol 32.1 mg, Fat 12.2 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 7.6 g, Sodium 417.1 mg, Sugar 26.2 g

HEAVENLY CHOCOLATE CAKE



Heavenly Chocolate Cake image

This is a sinfully rich cake that would be wonderful for a birthday party. I found it in our local newspaper years ago and have make it numrous times. Enjoy!

Provided by Normaone

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 8

1 (18 ounce) box chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen whipped topping, thawed
2 Heath candy bars, crushed

Steps:

  • For best results, prepare cake 1 day in advance.
  • Bake cake in a 9 x 13 inch cakepan according to package directions.
  • Let cool completely.
  • With the end of a wooden spoon, poke holes in cake.
  • Pour sweetened condensed milk over top of cake; let soak in for 5 minutes.
  • Pour caramel ice cream topping over cake; let soak in for 5 minutes.
  • Ice cake with whipped topping.
  • Sprinkle crushed candy over top.
  • Chill overnight.

Nutrition Facts : Calories 398.1, Fat 17.8, SaturatedFat 7.3, Cholesterol 50.9, Sodium 405.5, Carbohydrate 57.9, Fiber 1, Sugar 32, Protein 5.7

GRANDMOTHER'S HEAVENLY CHOCOLATE CAKE



Grandmother's Heavenly Chocolate Cake image

I remember my grandmother making this cake often-it was always my favorite. Through the years I've made it for my family, for company and for church dinners.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

1 cup shortening
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 tablespoons baking cocoa
2 tablespoons baking soda
1/2 teaspoon salt
2 cups buttermilk
CHOCOLATE ICING:
3/4 cup baking cocoa
3/4 cup butter, softened
3/4 cup evaporated milk
1 teaspoon vanilla extract
6 to 6-1/2 cups confectioners' sugar

Steps:

  • In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. , For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.

Nutrition Facts :

HEAVENLY CHOCOLATE CAKE



Heavenly Chocolate Cake image

The cake's name says it all. Plus, it's tall, dark and delicious.-Billie B. Isaacs, Miamisburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

1 cup butter, softened
2-1/2 cups sugar
5 eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1-1/2 cups water
Frosting shown in photo is Winter White Filling or Frosting

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Fill and frost as desired.

Nutrition Facts : Calories 450 calories, Fat 18g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 569mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.

HEAVENLY CHOCOLATE CAKE



Heavenly Chocolate Cake image

Bake up our rich and moist Heavenly Chocolate Cake for your loved ones. Heavenly Chocolate Cake can serve 16, so everyone will have a chance to enjoy!

Provided by My Food and Family

Categories     Baking Ingredients

Time 55m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)
3/4 cup unsweetened cocoa powder, divided
3 eggs
1-1/3 cups water
1 cup MIRACLE WHIP Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 tsp. vanilla
2-1/2 cups sifted powdered sugar

Steps:

  • Heat oven to 350°F.
  • Spray 13x9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until blended. Pour into prepared pan.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  • Beat cream cheese, milk and vanilla with mixer until blended. Gradually add combined powdered sugar and remaining cocoa, beating well after each addition. Spread over cake.

Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 47 g, Fiber 0.771 g, Sugar 34 g, Protein 3 g

HEAVENLY CHOCOLATE CAKE



Heavenly Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 12 to 15 servings

Number Of Ingredients 31

1 1/4 cups granulated sugar
1 cup sour cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup cocoa powder
Seedless raspberry marmalade

Steps:

  • Preheat oven to 350 degrees F.
  • For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
  • For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
  • For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
  • For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
  • For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

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Top Asked Questions

How do you make heheavenly chocolate cake?
Heavenly Chocolate Cake can serve 16, so everyone will have a chance to enjoy! Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until blended. Pour into prepared pan.
How to make chocolate cake with marshmallows and pecans?
This quick and easy recipe makes a nutty chocolate cake with marshmallows and pecans. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
How do you make a chocolate cake for 16 people?
Heavenly Chocolate Cake can serve 16, so everyone will have a chance to enjoy! Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until blended.
What ingredients do you need to make a chocolate cake?
Ingredients. 1 3 cups cake flour (not self-rising) 2 1 teaspoon salt. 3 1 1/2 teaspoons baking soda. 4 4 cups sugar. 5 1 cup sour cream, at room temperature. 6 4 large eggs, at room temperature. 7 1 cup oil. 8 9 oz unsweetened chocolate. 9 1 tablespoon vanilla extract. 10 2 cups strong coffee, freshly brewed.

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