Kates Chocolate Cake Recipes

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FLOURLESS CHOCOLATE ALMOND CAKE



Flourless Chocolate Almond Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 15

Nonstick cooking spray, for spraying the pan
8 ounces semisweet chocolate
3/4 cup coconut oil
1 1/3 cups almonds
2 cups cooked quinoa
1 cup coconut sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 cup coconut milk
1 teaspoon vanilla extract
4 large eggs
8 ounces semisweet chocolate
1 cup coconut milk
1 cup raspberries, for garnish

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
  • Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
  • Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
  • For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
  • Drizzle the ganache over the cake, top with raspberries and serve.

CHOCOLATE DATE CAKE I



Chocolate Date Cake I image

My mothers' recipe. Great for snacking--or you can frost it, for a special occasion cake. One of my family's favorites.

Provided by KARLENE HILL

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

1 cup dates, pitted and chopped
1 cup boiling water
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3 teaspoons unsweetened cocoa powder
1 cup white sugar
½ cup butter
2 eggs
½ cup chopped walnuts
1 cup semisweet chocolate chips, divided

Steps:

  • In a small bowl, combine dates with boiling water. Set aside to cool.
  • Pre heat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a medium bowl, mix flour, soda, salt and cocoa. Set aside.
  • Cream butter and sugar until light and fluffy. Add eggs. Add flour mixture alternating with cooled date mixture. Fold in chopped nuts and 1/2 cup of the chocolate chips to mixture.
  • Spread batter into prepared pan. Sprinkle remaining 1/2 cup of chocolate chips over top.
  • Bake in preheated oven for 45 to 60 minutes, or until toothpick inserted into middle of cake comes out clean.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 24.8 g, Cholesterol 25.7 mg, Fat 8.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 111.2 mg, Sugar 16.1 g

CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING



Chocolate Cheesecake with a Strawberry Topping image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h10m

Yield 10 servings

Number Of Ingredients 14

Nonstick cooking spray
3/4 cup chocolate graham cracker crumbs (about whole 4 crackers)
2 cups full fat cottage cheese, such as Daisy
One 8-ounce package light cream cheese, softened
3 large eggs
3/4 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
One 10-ounce bag frozen strawberries
1/4 cup sugar
2 teaspoons cornstarch
1 tablespoon water
Pinch kosher salt
1 teaspoon vanilla extract

Steps:

  • For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
  • In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
  • For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
  • Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
  • Serve the cheesecake cold, topped with the strawberry sauce.

KATE'S CHOCOLATE CAKE



Kate's Chocolate Cake image

Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.

Provided by Melt Organic Buttery Spread

Categories     Melt® Organic Buttery Spread

Yield 14

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup Melt® Organic Buttery Spread, melted
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

Steps:

  • Preheat your oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted Melt®, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  • Bake for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool to room temperature.

Nutrition Facts : Calories 493.2 calories, Carbohydrate 49.5 g, Cholesterol 88.2 mg, Fat 31.4 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 15.2 g, Sodium 525.2 mg, Sugar 34.6 g

KATE'S CHOCOLATE CAKE



Kate's Chocolate Cake image

Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.

Provided by Melt Organic Buttery Spread

Categories     Melt® Organic Buttery Spread

Yield 14

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup Melt® Organic Buttery Spread, melted
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

Steps:

  • Preheat your oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted Melt®, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  • Bake for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool to room temperature.

Nutrition Facts : Calories 493.2 calories, Carbohydrate 49.5 g, Cholesterol 88.2 mg, Fat 31.4 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 15.2 g, Sodium 525.2 mg, Sugar 34.6 g

KATE'S CHOCOLATE CAKE



Kate's Chocolate Cake image

Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.

Provided by Melt Organic Buttery Spread

Categories     Melt® Organic Buttery Spread

Yield 14

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup Melt® Organic Buttery Spread, melted
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

Steps:

  • Preheat your oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted Melt®, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  • Bake for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool to room temperature.

Nutrition Facts : Calories 493.2 calories, Carbohydrate 49.5 g, Cholesterol 88.2 mg, Fat 31.4 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 15.2 g, Sodium 525.2 mg, Sugar 34.6 g

KATE'S CHOCOLATE CAKE



Kate's Chocolate Cake image

Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.

Provided by Melt Organic Buttery Spread

Categories     Melt® Organic Buttery Spread

Yield 14

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup Melt® Organic Buttery Spread, melted
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

Steps:

  • Preheat your oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted Melt®, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  • Bake for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool to room temperature.

Nutrition Facts : Calories 493.2 calories, Carbohydrate 49.5 g, Cholesterol 88.2 mg, Fat 31.4 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 15.2 g, Sodium 525.2 mg, Sugar 34.6 g

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