MON CHéRI CHOCOLATE CAKE
This easy, brownie-like cake is studded with chocolate pralines filled with juicy sour cherry immerged in liquor.
Provided by Laka
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt chocolate and butter over very low heat, stirring until completely melted and combined.
- Remove from heat and stir in sugar.
- Add eggs and vanilla extract to the chocolate mixture, stirring constantly.
- Mix the flour with salt and yeast, add to the chocolate batter and mix to combine.
- Pour the batter into the greased and floured small rectangular baking pan (23x17 cm).
- Unwrap chocolate pralines and insert them evenly into the batter (each slice of cake should have a chocolate praline in the middle). Bake for 30-35 minutes in the oven preheated to 180°C. Check with a toothpick if done.
- Allow the cake to cool in the pan, then cut into squares and serve.
Nutrition Facts : Calories 317.2, Fat 20.1, SaturatedFat 11.9, Cholesterol 113.1, Sodium 202.4, Carbohydrate 31, Fiber 2.2, Sugar 10, Protein 6.4
MON CHéRI CHOCOLATE CAKE
Number Of Ingredients 9
Steps:
- Melt chocolate and butter over very low heat, stirring until completely melted and combined. Remove from heat and stir in sugar.
- Add eggs and vanilla extract to the chocolate mixture, stirring constantly.
- Mix the flour with salt and yeast, add to the chocolate batter and mix to combine.
- Pour the batter into the greased and floured small rectangular baking pan (23 x 17 cm).
- Unwrap chocolate pralines and insert them evenly into the batter (each slice of cake should have a chocolate praline in the middle). Bake for 30-35 minutes in the oven preheated to 180°C. Check with a toothpick if done.
- Allow the cake to cool in the pan, then cut into squares with a praline in the middle and serve.
CHOCOLATE CHERRY CAKE I
This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.
Provided by Kathy Pieniazek
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 7
Steps:
- Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
- Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
- To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
- Remove from heat.
- Stir in chocolate pieces until melted and smooth.
- Frost when cake is cool.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g
BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE AND CHERRY CAKE
This chocolate cake may sound basic, but with the glace cherries, thin layer of buttercream and a sumptuous dark chocolate ganache, this cake will go down a treat to your family and friends.
Provided by CakerMakerUwU
Time 43m
Yield Serves 10
Number Of Ingredients 32
Steps:
- Find a round tin of any size. Line this with greaseproof paper. Preheat your oven to 180 Celsius (fan)/Gas mark 4/350 Fahrenheit. To a large mixing bowl, beat the butter and sugar together until creamed.
- To your bowl, add in the beaten eggs and combine this into the butter and sugar. Make sure every bit is combined. Sift the self raising flour into the mixture and gently fold the flour into the mixture.
- To this, add in the baking powder and cocoa powder. Mix this until the cocoa powder has been combined. Add in your prepared instant coffee (only a quarter of the cup will do) for an extra boost of chocolate. Combine the coffee into the mixture.
- Stir in your glace cherries and transfer the cake mix to your round tin. Bake the cake for 20-28 minutes or until there is no mixture on a skewer when you insert it into the cake. Take the cake out of the pan and leave to cool on a wired rack.
- To prepare the buttercream, combine the butter, icing sugar and vanilla extract. Spread a thin layer on your cooled cake and put any spare buttercream and the cake in the fridge to set.
- After an hour or two, take out the cake and apply the rest of the buttercream to the cake. To prepare the chocolate ganache, chop the chocolate into even pieces and set aside. Heat the double cream in a small saucepan. Once you see tiny bubbles, take it off the heat immediately and stir in your chopped chocolate. You should have a glossy ganache. If the chocolate doesn't melt in the cream, heat it on a very low heat and stir until glossy.
- The ganache will set as it cools. Pour the runny ganache all over the cake and reserve some for a sauce. Place the cake in the fridge until the ganache has a dessert-like consistency when you touch it. To serve the sauce, reheat this on a low heat, not in the microwave. Again, the ganache should be runny and smooth. If you do heat the ganache in a microwave and it has split, heat the sauce on the pan until combined. Serve the cake immediately.
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