Top 10 Easy To Make Chocolate Cake's

by - 04:06


CHOCOLATE LAVA CAKE


Ingredients 

 1/4 cup nuts, coarsely chopped
2/3 cup dark chocolate chips
1/4 cup Land O' Lakes Butter with Olive Oil
1 3 oz package of cream cheese, softened
1 teaspoon vanilla
1/3 cup firmly packed dark brown sugar
3 eggs
1/4 cup cake flour
Preheat oven to 400°F.


 Preparation

 Remove cream cheese from refrigerator and allow to sit at room temperature for 30 minutes before baking to soften.

Coarsely chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.
Butter 4 six oz. custard or silicone baking cups and place on baking sheet. Sprinkle coarsely chopped nuts evenly at the bottom of each baking cup.

In a microwavable bowl, stir together chocolate chips and Land O' Lakes Butter with Olive Oil. Microwave on high setting, stirring several times until melted. Stir in softened cream cheese and vanilla. Beat on medium speed of an electric mixer for 1 minute

At low speed, gradually mix in flour only until combined. In a large bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a large spoon, stir in chocolate mixture until no streaks remain.

Pour batter evenly into the baking cups. Bake for 13-15 minutes in preheated oven, until tops are bubbly and puffed; center will still be soft. Remove from oven and allow to cool for 5 minutes.

Run a butter knife around the outer edges to free the cakes from the baking cups. Turn each cake, while still warm, upside down onto a heated dessert dish. Top with fudge or vanilla ice cream, or serve topped with chocolate curls and whipped topping (See below)


Whipped Topping:


1/3 cup Land O' Lakes Heavy Whipping Cream
1 teaspoon vanilla or 1 tablespoon rum
2 teaspoons powdered sugar


Combine ingredients in a small bowl and beat until stiff peaks form. Serve over warm cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa powder with chocolate bits. Or drizzle with caramel or toffee bits.

Substitutions: All purpose flour may be substituted for cake flour if not available. Butter may be substituted for Land O' Lakes Butter with Olive Oil.



CHOCOLATE FROSTED RUM CAKE




Ingredients 

 2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs, separated
1 teaspoon grated orange rind
1/2 cup orange juice
1/3 cup white rum
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Whipped Cream Filling (see below)
chocolate frosting
1 1/2 cups chopped pecans


 Preparation

 Preheat oven to 350°F. Grease two 9-inch round layer cake pans. sift together flour, baking powder, baking soda and salt.Cream butter and 3/4 cup of the sugar gradually.

Add egg yolks and orange rind; beat thoroughly. Combine orange juice, rum, extract and vanilla; add alternately with dry ingredients to egg yolk mixture.

Beat egg whites until stiff but not dry. Add remaining sugar gradually; beat thoroughly.
Fold into batter and pour into prepared pans.

Bake 20-25 minutes. Cool. Remove cakes from pans and cool on wire rack.Split each layer using an electric knife or cake leveler (available from Wilton's). Fill all layers with filling and frost sides of cake with frosting.

Sprinkle nuts over top and press along sides of cake. Chill overnight. Cut into wedges.
Whipped Cream Filling:

2 teaspoons Knox unflavored gelatin (1 envelope)
2 tablespoons cold water
2 cups heavy cream (1 pint)
1/2 cup confectioners sugar
1/3 cup light colored rum

Sprinkle the gelatin over cold water in a small saucepan. Heat slowly until gelatin is dissolved, stirring often.

Cool slightly. Combine cream, sugar and rum. Beat until stiff peaks form. Gradually add gelatin and beat just until it holds its shape. Refrigerate.

Frosting:

6 tablespoons butter
1 cup confectioners' sugar
2 eggs
4 squares unsweetened chocolate, melted
2 tablespoons hot water

Cream butter; add sugar and beat thoroughly. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate and hot water. Cool



AMARETTO CHOCOLATE CAKE




Ingredients 


1 box devils food cake mix
1 sm. pkg. instant chocolate pudding
3/4 c. sour cream
1/2 c. vegetable oil
1/2 c. water
1/2 c. toasted almonds, chopped
1/4 c. mayonnaise
4 tbsp. almond liquor (Amaretto)
4 eggs
1 tsp. almond extract
1 c. chocolate chips


 Preparation

Preheat oven to 350 degrees. Grease a 10 inch bundt pan and dust with cocoa. Place all ingredients in large bowl except chocolate chips. Beat 2 minutes with mixer on medium speed. 

Mix in chips with spoon. Pour in pan. Bake 50 minutes (or until done). Cool 10 minutes before removing from pan. Place warm cake on dish and glaze.

Glaze: 1 cup powdered sugar; 3 tablespoons milk; 1 teaspoon almond extract. Mix all ingredients in small bowl. Let stand at room temperature until cake is ready to glaze.



CHOCOLATE CHIFFON CAKE

 Ingredients 

 1/2 c. cocoa
3/4 c. boiling water
1 3/4 c. Softasilk cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
7 eggs, separated
2 tsp. vanilla
1/2 tsp. cream of tartar
Preparation

 Chocolate Glaze

Stir cocoa and boiling water until smooth; cool 20 minutes. Mix flour, sugar, baking soda and salt in bowl.

Make a well and add in order: egg yolks, cocoa mixture and vanilla. Beat with spoon until smooth.

Beat egg whites and cream of tartar in large bowl on high speed until stiff peaks form.

Gradually pour egg yolk over egg white mixture gently folding with rubber spatula just until blended.

Pour into ungreased tube pan (10"x4"). Heat oven to 325 degrees. Bake on lowest oven rack 60 to 65 minutes or until top springs back when touched lightly. Immediately invert on heatproof funnel or bottle until cake is completely cool.

Remove from pan. Spread cake with Chocolate Glaze.

CHOCOLATE MARBLE CAKE





Ingredients 

 1 sq. Baker's unsweetened chocolate, melted
1 tbsp. sugar
2 tbsp. water
1/4 tsp. soda
2 1/2 tsp. baking powder
2 c. sifted flour
3/4 tsp. salt
1/2 c. shortening
1 c. sugar
Milk
1 tsp. vanilla
3 egg whites
4 tbsp. Sugar
Preparation

With butter, butter, or lard, use 3/4 cup milk. With other shortening, use 7/8 cup milk.To melted chocolate, add 1 tablespoon sugar, water, and soda; blend. Cool. Sift flour once, measure, add baking powder and salt and sift 3 times. 

 Cream shortening, add 1 cup sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Beat egg whites until foamy, add 4 tablespoons sugar gradually, and beat only until mixture will hold up in soft peaks. Beat thoroughly into batter. 

 Add chocolate mixture to 1/4 of batter, mixing only enough to blend. Bake at 375 degrees.

HUNGARIAN CHOCOLATE FROSTING:

Melt 3 squares unsweetened chocolate in double boiler. Remove from boiling water, add 1 1/2 cups sifted confectioners sugar and 2 1/2 tablespoons hot water; blend. Add 3 egg yolks, one at a time, beating well after each. Add 4 tablespoons butter, a tablespoon at a time, beating thoroughly after each amount. Spread over cooled cake.



CHOCOLATE PEPPERMINT ROLL CAKE






Ingredients 

 6 oz. semi sweet chocolate
3 tbsp. bourbon
3/4 c. sugar
6 eggs, separated
1 tsp. vanilla
1/4 c. cocoa
1 1/2 oz. red and white peppermint candies (about 9 - 1 inch round candies)
1 1/2 c. heavy cream
Preparation

Heat oven to 400 degrees. Line an 11 x 15 inch pan with aluminum foil and grease foil generously. In a heavy saucepan, melt the chocolate in the bourbon over very low heat. Stir in 1/2 cup of the sugar. Off the heat, beat in the yolks with a wooden spoon. Stir in vanilla. Beat the egg whites to stiff peaks and stir about 1/4 of them into the chocolate mixture. Fold in remaining whites. 

Gently spread the mixture in the foil lined pan and bake for 8 minutes. Remove, cover with a damp cloth and let cool 10 minutes. Turn out onto a strip of plastic wrap covered with cocoa. Fold the end of the plastic wrap over the end of the chocolate rectangular shape and starting with one end, roll up.

Cover loosely with a damp cloth and let cool completely, another 10 to 15 minutes. Crush the candy in a food processor. Beat the cream with 1/4 cup sugar to form peaks and fold in candy. Unroll the chocolate rectangle, spread with whipped cream to within an inch of the edge, roll it up again. Cover and refrigerate. Before serving, cut in 1 inch slices with a serrated knife. Serves 8.



FLOURLESS CHOCOLATE CAKE





Ingredients 

 4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt
Preparation
Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.

Using a wooden spoon, cream butter until light and fluffy, adding the sugar gradually. Add eggs one at a time, beating after each addition. Stir in melted chocolate, ground almonds, rum or vanilla, bread crumbs and salt.
Pour into prepared pan and bake at 375°F for 25 minutes. Remove and cool on a wire cake rack.

Glaze:

2 squares unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey

Melt chocolate in a double boiler. Stir in butter and honey, stirring constantly and cooking over low heat until thickened. Spread over cooled cake with a rubber spatula.



KAHLUA CHOCOLATE CAKE






Ingredients 

 1 (18.5 oz.) pkg. devils food cake mix
4 eggs
1 c. sour cream
1 c. Kahlua or coffee-flavored liqueur
3/4 c. vegetable oil
1 (6 oz.) pkg. semi-sweet chocolate chips



Preparation

Combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Using electric mixer, beat on low speed to blend, then increase speed and beat 3-5 minutes on medium speed. Stir in chocolate chips.

Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350 degrees for 55-60 minutes or until toothpick inserted in center comes out clean.

GLAZE:

2 tbsp. butter
2 tbsp. cocoa
2 tbsp. Kahlua
2 tsp. milk
1 c. sifted powdered sugar
1/4 tsp. Vanilla

Combine first 4 ingredients in a small saucepan; bring to a boil, stirring until butter melts. Stir in powdered sugar and vanilla. Drizzle over cake.

NOTE: This recipe is also delicious substituting the devils food mix with a yellow cake mix.



CHOCOLATE CHEESECAKE


Ingredients 

 1 pkg. Duncan Hines deep chocolate cake mix
1 tbsp. cooking oil
2 (8 oz.) cream cheese
1/2 c. sugar
4 eggs
1 1/2 c. milk
1 tsp. vanilla
2 to 2 1/2 c. Cool Whip



 Preparation

Reserve 1 cup cake mix and set aside. In large bowl, combine remaining cake mix, one egg and 1 tablespoon oil. Press into bottom of a greased 9x13x2 inch pan evenly and 3/4 inch up side.

In same bowl, blend the cream cheese and sugar until fluffy. Add remaining eggs and the reserved cupcake mix. Beat 1 minute at medium speed. Add milk and vanilla, beating on low speed until smooth. 

Pour into crust and bake at 300 degrees for 55 to 60 minutes.

When cool, garnish with Cool Whip. 

Sprinkle with shaved chocolate and chopped cherries, if desired.

FEATHERY FUDGE CAKE




Ingredients 

 2/3 c. butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 (1 oz.) squares unsweetened chocolate, melted
1 1/4 tsp. soda
2 1/2 c. sifted cake flour
1/2 tsp. salt
1 1/4 c. ice water


 Preparation

Cream together butter, sugar, eggs and vanilla until fluffy; beat at least 5 minutes on high speed on mixer, scraping bowl occasionally. Blend in cooled chocolate. Sift together flour, soda, and salt; add to creamed mixture alternately with ice water; beginning and ending with flour; beat after each addition.

Bake in two paper-lined 9 x 1 1/2 inch round pans at 350 degrees for 30 to 35 minutes until done.

Frost cooled cake with Chocolate Satin Frosting.

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