Best 2 A Chocoholics Dream Cake Recipes
Indulge your sweet tooth with the ultimate chocolate experience - A Chocoholic's Dream Cake! This decadent dessert is a symphony of chocolate flavors, featuring a moist and fluffy chocolate cake layered with a rich and creamy chocolate ganache, and topped with a luscious chocolate frosting. The cake is prepared with simple pantry staples like all-purpose flour, sugar, cocoa powder, eggs, and butter, making it an accessible treat for home bakers. The ganache is a delightful combination of dark chocolate and heavy cream, providing an intense chocolate flavor that complements the cake perfectly. Finally, the frosting is a smooth and silky blend of semisweet chocolate, butter, and powdered sugar, adding a touch of sweetness and richness to each bite. Get ready to embark on a chocolate lover's paradise with this irresistible cake!
Here are our top 2 tried and tested recipes!
CHOCOHOLICS DREAM CAKE
If you are a chocoholic, this cake should do the trick. A very moist,rich cake, filled with nuts and chocolate chips. Covered with a thick, chocolate Ganache..I doubled the recipe for that. Enjoy! My photo's
Provided by Cassie *
Categories Puddings
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Mix all ingredients except nuts and chips on low until well blended. Beat 2 minutes on high.
- 2. Add nuts and chips.
- 3. Pour into greased and floured bundt pan. Bake at 350 for 55-65 minutes. ( Check at 45 - 50 minutes. Mine was done at 50 minutes.
- 4. Cool cake 10 minutes then turn out onto platter.
- 5. Glaze preparation: Combine milk and sugar in a small saucepan and heat over low heat until sugar is melted and mixture is warm.
- 6. Combine the chocolate and corn syrup in a medium mixing bowl and set aside.
- 7. When the milk and sugar mixture is melted and warm, pour it over the chocolate and corn syrup. Let it sit for a minute to heat the chocolate, then whisk until smooth.
- 8. Let it cool just slightly to thicken a little bit, then slowly pour it over the cooled cake. Garnishing with nuts is up to you. I think they looked nice against all of that chocolate.
- 9. The cake is very moist, and very rich. I would slice smaller pieces to serve. Enjoy!
A CHOCOHOLICS DREAM CAKE
Ok, Martha Day's Complete Baking calls the original recipe of this adapted version Rich Chocolate Nut Cake, but it really IS a chocaholic's dream. It is like eating truffles, so serve it in small helpings.
Provided by tigerduck
Categories Dessert
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a 350°F/180°C/Gas 4 oven. Line a 9x2in (23x5cm) round tin with greaseproof paper and grease.
- Melt butter and chocolate together in the top of a double boiler, or in a heatproof bowl set over hot water. Set aside to cool.
- Sift cocoa into bowl. Add sugar and eggs and stir until just combined. Pour in the melted chocolate mixture and brandy.
- Toast the hazelnuts without oil in a skillet over medium low heat. Coarsley chop the toasted nuts. Fold three-quarters into the mixture and then pour the mixture into the prepared tin.
- Set the tin inside a large tin and pour 1in (2.5cm) of hot water into the outer tin. Bake until the cake is firm to the touch, about 45 minutes. Let stand 15 minutes, then unmould and transfer to a cooling rack.
- Wrap the cake into greaseproof paper and refrigerate for 6 hours.
- For the glaze, combine the butter, chocolate, milk and vanilla in the top of a double boiler or in a heatproof bowl set over hot water, until melted.
- Place a piece of greaseproof paper under the cake, then drizzle spoonfuls of glaze along the edge to drip down and coat the sides. Pour the remaining glaze on top of the cake.
- Cover the sides of the cake with the remaining nuts, gently pressing them on with the palm of your hand.
Nutrition Facts : Calories 649.8, Fat 48.8, SaturatedFat 22, Cholesterol 176.1, Sodium 182.2, Carbohydrate 51.5, Fiber 10, Sugar 35.7, Protein 12.7
Tips:
- Use top-quality chocolate: The taste of the chocolate you use will greatly impact the final flavor of the cake. Choose high-quality chocolate with a cocoa content of at least 70%.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix only until the ingredients are well combined.
- Don't overbake the cake: A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached.
- Allow the cake to cool completely before frosting: This will help the frosting to set properly and prevent it from melting.
- Store the cake in an airtight container at room temperature: The cake will keep for up to 3 days at room temperature or up to 1 week in the refrigerator.
Conclusion:
Chocolate lovers will rejoice over this decadent chocolate cake. With its rich chocolate flavor and moist, tender crumb, this cake is sure to be a hit at any gathering. Whether you serve it with a scoop of vanilla ice cream or a dollop of whipped cream, this cake is sure to satisfy your chocolate craving. So next time you're in the mood for a chocolate fix, give this recipe a try. You won't be disappointed!
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