Best 4 Chocoholics Dream Cake Recipes
Indulge in the ultimate chocolate fantasy with our "Chocoholic's Dream Cake," a masterpiece that will tantalize your taste buds and transport you to a world of pure bliss. This decadent cake is a harmonious blend of rich chocolate flavors, from the moist and fluffy chocolate sponge cake to the velvety smooth chocolate ganache frosting. Each bite is an explosion of chocolatey goodness, leaving you craving for more. Dive into the delightful journey of this chocolate haven, where every recipe is a celebration of the beloved cocoa bean. From the classic chocolate sponge cake that forms the foundation of this masterpiece to the luscious chocolate ganache frosting that crowns it, each element is carefully crafted to deliver an unforgettable chocolate experience.
In addition, the article presents variations of this chocolate dream, including a gluten-free version for those with dietary restrictions, and a white chocolate ganache frosting for those who prefer a sweeter, milder chocolate flavor. Whether you're a die-hard chocolate enthusiast or simply seeking an extraordinary dessert, this collection of recipes will satisfy your cravings and leave you in a state of chocolate-induced euphoria.
THE BEST MOIST CHOCOLATE CAKE RECIPE
This is the only chocolate cake recipe you'll ever need! It's SO moist and rich. Pair it with my Best Chocolate Frosting and it's a chocoholics dream!
Provided by Christina Marsigliese
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
- Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
- Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.
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
CHOCOLATE LOVER'S DREAM CAKE
Chock-full of chocolate chips, this pretty cake made with Betty Crocker™ Super Moist™ chocolate fudge cake mix is wonderful for birthdays, bake sales, potlucks or any gathering. It's a chocolate lover's dream!
Provided by Betty Crocker Kitchens
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.
Nutrition Facts : Calories 580, Carbohydrate 73 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 54 g, TransFat 0 g
Tips:
- Make sure all your ingredients are at room temperature. This will ensure that they combine smoothly and evenly.
- Don't overbeat the batter. Overbeating can make the cake tough and dense.
- Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
- Don't open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- If you're making the chocolate ganache, be sure to use high-quality chocolate. This will give the ganache a rich, decadent flavor.
- When making the whipped cream frosting, be sure to whip the cream until stiff peaks form. This will help to ensure that the frosting is light and fluffy.
Conclusion:
The Chocoholic's Dream Cake is a truly decadent and delicious dessert. With its moist chocolate cake layers, rich chocolate ganache, and fluffy whipped cream frosting, this cake is sure to satisfy even the most discerning chocolate lover. Whether you're making it for a special occasion or just because you deserve a treat, this cake is sure to be a hit.
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