Best 4 Kellies To Die For Chocolate Cake Recipes
Indulge your taste buds with Kelly's To-Die-For Chocolate Cake, a culinary masterpiece that lives up to its name. This delectable cake is a symphony of chocolatey flavors, textures, and aromas that will captivate your senses from the first bite. Its moist and fluffy chocolate sponge, rich chocolate ganache, and velvety chocolate frosting create a harmonious balance of sweetness and decadence. As you savor each slice, you'll experience a symphony of chocolate notes that dance on your palate, leaving you craving more.
This article presents a collection of meticulously crafted recipes that guide you through the process of creating this extraordinary cake. From the preparation of the moist chocolate sponge to the creation of the luscious chocolate ganache and the velvety chocolate frosting, each recipe provides detailed instructions and helpful tips to ensure success. Whether you're a seasoned baker or just starting your culinary journey, these recipes will empower you to create a masterpiece that will impress your friends and family. Get ready to embark on a chocolate-filled adventure as you explore the secrets behind Kelly's To-Die-For Chocolate Cake.
CHOCOLATE BUNDT CAKE
Chocolate Bundt Cake with chocolate glaze made with cake mix, pudding, sour cream, and chocolate chips is an easy and delicious dessert for any occasion.
Provided by Stephanie Manley
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a bundt pan. Dust it with cocoa powder if you have some. Do not dust it with regular white flour.
- Place cake mix, pudding mix, sour cream, eggs, melted butter, and almond extract in a large bowl.
- Beat until well blended. The batter will be thick.
- Stir in chocolate chips.
- Pour the batter into the greased bundt pan.
- Bake at 350 degrees for 55 to 60 minutes.
- Allow the cake to cool for 10 minutes before removing it from the pan.
- Invert the cake onto a wire rack and cool completely.
- In a double boiler over hot water, combine chocolate chips, butter, and corn syrup.
- Stir until the chocolate chips are melted and the texture is smooth.
- Stir in vanilla extract.
- Pour the glaze over the top of the cake letting it drizzle down the sides.
- Sprinkle chocolate chips and/or toasted chopped nuts on top of the cake if desired.
- Transfer the cake to a cake plate or serving platter.
Nutrition Facts : Calories 604 kcal, Carbohydrate 50 g, Protein 7 g, Fat 43 g, SaturatedFat 24 g, Cholesterol 138 mg, Sodium 632 mg, Fiber 3 g, Sugar 32 g, TransFat 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
CHOCOLATE CAKE
A dark chocolate cake with a rich and creamy chocolate frosting -- this is the ultimate chocolate cake for chocolate lovers.
Provided by By Jennifer Segal, frosting portion adapted from Cook's Illustrated
Categories Desserts
Time 1h
Yield Makes one {9-inch|23-cm} 2-layer cake
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.)
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
- Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn't splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
- Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
- Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature.
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- In a food processor, process the butter, confectioners' sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
- The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits-to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up.
- Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).
Nutrition Facts : Calories 550, Fat 30 g, Carbohydrate 73 g, Protein 5 g, SaturatedFat 15 g, Sugar 55 g, Fiber 4 g, Sodium 320 mg, Cholesterol 69 mg
TO DIE FOR CHOCOLATE CAKE
This is a recipe from my Grandma Robbie. It was a staple in our family growing up on birthdays and special occasions. Due to the fact that the amount of sugar will put a diabetic in a coma, it's only made now on Christmas, and maybe a birthday. Do not try to make this in a 9x13 pan, it won't turn out right. I've inherited the original cake pan to make this, 10 1/2 x 15 1/2 by 2. A jelly roll pan works as well.
Provided by wiggleone
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
- Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
- While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.
Nutrition Facts : Calories 604.9, Fat 26, SaturatedFat 11.3, Cholesterol 76.6, Sodium 341.6, Carbohydrate 90.4, Fiber 1.5, Sugar 71.4, Protein 4.7
KELLIE'S TO-DIE-FOR CHOCOLATE CAKE
My sister gave me the recipe to this cake and it is TO DIE FOR! This is the cake that my family always requests for birthdays. It's so easy to make, looks beautiful and no frosting is needed - it's already rich enough! It's best if you DON'T use a "Pudding in the Mix" cake as you are adding the pudding seperately. I use Duncan Hines brand cake mix - it works great with this recipe.
Provided by Overton Fam
Categories Dessert
Time 1h7m
Yield 1 Bundt pan, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 345 degrees. Grease a bundt pan.
- Mix together: oil, water, eggs and sour cream. Beat until well mixed.
- Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
- Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
- Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
- Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
- Once cooled, dust with powdered sugar. Enjoy!
Tips:
- Use the right ingredients: Make sure you have all the necessary ingredients and that they are of good quality. This will ensure that your cake turns out perfectly.
- Follow the recipe carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. A small change can make a big difference in the final product.
- Be patient: Baking takes time, so don't rush the process. Give your cake the time it needs to rise and bake properly.
- Don't overmix the batter: Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature: The temperature of your oven can affect the texture and flavor of your cake. Make sure you preheat your oven to the correct temperature before baking.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
Kellie's To-Die-For Chocolate Cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, moist texture, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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