Best 4 Rich And Chocolaty Syrup Cake Recipes
Indulge in a decadent journey with our rich and chocolaty syrup cake, a symphony of flavors that will tantalize your taste buds. This exquisite cake is a celebration of chocolate, boasting a moist and fluffy chocolate sponge, enveloped in a luscious chocolate syrup that seeps into every nook and cranny. The combination of textures and flavors is simply irresistible, making it the perfect centerpiece for any special occasion or an indulgent treat to enjoy at any time.
Accompanying this divine creation are two additional chocolate cake recipes that offer unique twists on this classic dessert. The chocolate truffle cake features a moist chocolate sponge filled with a creamy chocolate truffle ganache, resulting in an explosion of rich, velvety chocolate in every bite. The chocolate lava cake, on the other hand, presents a warm, gooey chocolate center that oozes out upon slicing, creating a delightful contrast to its crispy exterior.
Each recipe is meticulously crafted with step-by-step instructions and a comprehensive ingredient list, ensuring that bakers of all skill levels can recreate these masterpieces in their own kitchens. Whether you're a seasoned baker or a novice looking to impress, these recipes will guide you towards creating unforgettable chocolate cakes that will leave a lasting impression on your palate.
BEST EVER CHOCOLATE CAKE
This simple chocolate cake is better than boxed! Once you try this cake, you may never turn back!
Provided by Holly Nilsson
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease and flour your baking pan (see size information in the notes below) or line your muffin pan with paper liners for cupcakes.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
- Pour into pans and bake. Cool on wire racks.
Nutrition Facts : Calories 248 kcal, Carbohydrate 39 g, Protein 2 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 301 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
HERSHEY'S CHOCOLATE SYRUP CAKE
Classic Hershey's Chocolate Syrup Cake, topped with rich boiled chocolate icing ~ it's moist, tender, and absolutely delicious.
Categories CAKES
Time 1h5m
Yield 16-18 servings
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine the softened butter, granulated sugar, eggs, and vanilla extract; beat with an electric mixer until well combined. Add the flour, baking powder, and salt; mixing until just combined. Pour in the Hershey's chocolate syrup and mix until thoroughly combined.
- Pour batter into a 13x9" baking pan coated with non-stick cooking spray. Bake at 350 degrees for 30 - 35 minutes, until a wooden pick inserted in the center comes out clean. As soon as the cake comes out of the oven, begin preparing the icing.
- Place the butter, sugar, and evaporated milk in a saucepan and bring to a boil over medium to medium-high heat. Once the mixture reaches a full rolling boil, cook it for 2 minutes, stirring constantly.
- Remove the pan from the heat and add the chocolate chips. Stir until the chocolate chips are melted.
- Immediately pour the hot icing over the warm cake, spreading to cover the cake evenly. Allow cake to cool to room temperature before serving.
RICH CHOCOLATE CAKE
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,
Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
SERIOUSLY RICH CHOCOLATE CAKE
Dark, rich and delicious - the perfect dessert
Provided by Good Food team
Categories Buffet, Dessert, Treat
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
- Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
- Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
- To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.
Nutrition Facts : Calories 401 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.66 milligram of sodium
Tips:
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more easily and create a smoother batter.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you don't have a chocolate frosting recipe, you can use a simple glaze made with melted chocolate and milk.
Conclusion:
This rich and chocolaty syrup cake is the perfect dessert for any chocolate lover. It's moist, decadent, and has a delicious chocolate flavor that will satisfy your sweet tooth. The cake is also easy to make, so it's a great option for busy bakers. Whether you're serving it for a special occasion or just as a simple treat, this cake is sure to be a hit.
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