Best Chocoholics Dream Cake Recipes

A Chocoholics Dream Cake image

Provided by tigerduck

Categories Dessert

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 10

8 ounces butter (225g)
8 ounces chocolate (plain chocolate 225g)
4 ounces cocoa powder (115g)
12 ounces caster sugar (350g)
6 eggs
3 fluid ounces brandy (85ml) or 3 fluid ounces cognac (85ml)
8 ounces hazelnuts (225g)
5 ounces bittersweet baking chocolate
2 tablespoons milk
1 teaspoon vanilla essence

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

Chocoholics Dream Cake image

Provided by Cassie *

Categories Puddings

Time 1h10m

Number Of Ingredients 14

1 chocolate cake mix, i used devils food
1 small package (3.4 oz) chocolate pudding ( i used chocolate fudge pudding )
1/2 c sour cream
1/2 c vegetable oil
1 c milk
4 eggs
2 c semi-sweet chocolate chips
1 c walnuts, chopped (optional)
GANACHE
4 oz semi sweet chocolate, chopped - ( i used chocolate chips )
1 - 1/2 Tbsp corn syrup
1/2 c heavy cream
1 - 1/2 Tbsp sugar
nuts for garnish ( optional )

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!