Best Chocolate Dessert Cake Recipes

A DIFFERENT CHOCOLATE ECLAIR CAKE (DESSERT)

Steps:

• Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
• Mix pudding and milk, then fold in cool whip.
• Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
• Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
• Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
• You will have Club crackers left.

EASY CHOCOLATE ECLAIR " RING SHAPED " DESSERT CAKE

Steps:

• Preheat oven to 400 degrees.
• On a cookie sheet grease and flour a circle
• approx 7 inches.
• In a sauce pan, over high heat mix Water and Butter until boiling. Turn burner to Low and add Flour and Salt. Mix fast with a wooden spoon until dough leaves the sides of the pan.
• Transfer dough to a large bowl and mix with an electric beaters at Medium speed. Add eggs, one at a time. Beat until dough is smooth and slimy.
• Drop tablespoons of dough onto the cookie sheet to form a circle with an open center. Bake for 45 minutes. After 45 minutes turn oven off and leave in the oven for an additional 20 minutes.
• Put on a wire rack to cool. Once cool carefully cut in half (like a cream puff).
• For the Filling, mix BOTH packages Instant French Vanilla pudding with the 2 1/2 cups milk. Mix with an electric beater on Low for 1 - 2 minutes. Once pudding has set up, add Cool Whip and Almond Extract and fold in slowly until incorporated.
• Take the top of the "ring" off and set to the side. Spread the filling evenly on the bottom "ring". Once you have distributed all the filling evenly across the bottom "ring" replace the top of the "ring".
• For the frosting, make the Chocolate Fudge Frosting Mix as directed on the package and spread on the top of the ring. Let Frosting set up until ready to serve.

PUMPKIN CHOCOLATE DESSERT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
• In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
• Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
• Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

CHOCOLATE PUDDING POUND CAKE DESSERT

Steps:

• make the pudding according to the directions on the box.
• cut the pound cake up into small cubes and put into a bowl or serving platter or cake pan.
• pour pudding over cubbed pound cake.
• put the cool whip on top of the pudding. sprinkle the mini chocolate chips over the cool whip.
• refrigerate for an hour, serve!

PUMPKIN CHOCOLATE DESSERT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate. Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

MY SON'S FAVORITE DESSERT - CHOCOLATE ECLAIR CAKE

Steps:

• Gather ingredients.
• Line a 9X13 pan with graham crackers.
• Combine the pudding and the milk. Beat for 2 minutes. Then fold in the thawed cool whip.
• Spread 1/2 of the pudding mixture on the graham crackers.
• Place another layer of graham crackers.
• Top with the rest of the pudding mixture.
• Then add the last layer of graham crackers to the top. CHILL for 2 hours before applying the frosting!!!
• Assemble the ingredients for the frosting.
• Put the Unsweetened Chocolate Squares, the Light Corn Syrup, the Vanilla and the Butter in a saucepan on the stove. Heat and stir until well blended.
• Remove the sauce pan from the heat. Add the confection's sugar and the milk and mix well.
• Pour over the graham crackers. CHILL preferably 24 hours before cutting. This is where the 24 hours comes in under the prep time!!

CHOCOLATE DESSERT CAKE

Steps:

• Grease a 20cm round cake tin. Line the base and sides of the tin and grease the paper.
• Place the chocolate and butter in a saucepan over another saucepan containing boiling water, making sure the water doesn't bubble into the chocolate mix. Stir over low heat until melted.
• Dissolve coffee in hot water. Add to the chocolate mix with the sugar and almond. Mix well.
• Beat in egg yolks, one at a time. Beat egg whites to stiff peaks; gently fold into chocolate mixture, gradually.
• Pour into tin. Cook in moderate oven for about 50 minutes or until firm to touch. Cover with foil if browning too much.
• Cool in tin. Cover and refrigerate for several hours or overnight.