Best Chocolate Dream Cake Recipes

COPYCAT ZIPPY'S CHOCOLATE DREAM CAKE RECIPE - (3.9/5)

Steps:

• Combine cocoa powder in hot water in mixing bowl. Stir to dissolve; cool. Preheat oven to 325 degrees. Line bottoms of 3 9-inch round cake pans with parchment (or make 2 cake layers and 12 cupcakes). Add oil, vanilla and egg yolks to cooled chocolate mixture. Whisk until smooth. In large mixing bowl, whisk together flour, sugar, baking soda and salt. Add chocolate mixture to flour mixture and whisk until smooth. To make meringue: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar and beat on high speed until stiff peaks form. Gradually add meringue to chocolate batter and stir until incorporated. Pour into baking pans and bake 30 minutes, until a pick inserted into the center comes out clean. Cool on wire rack, then remove from pans. Frost between layers, top and sides with whipped cream. Use a vegetable peeler to peel curls off sides of chocolate bar and use to garnish cake.

CHOCOLATE DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Mix cake batter according to directions on package. Coat bottom of prepared pan with a layer of marshmallows, then pour batter over marshmallows. Spread cherry pie filling on top of batter layer.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with whipped topping if desired.

CHOCOLATE LOVER'S DREAM CAKE

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.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
• Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
• In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.

CHOCOLATE DREAM CAKE

Steps:

• Preheat oven to 350.
• Line a 15"x10" pan with wax paper.
• Wisk together cocoa, sugar and boiling water.
• Cool to lukewarm.
• Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
• Spread batter evenly in the pan.
• Bake 20 minutes or till top looks dry.
• Invert onto large rack.
• Remove pan and wax paper and let cool.
• In a medium bowl, dissolve coffee in milk.
• Add whip topping& pudding mixes.
• Beat on low speed till moistened, then high speed till soft peaks form.
• Chill 5 minutes.
• Cut cake crosswise into thirds, cover each with topping, then stack.
• (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.

CHOCOLATE CHOCOLATE CHIP DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
• Make chocolate pudding according to package directions.
• Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

BONNIE'S BLUE RIBBON CHOCOLATE DREAM CAKE

Steps:

• 1. Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
• 2. Crush the chocolate bars, reserve 1/4 cup for the top.
• 3. In the microwave, heat up the caramel in a pyrex glass measuring cup until it can be poured easily. (about one minute) Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
• 4. Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs. (I like chunks.)
• 5. Let the cake cool completely on a rack in the fridge. Then top with whipped cream frosting--recipe below. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
• 6. Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff. Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy, and then add swirls of caramel topping.
• 7. Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!

CHOCOLATE LOVERS DREAM CAKE

Steps:

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GERMAN CHOCOLATE DREAM CAKE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled., Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread. , To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.

CHOCOLATE LOVER'S DREAM CAKE

Steps:

• 1. CAKE: Combine all dry ingredients and mix with wire whisk. Next add all wet ingredients and combine with a large spoon. Then using mixer blend really well for approximately 2 minutes.
• 2. Pour evenly into two baking pans and bake as usual. Oven temp of 350º for approximately 30 minutes. NOTE: to ensure even baking I always use two strips of terry cloth dampened, and then pinned around cake pans. This will help in eliminating that hump in the middle of your cake.
• 3. Removed from oven and cool about 5 minutes. I then wrap cakes well in saran wrap while cake is still hot as the steam creates more moisture in your cake. Either refrigerate or freeze cakes depending on when you need the cake. Do not frost cake till it's completely cooled.
• 4. ICING: Cream your butter and shortening together. Add flavoring and then gradually and with mixer on slow add sugar, one cup at a time. Scrape sides often to make sure it all gets mixed in thoroughly. Icing will appear dry then start adding your milk till it becomes of a spreading consistency. When frosting is spreadable, and cookies and stir to mix in by hand.
• 5. ASSEMBLY: Cut each layer in half. Spread oreo frosting on top of the first three layers.
• 6. Make the same frosting recipe again only difference is add 3/4 cup cocoa and do not mix in cookies. Use this frosting to frost whole outside of cake. Enjoy.

CHOCOLATE LOVERS DREAM CAKE

Steps:

• Mix the cake mix as normal, then mix in 1 bag of chocolate chips. Pour into 2 round 9" cake pans and bake as directed on package.
• When done, let cool for about an hour.
• When the cakes are cooling, mix the pudding and milk together till thickens. Place one of the cakes on a plate, and spread 1/2 of the pudding over the top and on the sides. Sprinkle the top with 1/2 the chocolate chips, place the other cake on top, and spread the remaining pudding on top and the sides. Sprinkle the rest of the chocolate chips on top and enjoy.

DROMTARTA - SWEDISH CHOCOLATE DREAM CAKE

Steps:

• Preheat oven to 350°F.
• Cake:.
• Sift together the flour, cocoa, baking powder, salt and baking soda.
• Combine eggs, water and vanilla and beat until thick and lemon-colored. Add granulated sugar gradually (1 tbsp at a time) and beat thoroughly after each addition.
• Slowly sift flour mixture into egg mixture and fold in carefully, but thoroughly.
• Grease a 15x10 in jelly-roll pan and line w/waxed paper. Spread batter evenly in pan and bake 30 minutes or till cake tests done. Touch cake lightly w/fingertip. If the dough springs back quickly, the cake is done.
• Sprinkle a kitchen towel heavily with confectioner's sugar . Turn cake onto kitchen towel and peel off waxed paper. Trim off any crisp edges. Roll warm cake lengthwise in towel into a roll. Cool on rack, seam side down.
• Filling - Cream butter with egg yolk and cocoa. Beat in sugar gradually, alternating w/rum. Keep at room temp for spreading.
• Cake Assembly - Unroll cake and spread with filling. Reroll and refrigerate till serving time.

DREAM CHOCOLATE ITALIAN CREAM CAKE

Steps:

• DIRECTIONS
• • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• • Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• • Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• • Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• • Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• • To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

CHOCOLATE DREAM CAKE

Steps:

• Cake:.
• Combine all ingredients except frosting in a large mixing bowl; beat 4 minutes at medium speed with an ele4ctric mixer. POur batter into 2 greased and floured 9 inch round cake pans. Bake at 325F for 35 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes; remove from pans, let cool on wire racks.
• Spread Sour Cream Chocolate frosting between layers and on top and sides of cake.
• Sour Cream Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil. reduce heat to low; cook until chocolate melts. Cool.
• Combine chocolate and sour cream. Add sugar alternately with milk,bating at med. speed until smooth.

CHOCOLATE DREAM CAKE

Steps:

• 1). Cake: Preheat oven to 350F. Lightly grease and flour or use cooking baking spray on two 9" cake pans. In large bowl, combine all ingredients, beat well at high speed for 2 minutes scrape sides of bowl at least once to make sure all ingredients are combined. Pour into prepared cake pans. Bake at 350 degrees for 25-35 minutes, until toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 15 minutes. Carefully remove from pans and cool completely. 2). Chocolate Mousse Frosting: Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30-second intervals, set aside to cool. In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup, vanilla and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. On instant-read thermometer. (Be careful not to overcook.) Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.) In large bowl, beat remaining 2 cup cream and vanilla pudding at medium-high speed until stiff peaks form; fold cooled chocolate mixture into whipped cream. To frost cake: lay first layer, flat side up, generously frost leaving a thick layer of frosting in center of the first layer. Top with last cake layer, flat side down, pressing slightly and frost with remaining frosting; refrigerate for 1 hour 3). For Ganache: Bring cream and corn syrup to simmer in small saucepan. Remove from heat. Add both chocolates; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes. Drizzle over cool mouse cake and refrigerate cake. Garnish top with whipped cream or white whipped frosting.

CHOCOLATE DREAM CAKE AKA BEST CHOCOLATE CAKE EVER

Steps:

• 1. Allow butter and eggs to stand at room temperature for 30 minutes.
• 2. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
• 3. In a mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
• 4. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• 5. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes.
• 6. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
• 7. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.
• 8. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s). Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean.
• 9. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
• 10. OPTION: Frost with Chocolate-Sour Cream Frosting.

CHOCOLATE IRISH DREAM CAKE

Steps:

• Preheat oven to 350.
• Stir all ingredients together except chocolate chips. Beat for 2 minutes on medium speed. Fold in chocolate chips.
• Pour into greased and floured bundt or tube pan. Bake for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then remove.
• Serve with whipped cream or vanilla ice cream.

CHOCOLATE DREAM CAKE

Steps:

• Preheat oven to 350.
• in a bowl, sift together flour, sugar, baking soda, salt and cocoa.
• add butter and 2/3 of the buttermilk; mix well.
• add eggs and remaining buttermilk; mix well.
• pour into greased 9 x 13 inch pan.
• bake 30 minutes or until toothpick inserted near the center comes out clean.
• cool 10 minutes then remove to a wire rack to finish cooling.

CHOCOLATE LOVER'S RASPBERRY FILLED DREAM CAKE

Steps:

• Heat oven to 350F. Generously grease 4-9" greased cake pans.
• Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with electric mixer until well blended (batter will be very thick). Stir in chocolate chips. Pour into prepared pans.
• Bake 35 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Turn pans upside down onto wire rack or heatproof serving plate; remove pan. cool completely.
• Place raspberry preserves between each layer. Frost cake on sides and top. Garnish with chocolates.

FREDAS CHOCOLATE DREAM CHEESE CAKE

Steps:

• 1. Cheese cake: Preheat Oven @ 450 degrees Grease 9" springform pan. Sprinkle evenly with the wafer crumbs.
• 2. BEAT cream cheese & sugar, until smooth. BEAT in eggs, one at a time. . .Do Not over beat. ( Note: will result in a cracket surface of the cheesecake)
• 3. Add: Vanilla, & Choc; blend well BAKE for 10 Min. Reduce oven temp. to 250 degrees, and bake an additional 40 min. untill center is ALMOST set.
• 4. REMOVE from Oven. run a sharp knife around the edge of the pan to loosen and prevent crcking. COOL in Pan, Chill 8 hrs or Over Night. release cake from pan. remove from Refer 1 hr before Glazing cheesecake.
• 5. GLAZE: melt all 3 ingredients overlow heat. spread evenly over cheesecake surface. (HINT, OPTIONAL) spinkle top with choc sprinkles, or shave a choc bar with a vegie peeler to add to top of cheese cake