Best Chocolate Lovers Cake Recipes

CHOCOLATE LOVERS DREAM CAKE

Steps:

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CHOCOLATE LOVERS' HONEY CAKE

Steps:

• Preheat the oven to 350 degrees and grease a 9- by 5-inch loaf pan. Melt the unsweetened chocolate over simmering water in a double boiler or microwave for 1 minute. Set aside.
• Sift into a mixing bowl the flour, baking soda, baking powder, and cinnamon and set aside.
• In a large bowl, beat the eggs and add the oil and honey. Then add the brown sugar and melted chocolate.
• Alternately mix in the dry ingredients and the orange juice. Stir in 3/4 cup of the chocolate chips.
• Pour the batter into the loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top.
• Bake on the lower rack of the oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for about 15 minutes. Gently run a knife around the edges to loosen the cake, then remove it from the pan.

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.

CHOCOLATE NUT LOVERS CAKE

Steps:

• 1. -Dice your turtle candies in half and place them in your food processor along with your honey roasted peanuts and roughly chop them, set aside. -Place your topping peanuts in food processor, roughly chop again and set aside. -Preheat oven to 350F.
• 2. -In mixer bowl (or with a mixer and a large bowl), add your dry ingredients whisk a few times to make sure cocoa powder is nicely distributed, and then add your wet ingredients. Mix well until well blended. -Pour into 2 greased 9" round cake pans, dividing evenly. Bake 26-28 minutes, or until cake tester inserted in center comes out clean. Let cakes cool in pans 15-20 minutes, then unmold onto racks to cool completely.
• 3. -Meanwhile, in a 2 quart bowl, combine the heavy cream, semisweet chocolate chips and the milk chocolate chips. Heat in a microwave oven on high for 1-1/2 to 2 minutes, or until melted and smooth when stirred. Remove, and stir in the 1 tbsp of Kahlua. -Reserve 3/4 cup of the ganache for frosting on the sides of the cake. To the rest of the still warm ganache, add the turtle (or chocolate bar pieces), stir well. Some of the pieces will remain chunky while others pieces will melt right in, yum!! Set aside to cool. -When the ganache is firm enough to spread, fill stacked cake layers with half of the ganache mixture. Spread remaining mixture evenly over top of cake. Frost sides of cake with the reserved 3/4 cup chocolate mixture. Sprinkle the chopped 1/4 cup peanuts around the edge of the cake to make a border and around the sides. -Refrigerate cake for at least 1-1/2 to 2 hours prior to serving. Grab yourself a milk and enjoy

CHOCOLATE LOVERS BUNDT CAKE

Steps:

• In large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each one.
• Stir in extracts.
• Combine the flour, cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream.
• Beat just until combined, do not over mix.
• Stir in chocolate chips.
• Pour into a well greased and floured 10 inch tube pan.
• Bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean.
• Cool for ten minutes before removing from pan to a wire rack to cool completely.
• Run a metal spatula or butter knife around sides of pan to loosen cake first.
• Combine the chocolate chips, cream and butter in a saucepan.
• Cook; stir constantly over low heat until smooth.
• Cool slightly.
• Gradually whisk in confectioners sugar.
• Stir in extract.
• Drizzle over cake and sprinkle with almonds.

CHOCOLATE LOVERS' FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CHOCOLATE LOVERS FAVORITE CAKE

Steps:

• In large bowl, beat first 6 ingredients till well blended (mixture will be thick). Stir in chocolate. chips.
• Pour into greased 9 or 10 inch Bundt pan.
• Bake at 350 F for 55-60 minutes.
• (test with a toothpick) Cool in pan 5 minutes, remove and cool on rack completely before serving.
• Note: Can be dusted with powdered sugar or topped with a chocolate or vanilla glaze.

LEMON LOVERS’ WHITE CHOCOLATE CAKE

Steps:

• 1.Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside . 2.Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth. 3.Place the cake mix, water, oil, whole eggs, egg whites, lemon juice, and lemon zest in a large mixing bowl. Pour in the slightly cooled white chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. 4.Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. 5.Meanwhile, prepare the Lemony White Chocolate Cream Cheese Frosting (recipe follows). 6.Place one cake layer, right side up, on a serving platter. Spread the top with the lemon curd. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with frosting.

CHOCOLATE LOVERS BUNDT CAKE

Steps:

• Preheat oven to 350 and prepare bundt pan. I use Bakers Joy but you can use oil and flour.
• Mix cake mix , pudding , oil , water , sour cream and eaggs with an electric mixer until smooth.
• Fold in choclate chip by hand.
• Pour into prepared bundt pan..the batter will be very thick.
• Bake 45-50 min
• Allow to cool 10-15 min. Invert onto a cake plate.
• Allow cake to cool
• After cake is cool make the glaze
• Melt butter in a small sauce pan over low heat. Add cocoa powder and cream and whisk until it is smooth and starts to thicken..usually about 2-3 min
• Remove from heat ..add vanilla. Then powdered sugar. I use a whisk for all of this ..It helps to get it smooth.
• Once it is mixed well, allow to cool for 10 min then spoon over cool cake.