Best Chocolate Nirvana Cake Recipes

CHOCOLATE NIRVANA CAKE

Chocolate Nirvana Cake image

Dense moist chocolate cake layered with ganache, homemade caramel sauce, fresh whipped cream and toasted pecans!

Provided by Cake Creations and

Categories Dessert

Time 2h10m

Yield 36 cupcakes, 8-12 serving(s)

Number Of Ingredients 24

Ingredients

3/4 cup butter, softened
3 cups sugar
3 eggs
1 tablespoon vanilla
4 ounces unsweetened chocolate squares, melted
3 cups flour
3 teaspoons baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 1/3 cups boiling water
1 (12 ounce) bag semi-sweet chocolate chips
1/2 cup butter
1/2 cup half-and-half
1 tablespoon almond extract
1 1/4 cups brown sugar
2/3 cup lt corn syrup
4 tablespoons butter
1/2 cup half-and-half cream
1/2 teaspoon vanilla
2 cups heavy cream
2 tablespoons jello vanilla instant pudding mix (dry powder)
1 cup pecan halves
2 tablespoons butter
salt, to taste

Steps:

CAKE:.
Preheat oven to 350*. Grease 3 round cake pans(I also line the bottom with waxed paper). Set aside.Put water on to boil.
Mix together flour, soda and salt. set aside.
Beat together butter and sugar until light.
Add eggs and vanilla.
Add chocolate and beat 1-2 minutes.
Add flour mixture to chocolate mixture, alternating with buttermilk.Beat until smooth.
Slowly add boiling water, beating until completely smooth-batter will be thin.
Pour into pans. Bake 35-40 mins, until tester comes out clean.
While baking, make ganache, caramel and whipped cream.
Cool cakes in pans for 10 mins, then unmold onto racks to finish cooling.
CARAMEL-cook sugar, corn syrup and butter over low heat until 242*. Remove from heat and add cream and vanilla.Cool. Will thicken as it cools.
GANACHE-Melt butter, chocolate chips and cream over low heat.Whisk in almond extract. Cool.
WHIPPED CREAM- Whisk cream until it just begins to thicken, then add pudding powder. whisk until ready.Refrigerate.
PECANS- put butter on a cookie sheet& melt in oven (can toast pecans while baking cake)- when butter is melted, toss pecans in pan until coated. bake @ 350 until toasty smelling (~10 mins- watch carefully, they burn easily!)Salt to taste.
When everything is cool, assemle the cake:.
Place first layer on cake plate. Plop 1/3 of the whipped cream onto cake. Drizzle caramel and chocolate over cream. Repeat for next 2 layers, but be a little "artistic" with the top layer-oozing the caramel and chocolate over the sides of the cake. Sprinkle liberally with pecans!

Nutrition Facts : Calories 1645.5, Fat 94.5, SaturatedFat 53.2, Cholesterol 272.1, Sodium 992.4, Carbohydrate 201.3, Fiber 7.3, Sugar 140.6, Protein 15.2

CHOCOLATE NIRVANA CAKE RECIPE - (4/5)

Chocolate Nirvana Cake Recipe - (4/5) image

Provided by á-47609

Number Of Ingredients 6

Ingredients

8 squares semi sweet baking chocolate
1 cup sugar
2 sticks butter
4 eggs (or equivalent egg substitute)
1 thin Ghiardelli choc bar
Drop almond extract (or vanilla)

Steps:

Melt butter and chocolate in a sauce pan. Add the eggs, sugar and extract. Mix w/ beater. Pour into spring form pan sprayed with pam with a cookie sheet under it. Bake at 300 F for 45 mins. Cool and refrigerate a few hours or overnight. Still in question on best time to remove from pan. In the end, I refrigerated it and then removed but it stuck to the bottom like a cheese cake. Melt the candy bar and spread over just the top of cake. Refrigerate until hardens. Serve with fresh whipped cream or raspberry glaze

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