Best Chocolate Ring Cake Recipes
EASY CHOCOLATE ECLAIR " RING SHAPED " DESSERT CAKE
This is a recipe I received from my husbands college aged niece Sarah. She made it for a desert after Easter dinner. It's like a huge "Ring Shaped" Chocolate Eclair. We loved it so much, we had to ask for the recipe!
Provided by Ms Delicious Dish
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 312.5, Fat 13.9, SaturatedFat 8, Cholesterol 98, Sodium 397.8, Carbohydrate 43.1, Fiber 0.7, Sugar 16.5, Protein 5.2
CHOCOLATE CHIFFON CAKE RING
Meet the Cook: There were 11 of us to cook for when I was young. This was a recipe that my mother had. If there were cracked eggs from the laying hens she kept, it was always a good way of using them up! Like my parents, my husband and I have nine children, all of them grown. We are also the grandparents of 13. -Dorothy Haag, Mt. Horeb, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the sugar, flour, cocoa, baking soda and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar.,
Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 93mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE RING CAKE
Black walnuts add a flavor twist to this scrumptious, from-scratch cake. I loved to lick the remnants of the sweet, chocolate frosting from Mom's stainless steel bowl. -Joann Jensen (daughter), Lowell, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, stir chocolate and boiling water until chocolate is melted; cool for 10 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture., Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small saucepan, combine the butter, milk, sugar, chocolate, corn syrup and salt. Cook and stir over low heat until blended. Remove from the heat; stir in vanilla. Beat with a mixer for 15 minutes or until mixture begins to thicken. Refrigerate until frosting reaches spreading consistency. Frost top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 614 calories, Fat 39g fat (13g saturated fat), Cholesterol 87mg cholesterol, Sodium 558mg sodium, Carbohydrate 61g carbohydrate (37g sugars, Fiber 3g fiber), Protein 11g protein.
MOIST CHOCOLATE RING CAKE RECIPE - (4.1/5)
Provided by á-9091
Number Of Ingredients 9
Steps:
- Bring the syrup ingredients to the boil and ensure sugar is completely dissolved. Boil for 5 minutes and let completely cool down. Cake: 1. Melt margarine, sugar and cacao 2. Let completely cool down 3. Add eggs one by one, mix each egg in thoroughly 4. Sift in the dry ingredients and mix thoroughly 5. Bake in a ring pan for around 30 minutes at 180 C 6. Take cake out of the oven and pour the cooled down syrup over the cake immediately. Let the cake cool down completely before taking it out of the pan. Decorate with caramel, grated chocolate, nuts etc. Tip: After taking the cake out of the oven, you can first use a sharp object to make some incisions in the cake before pouring the syrup over.
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