Best Chocolate Surprise Cake Recipes

CHOCOLATE SURPRISE CAKE

Steps:

• Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
• Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
• Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
• Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
• Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
• Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
• Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.

CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Prepare Chocolate and White Cake Mixes according to directions on the box.
• NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
• Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
• In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
• Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
• Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
• Turn out onto a plate and decorate.
• Enjoy!

SAUERKRAUT SURPRISE CAKE AND SOUR CREAM-CHOCOLATE FROSTING

Steps:

• Cake:.
• In large mixing bowl, cream butter (or margarine)& sugar till light.
• Beat in eggs, one at a time.
• Add Vanilla.
• Sift together flour, baking powder,soda,salt& cocao powder.
• Add to creamed mixture alternately with water, beating after each addition.
• Stir in sauerkraut.
• Turn into greased& floured 13x9x2 inch baking pan.
• Bake in 350° oven 35-40 minutes.
• Cool in pan.
• Frost with sour cream-chocolate frosting.
• Frosting:.
• Melt one 6 oz.
• package semisweet chocolate pieces& 4 tablespoons butter or margarine over low heat or in the micro.
• Remove from heat& blend in 1/2 cup sour cream, 1 teaspoon vanilla& 1/4 teaspoon salt.
• Gradually add sifted confectioners' sugar to make spreading.
• consistency.
• Beat well.
• Frost.

CHOCOLATE SURPRISE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water.
• Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
• Stir the dry mixture into the chocolate mixture and blend.
• Stir in milk and vanilla.
• Pour into a greased, square 9 by 9-inch cake pan.
• Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
• Pour coffee over and bake for 40 minutes.
• Serve warm or cold from the pan.

CHOCOLATE CAKE SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch pan. Sprinkle walnuts and coconut evenly over bottom of pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Set aside.
• In a saucepan, combine cream cheese and butter. Cook over medium heat, stirring occasionally, until melted and smooth. Stir in confectioners' sugar. Pour cream cheese mixture in rows (lengthwise) over the top of cake mix. Using the tip of a knife, swirl the batter to create a marbled effect.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE SURPRISE STRIPE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans.
• In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans.
• Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely.
• For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.)
• For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving.
• Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble.
• To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip.
• When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer.
• Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake.
• Add the crumbled caramel by patting small handfuls onto the top of the iced cake.

GERMAN CHOCOLATE SURPRISE CAKE

Steps:

• Heat oven to 350°F. In ungreased 9-inch round cake pan, mix topping ingredients. Spread evenly in pan.
• In small microwavable bowl, microwave chocolate and 1/4 cup water on High 1 minute to 1 minute 30 seconds or until chocolate is melted. Stir to blend.
• In medium bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well. Stir in chocolate mixture until blended. Pour batter over topping in pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen. Place serving plate upside down over cake in pan; turn plate and pan over. Remove pan. Serve warm or cool.

GERMAN CHOCOLATE POUND CAKE SURPRISE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 12 cup tube pan OR Bundt pan.
• Mix all ingredients (including the icing) in mixer at medium speed 2 minutes.
• Pour into prepared pan and bake 55 - 60 minutes.
• Remove from oven to wire rack and allow cooling for 10 minutes.
• Invert onto serving plate and dust with powdered sugar.

CHOCOLATE FUDGE BUNDT CAKE WITH AN OREO SURPRISE

Steps:

• 1. Mix cake mix, milk, eggs and pudding mix. Place half of the batter in greased bundt pan.
• 2. Mix the cream cheese, sugar, eggs well. fold in cookies. Pour over top cake mixture. Pour the other half of batter over top.
• 3. Bake at 350 degrees for 50 to 55 minutes. Invert onto platter and cool.
• 4. Melt chips, butter, and cream in microwave and drizzle over cake

CHOCOLATE CHIP COOKIE SURPRISE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour bottom only of 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, milk, oil and 4 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Make cookie dough as directed on pouch. Drop dough by teaspoonfuls evenly over batter in pan.
• Bake 54 to 59 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered.

BANANA CHOCOLATE SURPRISE CAKE

Steps:

• Add the flour, baking powder, sugar, butter, milk, vanilla extract, vinegar, and banana into a bowl and mix until mostly smooth, put half of the batter in bunt pan and set aside.
• Add melted chocolate, milk, and egg white into a bowl and beat. Add mixture into bunt pan be sure the chocolate does not touch the side of the pan.
• Add the rest of the batter and bake at 350°F for 30 to 40 minutes.
• Let cool for 10 minutes and enjoy.

GERMAN CHOCOLATE SURPRISE CAKE

Steps:

• Pre-heat oven to 350°F In an ungreased 9-inch cake pan, mix the topping ingredients. Spread evenly in the pan.
• In small, microwavable bowl, microwave chocolate and 1/4 cup water on High 1-1.5 minutes or until chocolate is melted. Stir to blend.
• In a medium bowl, beat the sugar and 1/2 cup butter with electric mixer on medium until light and fluffy.
• Beat in vanilla and eggs until well blended.
• On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well.
• Stir in chocolate mixture until blended. Pour batter over the topping in the pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run a knife around the edge of the cake to loosen. Place serving plate upside down over cake in pan. Turn the plate and pan over. Remove pan. Serve warm or cool.

GERMAN CHOCOLATE SURPRISE CAKE

Steps:

• Heat oven to 350°F. In ungreased 9-inch round cake pan, mix topping ingredients. Spread evenly in pan.
• In small microwavable bowl, microwave chocolate and 1/4 cup water on High 1 minute to 1 minute 30 seconds or until chocolate is melted. Stir to blend.
• In medium bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well. Stir in chocolate mixture until blended. Pour batter over topping in pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen. Place serving plate upside down over cake in pan; turn plate and pan over. Remove pan. Serve warm or cool.

GERMAN CHOCOLATE SURPRISE CAKE

Steps:

• Heat oven to 350°F. In ungreased 9-inch round cake pan, mix topping ingredients. Spread evenly in pan.
• In small microwavable bowl, microwave chocolate and 1/4 cup water on High 1 minute to 1 minute 30 seconds or until chocolate is melted. Stir to blend.
• In medium bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well. Stir in chocolate mixture until blended. Pour batter over topping in pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen. Place serving plate upside down over cake in pan; turn plate and pan over. Remove pan. Serve warm or cool.

CHOCOLATE CHIP COOKIE SURPRISE CAKE

Steps:

• 1 Heat oven to 350°. Generously grease bottom only of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening lightly flour. 2 Beat cake mix, milk, melted butter and 3 eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan. 3 Make cookie mix as directed on package, using softened butter and 1 egg. Drop dough by teaspoonfuls evenly over batter in pan. 4 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Heat oven to 375°. For cake mix, increase milk to 1 1/4 cups decrease butter to 2 tablespoons add 1 tablespoon all-purpose flour. For cookie mix, add 1 tablespoon all-purpose flour.1 Serving: Calories 580 (Calories from Fat 280) Fat 31g (Saturated 18g) Cholesterol 90mg Sodium 400mg Carbohydrate 70g (Dietary Fiber 1g) Protein 5g. % Daily Value: Vitamin A 10% Vitamin C 0% Calcium 6% Iron 6%.Betty's Tip Surprise! The cookie dough that you drop on top of the cake will sink to the bottom and form a chewy cookie layer underneath the cake.

CHOCOLATE CHIP COOKIE SURPRISE CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease bottom only of 15x10x1-inch pan; lightly flour. In large bowl, beat cake mix, milk, melted butter, and 3 eggs on low speed 30 seconds, beat on medium speed 2 minutes. Pour into pan.
• 2. Make cookie mix as directed on package using softened butter and 1 egg. Drop dough by teaspoonfuls evenly over batter in pan.
• 3. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered at room temperature.

CHOCOLATE SURPRISE CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour 2, 9" round cake pans or 13x9" pan.
• 2. Gradually add sugar to butter in bowl, creaming until light and fluffy; add eggs and beat well.
• 3. Blend in flour, baking powder and salt.
• 4. Add milk and vanilla; blend well.
• 5. Pour 2/3 batter into pan(s).
• 6. Blend chocolate syrup into remaining 1/3 batter.
• 7. Pour chocolate carefully over batter in pan(s); do not stir. Spread evenly over vanilla batter.
• 8. Bake at 350'F. for 40-50 minutes.
• 9. Cool and frost with your favorite Chocolate Frosting.