Tell me good chocolate cake recipe or any other interesting chocolate related recipes?

which could b made in short period of time?Tell me good chocolate cake recipe or any other interesting chocolate related recipes?
moist amarula chocolate cake (ive made this one, yum)


* 2 envelopes Dr. Oetker Added Touch Cake Mix (chocolate)


* 4 eggs


* 6 tbsps vegetable oil


* 2 tbsps cold water


* 4 tbsps Amarula Cream


- Bake cake as instructed on the package, frost with your favorite frosting. Even without frosting, this cake has rich taste, moist, and delicate.








Chocolate Cake


1.Grease and flour a 9'; X 12'; (24 X 30cm)


cake pan.





2.Preheat the oven to 350F degrees


(180C)





3.Sift:


2-1/2 cups plain flour


2 cups sugar


6 tablespoons unsweetened cocoa


powder


2 teaspoons baking soda


1 teaspoon salt





4.Pour over dry ingredients and mix well


until smooth:


1/2 cup cooking oil


2 teaspoons vanilla


2 tablespoons vinegar


2 cups cold water





5.Pour in pan and bake at 350F (180C) for


35 minutes.


The cake is ready when it bounces back


to the touch or a toothpick comes out


clean.





Chocolate Poppy Seed Cake








Soak together for one hour


1 cup of buttermilk and 1/4 cup poppy seeds 1/2 cup butter


1/2 cup shortening


1 1/2 cups sugar


4 eggs - separated


2 1/2 cups flour


1 tsp baking soda


2 Tbsp baking powder


1 tsp vanilla


3/4 cup chocolate chips


3 Tbsp sugar %26amp; 1 tsp cinnamon





Cream butter, sugar and shortening together. Add egg yolks. Stir in dry


ingredients. Add vanilla and poppy seed mixture. Fold in beaten egg


whites. Place ½ the batter in a prepared angel food pan. Layer with


chocolate chips and sugar and cinnamon mixture. Add remaining batter.


Bake at 350 degrees for about 1 hr.





French Chocolate Coffee Cake


Source Taste of Home


Yield: 12-16 servings





My mom always made this coffee cake as a special treat for us on Christmas


morning. And my family loves the rich fudgy filling just as much as we did back


then.





1 package (1/4 ounce) active dry yea


2/3 cup warm water (110° to 115°)


1/2 cup butter, softened


3/4 cup sugar


4 egg yolks


1/3 cup evaporated milk


1/2 teaspoon salt


3-3/4 to 4-1/4 cups all-purpose flour





FILLING:


3/4 cup semisweet chocolate chips


1/3 cup evaporated milk


2 tablespoons sugar


1/2 teaspoon ground cinnamon





TOPPING:


1/4 cup all-purpose flour


1/4 cup sugar


1 teaspoon ground cinnamon


1/4 cup cold butter


1/4 cup semisweet chocolate chips


1/4 cup chopped walnuts


Confectioners' sugar, optional





In a large mixing bowl, dissolve yeast in warm water. Add the butter, sugar, egg


yolks, milk and salt; mix well. Add 2 cups flour; beat until smooth. Stir in


enough remaining flour to form a soft dough. Turn onto a floured surface; knead


until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning


once to grease top. Cover and let rise in a warm place until doubled, about 1


hour.


For filling, combine the chocolate chips, milk and sugar in a saucepan; cook


and stir over low heat until smooth. Stir in cinnamon; set aside. For topping,


combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly.


Stir in chocolate chips and nuts. Set aside.


Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. x


10-in. rectangle. Spread with filling. Roll up jelly-roll style, starting with a


long side; pinch seam to seal. Place in a well-greased 10-in. fluted tube pan,


with seam facing inside of pan. Sprinkle with topping. Cover and let rise in a


warm place until doubled, about 30 minutes.


Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10


minutes before inverting onto a wire rack to cool. Sprinkle with confectioners;


sugar if desired.





Chocolate Cherry Valentine Torte


Source: Hershey's


8 to 10 servings





Ingredients:


2 eggs, separated


1-1/2 cups sugar, divided


1-1/4 cups all-purpose flour


1/2 cup Cocoa


3/4 teaspoon baking soda


1/2 teaspoon salt


1/2 cup vegetable oil


1 cup buttermilk or sour milk*





CREAM FILLING(recipe follows)


CHOCOLATE WHIPPED CREAM(recipe follows)


1 can (21 oz.) cherry pie filling, chilled


Directions:


1. Heat oven to 350°F. Grease and flour three heart-shaped baking pans or three


9-inch round baking pans. **





2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar,


beating until stiff peaks form. Set aside. Stir together flour, remaining 1 cup


sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg


yolks; beat until smooth. Gently fold egg whites into batter. Pour about 1-2/3


cups batter into each prepared pan.





3. Bake 18 to 20 minutes or until cake springs back when touched lightly in


center. Cool 5 minutes; remove from pans to wire racks. Bake remaining layer, if


necessary. Cool 5 minutes; remove from pan to wire rack. Cool completely.





4. Prepare CREAM FILLING. Place 1 layer on serving plate; pipe or spoon 1-inch


border 1/2 inch thick around outer edge of layer. Spread half of pie filling in


center. Top with second cake layer. Spread layer with half of remaining CREAM


FILLING. Top with third layer. Spoon remaining pie filling on top of cake to


within 1 inch of edge.





5. Prepare CHOCOLATE WHIPPED CREAM; frost sides of cake. Pipe top edge with


remaining CREAM FILLING. Refrigerate until serving time. Cover; store leftover


torte in refrigerator. 8 to 10 servings.





* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.


** If only two pans are available, reserve remaining batter in refrigerator for


the third layer while first 2 layers bake.





CREAM FILLING: In bowl, combine 1 cup (1/2 pt.) cold whipping cream with 2


tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.





CHOCOLATE WHIPPED CREAM: In bowl, combine 1/2 cup sugar and 1/4 cup HERSHEY'S


Cocoa. Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon vanilla extract;


beat on low speed to blend. Beat on high speed until stiff.Tell me good chocolate cake recipe or any other interesting chocolate related recipes?
my pleasure ^_^ Report Abuse

I've never had a complaint when I ever I make.


CHEW CHEWS*


2-cups graham crumbs


3/4 cup melted butter or margarine


1 Can (300ml) EagleBrand Sweetened Condensed Milk


1 Cup chopped nuts (Pecans or walnuts)(Optional)


1 Cup semi sweet choc. chips


1 cup sweetened flaked coconut





Combine crumbs with butter. press evenly into 9x13'; baking pan


POUR EagleBrand Sweetened Condensed milk Evenly Over crumbs.Sprinkle with nuts, then a layer ofchoc. chips and then coconut ontop of that.


Bake in preheated 350 F. oven for 20-25 min until lightly brown. Check at 20min*


Cool Thoroughly before cutting. Makes 24 Delicious ChewChews* ( sooo Yummy , Soft and Chewy ) :) ENJOY*
Preheat oven @ 350.





1 melt-proof bowl on pot filled to halfway with boiling water:


1 bar semi-sweet baking chocolate


1 stick butter


Melt butter and chocolate together in bowl





1 bowl:


4 eggs, beaten


2 cups flour, 1 cup at a time


1 tsp. baking powder


1 cup sugar


1 tsp. vanilla





Mix Bowl 1 and Bowl 2 on medium speed, do not overmix.


Fold in walnuts, chocolate chips, etc. (dust walnuts or chips w/flour first so that they do not sink to the bottom of your pan).





Pour into greased and floured pan.





Bake 16 mins.





˚•.Brownies.•˙
Chocolate Caramel Nut Bars





1 package (14 ounces) of Kraft caramels, unwrapped


1 can (5 ounces) of evaporated milk, divided


1 package (2 layer size) of Swiss Chocolate cake mix with pudding or German Chocolate with pudding or


Chocolate Fudge with pudding


½ cup (1 stick) of butter, melted


1 ½ cups chopped pecans, divided


1 package (6 ounces) of Nestle semi-sweet chocolate chips, divided





Heat oven to 350̊.





Melt caramels with ⅓ cup of the evaporated milk in heavy saucepan over low heat, stirring frequently until smooth. Keep caramel mixture warm over very low heat. Mix remaining evaporated milk, cake mix, and melted butter in a large bowl. Press ½ of the cake mixture onto the bottom of a lightly greased 9'; x 13'; pan. Bake 8 minutes. Sprinkle 1 cup of the pecans and ½ cup of the chips over baked crust; drizzle caramel mixture over this. Top with teaspoonfuls of remaining cake mixture. Sprinkle with remaining ½ cup pecans and ½ cup chips. Press nuts and chips gently into top cake layer. Bake 18 minutes. Cool; cut into bars.
Title: Chocolate Domingo Cake


Yield: 10 Servings





Ingredients





1/2 c cocoa


2/3 c sour cream


2 eggs


1 1/2 ts vanilla


1 1/2 c flour; plus 1 tablespoon


1 c sugar


3/4 ts baking powder


1/4 ts baking soda


1/2 ts salt


14 tb butter





Instructions





Preheat oven 350o Prepare 9 inch springform pan by greasing, lining with


wax paper, and grease again. In bowl, whisk cocoa, sour cream, eggs and


vanilla until smooth. In mixing bowl, combine dry ingredients, add butter


and 1/2 cocoa mixture. Beat for 2 minutes and add remaining cocoa in 2


increments. Pour into prepared pan and bake for 30-40 minutes. Cool 10


minutes, remove ring and remove from pan by inverting on plate and


re-inverting on serving dish. cool and sprinkle with powdered sugar.





Recipe by: The Cake Bible