252 pan chocolate cake Recipes

vegetable oil, spray for misting the pan, plain german chocolate cake mix, pumpkin, eggs, ground cinnamon, ground nutmeg, cinnamon baking chips, chopped toasted pecans, cream cheese, at room temperature, butter, at room temperature, dutch-process unsweetened cocoa powder, ground cinnamon, pure vanilla extract, sugar , sifted

shortening , as needed, all-purpose flour, plus extra for the pans, unsweetened cocoa powder, baking soda, baking powder, salt, unsalted butter, at room temperature, sugar, eggs, at room temperature, vanilla extract, whole milk

butter, softened, plus more for pan (1 cup), dark brown sugar, instant coffee, water, semi-sweet chocolate chips, eggs, vanilla extract, all-purpose flour, plus more for pan, baking powder, salt, ground cinnamon, ground nutmeg, raisins (optional), walnuts, chopped (optional), sugar, for garnish

caramels, chocolate chips, butter, milk, chopped pecans, prepared cake , batter for 1 9 x 13 pan

semi-sweet chocolate chips or 8 oz chopped bittersweet chocolate, egg whites, unsalted butter, plus more, unsalted butter, for the pan, sugar, egg yolks

unsalted butter, more for greasing pan, bittersweet chocolate (50 percent or higher cocoa), chopped, eggs, separated, sugar, all-purpose flour, salt, cream for serving

chocolate cake mix, eggs, unsalted butter, melted , plus butter for the pan, cream cheese, at room temperature, unsweetened cocoa powder , to taste, sugar, vanilla extract, chopped unsalted nuts, cream, for topping (optional)

cake, all-purpose flour, plus more for pans, sugar, cocoa powder, baking soda, baking powder, kosher salt, buttermilk , shaken, vegetable oil, extra-large eggs, at room temperature, pure vanilla extract, hot coffee, semisweet chocolate (recommended ( callebaut), unsalted butter, at room temperature, extra-large egg yolk, at room temperature, pure vanilla extract, powdered sugar , sifted, instant coffee powder

chocolate cake mix, jello instant chocolate pudding mix, oil, eggs, kahlua, creme de cacao, espresso, sugar, kahlua, creme de cacao, espresso

unsalted butter, softened, plus more for greasing pan, all-purpose flour, unsweetened cocoa powder (not dutch processed), baking soda, sea salt, light brown sugar, granulated sugar, eggs, at room temperature for 30 minutes, semisweet chocolate, melted and cooled, pure vanilla extract, well-shaken buttermilk (or 1 cup milk plus 1 tbsp lemon juice)

butter or 1/2 cup margarine, unsweetened chocolate, sugar, vanilla extract, divided, buttermilk, eggs, all-purpose flour, baking soda, salt, baking powder, unsweetened cocoa (for dusting pan ), sweetened condensed milk, shredded coconut

bittersweet chocolate, butter, plus extra for buttering the pan, egg yolks, sugar (divided use ), vanilla (divided use ), egg whites (divided use ), salt, cocoa , sifted, toasted hazelnuts, whipping cream, amaretto liqueur

flour, up sugar, cocoa, tea soda, sift togather , add to this, cold strong coffee, tea vanilla, miracle whip salad dressing, butter and flour pans, bake in 360 degrees oven for 30-35 minutes, confectioners sugar, butter, salt, rum to give desired consistency

bittersweet chocolate, broken into pieces, granulated sugar, heavy cream, divided, mascarpone cheese, room temperature, eggs, fortified dessert wine (sherry, tawny port or madeira), sugar, non-stick cooking spray, for preparing pans, cocoa powder , for preparing pans, sugar, for garnish, candied orange peel, for garnish

unsalted butter, plus more for pan, bittersweet or semisweet chocolate, finely chopped, eggs, separated, granulated sugar, sugar , for dusting, sweetened whipped cream , for serving

bittersweet chocolate, chopped, sugar, plus more for dusting, creme fraiche or sour cream, granulated sugar, heavy cream, eggs, unsalted butter , cut into pieces, unsweetened cocoa powder, plus more for the pan

chocolate lovers bundt cake, cake, butter, softened, sugar, eggs, pure vanilla extract, almond extract, flour, baking cocoa, baking soda, sour cream (8 oz container), semi-sweet chocolate chips, glaze, semi-sweet chocolate chips, heavy whipping cream, butter , cut into cubes, sugar, almond extract, chopped almonds, in large bowl, cream butter and sugar until light and fluffy., add eggs , 1 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 ., gradually whish in confectioners sugar ., stir in extract ., drizzle over cake and sprinkle with almonds.

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.