CHOCOLATE CAKE WITH M&MS RECIPES

TOO MUCH CHOCOLATE CAKE RECIPE | ALLRECIPES

Too Much Chocolate Cake Recipe | Allrecipes image

This cake won me First Prize at the county fair last year. It is very chocolaty.

Provided by Denise

Yield 1 12 cup Bundt cake

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Nutrition Facts : Calories 600.4 calories, CarbohydrateContent 60.9 g, CholesterolContent 78.9 mg, FatContent 38.6 g, FiberContent 2.4 g, ProteinContent 7.6 g, SaturatedFatContent 12.8 g, SodiumContent 550.4 mg, SugarContent 43.5 g

EASY CHOCOLATE CAKE RECIPE - BBC GOOD FOOD

Easy chocolate cake recipe - BBC Good Food image

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too

Provided by Miriam Nice

Categories Afternoon tea, Dessert, Treat

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 14

Number Of Ingredients 16

Ingredients

200g golden caster sugar
200g unsalted butter, softened plus extra for the tins
4 large eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp vanilla extract
2 tbsp milk
100g milk chocolate, chopped
200g butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp milk
50g dark chocolate
25g milk chocolate
25g white chocolate

Steps:

Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Nutrition Facts : Calories 523 calories, FatContent 29 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 47 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium

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