Anyone have a recipe for a really decadent chocolate cake????

Question

I dont mean your regular run of the mill chocolate cake.... I am looking for something rich and moist.... kind of like the chocolate cake at The Cheesecake Factory if you have ever been there, ( it has many layers and some sort of chocolate creamy filling that may have cream cheese?) Its better to get a recipe from someone who has tried it rather than a cookbook!

Answer 1

Yes, I have a great one that my family loves and its very easy to make. Hope you like it.

CHOCOLATE SURPRISE CAKE

Use your favorite chocolate cake mix &
mix according to package directions.
Add 1/2 cup semisweet chocolate chips to cake
mix. (optional) -- (I don't add these because they
seem to sink to the bottom & them stick to the pan.

Filling:
12 oz. cream cheese, softened
1 egg
1/4 Cup sugar
1/2 t. vanilla

Heat oven to 350. Butter & flour a 12--cup bundt pan.
In a small mixing bowl, using an electric mixer, beat cream
cheese and sugar until smooth.
Add egg and vanilla, beat until blended and set aside.

Prepare cake as label directs & fold in chocolate chips.
Pour chocolate batter into the prepared pan and evenly
cover with the cream cheese mixture.

Bake until a wooden pick inserted in the center of the cake come out clean, about 45 to 55 minutes.
Cool on a wire rack for 25 minutes.

Remove from pan & cool completely.
Dust with powdered sugar.
Serves 12

**I don't dust the cake with powdered sugar instead
as soon as I remove the cake from the pan while it
is still warm, I pour EASY CHOCOLATE ICING over it.
This makes it really rich & moist.

EASY CHOCOLATE ICING

1 cup sugar
1/4 stick margerine
1/3 cup milk
1 t. vanilla

Place all ingredients in a heavy pan & cook on the
stove until it come to a rolling boil. Boil for 1 minute.
Remove from heat and add 1/2 cup chocolate chips.
Beat until smooth & creamy.
Pour over cake immediately.

Cake keeps best in the refridgerator.

Answer 2

Chocolate Sour Cream Cake w/cream cheese frosting
Ingredients

1 3/4 c Unbleached All-Purpose Flour
1 3/4 c Sugar
3/4 c Cocoa
1 1/2 ts Baking Soda
1 ts Salt
2/3 c Butter Or Margarine; Softened
2 c Dairy Sour Cream
2 lg Eggs
1 ts Vanilla Extract

Instructions
Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, sour cream, eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a wooden pick, inserted in the center, comes out clean. Cool in the pan on a wire rack.

Frosting
1/2 cup (4 ounces) butter, softened
8 ounces cream cheese
1 pound box powdered sugar
PREPARATION:
Cream butter and cream cheese. Beat in the sugar. Use on a cooled 2-layer cake.

Answer 3

Gooey, Decadent Chocolate Cake

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Chambourd raspberry liqueur, for drizzling
Chocolate Chip Butter Cream, recipe follows
Dark chocolate shavings, for decoration

Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.

In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.

Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.

Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.

With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.

*Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched


Chocolate Chip Butter Cream:
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped

In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

Yield: 6 to 8 servings

Answer 4

This recipe i downloaded but actually tried doing...:)

Ingredients:

1 cup boiling water
3 oz. unsweetened chocolate
8 tbsp. sweet butter
1 tsp. vanilla extract
2 cups sugar
2 eggs, separated
1 tsp. baking soda
1/2 cup dairy sour cream
2 cups all-purpose flour, sifted
1 tsp. baking powder

Chocolate Frosting:
2 tbsp. sweet butter
3/4 cup semisweet chocolate chips
6 tbsp. heavy cream
1-1/4 cups powdered sugar
1 tsp. vanilla

Directions:
Preheat oven to 350°F. Grease and flour a 10-inch tube pan. Knock out excess. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, blending well after each addition. Mix baking soda and sour cream and whisk into chocolate mixture. Sift flour and baking powder together and add to batter, mixing thoroughly. Beat egg whites until stiff but not dry. Stir a quarter of the egg whites thoroughly into the batter. Scoop remaining egg whites on top of the batter and gently fold together. Pour batter into the prepared pan. Set on the middle rack of the oven and bake for 40 to 50 minutes, or until the edges have pulled away from the sides of the pan and a cake tester inserted into the center comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.

Chocolate Frosting:
Place all ingredients in a heavy saucepan over low heat and whisk until smooth. Cool slightly; add more sugar if necessary to achieve a spreading consistency. Spread on cake while frosting is still warm.

Answer 5

Mini warm Chocolate muffins 5 ozsemisweet or bittersweet baking chocolate, chopped a million/2 cup plus 2 tablespoons butter or margarine 3 eggs 3 egg yolks a million a million/2 cups powdered sugar a million/2 cup Gold Medal® all-purpose flour added powdered sugar, if wanted a million can (21 oz) cherry pie filling, if wanted a million. warmth oven to 450ºF. Grease backside and component of six 6-ounce custard cups with shortening. In 2-quart saucepan, soften chocolate and butter over low warmth, stirring generally. Cool extremely. 2. meanwhile, in great bowl, beat eggs and egg yolks with cord whisk or hand beater till properly mixed. Beat in a million a million/2 cups powdered sugar. Beat in melted chocolate combination and flour. Divide batter frivolously between custard cups. 3. Bake 11 to 13 minutes or till aspects are set and muffins experience comfortable whilst touched in middle. Run small knife or metallic spatula alongside aspects of muffins to loosen. in the present day turn the different way up onto man or woman plates; get rid of cups. Sprinkle with added powdered sugar. precise with pie filling. Serve heat.

Answer 6

I am a Pampered Chef consultant, and we've got lots of great recipes like this. I've included one for you below that I found on our main website. Enjoy!

For more info on products or consulting, visit
www.pamperedchef.biz/ candiceskitchen

Molten Chocolate Tunnel Cake

Ingredients:
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 1/4 cups milk
1 1/4 cups semi-sweet chocolate morsels, divided
1 package (18.25 ounces) devil's food cake mix
1/2 cup vegetable oil
3 eggs
1/2 cup water
1 container (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh raspberries
Whipped topping (optional)

Directions:
1. Preheat oven to 375°F. Spray Deep Dish Baker with nonstick cooking spray. Cut a 10-inch circle of Parchment Paper; place in bottom of Baker. Spray with nonstick cooking spray.

2. In Small Batter Bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Stir in 1/2 cup of the chocolate morsels; set aside. In Classic Batter Bowl, combine cake mix, 1/2 cup oil, eggs and water; mix until smooth. Pour 1 1/4 cups of the batter; set aside. Spread remaining batter over bottom of Baker.

3. Using Small Scoop, scoop pudding in circular pattern 1/2 inch from edge of Baker. Spread remaining batter over pudding. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from Baker, carefully invert cake onto Round Platter.

4. Combine remaining chocolate morsels and half of the whipped topping in Small Micro-Cooker®. Microwave on HIGH 1 minute or until melted; mix until smooth. Reserve 1/4 cup of the glaze; set aside. Pour remaining glaze over cake. Spread glaze to edge of cake, allowing glaze to drip down sides. Place raspberries evenly over top of cake 1 inch from edge; drizzle with reserved glaze. Garnish with whipped topping using Easy Accent® Decorator, if desired.

Yield: 16 servings

Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 420 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2003

Answer 7

I dont have one, but i've been looking for one all day yesterday and it seems like a crap shoot.

Answer 8

—(•·÷[ Cheesecake Factory German Chocolate Cheesecake ]÷·•)—

Cheesecake
24 ounces cream cheese, softened and cut into chunks
1/2 cup granulated sugar
2 eggs
1/4 cup dairy sour cream
1 teaspoon vanilla extract

On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

Chocolate Cake
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Chocolate Glaze for sides (see below)
German Chocolate Topping (see below)
Whipped cream for garnish (optional)

In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.

With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degrees F oven for 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream, if desired.

Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoon whipping cream

In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

German Chocolate Topping
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans

In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.


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—(•·÷[ Cheesecake Factory`s German Chocolate Cheesecake Recipe ]÷·•)—

Ingredients:
***Cheesecake***
24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
***Chocolate Cake***
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup flour
***Chocolate Glaze***
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
***German Chocolate Topping***
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans
***Garnish***
Whipping cream


Directions:

For Cheesecake: In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

For Chocolate Cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.

Bake in preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired.

For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.


•°o.O•°o.O•°o.O•°o.O•°o.O•°o.O•°o.O•°o.O•°o.O•°o.O

—(•·÷[ The Best Chocolate Cake You Ever Ate ]÷·•)—

INGREDIENTS:
2 cups white sugar
2 cups all-purpose flour
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans


DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
Sift 2 cups white sugar and 2 cups flour together; set aside.
In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.


•°o.O•°o.O•°o.O•°o.O•°o.O•°o.O•°o.O•°o.O•°o.O•°o.O