Chocolate cake, a rich, deluxe delight- especially with ice cream!
Chocolate cake is a hit for most if you'd like to surprise someone special. The best part is that there are so many varieties of cakes. You could have one special ordered from an online store or make your own homemade gift with your own personal touch. Check out the great recipes on this page.
Black Forest Cake
Delicious all the way through, an altering of chocolate cake and cherry filling and topped with frosting. Can you say yuuum?! You can substitute strawberries instead. Add a scoop of cherry ice cream and they'll love you for it. Have as much fun making it as they'll have eating it. The recipe looks long, but is not as hard as it looks. Check out the next recipe, it's a shorter version.
- 2 1/8 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 (20 ounce) cans pitted sour cherries
- 1 cup white sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream
- 1/3 cup confectioners' sugar
Easy Black Forest Cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside.
- Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.
- Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake.
- Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
This version calls for a prepackaged cake mix if you don't wish to make it from scratch. It asks for pie filling and not real cherries, but will still taste delicious.
- 1 chocolate cake mix, 2-layer size
- 2 cups whipping cream or heavy cream
- 2 tablespoons confectioners' sugar
- 2 teaspoons vanilla extract
- 2 tablespoons Kirsch (a liqueur for taste enhancement)
- 1 can (21 ounces) cherry pie filling
- 1 ounce shaved semisweet chocolate
- Prepare chocolate cake following directions on package, making 2 round 9-inch layers.
Cool cake thoroughly.
- In a small bowl, beat the cream with the confectioners' sugar and vanilla until stiff peaks form.
Brush tops of the cakes with the Kirsch.
- Place one cake layer on a cake plate and spread with about 3/4 cup of the whipped cream. Top with half of the cherry pie filling, then top that with the second chocolate cake layer. Spread the side of the cake with half of the remaining whipped cream. Spoon remaining pie filling on top of cake, keeping it in the center.
Spoon or pipe remaining cream around the cherries.
- Sprinkle the whipped cream around edge with shaved semisweet chocolate.
Easy German Chocolate Cake
This is another fan favorite. The coconut makes this recipe unique. This particular recipe asks for a package mix as well to cut down on some time.
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
- 1 (18.25 ounce) package German chocolate cake mix
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 egg
- 4 cups confectioners' sugar
- Sprinkle the coconut and pecans into a greased and floured 13-in. x 9-in. x 2-in. baking pan.
- Prepare cake mix according to package directions. Pour batter into prepared pan.
- In a mixing bowl, beat cream cheese and butter until smooth. Add egg and sugar; beat until smooth. Drop by tablespoonfuls over the batter. Carefully spread to within 1 in. of edges.
- Bake at 325 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a serving plate.
Dark Molten Chocolate Cakes
Warm liquid chocolate flowing inside more chocolate. You can even add a cherry on top. You can make these deluxe gifts for a few loved ones and they can each have their own since they are mini cakes. You'll have to get some souffle dishes. Serve them some vanilla chocolate on the side or on top and they'll be at your mercy.
- 6 ounces BAKER'S Dark Bittersweet Chocolate Baking Bars
- 10 tablespoons butter
- 1 1/2 cups powdered sugar
- 1/2 cup flour
- 3 whole eggs
- 3 egg yolks
Oreo Cookie Cake
- Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
- Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted.
Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
- Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes.
- Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.
Wow! What else will they say to a mix of cream, chocolate cake and oreo cookies? How's this for a unique deluxe sweet recipe? The cream cheese gives it a yummy, rich taste. After they eat this homemade gift up you'll certain be on their minds for a while. Probably because they're waiting for seconds.
- 1 pkg. Devil's food chocolate cake mix
- 4 squares Semi-sweet baking chocolate
- 1/4 cup (1/2 stick) Butter, cut up
- 1 pkg. (8 oz.) Cream cheese, softened
- 1/2 cup Sugar
- 2 cups Cool whip whipped topping
- 12 coarsely crushed Oreo chocolate sandwich cookies
- Preheat oven to 350 degrees. Prepare two 9-inch round cake pans.
- Cool in pans 5 min. Invert onto wire racks; remove pans. Cool layers completely.
- Place chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly.
- Place one of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up.
- Spoon chocolate, butter glaze over top of cake. Let stand until set. Store in refrigerator.
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