When you hear the word chocolate, do you become overwhelmed with feelings of warmth, passion, intense cravings and excitement? If so, you might be a chocoholic. Rather than remain in denial, it’s about time you fessed up to your love of the cocoa bean. This Valentine’s Day, embrace your infatuation for chocolate desserts and delight your lover at the same time by making one of these irresistible chocolate cakes.
The following cake recipes can also be paired with other great gifts, including a beautiful bouquet of Valentine’s Day flowers, a personalized gift, elegant jewelry or a gift certificate from a luxury salon or spa. Give as little or as much as you wish to your sweetie—just make sure you give it with all your heart. V-Day is a special time to acknowledge those you love, so make it count this year with these delicious chocolate desserts.
1) Fudgy Chocolate Layer Cake
Servings: 18
Ingredients
1 pkg. (8 squares) semi-sweet baking chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) whipped topping (Do not thaw.)
2 Tbsp. sliced almonds
Directions
Heat oven to 350°F.
Chop 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until well blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
Microwave whipped topping and remaining chocolate squares in microwaveable bowl on high 1-1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Let stand 15 minutes to thicken.
Stack cake layers on plate, filling and frosting with whipped topping mixture. Sprinkle with nuts. Keep refrigerated.
Tip for Baking Chocolate Cakes
While a fudge cake is fabulously fattening, you can also make a low-fat version of this recipe that’s just as tasty by using fat-free chocolate pudding, reduced-fat sour cream and light whipped topping.
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2) Chocolate-Smothered Oreo Cake
Servings: 16
Ingredients
1 pkg. (2-layer size) devil’s food cake mix
4 squares semi-sweet baking chocolate
1/4 cup butter
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 cups thawed whipped topping
12 Oreo cookies, coarsely crushed
Directions
Heat oven to 350ºF.
Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
Microwave chocolate and butter in small microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.
Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.
Tip for Baking Chocolate Cakes
If your sweetheart is staying true to his or her resolve to lose weight, divide the cake into smaller slices beforehand to keep temptation at bay. As long as the portions are controlled, an occasional splurge is okay (and even advised).
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3) Triple-the-Chocolate Cake
Servings: 18
Ingredients
1 pkg. (2-layer size) chocolate cake mix
1 cup sour cream
1 pkg. (3.9 oz.) chocolate pudding
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed whipped topping, divided
1 pkg. (8 squares) semi-sweet baking chocolate
1-1/2 cups fresh raspberries
Directions
Heat oven to 350ºF.
Beat all ingredients except whipped topping, chocolate squares and berries in large bowl with mixer until well blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
Bake 50 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 minutes. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
Reserve 2 Tbsp. whipped topping. Microwave remaining whipped topping and chocolate squares in microwaveable bowl on high 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved whipped topping around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries. Keep refrigerated.
Tip for Baking Chocolate Cakes
When baking a cake, the cake pan should never be more than 3/4 full to allow enough room for rising. Begin testing the cake for doneness eight minutes before the timer goes off.
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4) Chocolate Molten Cake with Peanut Butter
Servings: 10
Ingredients
4 squares semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
3 Tbsp. creamy peanut butter
2 Tbsp. brown sugar
1/4 tsp. vanilla
1/2 cup thawed whipped topping
Directions
Heat oven to 425°F.
Microwave chocolate and butter in large microwaveable bowl on high 1 to 1-1/2 minutes or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
Pour half the chocolate batter into 1-qt. souffle dish sprayed with cooking spray; cover with layers of cream cheese mixture and remaining chocolate batter.
Bake 20 minutes or until edge is set but center is still slightly soft. Cool slightly. Serve topped with whipped topping.
Tip for Baking Chocolate Cakes
For a little variation to this cake recipe, use custard cups instead of a souffle dish and layer batters as directed. Then, put the cups on a baking sheet and bake at 425°F for approximately 13–14 minutes. (The edges of custard cups should be set while centers are somewhat soft.) Makes 7 servings.
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5) Rich Mahogany Sour Cream Cake
Servings: 16
Ingredients
3 squares unsweetened baking chocolate
1/2 cup water
1 container (8 oz.) sour cream
1-3/4 cups cake flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup butter, softened
1 cup granulated sugar
2/3 cup firmly packed brown sugar
3 eggs
2 tsp. vanilla
Chocolate frosting
Directions
Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Cover bottoms of pans with wax paper. Grease and flour wax paper; set aside. Microwave chocolate and water in medium microwaveable bowl on high 1 to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
Mix flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared pans.
Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks. Fill and frost with chocolate frosting.
Tip for Baking Chocolate Cakes
Want to enhance the taste of your chocolate cake even more? Add a half-cup of freshly brewed gourmet coffee to the recipe to intensify the chocolate flavoring. If your Valentine is a coffee lover, serve this dessert with a fresh cup of Joe also.
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Hollie is the owner and coordinator of Real Moms Real Views. She loves spending time with her family which consists of her handsome hubby and three kiddos ages three and under. She loves her fur baby (dog), the smell after it rains, red nail polish, chick flicks, and anything chocolate!
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