Best Chocolate Cake Ever? Could Be!

Image

Of course this is personal preference, but this recipe is definitely at the top of my best-loved chocolate cakes.

I’ve made this several times and sent it home with guests who raved about it. They told me it was even better the second day, so I started making it a day ahead…which helps when planning a get-together.

I began with a recipe I found on the web then made my own adjustments. I added a fudge-like frosting and some chopped pecans. Give it a try and let me know what you think.

CHOCOHOLIC BUNDT CAKE
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
1/2 cup warm water
2 cups semisweet chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. In large bowl, mix together cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in chocolate chips and pour batter into well greased 12-cup Bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake completely in pan at least an hour and a half before inverting onto plate.

SATINY CHOCOLATE GLAZE
3/4 cup semisweet chocolate chips
3 T. butter
1 T. light corn syrup
1/4 tsp. vanilla extract
chopped pecans, optional

DIRECTIONS
1. In a double boiler, over hot but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

2. Spread warm glaze over top of cake, letting it drizzle down the sides.

3. Garnish with chopped pecans, if desired.

Enjoy!

Oreos with Chocolate Transfer Sheets

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)

Well I like to experiment, so this year for Thanksgiving I decided to try using chocolate transfer sheets. Of course chocolate dipped Oreos with some drizzles look great, but I like a challenge. I’ve included a few tips that I learned along the way that will help make things a little easier.

What you’ll need:
Melted Milk Chocolate
Oreo Cookies
Chocolate Oreo Mold (I bought mine from fancyflours.com*)
Chocolate Transfer Sheets (I bought mine from fancyflours.com*)
Circle Paper Punch (slightly smaller than mold**)

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)
Take the chocolate transfer sheet and place a piece of thin paper on the dull side (this is the chocolate side). Place in paper punch and punch out circle. I found the extra sheet of paper helps keep chocolate from clogging up the paper punch.

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)
Place punched chocolate transfer circle, shiny side down, in mold. Yea, I did this incorrectly a couple of times and ended up with the chocolate transfer on the mold. No worries, you don’t have to clean it out to reuse, just put transfer circle in correctly next time and the next batch will come out perfect.

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)
Spoon melted chocolate into mold until it’s about 1/3 full. Tap mold on counter to remove any air bubbles that may have formed. (I know, the photo’s a little blurry…oops!)

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)
Press Oreo into mold until it’s just below the top level of the mold.

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)

Spoon more chocolate over Oreo until covered. Tap again on counter to remove air bubbles and to make sure the chocolate has gotten down the sides of the cookie – this will also smooth out the chocolate. Place in refrigerator for 10 minutes or until chocolate is firm. Turn over mold and pop out cookies. They look great, but remember you still have to remove the clear plastic from the chocolate transfer.

Using a sharp knife, carefully lift up edge of plastic and peel off.

Chocolate Covered Oreos  with Chocolate Transfer Sheet (recipes2luv.com)
Not bad for a first try…not great, but not bad! Good luck and have fun!

*I do not receive any compensation from this site…I’m just giving the facts.

**I originally started out with a 2″ hole punch. This was slightly large for my mold…you can see my edges on top of cookies are rounded and not sharp. Now I have a 1.73″ punch. I’ll try this again at Christmas and let you know how it works out.

Quick update. The smaller punch worked great. See my results…

Oreo with chocolate stencil

Oreos with chocolate stencils