10 chocolate cake double topping Recipes

layer chocolate cake mix, milk, jell-o chocolate flavor instant pudding and pie filling, thawed cool whip whipped topping, strawberry jam, sliced fresh strawberries, divided, powdered sugar

bottom layer, chocolate , 2 tbsp cocoa pwd , 1/2 cup hot water - melt and cool, all pupose flour , 2 tbsp milk powder , tsp baking pwd , 1/2 tsp baking soda , 4 tbsp chopped almonds - mixed, butter , 1/2 cup molasses , 6 tbsp demerara sugar or dark muscavado sugar , 2 eggs, top layer, eggs , 1 cup sugar and 1 tsp vanilla, cake flour , 1 tsp baking pwd , pinch of salt, water , 2 tbsp milk pwd and 2 tbsp butter - mixed, cream cheese, white chocolate melt in 1/2 cup hot water, lemon juice, finishing, whip cream, baking chocolate

cocoa powder , sieved, dark chocolate, broken up (70% cocoa), double cream, eggs, light brown sugar, cointreau liqueur, dark chocolate (optional topping ), cocoa powder (optional topping ), icing sugar (optional topping )

cake, butter, flour, unsweetened chocolate, unsalted butter, softened, sugar, eggs, separated, salt, all-purpose flour, preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. tap the edge of the pan on a table to knock out the excess flour. melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. set the chocolate aside to cool to lukewarm. cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. add the melted chocolate and beat in the egg yolks, 1 at a time., beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. with a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. sprinkle the flour lightly on top. gently fold the flour into the mixture until no white streaks are visible., pour the batter into the prepared jellyroll pan , spreading it evenly with a rubber spatula. bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool.

chocolate cake mix, eggs, unsalted butter, melted , plus butter for the pan, cream cheese, at room temperature, unsweetened cocoa powder , to taste, sugar, vanilla extract, chopped unsalted nuts, cream, for topping (optional)

unsweetened cocoa powder, all-purpose flour, baking powder, baking soda, butter, softened, sugar, eggs, unsweetened chocolate, melted and cooled, vanilla, milk, recipe chocolate malt frosting (follows), malted milk balls or miniature

self-raising flour, cocoa powder, bicarbonate of soda, baking powder, caster sugar, golden syrup, eggs, lightly beaten, milk, corn oil or 150 ml vegetable oil, double cream (i used lower fat elmlea substitute), good quality dark chocolate (about 70% cocoa solids), butter, salt, raspberry jam or 4 tbsp apricot jam, white chocolate , to grate over the top

pillsbury supreme chocolate extreme premium brownie mix, vegetable oil, water, egg large, nutella, vanilla extract, confectioners sugar, hot fudge topping