Have you ever craved a moist, chocolatey dessert with an unexpected surprise inside? Look no further than the "Chocolate Cake Surprise"! This delectable treat combines the classic flavors of chocolate cake and a hidden center of sweet and delicious filling. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating this impressive dessert. Get ready to tantalize your taste buds as we explore the world of "Chocolate Cake Surprise" and unveil the secrets behind this delightful culinary delight.
Here are our top 9 tried and tested recipes!
CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, white cake mix, food coloring, cake frosting
Provided by Tasty
Categories Desserts
Yield 10 servings
Number Of Ingredients 4
Steps:
- Prepare Chocolate and White Cake Mixes according to directions on the box.
- NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
- Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
- In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
- Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
- Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
- Turn out onto a plate and decorate.
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 97 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, Sugar 62 grams
CHOCOLATE SURPRISE CAKE
Steps:
- Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
- Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
- Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
- Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
- Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
- Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
- Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.
CHOCOLATE SURPRISE CAKE
This is best, in my opinion, served warm right out of the oven. I like to make in individual dishes. I just divide the "Topping" ingredients equally into each one.
Provided by Lali8752
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt the chocolate and butter together over hot water.
- Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
- Stir the dry mixture into the chocolate mixture and blend.
- Stir in milk and vanilla.
- Pour into a greased, square 9 by 9-inch cake pan.
- Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
- Pour coffee over and bake for 40 minutes.
- Serve warm or cold from the pan.
GERMAN CHOCOLATE SURPRISE CAKE
Upside-down cake? Try this German chocolate version with a baked coconut and nut topping. No frosting is needed.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In ungreased 9-inch round cake pan, mix topping ingredients. Spread evenly in pan.
- In small microwavable bowl, microwave chocolate and 1/4 cup water on High 1 minute to 1 minute 30 seconds or until chocolate is melted. Stir to blend.
- In medium bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well. Stir in chocolate mixture until blended. Pour batter over topping in pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen. Place serving plate upside down over cake in pan; turn plate and pan over. Remove pan. Serve warm or cool.
Nutrition Facts : Calories 570, Carbohydrate 63 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 45 g, TransFat 1/2 g
CHOCOLATE SURPRISE STRIPE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans.
- In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans.
- Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely.
- For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.)
- For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving.
- Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble.
- To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip.
- When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer.
- Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake.
- Add the crumbled caramel by patting small handfuls onto the top of the iced cake.
CHOCOLATE CAKE SURPRISE
If you like sinful desserts, then this is for you. My husband just loves this cake and cannot get enough of it. You may use pecans instead of walnuts if you prefer.
Provided by Weezie
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch pan. Sprinkle walnuts and coconut evenly over bottom of pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Set aside.
- In a saucepan, combine cream cheese and butter. Cook over medium heat, stirring occasionally, until melted and smooth. Stir in confectioners' sugar. Pour cream cheese mixture in rows (lengthwise) over the top of cake mix. Using the tip of a knife, swirl the batter to create a marbled effect.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 41.2 g, Cholesterol 92.6 mg, Fat 42 g, Fiber 2.7 g, Protein 8.7 g, SaturatedFat 14.7 g, Sodium 519 mg, Sugar 25.1 g
GERMAN CHOCOLATE POUND CAKE SURPRISE
The surpise is the icing is inside the cake. A truly quick and easy recipe using a prepared cake mix and frosting for those times when you just dont have the time or ingredients to make one from scratch. This makes a very large cake, so make sure you use a 12-cup tube/bundt pan.
Provided by Sassy in da South
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 12 cup tube pan OR Bundt pan.
- Mix all ingredients (including the icing) in mixer at medium speed 2 minutes.
- Pour into prepared pan and bake 55 - 60 minutes.
- Remove from oven to wire rack and allow cooling for 10 minutes.
- Invert onto serving plate and dust with powdered sugar.
Nutrition Facts : Calories 434, Fat 23.5, SaturatedFat 6.2, Cholesterol 70.5, Sodium 371.3, Carbohydrate 53.7, Fiber 2.4, Sugar 35.9, Protein 4.4
CHOCOLATE CHIP COOKIE SURPRISE CAKE
Please cookie and cake lovers alike with this simple cake that has chocolate chip cookie dough baked inside.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour bottom only of 13x9-inch pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, milk, oil and 4 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
- Make cookie dough as directed on pouch. Drop dough by teaspoonfuls evenly over batter in pan.
- Bake 54 to 59 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered.
Nutrition Facts : Calories 510, Carbohydrate 68 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 44 g, TransFat 2 g
GERMAN CHOCOLATE SURPRISE CAKE
Make and share this German Chocolate Surprise Cake recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F In an ungreased 9-inch cake pan, mix the topping ingredients. Spread evenly in the pan.
- In small, microwavable bowl, microwave chocolate and 1/4 cup water on High 1-1.5 minutes or until chocolate is melted. Stir to blend.
- In a medium bowl, beat the sugar and 1/2 cup butter with electric mixer on medium until light and fluffy.
- Beat in vanilla and eggs until well blended.
- On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well.
- Stir in chocolate mixture until blended. Pour batter over the topping in the pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run a knife around the edge of the cake to loosen. Place serving plate upside down over cake in pan. Turn the plate and pan over. Remove pan. Serve warm or cool.
Tips:
- Choose high-quality chocolate: The type of chocolate you use will greatly impact the flavor of your cake. Opt for a rich, dark chocolate with a cocoa content of at least 60%.
- Use fresh ingredients: Fresh butter, eggs, and milk will give your cake a better flavor and texture.
- Don't overmix the batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it: This will prevent the frosting from melting.
Conclusion:
With a moist, rich chocolate cake layer and a creamy, decadent chocolate mousse filling, this chocolate cake surprise is sure to be a hit with everyone who tries it. Whether you're making it for a special occasion or just because you have a craving for chocolate, this cake is sure to satisfy.
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