Best 7 Creole Chocolate Cake Recipes

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Creole chocolate cake, a rich and decadent dessert, originated in the vibrant city of New Orleans, Louisiana. Its history is interwoven with the city's unique heritage, where African, French, Spanish, and American influences have come together to create a harmonious blend of flavors. This beloved cake is not just a sweet treat; it embodies the spirit of the Crescent City, where passion for food, music, and culture runs deep. Its distinct flavor profile, characterized by a perfect balance of chocolatey goodness, a hint of spice, and a touch of New Orleans charm, has captivated the hearts of dessert lovers far and wide. Join us as we embark on a culinary adventure to uncover the secrets behind this iconic cake, exploring its origins, its unique ingredients, and the techniques that make it truly remarkable.

Let's cook with our recipes!

CREOLE CHOCOLATE CAKE



Creole Chocolate Cake image

Make and share this Creole Chocolate Cake recipe from Food.com.

Provided by Bliss

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 19

2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 cup butter
1/2 cup salad oil
3 unsweetened chocolate squares
2 cups sugar
2 eggs, beaten
1/2 cup sour milk
1 teaspoon vanilla extract
1 (5 1/3 ounce) can evaporated milk
3/4 cup sugar
1/4 cup chopped seedless raisin
1/2 cup chopped dates
1 teaspoon vanilla extract
1/2 cup chopped walnuts or 1/2 cup pecans
1/2 cup chilled heavy cream
1 (6 ounce) package semisweet chocolate pieces
1/2 cup sour cream
1 dash salt

Steps:

  • Preheat oven to 350°F Sift flour with soda into large bowl. Grease well and flour two 8x8x2" square cake pans. In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate. Add 1 cup water. Cool 15 minute.
  • To flour mixture, add 2 cups sugar, the eggs, sour milk and 1 teaspoons vanilla; mix with wooden spoon. Stir in cooled chocolate just to combine. Quickly turn into prepared pans; bake 30-35 minute til surface springs back when pressed with finger.
  • Cool in pans 5 minute Carefully loosen sides with spatula. Turn out on racks; cool.
  • Make filling: In small saucepan, combine milk, sugar and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Cook, stirring, until mixture is thickened, about 5 minute Add vanilla and nuts. Cool completely in small bowl; beat cream with rotary beater just until stiff. On plate, place layer, top side down; spread with filling, then whipped cream. Top with second layer.
  • Make frosting: Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 min., until frosting is of spreading consistency.
  • With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover the sides. Refrigerate one hour before serving. To serve: with sharp, thin knife, mark top of cake into four quarters; then cut each quarter into four slices. Makes 16 servings.

Nutrition Facts : Calories 492.9, Fat 26.4, SaturatedFat 11.5, Cholesterol 56.2, Sodium 172.5, Carbohydrate 62.4, Fiber 2.7, Sugar 45, Protein 5.5

CREOLE CRABCAKES



Creole Crabcakes image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 25 servings

Number Of Ingredients 30

1 pound jumbo lump crabmeat
4 cloves garlic, minced and roasted in olive oil
4 ounces mayonnaise
Pinch chopped fresh tarragon leaves
Pinch fresh chopped thyme leaves
Dash seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
Breading (all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs)
Olive oil
Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows
Remoulade, recipe follows
Thyme sprigs, for garnish
5 Idaho potatoes, peeled and chopped
1 cup hot cream
4 ounces melted butter
1 to 2 ears corn, shucked and kernels removed from cob
2 tablespoons oil
Salt and freshly ground black pepper
Chipotle-Honey Puree, to desired spiciness, recipe follows
1 (4 oz) can chipotle in adobo
1/4 bunch cilantro leaves
2 to 3 cloves garlic
Honey, to taste
2 to 3 shallots, peeled and roughly chopped
1/2 cup roughly chopped cornichons
1 tablespoon capers
1/4 teaspoon cayenne pepper
1 cup mayonnaise
1 tablespoon brandy
Salt and freshly ground black pepper

Steps:

  • Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
  • Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
  • Puree all ingredients in a blender.
  • Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.

CREOLE CHOCOLATE CAKE



CREOLE CHOCOLATE CAKE image

Categories     Cake     Chocolate     Dessert     Bake

Yield 16 servings

Number Of Ingredients 25

CAKE:
2 cups un-sifted all purpose flour
1 teaspoon baking soda
1/2 cup butter/margarine
1/2 cup salad oil
3 squares unsweetened chocolate
1 cup water
2 cups sugar
2 eggs, beaten
1/2 cup sour milk *
1 teaspoon vanilla extract
*NOTE-place 1 1/2 teaspoons vinegar in a 1 cup measure; fill with milk to measure 1/2 cup.
FILLING:
1 (5.3 ounce) can evaporated milk
3/4 cup sugar
1/4 cup water
1/4 cup chopped seedless raisins
1/2 cup chopped dates
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup chilled heavy cream
FROSTING:
1 (6 ounce) package semisweet chocolate pieces
1/2 cup sour cream
dash salt

Steps:

  • Step 1: Preheat oven to 350 degrees. Sift flour with baking soda into large bowl. Grease and flour two 9 X 8 X 2 inch square cake pans. Step 2: To flour mixture, add 2 cups sugar, the eggs, sour milk, and1 teaspoon vanilla extract; mix with wooden spoon. Stir in cooled chocolate JUST to combine. Quickly turn into prepared pans; bake 30 to 35 minutes, until surface springs back when pressed with finger. Step 3: Cool in pans 5 minutes. Carefully loosen sides with spatula. Turnout on racks; cool. MAKE FILLING: In a small saucepan, combine milk, sugar, and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Step 4: Cook, stirring, until mixture is thickened, about 5 minutes. Add vanilla and nuts. Cool completely. In a small bowl, beat cream with rotary beater JUST until stiff. On plates, place layer, top side down; spread with filling, then whipped cream. Top with second layer. Step 5: MAKE FROSTING: Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 minutes, until frosting is of spreading consistency. Step 6: With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover sides. TO SERVE: With sharp thin knife, mark top of cake into 4 quarters; then cut each quarter into 4 slices.

CREOLE SCALLOP CAKES



Creole Scallop Cakes image

Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.-Iisha Leftrdige-Brooks, Sacramento, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 scallop cakes (1-1/2 cups aioli).

Number Of Ingredients 24

1 large egg, beaten
1/2 cup seasoned bread crumbs
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped leek (white portion only)
4 garlic cloves, minced
2 tablespoons honey mustard
1 tablespoon minced fresh thyme
1 tablespoon chopped fennel fronds
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons Creole seasoning
1 pound sea scallops
COATING:
1 cup panko bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
SPICY HONEY AIOLI:
1 cup mayonnaise
1/3 cup honey mustard
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice
1 teaspoon paprika
1 teaspoon Creole seasoning
1/2 teaspoon Cajun seasoning
1/3 cup canola oil

Steps:

  • In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

Nutrition Facts : Calories 169 calories, Fat 14g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

CREOLE CAKE



Creole Cake image

This is one of those recipes that has been around for a long, long time. I remember one of my Aunt's making this recipe when I was a little girl. It brings back memories. The cake gets moister and more delicious after sitting for 24 hours.

Provided by PaulaG

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

2 cups sugar
1/2 cup cocoa
2 cups flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1/2 cup vegetable oil
1 tablespoon vanilla
1 cup boiling water
2/3 cup evaporated milk
1/4 cup margarine, melted
3/4 cup chopped pecans
1 cup angel flake coconut
1 1/2 cups brown sugar, packed
1 teaspoon vanilla

Steps:

  • Preheat oven to 325 degrees.
  • Mix sugar, cocoa, flour and baking soda until well blended.
  • Add 2 eggs, milk, oil and vanilla, mix well.
  • Slowly add the boiling water while mixing with mixer at low speed.
  • Mixture will be very thin.
  • Pour into a greased and floured 9 x 13 inch pan.
  • Bake for 30 to 35 minutes.
  • While cake is baking mix ingredients for frosting.
  • As soon as cake is done, remove from oven and spread frosting evenly over cake.
  • Place under broiler for 1 to 2 minutes or until mixture begins to brown.
  • Let cool before cutting.

DECADENT CHOCOLATE CREPE CAKE



Decadent Chocolate Crepe Cake image

No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. -Tina Sawchuk, Ardmore, Alberta

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 8 servings.

Number Of Ingredients 21

3/4 cup unsalted butter, cubed
8 ounces bittersweet chocolate, coarsely chopped
6 large eggs
2-1/2 cups whole milk
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
WHITE CHOCOLATE BUTTERCREAM:
8 ounces white baking chocolate, chopped
1/2 cup heavy whipping cream
2-1/4 cups sugar
1 teaspoon cream of tartar
8 large egg whites
2 cups unsalted butter, softened
2 teaspoons vanilla extract
SEMISWEET CHOCOLATE GANACHE:
6 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
2-1/2 teaspoons corn syrup
1/8 teaspoon salt

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.), For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar., Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl., With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., When cool, stack crepes with waxed paper or paper towels in between., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate., For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 781 calories, Fat 56g fat (31g saturated fat), Cholesterol 179mg cholesterol, Sodium 192mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 2g fiber), Protein 10g protein.

CAJUN CAKE



Cajun Cake image

This cake was born on the bayou. It has a caramel-pecan sauce that soaks into the cake.

Provided by Kitty

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

3 cups all-purpose flour
1 ½ cups white sugar
2 teaspoons baking soda
¼ teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple with juice
¾ cup white sugar
¾ cup evaporated milk
½ cup margarine
1 cup chopped pecans
1 ½ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
  • Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
  • To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
  • When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 76.5 g, Cholesterol 35.6 mg, Fat 19 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 5.3 g, Sodium 401.6 mg, Sugar 49.8 g

Tips and Conclusion

To ensure a moist and flavorful Creole Chocolate Cake, meticulous attention to detail and adherence to the following tips are paramount:

  • Use the best quality ingredients. This means using real butter, unsweetened cocoa powder, and fresh eggs.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
  • Gradually add the eggs, one at a time. This will help to prevent the batter from curdling.
  • Sift the flour and cocoa powder together before adding them to the batter. This will help to ensure that they are evenly distributed throughout the cake.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

In conclusion, the Creole Chocolate Cake is a decadent and flavorful dessert that is sure to impress your friends and family. By following the tips and tricks outlined in this article, you can easily create a cake that is moist, tender, and full of chocolate flavor. So next time you're in the mood for a special treat, give this recipe a try. You won't be disappointed!

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