Best 6 Secret Chocolate Fantasy Cake Recipes

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Calling out all the ardent chocolate lovers! Are you ready to tantalize your taste buds with a sensory explosion? The "Secret Chocolate Fantasy Cake" is here to sweep you off your feet and transport you to a realm of pure chocolate indulgence. Get ready to embark on a culinary journey that will awaken your senses and leave you craving for more. This spectacular cake is a symphony of rich chocolate flavors, meticulously crafted to satisfy even the most discerning palate. Be prepared for an extraordinary dessert experience that will elevate your celebrations to new heights of grandeur. So, don your apron, gather your ingredients, and let's together unlock the secrets of this delectable masterpiece, "Secret Chocolate Fantasy Cake."

Here are our top 6 tried and tested recipes!

TOP SECRET CHOCOLATE CAKE



Top Secret Chocolate Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick baking spray, for the pan
One 15.2-ounce box dark chocolate cake mix, such as Duncan Hines
1 cup whole milk
1/2 cup (1 stick) melted salted butter
3 large eggs, beaten
1 cup semisweet chocolate chips
1 tablespoon vanilla extract
1/2 cup heavy cream
2/3 cup semisweet chocolate chips
Rainbow sprinkles, for garnish

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
  • Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
  • Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
  • For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
  • Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

SECRET CHOCOLATE FANTASY CAKE



Secret Chocolate Fantasy Cake image

This magnificent cake gets it's 'kick' from the liqueurs in both the cake and the icing. The longer it's around the more potent it gets, so I make it and freeze it and simply bring it to room temperature before dazzling my guests !

Provided by Mary R. Manello

Categories     Irish Cream Desserts

Yield 24

Number Of Ingredients 12

1 (18.25 ounce) package devil's food cake mix
4 eggs
1 cup sour cream
½ cup coffee flavored liqueur
½ cup hazelnut liqueur
¾ cup vegetable oil
1 ½ cups semisweet chocolate chips
½ cup butter
4 cups confectioners' sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
1 cup Irish cream liqueur

Steps:

  • In a large bowl, combine cake mix, eggs, sour cream, coffee liqueur, hazelnut liqueur and oil. Beat until very smooth. Stir in chocolate chips.
  • Pour batter into the greased and floured pans of you choice, and bake as directed on the cake box or until a knife inserted into the middle comes out clean. Wait until it's completely cool to frost.
  • For the frosting: Cream the butter. Add 1/2 of the powdered sugar, blend well. Add the cocoa and vanilla, and start pouring the Bailey's over the icing while your beaters beat in the rest of the sugar. Keep adding Bailey's until you have wonderfully creamy icing.
  • Frost the cake (I like to press chopped nuts into the fresh icing). It's best served after a day or two, but even better to make it up to 6 months ahead of your special event, freeze it, and simply bring to room temperature. What a kick !

Nutrition Facts : Calories 431 calories, Carbohydrate 52.6 g, Cholesterol 49.6 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 8.1 g, Sodium 205.9 mg, Sugar 43.2 g

CHOCOLATE FANTASY CAKE WITH CHOCOLATE GANACHE ICING



Chocolate Fantasy Cake With Chocolate Ganache Icing image

The first time I ever saw Emeril Lagasse was on Good Morning America. My cable TV company did not have the Food Network (I have DirecTV now to solve that problem, and to get Animal Planet as well!) The recipe he made on GMA that really impressed me and actually pushed me into my cooking craze was this flourless, rich Chocolate Fantasy Cake -- BAM and all. I have posted the cake and chocolate ganache icing as one recipe here. It is just incredible, and I hope you enjoy it!

Provided by Pianolady

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 11

9 tablespoons unsalted butter, softened and divided
8 ounces semisweet chocolate, coarsely chopped
5 large eggs, at room temperature,separated
3/4 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
8 ounces semisweet chocolate, chopped
1/2 cup heavy cream
fresh raspberries or strawberry, rolled in
sugar, for garnish
whipped cream, for garnish

Steps:

  • Preheat oven to 350°F Grease a 9" springform pan with 1 tablespoon of the butter and dust with flour.
  • In a metal bowl set over a pot of simmering water, melt the chocolate with the remaining 8 tablespoons of butter and stir occasionally until smooth and creamy.
  • Remove from heat.
  • Separate the eggs.
  • In another bowl, use an electric mixer to beat the egg yolks together with the sugar and vanilla until thick, stopping to scrape the sides of the bowl once or twice, for about 3 minutes.
  • In a third bowl, whisk the egg whites with the salt until stiff, for about two minutes.
  • Slowly and gently fold the chocolate into the yolk mixture, adding just a little chocolate at a time to keep the eggs from scrambling.
  • Fold in the egg whites.
  • Pour the batter into the springform pan and bake in the center of the oven until spongy; for about 40 minutes.
  • Remove from the oven, remove the springform ring and place the cake on a rack to cool completely.
  • When the cake is cool, prepare the icing as follows.
  • In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth.
  • Don't let the mixture boil.
  • Remove from the heat.
  • Use immediately or store, refrigerated in an airtight container, for up to 24 hours.
  • Reheat in the top of a double boiler.
  • To serve, spread the chocolate ganache icing over the cake.
  • Top with raspberries or strawberries rolled in sugar and serve a small wedge of cake with a dollop of whipped cream (and a BAM of powdered sugar looks lovely as well).
  • Enjoy!

Nutrition Facts : Calories 4613.7, Fat 414.2, SaturatedFat 251, Cholesterol 1367.8, Sodium 1690.6, Carbohydrate 294.7, Fiber 77, Sugar 156.1, Protein 94.8

SECRET CHOCOLATE FANTASY CAKE



Secret Chocolate Fantasy Cake image

This magnificent cake gets it's 'kick' from the liqueurs in both the cake and the icing. The longer it's around the more potent it gets, so I make it and freeze it and simply bring it to room temperature before dazzling my guests !

Provided by Mary R. Manello

Categories     Irish Cream Desserts

Yield 24

Number Of Ingredients 12

1 (18.25 ounce) package devil's food cake mix
4 eggs
1 cup sour cream
½ cup coffee flavored liqueur
½ cup hazelnut liqueur
¾ cup vegetable oil
1 ½ cups semisweet chocolate chips
½ cup butter
4 cups confectioners' sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
1 cup Irish cream liqueur

Steps:

  • In a large bowl, combine cake mix, eggs, sour cream, coffee liqueur, hazelnut liqueur and oil. Beat until very smooth. Stir in chocolate chips.
  • Pour batter into the greased and floured pans of you choice, and bake as directed on the cake box or until a knife inserted into the middle comes out clean. Wait until it's completely cool to frost.
  • For the frosting: Cream the butter. Add 1/2 of the powdered sugar, blend well. Add the cocoa and vanilla, and start pouring the Bailey's over the icing while your beaters beat in the rest of the sugar. Keep adding Bailey's until you have wonderfully creamy icing.
  • Frost the cake (I like to press chopped nuts into the fresh icing). It's best served after a day or two, but even better to make it up to 6 months ahead of your special event, freeze it, and simply bring to room temperature. What a kick !

Nutrition Facts : Calories 431 calories, Carbohydrate 52.6 g, Cholesterol 49.6 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 8.1 g, Sodium 205.9 mg, Sugar 43.2 g

CHOCOLATE KAHLUA FANTASY CAKE



Chocolate Kahlua Fantasy Cake image

Categories     Cake     Chocolate     Dessert     Bake     Almond     Kahlúa     Gourmet

Number Of Ingredients 18

For crust
1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1 cup finely chopped almonds
1/2 cup sugar
1 stick (1/2 cup) unsalted butter, melted
For chocolate layer
2 cups heavy cream
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
1 stick (1/2 cup) unsalted butter, cut into pieces
For buttercream layer
1 1/2 cups sugar
1/2 cup water
6 large egg yolks
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup Kahlúa
4 ounces semisweet chocolate, chopped, melted, and cooled

Steps:

  • Make crust:
  • Preheat oven to 350°F. and lightly oil a 9 1/2- by 2-inch springform pan.
  • In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.
  • Make chocolate layer:
  • In a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.
  • Make buttercream layer:
  • In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°F. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.
  • Run a knife around edge of pan and carefully remove side of pan.

SECRET CHOCOLATE CAKE



Secret Chocolate Cake image

Very easy sheet cake. The buttermilk really adds a nice twang! This recipe came from a local community cookbook called the "Olive Chapel Community Cookbook". I believe it came out early 1970s. Posted by Mrs. Nora Mills.

Provided by Dkaye

Categories     Dessert

Time 45m

Yield 1 sheet cake, 8 serving(s)

Number Of Ingredients 12

2 cups self-rising flour
1 3/4 cups sugar
10 tablespoons cocoa
1 cup water
1/2 cup Crisco
1 cup buttermilk
1/2 teaspoon baking soda
2 teaspoons vanilla
1 cup butter
2 eggs
2 cups powdered sugar
1 cup chopped nuts

Steps:

  • Mix 1 cup water, 5 tablespoons cocoa, 1 stick butter, 1/2 cup crisco boil 1 minute.
  • Sift 2 cups self-rising flour, 1 3/4 cups sugar. Pour chocolate sauce into flour mixture. Add 2 eggs, 1/2 cup buttermilk, 1/2 teaspoon soda and 1 teaspoon vanilla. Beat well. Pour into greased 9X13 inch pan. Bake @ 350 for 30 minutes.
  • Icing:.
  • 1 stick butter.
  • 1/2 cup buttermilk.
  • 5 tablespoons cocoa.
  • Boil 1 minute and add 1 box confectioner sugar and chopped nuts. Spread onto hot cake.

Nutrition Facts : Calories 864.2, Fat 47.4, SaturatedFat 20.8, Cholesterol 115.1, Sodium 805.6, Carbohydrate 106.5, Fiber 4.6, Sugar 75.8, Protein 10.2

Tips:

  • Mise en place: Before you start baking, measure and prepare all your ingredients and equipment. This will help you stay organized and avoid any scrambling.
  • Use high-quality chocolate: The quality of your chocolate will greatly impact the taste of your cake. Use a good quality semisweet or bittersweet chocolate.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake in a water bath: Baking the cake in a water bath helps to create a moist and tender crumb.
  • Let the cake cool completely: Before frosting the cake, let it cool completely to room temperature. This will help to prevent the frosting from melting.
  • Use a rich and creamy frosting: A rich and creamy frosting will complement the chocolate cake perfectly. Try a chocolate ganache frosting or a cream cheese frosting.
  • Decorate the cake with your favorite toppings: You can decorate the cake with chocolate shavings, sprinkles, or fresh berries.

Conclusion:

This secret chocolate fantasy cake is the perfect dessert for any chocolate lover. It's moist, rich, and decadent, and it's sure to be a hit at your next party or gathering. So next time you're looking for a special treat, give this cake a try.

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