Death By Chocolate Poke Cake
Yield: 18-24 servings
1 pkg. (15.25 oz.) dark chocolate cake mix
Ingredients listed on box to make cake
1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
3 cups milk, divided
1 jar (12.8 oz.) Hershey’s Special Dark Chocolate topping
1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
1 container (8 oz.) Cool Whip, thawed
1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped
Bake the cake according to package directions using a 9×13-in. baking pan.
Mix one of the pudding mixes with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let cake cool completely.
In a medium bowl, combine the second pudding mix with the additional 1 cup of milk. Carefully fold in the Cool Whip. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
Death By Chocolate Moist Cake
Yield: 12 servings.
Ingredients:
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting:
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Directions:
1.Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2.Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3.Break the chocolate into small pieces and melt it with butter over hot water.
4.Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
5.Slowly fold in the melted butter and chocolate and the sour cream.
6.Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
7.Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.
Frosting:
1.Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2.Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3.Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4.This cake should have room temperature when served.
Variations:
A.You may add 3 tablespoons of rum to the chocolate and butter mixture.
B.You may use your preferred chocolate frosting, or the frostings described for Chocolate Tart or Devil’s Food Cake.
C.You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!
Death By Chocolate Brownies
. (19.8 ounce) package brownie mix
. (3.9 ounce) packages instant chocolate pudding mix
. (16 ounce) package frozen whipped topping, thawed
. (1.4 ounce) bars chocolate covered English toffee
Directions:
1.Prepare brownies according to package directions. Let cool.
2.Mix pudding according to package directions.
3.In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
4.Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
5.Refrigerate. Best if made the day before you serve it.
Death By Chocolate Martini
Ingredients:
Cocoa powder, for rimming
2 parts chocolate liqueur, plus more for rimming
1 part vodka
1 part half-and-half
Directions:
Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps. Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside.
Add the chocolate liqueur, vodka, and half-and-half to a cocktail shaker filled with ice and shake for a good 20 seconds. Pour into rimmed martini glass.
