How To Make Chocolate Chocolate Chip Bundt Cake


1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.

Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.

Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.

Recipe For Chocolate Biscuit Pudding


1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2 cups milk
1/2 teaspoon vanilla extract
1 tablespoon vegetable oil
4 day old biscuits, crumbled


Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.

In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined.

Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them.

Place the 8×8 inch baking dish into a larger high sided baking dish. Place dish on oven rack. Pour boiling water halfway up the sides of the 8×8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.

Rich, Easy, Old-Fashioned Chocolate Pudding Recipe


2 cups cold fat-free half-and-half
1/4 cup cornstarch
1 (11.5 ounce) package Ghirardelli 60% cocoa bittersweet chocolate chips
3 fluid ounces Amaretto liqueur (or rum)


In a medium saucepan, stir together 1 cup half and half and the cornstarch until smooth. Add remaining half and half. Over low heat, bring mixture to a simmer, stirring constantly to prevent sticking. Remove from heat.

Put chocolate and Amaretto in a small bowl; microwave on high 20 seconds. Stir until chips are mostly melted.

Return milk to low heat. Add chocolate; stir continuously, scraping pan, until thick.

Cool. Serve chilled or at room temperature.

Ghirardelli(r) Dark Chocolate Cupcakes Recipe


1 1/8 cups all-purpose flour
1/4 cup Ghirardelli Unsweetened Cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup granulated white sugar
1/2 cup whole milk plus
2 tablespoons whole milk
1/3 cup strong brewed coffee or espresso
1/2 cup unsalted butter, melted

6 ounces Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1-inch pieces
3/4 cup heavy cream
3 tablespoons unsalted butter
1 cup Ghirardelli Milk or Semi-Sweet Chocolate Chips


Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.

To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.

In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.

Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.

To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

Recipe For Chocolate Pie


1 (9 inch) pie shell, baked
1 (5 ounce) package non-instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup chocolate shavings


Prepare pudding according to package directions. Cover pudding with wax paper and allow to cool for 5 minutes.

Pour pudding into pie shell and refrigerate until cool.

Top with whipped topping before serving. Garnish with chocolate shavings.

Recipe For Dark Chocolate Cake I


2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Recipe For Chocolate Sheet Cake III


1 cup margarine
1/4 cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

1/4 cup margarine
1/4 cup unsweetened cocoa powder
3/4 cup sweetened condensed milk
1 cup confectioners’ sugar
1 cup chopped walnuts


Preheat oven to 350 degrees F (175 degrees C). Grease a 10×15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.

In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.

Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.

To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners’ sugar and nuts. Spread on warm cake.

Recipe For Chocolate Decadence Cake II


1 cup butter, melted
1 1/4 pounds bittersweet chocolate
5 eggs
7/8 cup white sugar
1/2 cup cake flour


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan or line with parchment paper.

Melt chocolate in the top of a double boiler and mix with melted butter.

In a large bowl, whip the eggs and sugar to full volume. Gently fold the chocolate into the whipped eggs. Quickly but gently fold in the flour. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 minutes, or until the center feels firm to the touch. Do not turn out of pan until completely cool.

Chocolate Pecan Biscotti


1 tablespoon active dry yeast
1 tablespoon instant coffee granules
1/4 cup unsweetened cocoa powder
3 cups all-purpose flour
1/3 cup white sugar
1/2 cup ricotta cheese
1/4 cup unsalted butter
2 eggs
1/3 cup milk, scalded and cooled
1/4 cup chocolate hazelnut spread
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips

3/4 cup heavy cream
9 ounces semisweet chocolate, chopped


Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.

Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.

When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.

Recipe For Chocolate Cherry Pie


1 1/3 cups vanilla wafer crumbs
1/4 cup butter, softened
1 (1 ounce) square unsweetened chocolate, chopped
1/2 cup butter, softened
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 tablespoons chopped maraschino cherries

2 cups whipped cream, garnish
8 maraschino cherries, garnish


Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.

In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.

Before serving, garnish pie with whipped cream and maraschino cherries.

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