Dessert does not have to have chocolate in it to be sinful, though, in terms of calories, chocolate certainly does seem to take the cake. We looked through our list of 80 desserts around the world and found ones that, well, let’s just say you should eat them in moderation. If you so dare, you can bake many of them at home.
Would you break your diet to try any of these desserts? Let us know by tweeting @thedailymeal.
Basbousa is a semolina cake, which sounds relatively healthy, if you ignore the fact it is completely soaked in simple syrup. The syrup is usually infused with orange or rose water and topped with nuts, generally almonds.
Dobos Torte (Hungary)
A magnificent sight to behold, this seven-layer sponge cake is layered with chocolate buttercream and capped with caramel.
Gulab Jamun (India)
Gulab jamun are deep-fried, milk solid-filled dough balls covered in a sugary syrup flavored with cardamom seeds, rosewater, or saffron. So, it’s a doughnut, plus fatty milk product, in a pool of syrup. Yikes.
Sticky Toffee Pudding (United Kingdom)
A British classic, sticky toffee pudding is a moist sponge cake made with chopped dates, smothered in toffee sauce, and served with vanilla custard or ice cream. All that stickiness comes from the sugar.
Sultan’s Golden Cake (Turkey)
Perhaps the most sinful thing about this individual-sized cake is its cost: $1,000. Sold exclusively at the Ciragan Palace Kempinski Hotel in Istanbul, this dessert takes 72 hours to prepare and contains figs, quince, apricot, and pears that have been drowned in Jamaican rum for two years. The topping contains caramel, black truffles, and decadent gold leaf.
- 10 ounces 60% Cacao Bittersweet Chocolate Baking Bar
- 6 ounces Milk Chocolate Baking Bar
- 1/4 cup Unsweetened Cocoa
- 1/2 cup unsalted butter
- 1/2 cup firmly packed light or dark brown sugar
- 1 tablespoon light corn syrup
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 large eggs, beaten
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1 cup sour cream
If you like a very tall layer cake, double all of the ingredients for four layers instead of two. Preheat the oven to 325°F. Butter the bottoms and sides of two 9 by 2-inch round cake pans, and line with parchment paper. To make the cake, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt together 4 ounces (1 bar) of the bittersweet chocolate, butter, sugar, and corn syrup, stirring occasionally until smooth. Remove from the heat and set aside.
In a medium bowl, sift together the flour, cocoa, and baking soda. Gently mix in the melted chocolate mixture. Add in the eggs, vanilla, and milk and beat with a spoon until well blended. Divide the mixture evenly between the two prepared pans. Bake for 25 to 29 minutes, until firm to the touch. Remove from the oven and cool on wire racks. When cool, turn out of the pans.
While the cake is cooling, make the frosting. In the top of a double boiler, or in a heatproof bowl over barely simmering water, melt the remaining 6 ounces (1 1/2 bar) bittersweet and milk chocolates, stirring occasionally until smooth. Remove from the heat. Beat in the sour cream. Spread one-third of the frosting on top of one cake layer, then set the second layer on top. Use the remaining frosting to spread over the top and sides of the cake. Let sit in a cool spot, but do not chill in the refrigerator. This cake is best if enjoyed within 4 days of baking.
1. S'more Cake
Think a semihomemade dessert can&apost get much easier? Think again. This campfire-inspired treat "bakes" in your slow cooker! Top the ultrasimple cake with marshmallow creme, milk chocolate, and graham cracker pieces to bring your favorite summer sweet indoors. Plus, there&aposs a surprise ingredient that makes it way easy to prepare: It&aposs a chocolate cake mix recipe with sour cream (don&apost tell!).
Are you more on Team Vanilla than Team Chocolate? Click here for our best vanilla cake and cupcake recipes.
Cake Mix Recipes: 39 To-Die-For Dessert Recipes with Cake Mix( 3 Votes)
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You'd never guess that any of these decadent dessert recipes started with store-bought cake mix! Our 39 To-Die-For Dessert Recipes with Cake Mix are not only a snap to make, but they also have an amazing from-scratch taste that makes them simply irresistible.
Cake mix recipes that make everything from shortcut cookies(that taste homemade) to chocolate, vanilla, and red velvet cakes so impressive that they're holiday-perfect, we've got all kinds of cake mix recipes to help you become a baker extrordinaire! Baking a delicious cake can be budget friendly and delicious.
Martha Washington's Devil's Food Cake: Presidents Day
Martha Washington was known for entertaining, and who better than to put forth a recipe for Devil's Food Cake than the First First Lady. Her Devil's Food Cake is a classic chocolate-buttermilk cake that has been handed down through the generations, republished (with variations) by baking chocolate companies and appearing on thousands of websites. Presidents Day is a celebration of Presidential Birthdays, and this is the perfect Birthday Cake.
This recipe is from Capitol Hill Cooks: Recipes from the White House, Congress and All of the Past Presidents by Linda Bauer (Taylor). The collection of appetizers, entrees, sides and desserts, from two centuries worth of politicos, is a benefit for Homes for Our Troops, which helps injured veterans build or adapt their homes for handicapped accessibility.
Martha Washington's Devil's Food Cake
4 ounces unsweetened chocolate
1 3/4 cups sugar, divided
1 1/2 cups buttermilk, divided
2 -1/2 cup cake flour, sifted
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
3 eggs, well beaten
1 teaspoon vanilla
1. Preheat oven to 350 degrees. Grease a 9-by-15-inch pan or two 9-inch cake pans.
2. Melt chocolate in a double boiler. Add 1 cup sugar and 1/2 cup buttermilk, and stir until sugar is dissolved. Cool.
3. Sift flour once, measure, add baking powder, baking soda and salt and sift together three times.
4. Cream butter thoroughly. Add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about a quarter of the flour mixture, mix thoroughly. Add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time, beating thoroughly after each addition. Add vanilla.
5. Pour batter into greased pan and bake for 30 minutes, or until done. Let cool. When completely cooled, trim edges and cut rectangular cake in half crosswise to make a two-layer cake. Fill and frost with icing of your choice.
Illustration: San Jose Mercury News Staff
Devil’s Food Chocolate Cake
I am super excited to share with you one of my family’s all time favorite desserts!
It’s my Devil’s Food Chocolate Cake with a spectacular tasting Chocolate Buttercream Frosting!
It’s really a Chocolate Buttercream Cream Cheese Frosting but I wanted to surprise you so I kept the cream cheese part out of the name!
And you guessed it, this cake is rich, buttery, chocolatey, and even more chocolatey because of the frosting.
This isn’t just any ole’ chocolate cake people!
This is Big Goo’s favorite dessert that I make.
Yep, out of all my rich, full fat, full buttered desserts this is Big Goo’s all time favorite dessert for over 20 years.
I really can’t serve Big Goo any other chocolate cake because he doesn’t want it!
Big Goo said when you think of chocolate cake this is what folks fantasize about!
It really is a chocolate lovers dream people!
It’s a basic devil’s food chocolate cake but taken to another level because of the frosting.
First, let’s just get the cake part out the way.
Cream your butter and sugars together, then add your eggs, one at a time,
Next, add the room temperature cocoa powder that’s been previously mixed with hot water so the cocoa powder would dissolve properly.
Add the flour mixture alternating with the buttermilk and make sure you don’t over-beat the cake.
End with flour mixture, mix well and place mixture into a greased and floured cake pan.
I like to grease my cake pan with cocoa powder instead of flour.
Hey, the more chocolate the better!
Bake the cakes at 350 degrees for an hour and remove from oven to cool.
Now it’s time for the best part!
Take the butter and cream cheese and beat them well.
Add cocoa powder to confections sugar, mix well and add to the butter/cream mixture.
Add vanilla and thin the frosting with milk until you get the desired texture.
Frost the cooled cake by placing one cake on platter, top with frosting, then place second layer on top and frost remaining cake.
Get a big glass of milk and enjoy!
Devil’s Food Chocolate Cake with Chocolate Buttercream Frosting
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
1 3/4 cups all purpose flour
1 1/4 cups buttermilk
3 eggs, room temperature
1 cup unsweetened cocoa powder
1 cup brown sugar
1 cup white sugar
1 cup boiling hot water
10 tablespoons butter, unsalted, room temperature
1 tablespoon vanilla extract
1 1/2 teaspoons baking soda
pinch of salt
For the Chocolate Buttercream Frosting:
1 stick butter, unsalted, room temperature
1 8ounce pack cream cheese, room temperature
3 cups confectioners sugar
1 cup unsweetened cocoa powder
2 teaspoons vanilla extract
milk to thin frosting about 3 tablespoons
Preheat oven to 350 degrees.
Grease and flour two 9 inch cake pans.
Add cocoa powder to hot water, whisk well, and set aside to cool.
Mix flour, salt, and baking soda together in a large bowl and set aside.
Cream butter and sugar until light and fluffy in a mixer.
Add eggs one at a time to creamed butter and sugar.
Beat around 30 seconds between each egg.
Add vanilla and cocoa/water mixture to cake and mix well.
On a low mixer.
Add flour in batches alternating between buttermilk and flour.
Beat around 15 seconds between each addition, end with flour.
Do not over beat cake mixture.
With a spoon mix any remaining flour mixture and divide mixture between two pans.
Slightly tap pans onto counter to remove air bubbles.
Bake at 350 degrees about 35 minutes.
Remove cakes from oven and allow to cool.
To Prepare Frosting:
Mix sugar and cocoa powder together and set aside.
Add butter and cream cheese to mixer and mix well.
Add sugar/cocoa powder to mixer and mix well.
Add milk to thin and lastly add vanilla.
Frost cooled cake by placing one layer on cake on cake platter, place fronting on top of cake and smooth to the edges.
Top with second layer of cake and frost the tops and sides and serve.
Sinful Double Chocolate Cherry Dump Cake
Talk about dump and go. Sinful Double Chocolate Cherry Dump Cake really couldn't be any easier. This chocolate cake only calls for a handful of ingredients and just a few minutes of your time. Simply mix all of the ingredients together and dump them into a 9x13 pan. Then, once the cake has finished baking, add the final touches to it by spreading a decadent and smooth chocolate ganache over the whole cake. Between the incredible flavor of the cake itself and the mouthwatering frosting, you won't be able to get enough of this delightful dessert.
The best part about this dump cake recipe is that it practically bakes itself. You'll almost feel guilty leaving it for so long and then coming back to have it already done recipes with cake mix are just so simple! And if you're in a hurry, you'll appreciate that you don't need to wait for the cake to cool completely before topping it with the frosting. With just a few ingredients, you can eat one of the tastiest cakes in existence. Just keep an eye on it, because it will disappear as quickly as it was thrown together!
You can never have too many dump cake recipes! This eCookbook, Dump Cake Recipes: 9 of the Best Dessert Recipes Ever, has a variety of easy cake recipes that are perfect for busy weeknights, lazy days, and so much more!
Serving Suggestions for Dump Cake
Are you planning to serve dump cake at your next book club or get-together with friends? Consider adding some sophistication to the dessert portion of your meal when you serve this delightful type of cake. Although you can simply serve each slice of cake on a pretty plate, consider upping the ante with these serving suggestions:
*Break out grandma's china when serving this dessert! Using a set of beloved heirloom plates will instantly make any occasion even more special.
*Serve each slice parfait-style in a favorite glass. If you'd like, you can even add a layer of vanilla ice cream or your favorite whipped topping for some contrast in flavor.
*A slice of dump cake will look anything but messy! Using your favorite dessert plates, serve each slice of this cake with a drizzle of white chocolate, fresh-sliced fruit, or even a small sprig of fresh mint on the side.
*Don't forget to serve some beverage options! While you can never go wrong with coffee or tea, consider serving your favorite dessert wine with this cake recipe, too.
What's your favorite dump cake recipe? Let us know in the comments!
Let us know in the comments!
Cooking Vessel Size 9 x 13 Baking Pan
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totally love those recipes . awsome
The name really fits this Sinful Double Chocolate Cherry Dump Cake. I have been making this for years but not with the added Cherry Pie filling. I have always just added cut up cherries. I love the chocolate topping too. I can't wait to make this one! Thank you so much for this free recipe.
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Black Forest Chocolate Dump Cake
This chocolate cherry dessert is the ideal easy dessert recipe that you can make when you're in a rush. It requires only a few minutes&hellip See more Continue reading: "Black Forest Chocolate Dump Cake"
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Homemade Devils Food Cake (traditional method)
This particular recipe for devils food cake varies from other recipes due to the fact that it is soaked in sour raw milk to improve digestibility, break down the gluten in the wheat, and improve nutrient absorption from the wonderfully nutritious, fresh flour you are using to make it.
Soaking is one of the three traditional ways our ancestral cultures prepared their grains. The great thing about traditional preparation of grains is that you eat far less when these foods are prepared this way because they are more filling and nutritious. When a food is more nutritious, you need to eat much less to feel full and feel satisfied for longer periods of time.
For those of you who try this devils food cake for yourselves, please email me to let me know how you like it!
NATIONAL DEVIL’S FOOD CAKE DAY – May 19
Observed annually on May 19th, National Devil’s Food Cake Day is enjoyed by chocolate cake lovers throughout the country and around the world.
Devil’s Food Cake is a heavenly chocolate cake. It differs from a regular chocolate cake by its darker color and tends to be more moist and airy. Devil’s Food cake recipes use hot or boiling water as the primary liquid. Cocoa is typically utilized in the batter, as opposed to chocolate, and coffee can be added for a distinctive flavor. A delicious chocolate frosting usually accompanies the cake.
Recipes for Devil’s Food cakes often appeared alongside recipes for Angel Food cakes. One of the earliest recipes appeared in the August 10, 1898, edition of the Hagerstown Exponent of Hagerstown, Indiana. While earlier chocolate cake recipes existed before this one, Devil’s Food Cake is uniquely different from other chocolate cakes.
HOW TO OBSERVE #DevilsFoodCakeDay
Mix up this irresistible Devil’s Food Cake I recipe. If you have a recipe you love, be sure to bake it up to celebrate! Use #DevilsFoodCakeDay to post on social media.
NATIONAL DEVIL’S FOOD CAKE DAY HISTORY
National Day Calendar continues researching the origins of this dessert holiday. While we do, check out these other cake celebrations:
There are over 1,500 national days. Don’t miss a single one. Celebrate Every Day® with National Day Calendar®!
- 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
- 3/4 cup hot water
- 3/4 cup sour cream
- 4 ounces (61 percent cacao) bittersweet chocolate, melted and cooled
- 2 cups cake flour (not self-rising), sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- Chocolate Ganache Frosting for Fudgy Devil's Food Cake
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans line bottoms with parchment paper rounds. Butter parchment dust with cocoa powder, tapping out excess.
In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each addition scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour beat until combined.
Divide batter between prepared pans (or muffin tins lined with paper liners) smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack peel off parchment. Re-invert cakes let cool completely, top sides up.
Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate let sit at room temperature for 20 minutes before serving.