Ten Chocolate Cake Recipes You Will Enjoy Making

If you are looking for some recipes for chocolate cakes and snacks you can do far worse than try these ten. Some of these recipes are my own and some of them are traditional cakes past down from generation to generation. It doesn’t matter which recipe you try you will enjoy making all of them…

Raspberry Truffles

2 cups semisweet chocolate chips
¾ cup sweetened condensed milk
¼ cup raspberry jam
2 tablespoons butter
½ cup white chocolate chips

In a saucepan over low heat, melt semisweet chips, condensed milk, jam, and butter, stirring constantly. Pour into pie pan. Refrigerate until mixture is thick but soft, about 1½ hours. Form into 1-inch balls. Place on a baking sheet lined with waxed paper. In a microwavable bowl, melt white chocolate chips on high for 1 minute. Stir. Melt on high for 30 seconds more or until completely melted. Spoon melted chocolate over the top of each truffle ball, allowing chocolate to drip slightly down the sides of each ball. Refrigerate until the chocolate is firm. Store in refrigerator.

Buckeyes

2 cups butter
2 cups peanut butter
2½ pounds powdered sugar
3 teaspoons vanilla
melting chocolate

In a large bowl, cream butter and peanut butter. Add powdered sugar and mix well. Add vanilla and mix well. Roll into balls the size of large marbles. In a double boiler over low heat, melt chocolate chips. Use a toothpick to dip balls in chocolate about halfway. Place on waxed paper to cool.

White Chocolate Truffles

1 (12 ounce) package white chocolate chips
1 / 3 cup whipping cream
2 teaspoons orange extract
1 teaspoon orange zest
1 cup powdered sugar

In a saucepan over low heat, melt chocolate chips with cream, stirring constantly. Whisk in extract and zest until blended. Pour into pie pan. Refrigerate until mixture is thick but soft, about 2 hours. Shape the mixture into 1-inch balls. Roll in powdered sugar. Place in small foil cups.

Coconut Almond Bars

2 cups powdered sugar
1 cup flaked coconut
1 / 3 cup plus 1 tablespoon sweetened condensed
milk
1 teaspoon vanilla
1 cup slivered almonds
½ cup milk chocolate chips
½ cup semisweet chocolate chips
1 tablespoon butter

Combine powdered sugar, coconut, condensed milk, vanilla, and almonds in a medium bowl. Stir with a wooden spoon until thoroughly blended. Press into a buttered 8×8-inch pan. Melt chocolate chips with butter in a small saucepan over low heat, stirring constantly. Spread evenly over the coconut mixture in the pan. Refrigerate until almost firm. Cut into bars. Store in refrigerator.

Choco-Peanut Butter Bars

1 cup butter, softened
4 cups powdered sugar
1 cup crunchy peanut butter
1 cup graham cracker crumbs
1 (12 ounce) package semi-sweet chocolate chips

In a mixing bowl, blend butter, powdered sugar, peanut butter, and crumbs. Press into a buttered 9×13-inch baking pan. In a microwavable bowl, melt chocolate chips on high for 1 minute. Stir. Heat for 30 seconds more or until completely melted. Spread evenly over the peanut butter mixture. Chill until
chocolate is firm.

Choco-Butterscotch Crisps

1 cup butterscotch chips
½ cup peanut butter
4 cups crispy rice cereal
1 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon water
½ cup powdered sugar

Melt butterscotch chips and peanut butter over very low heat, stirring occasionally. Add cereal and mix well. Press half of mixture into a 8×8-inch buttered baking pan and chill. Melt chocolate chips, butter and water into the top of a double boiler and add powdered sugar. Spread over chilled mixture and press in the remainder of the cereal mixture. Cut and chill in the refrigerator

White Chocolate Pretzels

1 cup white chocolate chips
1 bag pretzel twists
Sprinkles (optional)

In a double boiler over low heat, melt white chocolate chips, stirring until smooth. Dip pretzels in chocolate until completely coated. Remove using pair of tongs. Place on waxed paper to cool. Decorate with sprinkles if desired.

Chocolate Toffee

1 cup butter
1 cup brown sugar
1 cup pecan pieces
1 (6 ounce) package milk chocolate chips

In a saucepan, melt butter and brown sugar over low heat, stirring constantly. Let boil for 10 minutes, still stirring. Spread pecan pieces into a greased 9×13-inch pan. Pour butter-brown sugar mixture over nuts. When set but still warm, sprinkle chocolate chips on top and allow to melt. When completely cooled, cut into 1-inch pieces

Rocky Road Delights

2 cups milk chocolate chips
¼ cup butter
1 teaspoon vanilla
1 cup mini marshmallows
2 cups chopped walnuts

In double boiler, slowly melt milk chocolate chips and butter. Remove from heat. Stir in vanilla, marshmallows, and nuts. Mix thoroughly. Pour into buttered 8×8-inch pan. Refrigerate until firm.

Cookie Bark

1 (20 ounce) package chocolate sandwich cookies,
divided
2 (18½ ounce) packages white chocolate, divided

Line 10×15-inch jellyroll pan with waxed paper. Coat paper with nonstick cooking spray; set aside. Break half of the cookies into coarse pieces and place in a large bowl. In a microwave-safe bowl, melt one package of white chocolate in the microwave. Quickly fold melted chocolate into broken cookie pieces. Pour mixture into prepared pan and spread to cover half of the pan. Repeat the process with the remaining chocolate and cookies. Refrigerate until solid. Remove from pan and carefully peel off waxed paper. Place bark on large cutting board and cut into pieces with a large knife. Store in an airtight container.