Gift-Wrapped Chocolate Cake Recipe
Gift-Wrapped Chocolate Cake Recipe photo by Taste of Home
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Gift-Wrapped Chocolate Cake Recipe

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Family and friends will be impressed when you present this rich, glazed cake from our Test Kitchen.
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 10-12 servings


  • 2 teaspoons plus 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs, separated
  • 3 tablespoons water
  • 3 tablespoons canola oil
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon baking cocoa
  • 3/4 cup chopped pecans
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • GLAZE:
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • Chocolate Bow

Nutritional Facts

1 piece: 380 calories, 27g fat (11g saturated fat), 99mg cholesterol, 167mg sodium, 34g carbohydrate (26g sugars, 2g fiber), 4g protein .


  1. Line the bottom of a 9-in. springform pan with foil; grease foil and sides of pan with 2 teaspoons butter; set aside. Melt remaining butter. In a large bowl, beat butter and sugar. Add egg yolks, one at a time, beating well after each. Beat in the water, oil and vanilla; mix well. Combine flour and cocoa; gradually add to egg mixture. Stir in pecans.
  2. In another large bowl, beat egg whites on medium speed until foamy. Add cream of tartar and salt; beat on high until stiff peaks form. Fold into chocolate mixture.
  3. Pour into prepared pan. Bake at 350° for 45-50 minutes or until top begins to crack slightly and a toothpick comes out with moist crumbs. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate over night.
  4. To assemble, invert cake onto a waxed paper-lined baking sheet. Remove foil; set aside. In a heavy saucepan, heat chocolate and cream over very low heat until chocolate is melted (do not boil); stir until smooth, Remove from the heat. Cool if necessary until mixture reaches spreading consistency.
  5. Slowly pour over cake, smoothing sides with a metal spatula to evenly coat. Chill until set. Carefully transfer cake to a flat serving plate. Top with Chocolate Bow. Refrigerate leftovers. Yield: 10-12 servings.
Originally published as Gift-Wrapped Chocolate Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p73

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sstetzel 68734
Reviewed Dec. 5, 2011

"I'm so sorry, it should have been linked with the recipe. 

You can find the instructions here.
Chocolate Bow"

MY REVIEW 132747
Reviewed Dec. 5, 2011

"Why no recipe and instructions for the chocolate bow?"

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