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Rich Chocolate Cake

 Rich Chocolate Cake
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
12-16 ServingsPrep: 35 min. + chilling Bake: 45 min. + cooling


  • 2-2/3 cups (16 ounces) semisweet chocolate chips
  • 1 cup butter, softened
  • 1 cup half-and-half cream
  • 1 cup sugar
  • 8 eggs
  • 2 tablespoons McCormick® Pure Vanilla Extract
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons half-and-half cream
  • 2 tablespoons butter, softened
  • 2 tablespoons corn syrup
  • Fresh raspberries and fresh mint, optional


  • Preheat oven to 350°. Grease a 10-in. springform pan and wrap
  • bottom of pan with heavy-duty foil; set aside.
  • In a large saucepan, combine chips, butter, cream and sugar; cook
  • over low heat until chocolate is melted, stirring occasionally.
  • Remove from heat; stir until smooth. Pour into a large bowl; cool.
  • In another large bowl, beat eggs on high 3 minutes or until light and
  • fluffy. Beat into chocolate mixture, a third at a time, until well
  • blended. Stir in vanilla.
  • Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes

2 of 2

Rich Chocolate Cake (continued)

Directions (continued)

  • or until a toothpick inserted near the center comes out with moist
  • crumbs (top will crack). Cool on a wire rack (cake will settle).
  • Cover and chill 1 hour. Run a knife around edge of pan before
  • removing sides.
  • For glaze, in a large saucepan, combine chips, cream, butter and corn
  • syrup; cook over low heat until chocolate is melted; stirring
  • occasionally. Remove from the heat; stir until smooth.
  • Spread enough of the glaze over top and sides of cake to cover. Chill
  • 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with
  • raspberries and mint if desired. Refrigerate leftovers.
  • Yield: 12-16 servings.
Editor's Note: The amount of vanilla called for in the recipe is correct.
Nutritional Facts: 1 serving (1 piece) equals 417 calories, 29 g fat (17 g saturated fat), 150 mg cholesterol, 178 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.