Chocolate Ganache Cake Recipes

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CHOCOLATE GANACHE CAKE



Chocolate Ganache Cake image

This moist cake has a deep dark chocolate flavor with an amazing spiced chocolate ganache. You could use the same cake batter to make cupcakes! Top with strawberries or shaved chocolate.

Provided by Farah

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 2h25m

Yield 10

Number Of Ingredients 18

1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
½ cup unsweetened cocoa powder
½ cup brown sugar
1 cup boiling water
½ cup butter, softened
2 tablespoons butter, softened
¾ cup white sugar
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
½ teaspoon vanilla extract
8 ounces chopped dark chocolate
¾ teaspoon ground cinnamon
½ teaspoon chili powder
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans and dust with cocoa powder or spray with baking spray.
  • Sift flour, baking powder, baking soda, and salt for cake together in a bowl.
  • Dissolve cocoa and brown sugar in the boiling water.
  • Beat butter and sugar together in a separate bowl until creamy. Add vanilla extract. Add of the flour mixture and mix; add 1 egg and mix. Add remaining flour mixture and combine. Mix in remaining egg. Pour in cocoa mixture gradually and mix well until combined. Divide batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 20 minutes. Let cakes cool completely, about 1 hour.
  • Meanwhile, bring cream to a boil in a saucepan and add vanilla extract. Place dark chocolate in a bowl and pour hot cream on top. Stir until chocolate is melted and a smooth mixture forms. Add cinnamon, chili powder, and salt; mix. Let chill for 30 minutes.
  • Spread some ganache on top of the cooled cakes and layer them. Spread remaining ganache over the whole cake and smooth out with a spatula. Chill for 30 minutes.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 55.1 g, Cholesterol 100.3 mg, Fat 28 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 234.4 mg, Sugar 22.4 g

CHOCOLATE GANACHE CAKE



Chocolate Ganache Cake image

Here's to that chocolate fix we all need! I use cream in both the filling and glaze of this beautiful dessert. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-14 servings.

Number Of Ingredients 18

3/4 cup butter, softened
1-1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup sour cream
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
FILLING:
4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
GANACHE:
8 ounces semisweet chocolate, chopped
1/4 cup butter, cubed
3/4 cup heavy whipping cream

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. , Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency. , For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving.

Nutrition Facts : Calories 436 calories, Fat 28g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 305mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE GANACHE CAKE



Chocolate Ganache Cake image

Categories     Cake     Chocolate     Dessert     Bake     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 15

For cake layers
3/4 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon instant-espresso powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs
For ganache filling and glaze
2 1/2 cups heavy cream
20 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor

Steps:

  • Make cake layers:
  • Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
  • Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
  • Sift together flour, baking soda, and salt.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
  • Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
  • Make ganache while cakes bake:
  • Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
  • Assemble cake:
  • Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
  • Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.

CHOCOLATE GANACHE



Chocolate Ganache image

Provided by Ina Garten

Categories     dessert

Time 10m

Yield 1/2 cup

Number Of Ingredients 3

8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

Steps:

  • Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

CHOCOLATE GANACHE



Chocolate Ganache image

This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/4 cups.

Number Of Ingredients 2

1 cup semisweet chocolate chips
2/3 cup heavy whipping cream

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE GANACHE



Chocolate Ganache image

Ganache is the French term for the luscious combination of chocolate and cream, and it makes a strategic addition to any dessert playbook. When it's hot and pourable, it's a classic companion to ice cream. Warm, you can pour or pipe it over a cake, cupcakes or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. This sauce has a slightly more adult flavor than the ice-cream-parlor standard; coffee will do that to a dessert. Leave it out if you prefer. Also note that bittersweet chocolate will deliver a stronger, sharper chocolate taste than semi-sweet. Refrigerate leftovers in a jar; it will keep indefinitely. To rewarm, place the jar in a saucepan half-filled with simmering water, or uncover and heat in microwave at low heat.

Provided by Julia Moskin

Categories     easy, for one, dessert

Time 5m

Yield About 1 1/2 cups

Number Of Ingredients 6

14 ounces semisweet or bittersweet chocolate, broken into pieces
3 tablespoons espresso, strong coffee or water
1 teaspoon vanilla extract
1/4 cup sugar (confectioners', granulated or light brown)
3/4 cup heavy cream, preferably not ultrapasteurized
1 pinch coarse salt, more to taste

Steps:

  • In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue cooking in 30-second blasts, stirring in-between.)
  • Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and adjust the seasoning.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 23 milligrams, Sugar 27 grams

CHOCOLATE GANACHE LAYER CAKE



Chocolate Ganache Layer Cake image

Made entirely from scratch, this rich, fudgy, gooey, chocolate ganache layer cake is easy enough for the most novice baker to make. I won 2nd place in my first bake-off I ever entered using this recipe!

Provided by MARSHA2647

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h25m

Yield 10

Number Of Ingredients 11

¾ cup butter
2 (1 ounce) squares unsweetened baking chocolate, chopped
2 ¼ cups all-purpose flour
2 cups white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 eggs, at room temperature
¾ cup whipping cream
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  • Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
  • Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
  • Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
  • Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes.
  • Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.

Nutrition Facts : Calories 624.2 calories, Carbohydrate 82.8 g, Cholesterol 95.5 mg, Fat 32.7 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 19.9 g, Sodium 651.6 mg, Sugar 56 g

CHOCOLATE GANACHE CAKE



Chocolate Ganache Cake image

From Ina Garten (Barefoot Contessa). This is a luscious cake, perfect for any special occasion. You can make the cake up to a week in advance: wrap it tightly with plastic wrap and refrigerate. Glaze it before serving. Enjoy!

Provided by Miraklegirl

Categories     Dessert

Time 1h5m

Yield 1 8 inch cake, 10-12 serving(s)

Number Of Ingredients 9

1/4 lb butter, at room temperature
1 cup sugar
4 eggs, at room temperature
1 (16 ounce) can hershey chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream
8 ounces semi-sweet chocolate chips
1 teaspoon instant coffee granules

Steps:

  • Preheat the oven to 325 degrees.
  • Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
  • Add the eggs one at a time.
  • Mix in the syrup and vanilla.
  • Add the flour and mix until JUST combined (overbeating with make the cake too tough).
  • Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
  • Let cool thoroughly in the pan.
  • For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
  • You can tilt the rack to smooth the glaze.
  • Do not refrigerate.

Nutrition Facts : Calories 547, Fat 26.5, SaturatedFat 15.1, Cholesterol 115.6, Sodium 275.2, Carbohydrate 73.5, Fiber 3, Sugar 48.5, Protein 7.2

QUICK CHOCOLATE GANACHE



Quick Chocolate Ganache image

Use this recipe to make our Inside-Out German Chocolate torte. This ganache thickens as it sits; it should be pourable but thick enough to fully coat the cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

1 pound bittersweet or semisweet chocolate
2 1/2 cups heavy cream

Steps:

  • Chop chocolate finely using a serrated knife; place in a large heat-proof bowl.
  • Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

CHOCOLATE GANACHE CAKE



Chocolate Ganache Cake image

Chocolate lovers, this is a cake you have to try! And try, and try, and try.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy chocolate frosting
1/3 cup whipping cream
1/2 cup semisweet chocolate chips
2 bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds.
  • Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
  • In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 31 g, TransFat 2 g

CHOCOLATE CAKES WITH GANACHE GLAZE



Chocolate Cakes with Ganache Glaze image

Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let the cakes set at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h5m

Yield Makes two 8-inch cakes

Number Of Ingredients 13

Unsalted butter, room temperature, for pans
3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
2 batches Ganache

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
  • Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
  • Divide batter between pans. Bake until set and a toothpick inserted into center of each comes out clean, about 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes. Let cool completely.
  • Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake. Let stand for 15 minutes. Transfer cake to a cake stand. Repeat with remaining cake and ganache.
  • Let cakes stand until set, about 3 hours at room temperature or 1 hour in the refrigerator.

CHOCOLATE GANACHE



Chocolate ganache image

Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination

Provided by Esther Clark

Time 10m

Yield Makes enough to ice one cake/about 500g

Number Of Ingredients 3

200g dark chocolate, roughly chopped
300ml double cream
2 tbsp golden caster sugar

Steps:

  • Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

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2021-03-12 Variations. White chocolate ganache– Use white chocolate chips instead of semisweet chocolate chips.The same instructions can be applied. Add extracts– Such as vanilla, mint, peppermint, caramel, orange.. Add zests- From oranges, lemons or limes to add another flavor profile. Mexican flavor– Mix in some cinnamon and cayenne pepper.. Add sea salt- For …
From cakewhiz.com


CHOCOLATE GANACHE CAKE - MOIST, SIMPLE, AND EASY - VEENA AZMANOV
2012-11-30 Cake. Preheat Oven to 350°F/177°C/ Gas Mark 4; Prep pan - Grease and dust 2×7-inch or 2 x 8-inch round cake pans with softened butter or cooking spray and cocoa powder.; Coffee - In a large mixing bowl, combine boiling water and coffee.And set aside. Chocolate Cake with Chocolate Ganache Frosting and Chocolate Drip . Dry ingredients - Combine white …
From veenaazmanov.com


CHOCOLATE GANACHE | KING ARTHUR BAKING
Heat the cream and corn syrup in a saucepan or in the microwave, until the mixture begins to steam. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Stir — at first slowly, then more vigorously — until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining hard bits of chocolate.
From kingarthurbaking.com


CHOCOLATE GANACHE CAKE RECIPE
2013-04-30 Using a spatula, cover the whole cake in chocolate buttercream to form the crumb coat starting with the top and then the sides in order to prep the cake for the ganache. Then chill cake in the fridge for 20 minutes to firm. Step 4. While the cake is in the fridge, prepare the ganache. Break the chocolate into the bowl, add the diced butter and ...
From cakejournal.com


ULTIMATE TRIPLE CHOCOLATE CAKE WITH CHOCOLATE GANACHE
2014-03-12 Preheat oven to 350 degrees. Butter a 9'' cake pan and dust with flour; set aside. Make chocolate syrup: In a small sauce-pan melt all the ingredients for the Chocolate Chunk Syrup (1-2 minutes), stirring occasionally. In a large bowl, Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using low speed until ...
From gimmedelicious.com


CHOCOLATE PARTY CAKE WITH DARK CHOCOLATE GANACHE AND …
In a large bowl, whisk together flour, cocoa, baking soda, nutmeg, and salt. In a medium bowl, whisk together eggs and sugar. Add coffee, yogurt, vanilla, and 2/3 cup olive oil …
From foodandwine.com


CHOCOLATE GANACHE | RECIPETIN EATS
2020-11-06 Best cream for Chocolate Ganache. Heavy / thickened cream, pure cream, whipping cream and heavy whipping cream can be used; 30% fat or greater cream must be used (the above creams all are). If it’s less than 30% fat, the ganache won’t become firm once cooled, it will be too runny; and
From recipetineats.com


CHOCOLATE ORANGE CAKE WITH CHOCOLATE ORANGE GANACHE
2021-03-24 If using a vegetable peeler, be careful to just take the top-most layer. Then use a sharp knife to chop up the peel into tiny pieces. Use good quality ingredients. Use good olive oil, freshly squeezed orange juice, and high quality cocoa powder to get the best flavor and texture out of this cake.
From thepowderedapron.com


CHOCOLATE GANACHE RECIPE BY ARCHANA'S KITCHEN
Chocolate Ganache is a delicious recipe for a frosting that can go over cakes and cup cakes. Its creamy and made from high quality dark chocolate blended with fresh heavy cream. The sauce is thick and solidifies very beautifully over cakes making it a perfect icing and tastes so much better than the butter cream icings. Ganache is a French term referring to a smooth mixture of …
From archanaskitchen.com


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