SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING
Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from "Modern Baking: Cakes, Cookies and Everything in Between" by Donna Hay, may find a place in your recipe repertoire. It requires just two bowls - one for the cake and one for the frosting - and there's no need to separate wet and dry ingredients. You just toss everything into a bowl and stir. The end result is a tender, sophisticated cake slathered with a glossy milk chocolate-sour cream ganache. Ms. Hay sprinkled black sea salt around the edges of her cake with stunning effect, but traditional white sea salt looks beautiful, too.
Provided by Margaux Laskey
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
- Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.
Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 21 grams, Carbohydrate 91 grams, Fat 68 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 41 grams, Sodium 591 milligrams, Sugar 58 grams, TransFat 2 grams
CHOCOLATE GANACHE CAKE
Steps:
- Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line 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 chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant 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. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
SALTED CHOCOLATE CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the inside of two 9-inch round cake pans. Line the bottoms with parchment paper and butter that as well. Dust with cocoa powder, being sure to tap out the excess. Set aside.
- Whisk together the cocoa, flour, granulated sugar, brown sugar, baking soda, baking powder and salt in a large bowl until there are no large lumps. Make a well in the center of the dry ingredients and add the eggs, melted butter, sour cream, instant espresso and 1 1/2 cups water. Slowly start to work everything together, adding the dry to the wet ingredients as you go until everything is combined and you have a smooth batter. Do not over mix. Divide evenly in the prepared cake pans and bake until a cake tester inserted in the center comes out clean, about 40 minutes. Allow to cool for 10 minutes in the pans. Unmold onto a wire rack and cool completely.
- For the frosting: Beat the butter in a medium bowl on medium speed using a hand-held mixer until light and fluffy. Add the confectioners' sugar, cocoa powder, heavy cream, vanilla and kosher salt and continue to beat on medium speed until light, fluffy and creamy.
- Place one layer of cake on a plate or cake stand. Spread one-quarter of the frosting on the cake evenly all the way to the sides using a small offset spatula. Place the other layer of cake on top and press gently. Spoon the remaining frosting on top and spread evenly, pushing the frosting over the edge and spreading it around the sides. Refrigerate for at least 30 minutes before serving. Sprinkle the top evenly with the flake salt to serve.
CHOCOLATE GANACHE LAYER CAKE
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
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
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
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.
DARK AS MY SOUL CHOCOLATE GANACHE CAKE
Dark, rich, moist and decadent chocolate cake.
Provided by JadeIntheKitchen
Categories Desserts Frostings and Icings Chocolate
Time 7h55m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper.
- Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes.
- Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl.
- Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition.
- Divide batter evenly among the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes.
- Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils.
- Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours.
- Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky.
- Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes.
- Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes.
- Pour 1 cup heavy cream into a small saucepan; heat until it just boils.
- Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.
Nutrition Facts : Calories 720.2 calories, Carbohydrate 81 g, Cholesterol 101.2 mg, Fat 42.8 g, Fiber 5.3 g, Protein 7.5 g, SaturatedFat 23.1 g, Sodium 340.6 mg, Sugar 62.1 g
CHOCOLATE CAKE WITH SALTED BASIL GANACHE
FoodNetwork.com: Chef Stephanie Izard Top Chef, Season 4, Episode 7. The ingredient Fromage blanc with fat content may be added to hot liquids to make a sauce that will not curdle. It can also be whipped for increased volume.
Provided by marisk
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- CAKE: Melt chocolate and butter with basil over water bath. Meanwhile, whisk whites until soft peaks and add in sugar and whisk until stiff peaks. When chocolate has melted, let cool for one minute.
- Set a bowl strainer over the yolks and push chocolate through with spatula. Whisk chocolate and yolks together to combine and fold in whites. Spray 1/4 sheet with oil cooking spray and add in butter. Bake at 350 degrees approximately 35 minutes or until toothpick inserted comes out clean. Let cool.
- FILLING: Whisk all ingredients together.
- GANACHE: Heat cream with basil. Strain and whisk into chocolate. Season with salt.
- LEMON REDUCTION: Reduce ingredients together until syrupy.
- POMEGRANATE REDUCTION: Reduce ingredients to syrupy consistency and strain.
Nutrition Facts : Calories 522.7, Fat 31.2, SaturatedFat 18.1, Cholesterol 281.9, Sodium 147.7, Carbohydrate 59.3, Fiber 0.8, Sugar 53.8, Protein 5.6
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