Chocolate Ganache Cuipcakes Ina Garten Recipes

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BITTERSWEET CHOCOLATE GANACHE - 2 WAYS



Bittersweet Chocolate Ganache - 2 Ways image

Provided by Ina Garten

Categories     dessert

Time 10m

Yield frosting for one 8-inch round cake or 12 cupcakes

Number Of Ingredients 3

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

Steps:

  • To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth.
  • For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light.

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 CAKE



Chocolate Ganache Cake image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield one 8-inch cake

Number Of Ingredients 10

1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)

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.

CHOCOLATE GANACHE CUIPCAKES (INA GARTEN)



CHOCOLATE GANACHE CUIPCAKES (INA GARTEN) image

Categories     Chocolate     Dessert     Bake     Cupcake

Yield 12 cupcaakes

Number Of Ingredients 12

for cupcakes:
1/4 pound unsalted butter, room temp
1 cup sugar
4 extra-large eggs, room temp
1 (16 oz container) Hershey's syrup
1 tbs vanilla
1 cup all purpose flour
1 tsp instant coffee granules
for ganache:
1/2 cup heavy cream
8 oz semisweet chocolate chips
1/2 tsp instant coffee granules

Steps:

  • Cream butter and sugar until light and fluffy add eggs, 1 at a time. mix in chocolate syrup and vanilla. add flour and coffee and mix just until combined. do not overbeat or cupcakes will be tough scoop batter into muffin cups and bake for k30 minutes, or until jus tset in the middle. do not overbake. Let cool in the muffin pan. for ganache: cook heavy cream chocolate chips, and instant coffee in double boiler over simmering water until smooth and warm, stirring occasionally dip the tops of the cupcakes into the ganache. do not refrigerate.

CHOCOLATE GANACHE CUPCAKES



Chocolate Ganache Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 10

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon instant coffee granules
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1/2 teaspoon instant coffee granules

Steps:

  • Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.
  • Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin 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.
  • Dip the tops of the cupcakes into the ganache. Do not refrigerate.

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