Chocolate Honey Ganache Layer Cake Recipes

CHOCOLATE GANACHE LAYER CAKE

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.

CHOCOLATE HONEY CAKE - SPARTAK RECIPE

Steps:

• Sift the dry: In a large bowl sift together 2.5 cups, 1 tsp baking powder, 1/4 cups cocoa powder. Set aside.
• Cook the wet: Set a saucepan with 1-2 inches of water over high heat. Meanwhile in a heatproof bowl combine 4 oz butter (use melted butter to speed up the process if you wish), 1/4 cup honey, and 2/3 cup sugar. When the water in the saucepan starts to simmer, turn the heat down to a gentle simmer and set the bowl with the wet ingredients over it ensuring that the water doesn't touch the bowl. Cook stirring occasionally until the sugar is dissolved (~5-10 min). Now add 2 eggs and continue to whisk constantly until well mixed in. Next, add the 1 tsp of baking soda and cook for about 1-2 minutes whisking constantly.
• Combine the dry & the wet: Pour the wet (hot) ingredients into the dry ingredients and mix with a sturdy wooden spoon until a dough forms. (Do not discard the saucepot with water, we'll use the water bath later in the recipe). The dough will be very sticky, but will become not sticky as it cools. Divide the dough into 8 equal pieces and keep covered as you're working with them one at a time.
• Preheat the oven to 375°F degrees as you roll the cake layers. Roll each chocolate dough piece between two layers of parchment paper to a slightly larger than an 8 inch circle. Poke with a fork about every 1 inch and bake for about 5-7 minutes. Do not let the edges burn or brown. Remove from the oven and place an 8-inch round template (salad plate or an 8-inch round baking pan) and cut around it, removing the scraps to a bowl. Repeat with the remaining dough. Crush the crumbs: Once all the scraps are cool, crumble them into fine crumbs by pulsing in a blender, crushing them with your fingers, or by adding into a ziplock bag and rolling with a rolling pin.
• Whip Butter: In a separate bowl whip room temperature butter for about 5-7 minutes or until it is pale in color and fluffy, stopping several times to scrape down the sides and bottom. Set aside.
• Cook Sour Cream Custard: In a heatproof bowl combine 3/4 cups sugar, 2 tbsp cornstarch, and 2 eggs, then add 1 tsp vanilla, 2 cups sour cream, set over the saucepot with simmering water and stir until smooth. Cook, constantly stirring with a whisk until the cream is thickened or until it's about 160F°, about 25 minutes. The cream will start out thick, then thin down as it heats and thicken back up again when the cornstarch and the eggs thicken it again. Allow to cool completely (to room temperature, not colder). You can place the bowl into some iced water to quicken the process.
• Combine: Add the cooled sour cream custard into the whipped butter in thirds or fourths, whipping well after each addition until you have fluffy and beautiful sour cream custard. Set aside.
• Combine 2 tbsp boiling hot heavy cream with 2 tbsp dark chocolate chips and allow to sit for 1 minute. Stir until smooth.
• Add a dab of cream to the middle of the serving platter or a cake board. Top with the chocolate cake layer and press to adhere. Now layer the cake with 2 scoops of cream between each layer, covering the outside with cream as well. Pour the ganache over the top of the cake and even it out over the top with an offset spatula. Press the crushed cake crumbs against the sides of the cake, going slightly over the edge of the top creating a border with crumbs. Cover the cake and leave at room temp for about 5-6 hours, then refrigerate overnight before serving. The cake is best when it's served at room temperature.

THREE-LAYER CHOCOLATE GANACHE CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

CHOCOLATE-HONEY GANACHE LAYER CAKE

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F.
• Spray two 10-inch round cake pans (with at least 2-inch sides) with cooking spray and line the bottom of each with parchment.
• Sift both cocoa powders into a medium bowl. Whisk in the coffee and then the honey. Let cool completely.
• Sift the flour, baking powder, baking soda, and salt into a medium bowl.
• In a stand mixer fitted with the paddle attachment, beat the butter on medium speed. Gradually add the oil, beating until combined. Add the brown sugar and granulated sugar. Raise the mixer speed to high and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Add the sour cream and vanilla, beating just until combined. With the mixer on low, alternately add the flour mixture in three additions and the cocoa mixture in two additions, beginning and ending with the flour (scrape down the sides of the bowl as necessary). Beat just until combined. Divide the batter between the two pans, using an offset spatula to spread it evenly. Tap the pans once or twice on the counter to settle the batter.
• Bake, rotating the pans halfway through, until a wooden skewer inserted in the center of each cake comes out with only a few moist crumbs clinging to it, 40 to 50 minutes. Cool the cakes in their pans on a rack for 10 to 15 minutes. Run a knife along the sides of the pans, invert the cakes onto the rack, and remove the pans and the parchment. Let cool completely.
• Put the chocolate in a large heatproof bowl.
• Combine the heavy cream and honey in a 2-quart saucepan. Stir with a silicone spatula over medium-high heat until the honey dissolves into the cream, about 30 seconds. Just as the cream comes to a simmer, remove it from the heat and pour it over the chocolate. Let stand about 1 minute; then whisk until smooth. Whisk in the butter, rum (if using), and vanilla until the butter is melted and the mixture is glossy. Cool the ganache at room temperature for at least 8 hours. It will thicken as it cools. (The ganache can sit, covered, at room temperature for up to 24 hours.)
• Set one of the cake layers on a serving plate. Spread about 1 cup ganache over the surface of the cake. Top with the second cake layer and spread a very thin layer of ganache over the top and sides of the cake to seal in any crumbs. Refrigerate for 5 to 10 minutes to allow the crumb coat to set. Spread the remaining ganache evenly over the top and sides of the cake.
• To decorate the cake with chocolate curls, if using, soften the chocolate in the microwave on high power for 30 to 50 seconds. Scrape a vegetable peeler firmly down one side of the chocolate block to form thick curls. Put the curls on a plate and refrigerate until they're firm enough to handle. Scatter over the top of the frosted cake.

CHOCOLATE GANACHE GLAZE WITH HONEY

Steps:

• Bring cream to a boil in a large saucepan.
• Add chocolate and remove from heat. Allow to sit for 5 minutes, swirling the pan to make sure the cream covers the chocolate.
• Add honey and and salt. Whisk until the ingredients are blended.
• Cool the mixture until it is thick enough to coat a cake, cupcakes, or whatever you like.