Dark Chocolate Cake With Ganache Frosting Recipes

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Dark As My Soul Chocolate Ganache Cake image

Dark, rich, moist and decadent chocolate cake.

Provided by JadeIntheKitchen

Categories     Desserts     Frostings and Icings     Chocolate

Time 7h55m

Yield 24

Number Of Ingredients 20

cooking spray
6 ounces bittersweet chocolate, chopped
1 ½ cups hot brewed coffee
2 ½ cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
1 ¼ teaspoons salt
¾ teaspoon baking powder
4 eggs
3 cups white sugar
¾ cup vegetable oil
2 teaspoons vanilla extract
1 ½ cups buttermilk
2 ½ cups heavy whipping cream
20 ounces bittersweet chocolate, chopped
3 ½ cups confectioners' sugar
1 cup butter, softened
½ cup cocoa powder
1 cup heavy whipping cream
1 cup chopped bittersweet chocolate


  • 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


Salted Dark Chocolate Cake With Ganache Frosting image

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

2 1/2 cups/310 grams self-rising flour, sifted (see note)
1/2 cup/45 grams cocoa powder, sifted
1 1/2 cups/295 grams sugar
4 large eggs, lightly beaten
1 1/2 cups/360 milliliters whole milk
1 cup plus 2 tablespoons/255 grams unsalted butter, melted and slightly cooled
7 ounces/200 grams dark chocolate, melted and slightly cooled
2 teaspoons vanilla extract
1 teaspoon flaky sea salt, white or black
1 cup/240 milliliters sour cream
14 ounces/400 grams milk chocolate, melted and slightly cooled


  • 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


Dark-Chocolate Cake with Ganache Frosting image

This dense cake offers an intense chocolate experience, complete with fudgy frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
Dark-Chocolate Ganache


  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
  • Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
  • Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

Nutrition Facts : Calories 576 g, Fat 41 g, Fiber 4 g, Protein 7 g


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)


  • 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.


Ganache Frosting image

Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.

Provided by Alton Brown

Categories     dessert

Time 2h16m

Yield approximately 3 1/2 cups

Number Of Ingredients 2

16 ounces bittersweet chocolate, chopped fine
16 ounces (2 cups) heavy cream


  • Place the chopped chocolate into the bowl of a food processor.
  • Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.


Decadent Dark Chocolate Cake With Ganache Frosting image

I got this recipe at a friends bridal shower. It was gorgeously surrounded by red rose pedal on a pedestool platter. It is really easy and tastes like you spent hours on it.

Provided by thefoodcritic

Categories     Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
2 teaspoons vanilla flavoring
1 cup boiling water
1 (12 ounce) package chocolate chips
1 cup whipping cream


  • grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in 1 Cup boiling water. (batter will be thin) Pour into pans. Bake 30 minutes at about 350. cool and freeze cake.
  • For the chocolate ganache frosting: combine chocolate chips and heated whipping cream and stir until smooth. Put over the frozen cake and the ganache will set faster. Store in the fridge.

Nutrition Facts : Calories 519.4, Fat 27.4, SaturatedFat 12, Cholesterol 65.3, Sodium 430.7, Carbohydrate 69.8, Fiber 4, Sugar 49, Protein 6.2


Dark Chocolate Wedding Cake with Chocolate Orange Ganache and Orange Buttercream image

Categories     Cake     Mixer     Chocolate     Dairy     Dessert     Bake     Wedding     Orange     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves about 30 (including top tier)

Number Of Ingredients 40

For cake layers:
13/4 cups unsweetened cocoa powder (not Dutch-process)
13/4 cups boiling water
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
one 8-ounce container sour cream
1 tablespoon plus 1 teaspoon vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
3 3/4 sticks (1 3/4 cups plus 2 tablespoons) unsalted butter, softened
1 3/4 cups granulated sugar
3/4 cup firmly packed light brown sugar
5 large eggs
For ganache:
1 cup heavy cream
8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 tablespoons unsalted butter, softened
2 teaspoons freshly grated orange zest
1 tablespoon Cointreau or other orange-flavored liqueur
For assembly:
one 8-inch cardboard round*
one 6-inch cardboard round*
three 8-inch plastic straws
For orange curd:
5 large egg yolks
1/4 cup sugar
1/2 cup fresh orange juice
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 teaspoons fresh lemon juice
For buttercream:
1 1/4 cups sugar
1/2 cup water
5 large egg whites
1/2 teaspoon cream of tartar
6 1/2 sticks (3 1/4 cups) unsalted butter, cut into pieces and softened to cool room temperature
1/2 teaspoon salt
2 tablespoons freshly grated orange zest
Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.
Decoration: fraises des bois (wild strawberries)** and small roses with some leaves attached (both fruit and flowers must be nontoxic and pesticide-free)
*available at specialty cookware shops


  • Preparing The Cake:
  • Make cake layers:
  • Preheat oven to 350° F. and line 2 buttered 7- by 2-inch round cake pans and 2 buttered 9- by 2-inch round cake pans with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
  • Put cocoa powder in a bowl and whisk in boiling water in a stream until smooth. Stir in chopped chocolate and let stand 5 minutes. Stir mixture until smooth and chocolate is melted and cool mixture. Whisk in sour cream and vanilla.
  • Into a bowl sift together flour, baking soda, and salt. In large bowl of a standing electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition and scraping down side of bowl. Reduce speed to low and add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and beating until batter is combined well.
  • Pour 2 cups batter into each 7-inch pan and smooth tops. Divide remaining batter between 9-inch pans (about 33/4 cups each) and smooth tops. In middle and lower thirds of oven arrange one 9-inch layer and one 7-inch layer on each rack, putting 7-inch layers in front part of oven. Bake 7-inch layers 25 to 30 minutes and 9-inch layers 35 to 40 minutes, or until a tester comes out with crumbs adhering. Run a thin knife around edges of pans and invert cakes onto racks. Peel off paper and cool cakes completely. Cake layers may be made 2 days ahead and kept at cool room temperature, wrapped well in plastic wrap, or 2 weeks ahead and frozen, wrapped well in plastic wrap and foil. Defrost cake layers (without unwrapping) at room temperature.
  • Make ganache:
  • In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, zest, and liqueur. Let ganache stand 3 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.
  • In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).
  • Assemble cake:
  • Put one 9-inch layer on 8-inch cardboard round and spread evenly with 2 cups ganache. Top with remaining 9-inch layer and gently press layers together to form an even tier. Put one 7-inch layer on 6-inch cardboard round and top with remaining ganache and remaining 7-inch layer in same manner.
  • Frost top and sides of 9-inch tier with some buttercream and chill while frosting 7-inch tier. Chill both tiers until buttercream is firm.
  • Cut straws in half and insert 1 straw piece all the way into center of 9-inch tier. Trim straw flush with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. Center 7-inch tier (still on cardboard) on top of 9-inch tier. Fill in any gaps between tiers with buttercream and transfer cake to a cake stand or platter. Chill cake at least 6 hours and up to 1 day.
  • Arrange fraises des bois and roses decoratively on top and around sides of cake. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving. Serves about 30 (including top tier).
  • Preparing The Orange Buttercream:
  • Make orange curd:
  • In a small heavy saucepan whisk together yolks and sugar and whisk in orange juice, butter, and a pinch salt. Cook mixture over moderately low heat, whisking, until it just reaches boiling point, 5 to 7 minutes (do not let boil), and strain through a fine sieve into a bowl. Whisk in lemon juice and cool curd, its surface covered with plastic wrap. Chill orange curd, covered, until cold, at least 4 hours, and up to 2 days.
  • Make buttercream:
  • In a heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it registers 248° F. on a candy thermometer. While syrup is boiling, in large bowl of a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream (try to avoid beaters and side of bowl). Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth. (Buttercream will at first appear very thin and at some point look like it is breaking but, as more butter is beaten in, it will thicken and become glossy and smooth.) Beat in orange curd, salt, and zest until smooth. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in an airtight container. Bring buttercream completely to room temperature (this may take several hours if frozen) and beat before using. (If buttercream is too cold when beaten it will not be glossy and smooth.) Makes about 8 cups.


Deep & Dark Ganache Cake image

My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe. - Tarra Knight, Benbrook, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 24 servings.

Number Of Ingredients 16

6 ounces bittersweet chocolate, chopped
1-1/2 cups hot brewed coffee
4 large eggs
3 cups sugar
3/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
3/4 teaspoon baking powder
1-1/4 teaspoons salt
1-1/2 cups buttermilk
16 ounces bittersweet chocolate, chopped
2 cups heavy whipping cream
5 teaspoons light corn syrup


  • Preheat oven to 325°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease the paper. , Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and the chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition. , Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth., Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.), Place 1 cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake.

Nutrition Facts : Calories 437 calories, Fat 27g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 277mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 6g protein.


Dark-Chocolate Ganache image

Use this rich ganache with our Dark-Chocolate Cake for a devilish indulgence. Be sure to have a glass of milk handy!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 4

2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped


  • In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.


Chocolate Coffee Cake With Dark Chocolate Ganache image

This recipe comes from Baked Explorations and it yields one 8-inch 3-layer cake. The cake can be stored, covered in a cake dome or cake saver, at room temperature for up to 3 days.

Provided by Brookelynne26

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 22

3/4 cup dark unsweetened cocoa powder
2/3 cup sour cream
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cut into 1 inch cubes, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups granulated sugar
1/3 cup all purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cups three sticks unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
3 tablespoons coffee extract
unsalted butter, softened and cut into 1/2 inch pieces
1 tablespoon light corn syrup
10 -12 chocolate covered espresso beans


  • Preheat oven to 325 degrees F. Butter three 8 inch round cake pans, line them with parchment paper, and butter the parchment, Dust the parchment with flour and knock out excess flour.
  • In medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.
  • In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.
  • Using a standing mixer fitted with a paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes - the mixture will appear to string or ribbon throughout the bowl. Add the sugars and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing about 10 to 15 seconds after each addittion until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.
  • Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with the dry. Divide the batter amond the prepared pans. Use an offset spatula to level the batter. Bake the cakes for 35-40 minutes, rorating the pans halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.
  • Make the coffee buttercream: In a medium, heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
  • Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (this takes about 7-9 minutes; however, you can speed up the process by pressing bags of frozen berries or frozen corn around the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy, about another 1-2 minutes.
  • Add the vanilla and coffee extracts and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
  • To assemble the cake: Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as the crumb coating and will help you keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Refrigerate it for 15 minutes to firm it up.
  • Make the chocolate glaze: Place the butter, chocolate, and corn syrup in the top of a double boiler. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.
  • Remove the pan from the heat and stir the glaze to release excess heat. Drizzle glaze over the cake. Refrigerate the cake about 15 minutes to set the glaze before serving.
  • Glaze the cake: Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 of a cup of the glaze over the cake. Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze. Remove from the refrigerator and slowly pour the rest of the glaze over the cake. It should run down the sides in thick streams. You should be able to control the size and length of the streams by the pour. Feel free to experiment, and have no fear n plaing around. This is the fun part, and there is no right or wrong way. Garnish with chocolate covered espresso beans. Chill the entire cake for approximately 20 minutes, or until glaze is set, then transfer to a cake plate. Serve at room temperature.

Nutrition Facts : Calories 1050.3, Fat 61.8, SaturatedFat 34.8, Cholesterol 194.5, Sodium 379.7, Carbohydrate 118.8, Fiber 3.2, Sugar 84.7, Protein 9.3


Dark Chocolate Ganache Brownie Cakes image

An indulgent chocolate brownie covered in rich chocolate ganache takes dessert to a new level.

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 1h45m

Yield 15

Number Of Ingredients 11

1 ⅔ cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels
1 ½ cups granulated sugar
½ cup unsalted butter, cut into pieces
3 tablespoons water
3 large eggs
1 ½ teaspoons vanilla extract
1 ⅛ cups all-purpose flour
¼ teaspoon salt
2 1/2-inch round metal cookie cutter
½ cup heavy whipping cream
1 cup NESTLE® TOLL HOUSE® Dark Chocolate Morsels


  • Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil; lightly grease.
  • Heat morsels, sugar, butter and water in medium saucepan over low heat, stirring constantly, until chocolate and butter are melted. Remove from heat. Stir in eggs, one at a time, until blended. Stir in vanilla extract. Add flour and salt; stir well. Pour into prepared baking pan.
  • Bake for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Holding sides of foil, lift brownie from pan to cutting board. Carefully remove foil and return brownie to board. Cut away 1/4-inch from each side. Cut out 15 cakes with cookie cutter, twisting gently to remove. For easier cutting, cutter can be wiped clean and/or greased lightly between cuttings. Scraps can be saved for another use, such as an ice cream topping, milkshakes or a snack. Serve cakes with Dark Chocolate Ganache.
  • For Dark Chocolate Ganache: Heat cream in 2-cup microwave-safe glass measure or small bowl on high (100%) power for 30 to 40 seconds. Slowly add morsels. Cover with plastic wrap and let stand for 5 minutes. Stir well. Refrigerate any remaining ganache.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 34 g, Cholesterol 64.3 mg, Fat 20.9 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 12.5 g, Sodium 56.9 mg, Sugar 20.2 g

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2022-03-01 Finish by blending for 10-20 seconds with a hand blender to smooth it perfectly. Cover the ganache with cling film and leave at room temperature or place your ganache in the fridge for at least 4 hours. The ganache is ready when it has the texture of a buttercream. clock. clock icon. Prep Time: 15 minutes.
From sweetlycakes.com

2020-09-16 Preheat the oven to 350°F (175°C) and butter two 8 or 9 inch (20 or 23 cm) round cake pans. Once buttered, line the bottoms of the pans with parchment, butter the parchment, and then flour the pans. In a bowl, combine cocoa powder, chopped chocolate, and hot coffee. Stir and let cool to room temperature.
From biggerbolderbaking.com

1 teaspoons baking powder 1 teaspoons baking soda 170 grams bittersweet chocolate, melted 16 servings Dark-Chocolate Ganache 118 milliliters unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans 2 larges eggs plus 2 large egg yolks, room temperature 473 milliliters all-purpose flour (spooned and leveled) 355 milliliters ...
From fooddiez.com

2015-04-26 for the cake. Melt 1 cup of chocolate chips over a double boil (or microwave), set aside. In a large mixing bowl, whisk together sugars, flour, baking cocoa, baking soda, baking powder and salt. Add melted chocolate, yogurt, eggs, coffee, and vanilla. Stir until combined.
From simplygloria.com

Instructions. Combine cream and salt in a saucepan over medium heat until it simmers. Pour it over chopped chocolate in a heatproof bowl and let stand for 3 minutes. Whisk from the center and working your way out to the edges making concentric circles until it transforms into a thick glossy ganache.
From scientificallysweet.com

2015-03-16 01. To make the cake: Preheat the oven to 350° F. Grease (no flour is needed here) three 8-inch round cake pans with butter or baking spray. Line the bottom of each pan with a round of parchment paper and lightly grease the paper. 02. In a very large bowl, sift the flour, sugar, cocoa powder, baking soda, and salt.
From smells-like-home.com

2017-02-01 Instructions. Heat the oven to 175ºC/350ºF. Grease and line with paper 2 x 8in baking pans. Try to use solid pans and not the springform ones as the mixture is very liquid and may pour out of the pan whilst baking. Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla. Beat for 2 minutes on medium speed.
From shadesofcinnamon.com

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

Dark Chocolate Cake with Ganache Frosting I have been so nervous to try baking a cake from scratch. I am a wiz at cookies and know my way around a few cupcakes, but the idea of baking a whole cake from scratch made me break out into a cold sweat! Oh don't even get me started on my record with making bread from scratch *sigh* ...
From bobbiskozykitchen.com

2020-05-13 Use good quality chocolate that’s around 54-55% Cocoa solids; This recipe makes about 2 cups of frosting, which is enough for 12-16 cupcakes, a 9×13 inch cake, an 8″ layer cake, or a 9″ layer cake (a thin layer of frosting including filling). The salt is to cut sweetness, but totally optional.; Boiling can cause a skin to form on cream so I recommend not boiling.
From errenskitchen.com

2022-04-14 Cake. Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside. In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.
From averiecooks.com

2018-12-19 Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan (or 9-inch) with non stick cooking oil spraying. Line base with parchment paper.
From rocketd.psychiatrieenligne.ca

Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com

2022-06-10 Line a 6-inch cake pan with parchment paper. Whisk together the dry ingredients in a small bowl. Set aside. Gently heat the coconut milk, hot coffee and oil in a saucepan on the stovetop or in the microwave in a heatproof bowl. Whisk in the cocoa powder and vanilla extract.
From barbarabakes.com

2019-08-15 Grease four 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
From sallysbakingaddiction.com

2017-06-09 Place both the chocolate and heavy cream in a heat proof bowl, and heat for 30 second increments (stirring between). Usually after about 2 minutes of heat, all the chocolate is melted. Once the mixture is fully incorporated, place plastic wrap over the top of the ganache, and let it sit overnight (or at least a few hours).
From chelsweets.com

Place the cream in a small saucepan over medium heat. Cook, stirring occasionally, until hot but not boiling++. Place the chocolate in a large bowl and add the cream, stirring once to remove any chocolate from the base of the bowl. Allow to stand for 2 minutes. Stir the ganache gently until just combined. Makes 2¾ cups.
From donnahay.com.au

2014-03-26 How to Make Chocolate Ganache: 1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered. 2 .Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes.
From natashaskitchen.com

Check out this roundup of the best german chocolate cake recipes. If you buy from a link, we may earn a commission. Strawberry birthday cake, strawberry icing, chocolate strawberry cake, chocolate fudge . Use your spoon to add the chocolate to the edges of the cake and . See more ideas about drip cakes, cake, chocolate drip cake. Use a teaspoon ...
From senanggdengann.blogspot.com

Prepare chocolate cake in two 9-inch round pans. You can use a boxed mix or this dark chocolate cake recipe. Allow cakes to cool completely. For the ganache, heat a double boiler or medium saucepan with an inch of water. Place double boiler on top of saucepan (or use a glass bowl). Preheat oven to 350°F.
From foodnewsnews.com

2022-06-01 Ganache | galaxy chocolate ganache | easy ganache recipe. Country living editors select each product featured. I then covered the cake with room temperature dark chocolate ganache, which i colored black with gel food coloring. · pour heavy cream over the chocolate and place in the microwave for 1 minute. Make the perfect cake with help from ...
From percivalbergstrom.blogspot.com

2017-05-28 Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low.
From thebestcakerecipes.com

2 cups (340g) chopped semisweet chocolate* 1 cup (227g) heavy cream or whipping cream; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 12 tablespoons (170g) unsalted butter, at …
From kingarthurbaking.com

2020-02-01 Mix together with a whisk until thoroughly combined. Set aside. In a large bowl, combine the dry ingredients and whisk together until well combined. In another medium sized bowl, mix together the wet ingredients with a whisk until well combined. Add the wet ingredients to the dry ingredients and mix together.
From bakerstable.net

2019-06-05 Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator. Whisk it every 10 minutes to keep it smooth and lump-free.) When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).
From bakingamoment.com

2018-02-06 Bring 3 cups heavy cream to a soft, rolling boil. Remove from flame and pour over dark chocolate pieces.3. Let mixture sit for 2 minutes and mix until combined. Let cool until room temperature or ...
From delish.com

2020-02-29 Heat the cream in 15-second increments, stirring in between, until it’s steaming or JUST starts to boil. Step #2 – Pour the hot cream over the semi-sweet chocolate chips and let steep for 5 minutes without stirring. Step #3 – Slowly whisk the cream and melted chocolate together until smooth.
From littlesweetbaker.com

Place a glass bowl over a saucepan with about 2 cups of water in it. Make sure the water doesnt touch the bottom of the bowl. Pour the cream and the coffee granules into the glass bowl and whisk well. When the chocolate starts to melt, start whisking it into the cream. Remove from heat and continue to whisk until the frosting is thickened.
From lookslikehomemade.com

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