THREE-LAYER CHOCOLATE GANACHE CAKE
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
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.
Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.
DECADENT DARK CHOCOLATE CAKE WITH GANACHE FROSTING
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
Steps:
- 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
DECADENT CHOCOLATE CAKE WITH GANACHE
This gorgeous layer cake comes from a Taste of Home magazine. The cake is moist and dense with a rich ganache filling. Enjoy it with alone or with a generous scoop of vanilla ice cream!
Provided by NolansMom
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, combine cocoa and water; set aside.
- In a large mixing bowl cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
- Pour into three greased and floured 9" round baking pans.
- Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For Ganache, place chocolate in a small bowl.
- In a small heavy saucepan over low heat, bring cream and sugar to a boil.
- Pour over chocolate; whisk gently until smooth.
- Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
- For frosting, in a large mixing bowl beat butter until fluffy.
- Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
- Place one cake layer on a serving plate; spread with 1 cup of frosting.
- Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.
- Top with third layer, frost top and sides of cake.
- Warm ganache until pourable; pour over cake, allowing some to drape down the sides.
- Sprinkle with remaining almonds.
- Refrigerate until serving.
DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE
This chocolate cake is a perfect dessert option when a guest needs to avoid gluten: No one else at the party will have a clue that it's gluten-free! My secret weapon is Thomas Keller's "Cup4Cup" gluten-free flour. I substitute it, literally cup for cup, for the flour in most recipes, and trust me, no one can tell the difference! Happy guests and a happy host!
Provided by Ina Garten
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
- Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
- Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.
DECADENT CHOCOLATE CREPE CAKE
No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. -Tina Sawchuk, Ardmore, Alberta
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.), For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar., Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl., With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., When cool, stack crepes with waxed paper or paper towels in between., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate., For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 781 calories, Fat 56g fat (31g saturated fat), Cholesterol 179mg cholesterol, Sodium 192mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 2g fiber), Protein 10g protein.
DECADENT CHOCOLATE-LEMON GANACHE CAKE
Make and share this Decadent Chocolate-Lemon Ganache Cake recipe from Food.com.
Provided by Debbie R.
Categories Dessert
Time 6h15m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Heat whipping creamand 2 t. lemon rind in large saucepan over medium-low heat until hot. Add chocolate chips and cook 5 min or until melted, stirring constantly. Cool, cover and chill at least 5 hours.
- Meanwhile, melt unsweetened chocolate and 1 T. lemon rind in small saucepan; let cool.
- Stir together flour, baking powder, soda and salt. Set aside.
- Beat butter until creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended. Stir in vnilla. Add flour mixture alternately with yogurt, beginning and ending with dry things. Stir in melted unsweetened chocolate mixture just until blended. Divide batter among 3 lightly greased 9-inch round cakepans.
- Bake at 350 for 25 min or till tests clean. Cool in pans on racks 10 minute Remove from pans and cool completely on racks.
- Meanwhile, beat chilled whipping cream mixture at medium until soft peaks form. Be careful not to overbeat. Frost cake. Store in fridge.
Nutrition Facts : Calories 698.6, Fat 44.4, SaturatedFat 27, Cholesterol 148.4, Sodium 207.5, Carbohydrate 75, Fiber 3.8, Sugar 44.4, Protein 8.9
More about "decadent chocolate ganache cake recipes"
BEST DECADENT CHOCOLATE CAKE - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
5/5 (2)Total Time 55 minsCategory DessertsCalories 327 per serving
- Grease generously with cooking spray or with butter, and dust with flour or cocoa a 9-inch fluted Bundt pan. Make sure you grease every nook and corner before dusting with flour. Set Bundt pan aside.
- In ONE large mixing bowl, using a fork, mix together all the dry ingredients, flour, salt, baking powder, baking soda, cocoa powder, and sugar. Set it aside.
- In a measuring cup, mix one cup of water with 2 teaspoons of instant espresso coffee. Or you can use one cup of brewed coffee, but it must be cooled.
CHOCOLATE GANACHE CAKE RECIPE • CAKE JOURNAL
From cakejournal.com
Estimated Reading Time 3 mins
8 CHOCOLATE GANACHE RECIPES THAT ARE WILDLY DECADENT
From allrecipes.com
DECADENT CHOCOLATE CAKE WITH GANACHE FROSTING
From tantalisemytastebuds.com
THE MOST DECADENT GLUTEN-FREE CHOCOLATE CAKE RECIPE
From simplyrecipes.com
MUSCOVADO CHOCOLATE GANACHE RECIPE - TASTING TABLE
From tastingtable.com
DECADENT TRIPLE CHOCOLATE BUNDT CAKE - MSN.COM
From msn.com
FLOURLESS CHOCOLATE DECADENCE CAKE WITH CHOCOLATE GANACHE
From homecookingadventure.com
DECADENT JULIA CHILD’S CHOCOLATE ALMOND CAKE RECIPE
From cookingfanatic.com
TOP 50 CHOCOLATE GANACHE LAYER CAKE RECIPE RECIPES
From dws.southern.com.my
DECADENT CHOCOLATE CAKE RECIPES FOR EVERY OCCASION
From seoslog.com
A DECADENT CHOCOLATE GANACHE CAKE FOR THE CHOCOHOLIC IN YOU!
From tropilite.com
DECADENT CHOCOLATE GANACHE HEARTS | BAKEOLOGIE
From thebakeologie.com
20 DECADENT AND RICH CHOCOLATE GANACHE DESSERTS - TASTE OF HOME
From tasteofhome.com
GODIVA FLOURLESS CHOCOLATE TORTE WITH DARK CHOCOLATE GANACHE …
From bettycrocker.com
DECADENT CHOCOLATE POUND CAKE - MORGAN SISTERS RECIPES
From morgansistersrecipes.com
GANACHE TRUFFLE DESSERTS: INDULGE IN DECADENT DARK CHOCOLATE
From tropilite.com
DECADENT CHOCOLATE CAKE WITH DARK CHOCOLATE GANACHE
From pamelasproducts.com
CHOCOLATE PEANUT BUTTER DRIP CAKE: INDULGENT CAKE RECIPE
From bakeitwithlove.com
DECADENT CHOCOLATE CAKE WITH GANACHE - PALEO GRUBS
From paleogrubs.com
BOSTON CREAM POKE CAKE RECIPE • MIDGETMOMMA
From midgetmomma.com
CHOCOLATE GANACHE RECIPE | YUMMLY | RECIPE | DECADENT CHOCOLATE …
From pinterest.com
DARK CHOCOLATE GANACHE CAKE - KATHERINESCORNER.COM
From katherinescorner.com
CHOCOLATE GANACHE MOUSSE CAKE RECIPE - SO DECADENT AND …
From homemade-dessert-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love