Deep Dark Ganache Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DARK CHOCOLATE GANACHE



Dark Chocolate Ganache image

Provided by Food Network

Number Of Ingredients 3

1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2 - ounce pieces

Steps:

  • Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
  • CHOCOLATE MINT XXX'S
  • The fantasy begins by placing the chopped chocolates in a medium-size bowl. Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil. Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate. Discard the mint. Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool. Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges. Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss. Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a week.

DEEP & DARK GANACHE CAKE



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
GANACHE FROSTING:
16 ounces bittersweet chocolate, chopped
2 cups heavy whipping cream
5 teaspoons light corn syrup

Steps:

  • 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 BROWNIE CAKES



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

Steps:

  • 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

DECADENT DARK CHOCOLATE CAKE WITH GANACHE FROSTING



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

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

DARK-CHOCOLATE CAKE WITH GANACHE FROSTING



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

Steps:

  • 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

DARK AS MY SOUL CHOCOLATE GANACHE CAKE



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

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

DEEP, DARK CHOCOLATE CAKE



Deep, Dark Chocolate Cake image

This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.

Provided by Shirley O. Corriher

Categories     Dessert     Cake     Chocolate     Buttermilk     Egg     Bake     Birthday     Party     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers

Number Of Ingredients 12

Nonstick cooking spray
2⅓ cups (16.3 oz/463 g) sugar
¾ teaspoon (4.5 g) salt
¾ cup (2.4 oz/69 g) Dutch process cocoa powder
1 teaspoon (5 g) baking soda
1 cup (237 ml) water
¾ cup (177 ml) canola oil
2 teaspoons (10 ml) pure vanilla extract
1¾ cups (7.7 oz/218 g) spooned and leveled bleached all-purpose flour
4 large egg yolks (2.6 oz/74 g)
2 large eggs (3.5 oz/99 g)
¼ cup (59 ml) buttermilk

Steps:

  • Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
  • Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
  • In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
  • Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.

DEEP DARK MOCHA TORTE



Deep Dark Mocha Torte image

Looking for the ultimate chocolate cake? Indulge in a multilayered chocolate cake with homemade ganache.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1/3 cup granulated sugar
1/3 cup rum or water
1 1/4 teaspoons instant espresso coffee granules
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
1 1/2 cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1/3 cup whipping cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans, or spray with baking spray with flour. Make and cool cakes as directed on box for 8- or 9-inch rounds. Refrigerate layers about 45 minutes for easier handling.
  • Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
  • In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.
  • In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
  • Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 54 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 37 g, TransFat 1 g

DARK-CHOCOLATE GANACHE



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

Steps:

  • 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.

More about "deep dark ganache cake recipes"

SWEET POTATO LOAF CAKE WITH DARK CHOCOLATE GANACHE
2021-10-19 Step 3. Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray. Line pan with parchment paper, leaving overhang on …
From bonappetit.com


DEEP & DARK GANACHE CAKE | RECIPE | GANACHE CAKE, CHOCOLATE …
Aug 5, 2014 - My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe. — Tarra Knight, Benbrook, Texas
From pinterest.nz


DEEP DARK CHOCOLATE CHEESECAKE RECIPE | EPICURIOUS
2006-10-11 Step 1. Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in …
From epicurious.com


BEST CHOCOLATE GANACHE CAKE RECIPE RECIPES
Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 20 minutes. Let cakes cool completely, about 1 hour. Meanwhile, bring cream to a boil in a saucepan and add vanilla extract. Place dark chocolate in a bowl and pour hot cream on top. Stir until chocolate is melted and a smooth mixture forms ...
From stevehacks.com


RECIPE GATHER: DEEP & DARK GANACHE CAKE
Prep Time: 40 Mins + Cooling Bake Time: 30 Mins + Cooling Serves: 24 Cake: 6 oz bittersweet chocolate, chopped; 1-1/2 cups hot brewed coffee; 4 eggs
From recipegather.blogspot.com


DEEP AND DARK GANACHE CAKE (TASTEOFHOME) | ELKE'Z RECIPEZ
2021-06-06 Two Layered Deep and Dark Ganache Cake and Cupcakes. Prepare cake as directed, using 12 paper-lined muffin cups and 2 greased and parchment lined 8″ square baking pans. Fill muffin cups 3/4 full; bake at 375° F for 15 – 17 min or until a toothpick comes out clean. Divide remaining batter between prepared cake pans. Reduce oven setting to ...
From elkezrecipes.wordpress.com


DEEP & DARK GANACHE CAKE RECIPE - FOOD NEWS
Dark-Chocolate Cake with Ganache Frosting Recipe. If easy desserts are your thing, this Dark Chocolate Ganache Tart is calling your name! Notes & tips for this Dark Chocolate Ganache Tart: You can use any kind of cookie crumbs to make the base (graham cracker, digestive, Oreo, etc). This freezes very well. Store in fridge for up to a week or ...
From foodnewsnews.com


DEEP & DARK GANACHE CAKE RECIPE
Deep & dark ganache cake recipe. Learn how to cook great Deep & dark ganache cake . Crecipe.com deliver fine selection of quality Deep & dark ganache cake recipes equipped with ratings, reviews and mixing tips. Get one of our Deep & dark ganache cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Deep & Dark …
From crecipe.com


DEEP & DARK GANACHE CAKE RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


DEEP & DARK GANACHE CAKE RECIPE: HOW TO MAKE IT
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.
From stage.tasteofhome.com


DEEP DARK CHOCOLATE FUDGE CAKE W/ FRESH STRAWBERRY FILLING AND …
2019-07-21 Layers: Preheat oven to 350 (convention - 325) Prepare brownie batter using the 3 egg version ( total of 6 eggs) Prepare 2- 9 in cake pans with parchment on bottom, spray pans with cooking spray
From glutenfreeprairie.com


DECADENT CHOCOLATE POUND CAKE - MORGAN SISTERS RECIPES
2020-10-01 Combine sugar, butter, and vanilla in a large bowl. Beat on medium speed until creamy, scraping sides often. Add eggs, beat on high for 5 minutes. Gradually add the flour mixture alternately with the chocolate mixture, beating on low until well combined. Make sure to scrape down the sides of the bowl often.
From morgansistersrecipes.com


DEEP DARK CHOCOLATE CAKE WITH AMARETTO GANACHE
2016-03-06 Instructions. Preheat oven to 350 degrees. Grease and flour a 9-inch round cake pan and line with parchment on the bottom. In a large mixing bowl, sift together flour, cocoa, cinnamon, baking soda and salt. In another bowl, combine …
From ediblesouthflorida.ediblecommunities.com


LATEST NEWS AND MEDIA INFORMATION 螺 DEEP & DARK GANACHE …
Total Time. Prep: 40 min. + cooling Bake: 30 min. + cooling. Makes. 24 servings
From darobekhane.com


DEEP & DARK GANACHE CAKE | RECIPE | GANACHE CAKE, BEST …
Feb 27, 2018 - My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe. — Tarra Knight, Benbrook, Texas
From pinterest.ca


DECADENT CHOCOLATE CAKE WITH DARK CHOCOLATE GANACHE
2021-11-15 Directions. CAKE. Preheat oven to 350 degrees. Oil two 8” round 2” deep cake pans. Sift dry ingredients into a bowl. Set aside. Measure all wet ingredients except eggs into the bowl of a stand mixer. Mix with paddle attachment on low speed and add dry ingredients slowly.
From pamelasproducts.com


BEST-EVER CHOCOLATE CAKE WITH WHIPPED DARK CHOCOLATE GANACHE
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


HOW TO MAKE DARK CHOCOLATE GANACHE - PASTRY CHEF ONLINE
2018-10-03 Heat cream to a high simmer. Pour cream into a bowl. Dump chopped chocolate into the bowl of hot cream all at once. Let sit for 1 minute to allow the chocolate to melt. Whisk slowly but thoroughly to emulsify the cream and chocolate into a …
From pastrychefonline.com


DEEP & DARK GANACHE CAKE | RECIPE | CHOCOLATE CAKE RECIPE, …
Feb 27, 2018 - My ode to all things chocolate, this is a phenomenally rich and satisfying chocolate ganache cake recipe. — Tarra Knight, Benbrook, Texas
From pinterest.ca


DEEP & DARK GANACHE CAKE RECIPE | RECIPE | GANACHE CAKE, …
Jun 13, 2016 - My ode to all things chocolate, this is a phenomenally rich and satisfying cake. — Tarra Knight, Benbrook, Texas. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink . Dessert. Cake ...
From pinterest.nz


DEEP & DARK GANACHE CAKE | JANIE WIL LOZANO | COPY ME THAT
Deep & Dark Ganache Cake. tasteofhome.com Janie Wil Lozano. loading... X. Ingredients. 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 …
From copymethat.com


WHIPPED GANACHE FROSTING: SO FLUFFY & SO CHOCOLATE-Y ... - BAKING …
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


DARK CHOCOLATE CAKE WITH GANACHE FROSTING - THE SEASIDE BAKER
2019-01-28 Heat oven to 350°F. Grease and flour two 8-inch round baking pans. Stir together sugar, flour, cocoa, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in hot coffee.
From theseasidebaker.com


DEEP DARK CHOCOLATE CAKE - AMANDA'S COOKIN'
2011-12-14 Instructions. Preheat the oven to 300. Butter the bottom and sides of an 8" springform pan. Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.
From amandascookin.com


DECADENT DARK CHOCOLATE CHEESECAKE | LIFE LOVE AND SUGAR
2019-11-20 Allow it to sit for 2-3 minutes, then whisk until smooth. 18. Pour the ganache onto the cheesecake and spread into an even layer. Allow to firm up a bit. 19. Add the chocolate ganache for the swirls to a piping bag fitted with a closed star piping tip and pipe swirls around the outer edge of the cheesecake.
From lifeloveandsugar.com


DEEPLY CHOCOLATE CAKE WITH DARK WHIPPED GANACHE FROSTING
2020-01-21 Serve with a tall glass of milk, hot coffee, or a neat pour of bourbon. Heat the oven and prep the pans. Arrange a rack in the middle of the oven and heat to 375°F. Coat 2 (9-inch) round cake pans with cooking spray and line the bottom of each pan with a parchment paper round; set aside.
From thekitchn.com


HOW TO GANACHE AND DRIP GANACHE ON A CAKE - MEADOW BROWN …
2017-03-07 After making the ganache I let it cool until spreadable and then spread a little of the dark chocolate ganache on the sides and top of the cake to crumb coat it. I then left the ganache to set for and then started adding thick layers of ganache and smoothing it over with the bench scraper, just put the excess back in the bowl. I repeated the ...
From meadowbrownbakery.com


DARK CHOCOLATE GANACHE CAKE - SMELLS LIKE HOME
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


WHITE OR DARK CHOCOLATE GANACHE RECIPES - FOOD NEWS
8 ounces good quality white or dark chocolate 3/4 cup heavy cream Steps: Make an ice-water bath; set aside. Using a sharp, heavy serrated knife or a …
From foodnewsnews.com


Related Search