Ghirardelli Hot Chocolate Splash Cake Recipes

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
• Form into 6 balls; refrigerate until needed.
• To make cake, heat oven to 400 degrees F.
• Spray six 4-ounce ramekins or custard cups with cooking spray.
• Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
• With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
• Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
• Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

GHIRARDELLI® MINI BITTERSWEET CHOCOLATE CAKES

Steps:

• Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
• In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
• In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
• In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
• Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
• Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
• Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

GHIRARDELLI OMBRE BROWNIE CAKE

Steps:

• Heat oven to 325 degrees F. Lightly grease and line three 8-inch round cake pans with parchment paper.
• Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into 3 pans.
• Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool completely before removing from pans.
• For Ganache: Place each type of chips into 3 bowls.
• Heat cream in microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chips; stir until chocolate melts. Add 1/4 cup corn syrup to each; stir until shiny.
• Let cool 2 hours before whipping with an electric mixer until fluffy.
• Stack cooled brownie layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.

GHIRARDELLI HOT CHOCOLATE SPLASH CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Grease and flour two 8-inch round pans. Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt into a large bowl. With an electric mixer, beat in the eggs, milk, oil, and vanilla, mix for 2 minutes on medium speed. Carefully pour in the hot cocoa at the last moment - batter will be thin. Pour into prepared pans. Bake for 25-30 minutes. Cool in the pans for 10 minutes.
• Cream together the butter, cocoa powder, and salt. Add the powdered sugar, then the milk and vanilla. In a separate bowl, whisk together the heavy cream and hot cocoa mix. Slowly add to the frosting until you've reached the desired consistency. Drink whatever is leftover while you stack and frost your layer cake.
• Melt the chips in separate containers in the microwave on medium heat for 30-second increments, stirring often. Repeat until fully melted and smooth. On a parchment-covered tray, pour approximately 16 quarter-sized dollops of bittersweet chocolate 4 inches apart. Then pour a circle of milk chocolate around each dollop. Repeat with a circle of white chocolate. The dollops will have a target-like pattern. Using a skewer or thin paring knife, drag across the 3 types of chocolate into irregular, 3- to 4-inch splash-like patterns. Avoid over swirling. Place tray in refrigerator to set for about 15 minutes.
• When the chocolate has set, gently peel the "splashes" from parchment and use to decorate the frosted layered cake. To make a tiered effect, cut a ½-inch deep groove into the top of the cake, 1 inch from the edge. Slide the chocolate splashes into the groove to create the faux top tier of the cake.