Paula Deens Chocolate Ganache Cake Recipes

CHOCOLATE HEAVEN CAKE

Steps:

• Preheat oven to 325 °F. Grease bottom and sides of three 9″ cake pans.
• In a large mixing bowl combine flour, sugar, baking soda and salt.
• In a medium bowl place chocolate and pour hot coffee and 1 tablespoon vanilla. Let stand about 2 minutes to melt the chocolate then stir until smooth.
• ln another bowl whisk together eggs and oil until well blended and light in color. Whisk in sour cream, then melted chocolate mixture.
• Add chocolate sour cream mixture to dry ingredients and mix on low speed while gradually adding in thirds. Mix until just until incorporated scraping down the sides of the bowl as needed. Fill prepared pans two thirds full. Bake cakes 40-55 minutes until a toothpick inserted comes out clean. Let cool then decorate as desired.
• Mix butter and milk until smooth and creamy. Add 1 teaspoon vanilla just until incorporated. Add melted chocolate until completely mixed. Gradually add sugar until you reach the consistency of frosting.

CHOCOLATE GANACHE CAKE

Steps:

• 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.

CHOCOLATE MOLTON LOVE CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
• Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller.
• *Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour.
• Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
• For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.
• In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks. Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking. Cook the mixture on medium heat for 15 minutes until the mixture tightens. Strain and chill over an ice bath until smooth, thick and cold.
• Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.
• Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.
• Preheat the oven to 350 degrees F.
• Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl.
• Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces.
• Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.

PAULA DEEN'S CHOCOLATE SHEET CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 F. Spray a 13X9-inch baking pan with nonstick baking spray with flour. Set aside. In a large bowl, sift together flour, sugar, and salt; set aside. In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth. Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth. Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack. Chocolate icing: In a medium saucepan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioner's sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.

VANILLA BUTTER-CREME CHOCOLATE GANACHE BIRTHDAY CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 3 (9 inch) cake pans.
• In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy.
• Add sugar, beating until fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• In a medium bowl, combine flour and baking powder.
• In a small bowl, combine milk, buttermilk, cream and vanilla.
• Add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating until just combined.
• In a medium bowl, beat egg whites at medium speed with an electric mixer until stiff.
• Gently fold egg whites into batter.
• Spoon batter evenly into prepared pans.
• Bake for 22-24 minutes or until wooden pick inserted in center comes clean.
• Let cool in pans for 10 minutes.
• Remove from pans and cool completely on wire racks.
• Spread Vanilla Butter Crème in between layers and on top and sides of cake.
• Place cake in freezer for 30 minutes.
• Pour warm Ganache over top of cake letting it run down sides.
• For the Vanilla Butter Crème in a large bowl beat butters and cream cheese at medium speed with a electric mixer until creamy.
• Gradually beat in icing sugar until smooth.
• Beat in vanilla and Wilton's Butter flavor.
• In a medium bowl combine cream and chocolate.
• Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes).
• Make sure the chocolate is just a little warm. Carefully and gently spoon Ganache over top of the cake and allow to drip down the sides.
• Let cool for 10 minutes.

GERMAN CHOCOLATE CAKE PAULA DEEN

Steps:

• Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour. In a large bowl, beat the butter and sugar at medium-high speed with an electric mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla, beating until combined. In a medium bowl, combine the flour, cocoa, baking soda and salt. Gradually add to the butter mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Add the melted chocolate, beating until combined. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in the center comes out clean, 18 to 22 minutes. Let cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks. Spread two-thirds of the Coconut-Pecan Filling evenly in between the cake layers. Place the cake in the freezer for at least 1 hour. Spread Chocolate Ganache Frosting evenly over the top and sides of the cake. Spread the remaining one-third Coconut-Pecan Filling evenly over the top of the cake. Arrange the pecan halves around top and bottom of cake if desired. Garnish with chocolate curls if desired. Store the cake in the refrigerator. Coconut-Pecan Filling: In a medium saucepan, combine the cream, sugar and egg yolks. Cook over medium-low heat until the sugar is dissolved and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and add the coconut, pecans and butter, stirring until the butter is melted. Let stand until the mixture reaches room temperature. Yield: 5 cups. Chocolate Ganache Frosting: In a medium bowl, combine the chopped chocolate, butter and corn syrup. Pour the boiling cream over the chocolate mixture. Let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. Chill for 30 minutes, stirring occasionally, until the frosting is a spreadable consistency. Yield: 1 1/2 cups.