CHOCOLATE GANACHE CAKE
This moist cake has a deep dark chocolate flavor with an amazing spiced chocolate ganache. You could use the same cake batter to make cupcakes! Top with strawberries or shaved chocolate.
Provided by Farah
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h25m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans and dust with cocoa powder or spray with baking spray.
- Sift flour, baking powder, baking soda, and salt for cake together in a bowl.
- Dissolve cocoa and brown sugar in the boiling water.
- Beat butter and sugar together in a separate bowl until creamy. Add vanilla extract. Add of the flour mixture and mix; add 1 egg and mix. Add remaining flour mixture and combine. Mix in remaining egg. Pour in cocoa mixture gradually and mix well until combined. Divide batter evenly between the prepared pans.
- 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. Add cinnamon, chili powder, and salt; mix. Let chill for 30 minutes.
- Spread some ganache on top of the cooled cakes and layer them. Spread remaining ganache over the whole cake and smooth out with a spatula. Chill for 30 minutes.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 55.1 g, Cholesterol 100.3 mg, Fat 28 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 234.4 mg, Sugar 22.4 g
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.
DARK-CHOCOLATE CAKE WITH GANACHE FROSTING
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
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
CHOCOLATE CAKES WITH GANACHE GLAZE
Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let the cakes set at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h5m
Yield Makes two 8-inch cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
- Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter between pans. Bake until set and a toothpick inserted into center of each comes out clean, about 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes. Let cool completely.
- Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake. Let stand for 15 minutes. Transfer cake to a cake stand. Repeat with remaining cake and ganache.
- Let cakes stand until set, about 3 hours at room temperature or 1 hour in the refrigerator.
CHOCOLATE GANACHE CAKE
Chocolate lovers, this is a cake you have to try! And try, and try, and try.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds.
- Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
- In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 31 g, TransFat 2 g
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.
SPECKLED CHOCOLATE CAKE WITH GANACHE
This moist cake is speckled with little pieces of chocolate and topped with a rich chocolate ganache.
Provided by Kathy
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees.
- Butter the bottom and sides of a 8" springform pan.
- Line the bottom of the pan with parchment and butter the parchment paper.
- Separate the eggs. Beat the egg yolks with the sugar for 5 minutes.
- In a separate bowl beat the egg whites until stiff.
- Add the 1/2 c butter to the sugar mixture. Stir in the chopped chocolate gently.
- Stir in 1/3 of the flour gently.
- Stir in 1/3 of the egg white folding together as lightly as possible.
- Repeat, alternating between the flour and the egg whites.
- Pour cake batter into the prepared pan.
- Bake cake for 50 minutes.
- Cool cake on a wire rack.
- To prepare gananche, heat the cream until hot but not boiling.
- Pour the crean over the chocolate.
- Stir occasionally while mixture is cooling. When completely cooled, beat with electric mixer until fluffy, 5-10 minutes. Do not overbeat or the mixture will be very stiff and hard to spread.
- Place the cake back into the springform pan and top with the ganache. Wrap and chill until firm.
- Remove from pan and serve.
Nutrition Facts : Calories 570.8, Fat 40.9, SaturatedFat 24.7, Cholesterol 166.8, Sodium 134, Carbohydrate 54.6, Fiber 6.3, Sugar 31.8, Protein 9.9
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.
CHOCOLATE GANACHE LAYER CAKE
Made entirely from scratch, this rich, fudgy, gooey, chocolate ganache layer cake is easy enough for the most novice baker to make. I won 2nd place in my first bake-off I ever entered using this recipe!
Provided by MARSHA2647
Categories Desserts Frostings and Icings Chocolate
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
- Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
- Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
- Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes.
- Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.
Nutrition Facts : Calories 624.2 calories, Carbohydrate 82.8 g, Cholesterol 95.5 mg, Fat 32.7 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 19.9 g, Sodium 651.6 mg, Sugar 56 g
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