GLAZED CHOCOLATE ANGEL FOOD CAKE
A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 235 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 102mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE ANGEL FOOD CAKE I
This is a very moist and light angel food. A family favorite at my house.
Provided by Jane Hilton
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g
GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
VELVET CHOCOLATE CAKE RECIPE WITH CHOCOLATE GANACHE ICING
Velvet Chocolate Cake with Chocolate Ganache Icing is EVERYTHING I need for a Christmas dessert! This moist and amazing Chocolate Cake Recipe is velvety smooth, virtually fool proof, and sure to please everyone at your holiday party. This Chocolate Bundt Cake is my very favorite chocolate cake on the planet!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F and set the oven rack to the middle position.
- Grease a 10-inch tube pan with butter or shortening and sprinkle it with cocoa. Or spray the pan with nonstick spray (the type with flour included).
- In a small microwave-safe bowl, melt the chocolate morsels at MEDIUM heat for 30 seconds. Stir the chocolate and continue microwaving and stirring at 15-second intervals until melted. Stir until creamy and smooth.
- In a medium bowl, sift the flour, baking soda, and salt together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together at medium speed until fluffy and completely incorporated, about 5 minutes.
- Add the eggs, one at a time, beating just until incorporated after each addition.
- Add the melted chocolate and mix just until well blended.
- On low speed, slowly add the flour mixture and the sour cream alternately to the chocolate mixture. After each addition, mix the ingredients just until incorporated. Begin and end with the flour mixture. (The additions are added as follows: ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture.)
- Very gradually add the hot water and beat on LOW just until blended.
- Add vanilla and stir.
- Spoon the batter evenly into the prepared tube pan.
- Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let cool in the pan for 10 minutes. Lift the cake by the center tube and return to the wire rack.
- While the cake cools, make the ganache. In a large microwave-safe bowl, heat the cream on medium heat until a few bubbles are visible (just beginning to boil).
- Add the chocolate morsels, stirring every 15 seconds or until the chocolate melts.
- Add the butter and stir until fully incorporated.
- Pour the ganache (SEE NOTE) over the cake and sprinkle with flaked sea salt.
Nutrition Facts : Calories 684 kcal, Carbohydrate 80 g, Protein 8 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 100 mg, Sodium 258 mg, Fiber 4 g, Sugar 56 g, ServingSize 1 slice, TransFat 1 g, UnsaturatedFat 13 g
CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE ICING
This eye-appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there's only 1 g of fat per serving! Rebecca Baird - Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside., Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.
Nutrition Facts : Calories 195 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 64mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING
Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from "Modern Baking: Cakes, Cookies and Everything in Between" by Donna Hay, may find a place in your recipe repertoire. It requires just two bowls - one for the cake and one for the frosting - and there's no need to separate wet and dry ingredients. You just toss everything into a bowl and stir. The end result is a tender, sophisticated cake slathered with a glossy milk chocolate-sour cream ganache. Ms. Hay sprinkled black sea salt around the edges of her cake with stunning effect, but traditional white sea salt looks beautiful, too.
Provided by Margaux Laskey
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
- Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.
Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 21 grams, Carbohydrate 91 grams, Fat 68 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 41 grams, Sodium 591 milligrams, Sugar 58 grams, TransFat 2 grams
CHOCOLATE ANGEL FOOD CAKE-CHOCOLATE GANACHE ICING
This angel food cake has a light chocolate flavor. It can be served either plain or with whipped cream. It can also be dressed up with a delectable rich chocolate Ganache icing, which is our favorite.
Provided by Crystal ~
Categories Cakes
Time 50m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 375 degrees.
- 2. Sift together the flour, cocoa, and first amount of sugar 3 times; set aside.
- 3. In a large mixer bowl, beat egg whites and salt until foamy on medium speed. Sprinkle in the cream of tartar and the vanilla. Continue to beat until egg whites are stiff and stand in peaks; about 2-3 minutes.
- 4. Add the 2nd amount of sugar; 2 Tablespoons at a time. Beating only until sugar is blended, about a minute.
- 5. Sprinkle flour mixture, ¼ cup at a time over the beaten egg whites, folding it in gently with a spatula, just until flour mixture disappears.
- 6. Gently add the batter into an ungreased 10 inch tube pan. With a knife, cut through the batter 2 or 3 times in a circular motion.
- 7. Bake 30-35 minutes. Turn oven off and leave in oven for 5 minutes more.
- 8. Remove and invert tube pan on a long neck glass bottle like a coke or beer bottle. Let cake hang until it is completely cooled. When cooled, carefully take a sharp knife and loosen the cake from around the pan to remove it. Place angel food topside down on a plate or a cake plate.
- 9. If you do not like Ganache, you can also serve the cake plain, or topped with whipped cream or your favorite glaze or icing.
- 10. CHOCOLATE GANACHE:
- 11. Place chocolate in a stainless steel bowl.
- 12. Heat the cream, butter, and sugar in a 2-½ quart pan over medium heat. When mixture is hot, stir to dissolve the sugar and bring to a boil.
- 13. Pour boiling cream over chocolate and allow to stand for 5 minutes without stirring.
- 14. After the 5 minutes, stir until smooth. Allow chocolate to cool at room temperature.
- 15. Drizzle the ganache over cake, or ice the cake completely with the chocolate ganache.
- 16. You can also chill some of the ganache for about 10 minutes in a pastry bag for piping decorations on the cake.
CHOCOLATE GANACHE ICING
This frosting recipe quickly makes a rich, creamy, and dark chocolate icing with just bittersweet chocolate, brandy, butter, and heavy cream.
Provided by Sandra Bennett
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 11.5 g, Cholesterol 26.3 mg, Fat 14.5 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 9 g, Sodium 30.1 mg, Sugar 8.9 g
ANGEL FOOD CAKE WITH YUMMY CHOCOLATE WHIPPED CREAM ICING
This frosting adds so much to a plain Angel Food Cake. I have had good luck with both purchased cakes, cakes from mixes, or cake from scratch (really too much work when the mix is just as good). You could also use this on other cakes but is perfect with the lightness of Angel Food.
Provided by Kimke
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
- Especially good to put some toffee candy on top of the frosting in the center of the cake also.
CHOCOLATE CHIP ANGEL FOOD CAKE WITH CHOCOLATE GANACHE
This light, fluffy angel-food cake is low in both fat and cholesterol. Grate the chocolate onto parchment paper to easily collect the fine gratings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift flour with 3/4 cup sugar.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar; beat until whites have tripled in size, about 3 minutes. Slowly add remaining 3/4 cup sugar; beat until firm and glossy, 1 to 2 minutes.
- Transfer egg whites to a large metal mixing bowl. Gently fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible). Fold in grated chocolate, and mix. Pour batter into a 10-inch nonstick angel-food-cake pan, and run a knife through center of the batter to release any air bubbles. Bake until top becomes golden brown, 40 to 45 minutes.
- Invert the pan over the neck of a bottle, and cool about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto a cake stand.
- Make ganache: Heat buttermilk over medium heat; add chopped chocolate, and stir slowly until melted. Since buttermilk will curdle slightly, strain mixture through a very fine sieve, and stir slowly until smooth. Spread ganache over top of cooled angel-food cake, and allow to harden slightly before serving.
CHOCOLATE ANGEL FOOD CAKE WITH DOUBLE-CHOCOLATE FROSTING
Four types of chocolate are called for in this decadent dessert: cocoa powder for the cake batter, bittersweet chocolate and milk chocolate for the frosting, and semisweet chocolate for the garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9 1/2-inch cake
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350 degrees. Whisk together cake flour, cocoa, espresso powder, and salt.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to high. Continue beating while gradually adding sugar until stiff peaks form, 3 to 4 minutes. Beat in vanilla. Remove bowl from mixer. Add half the flour mixture and gently fold in until streaky, then add remaining flour mixture and fold in until well incorporated (do not overmix, as this will deflate the meringue, creating a dense cake).
- Gently spoon batter into an ungreased 9 1/2-inch tube pan with removable bottom; smooth top. Run a knife or small spatula through batter to release air bubbles. Bake until a tester inserted into center comes out clean, about 40 minutes. Invert pan; let cake cool completely in pan. Run a knife around the inner and outer perimeter of the pan to loosen. Use knife to release cake from bottom of pan and remove.
- Frosting: Place both chocolates in the bowl of a stand mixer; set aside. In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate; let stand 2 to 3 minutes.
- Whisk, starting in center and working outward, until chocolate is smooth. Let cool at room temperature, whisking occasionally, about 30 minutes.
- Attach bowl to stand mixer fitted with the whisk attachment and beat on medium speed, gradually adding butter, until frosting is smooth and silky.
- Using a serrated knife, split cake in half horizontally. Place bottom layer on a cake plate. Measure 2 cups frosting and spread evenly with an offset spatula. Top with second layer. Use remaining frosting to cover cake completely, using spatula to create a smooth finish or create swirls. Garnish with chocolate shavings, if desired. Serve immediately.
ANGEL CAKE WITH MERINGUE ICING & STRAWBERRY GANACHE
Make this showstopper to wow at any celebration. The mix of meringue icing with strawberry and white chocolate ganache makes it a perfect summer dessert
Provided by Good Food team
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the egg whites and sugar in a stand mixer and begin to beat on a low speed for a few mins, turn the mixer up and wait another couple of mins before adding the lemon juice, vanilla and a pinch of salt. Turn the mixer up again and whisk on high until you have a thick, soft, shiny meringue with a peak that flops over.
- Fold in the flour with a spatula until there are no lumps left, then scrape the mixture into a 25cm angel cake tin. Bake for 40-45 mins or until the cake is puffed and lightly browned and a skewer comes out clean. Turn the tin upside down - if it doesn't have its own legs, then invert it onto four water glasses or tins of food exactly the same size. Leave to cool completely.
- Run a palette knife around the tin to loosen the cake and gently let it drop out, then set aside on a board or cake stand.
- To make the meringue icing, put the egg whites, sugar, vanilla, pinch of cream of tartar and 100ml water in a large heatproof bowl set over a pan of simmering water and beat it on high speed with an electric whisk for 15 mins or until thick and shiny and standing up in stiff peaks. Ice the cake straight away as the icing will stiffen as it sets. Spread over using a palette knife or use a piping bag to pipe on swirls.
- Put the iced cake in the fridge while you make the strawberry ganache. Put the white chocolate in a small heatproof bowl and set aside. Put the cream and strawberries in a saucepan over a medium heat and cook, stirring all the time, until the strawberries have broken down and the cream starts to simmer. Quickly pour the hot cream mixture over the white chocolate and leave it, without stirring, for 1 min, then add the food colouring and mix until smooth.
- Push through a sieve into a jug (to get rid of the strawberry seeds) then, while it's still runny, pour it over the top of the cake and let it drizzle down the sides. Put the cake back in the fridge for 10-20 mins to set. Just before serving (particularly if it's a hot day), top with the strawberries and your choice of decorations.
Nutrition Facts : Calories 303 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
DECADENT CHOCOLATE CAKE WITH GANACHE FROSTING
This delicious decadent chocolate cake with ganache has a light, yet moist sponge and beautifully smooth and shiny chocolate ganache topping.
Provided by Razena Schroeder
Categories Cakes
Time 1h10m
Number Of Ingredients 19
Steps:
- Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
- Beat together the butter and sugar until the sugar is dissolved and the mixture is light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
- Mix the cocoa powder and 125 ml hot water to form a thick paste. Add the milk and work out any lumps and leave to cool until required.
- Add the eggs to the butter and sugar mixture one at a time and beat thoroughly between each addition.
- Add the vanilla extract and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
- Fold the flour and baking powder into the butter mixture in three batches, alternating with the cocoa and milk mixture.
- Spoon into a greased baking tin and bake for 40-45 minutes. It may require a shorter baking time if you are using a fan assisted oven.
- You may use the same batter for cupcakes and they will take about 12 - 15 minutes.
Nutrition Facts : ServingSize 100 g, Calories 694 kcal, Carbohydrate 75 g, Protein 10 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 148 mg, Sodium 210 mg, Fiber 5 g, Sugar 43 g
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
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.
More about "chocolate angel food cake chocolate ganache icing"
ANGEL FOOD CAKE WITH CHOCOLATE GANACHE DRIZZLED ON THE …
From saladinajar.com
4.5/5 (6)Total Time 1 hr 20 minsCategory Cakes And IcingCalories 170 per serving
- Sift together cake flour and 3/4 cup sugar. Using stand mixer and wire attachment, begin mixing egg whites and cream of tartar on low for one minute. Add salt. Increase speed to medium-high and mix until egg whites are thick and billowy.
- With mixer running, pour the remaining 3/4 cup of sugar in from the side--slowly. Continue beating egg whites until glossy and soft peaks gently tip over when you pull the wire beater up. Add extracts and turn the mixer on for a couple of seconds to incorporate.
- Use your largest rubber spatula to delicately and carefully fold sifted flour and sugar into whipped egg whites. I add only about 1/4 cup of the flour and sugar mixture at a time. Slice with spatula perpendicular to whites down to bottom of bowl and turn spatula slightly to pull up batter from the bottom and lay over the top.
- Turn bowl 1/4 turn and repeat slice with spatula until flour and egg whites are just mixed. The folding process should be done with patience and a light hand. Practice helps. If you overdo the mixing, your cake won't be as high as your hopes.
ANGEL FOOD CAKE WITH CHOCOLATE FROSTING - FLOUR ARRANGEMENTS
From flourarrangements.org
4.5/5 (2)Estimated Reading Time 6 minsCategory Dessert
- For the cake, place oven rack to the lower-middle position and preheat oven to 325º F. Wipe clean a large tube pan (16 cup capacity) with removable bottom. Do not grease!
- Beat egg whites in the bowl of a standing electric mixer at low speed until the eggs are beginning to froth. Add cream of tartar and salt. Increase speed to medium and beat until whites form soft, billowy, slightly translucent mounds. Keeping the mixer on medium-speed, add remaining 3/4 cup sugar one tablespoon at a time.
- Continue beating on medium speed until the whites form soft glossy peaks that bend over at the points. Resist the temptation to increase mixer speed, and take care not to over-beat; the batter should still flow when the bowl is tilted.
BAREFOOT CONTESSA | CHOCOLATE GANACHE CAKE | RECIPES
From barefootcontessa.com
- Preheat the oven to 325 degrees. Butter and flour a 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.
THE BEST CHOCOLATE GANACHE CAKE RECIPE - FREE RANGE COTTAGE
From freerangecottage.com
Estimated Reading Time 4 mins
CHOCOLATE ANGEL FOOD CAKE WITH GANACHE GLAZE - PALLET …
From palletandpantry.com
Reviews 2Category DessertServings 12Estimated Reading Time 3 mins
CHOCOLATE DRIP CAKE WITH GANACHE FROSTING - COOKING WITH ...
From cookingwithsapana.com
5/5 (6)Category CakesCuisine AmericanTotal Time 45 mins
- Preheat oven to 180° degrees and grease tow 7" round cake tins with oil and dust with some flour.
- Beat the cream using electric mixer until soft peaks, Add icing sugar and cocoa powder and whisk again until you reach stiff peaks.
CHOCOLATE CAKE WITH WHIPPED GANACHE FROSTING - STUDIO BAKED
From studiobaked.com
Servings 8Estimated Reading Time 7 mins
- Preheat the oven to 350°F. Grease and line two 6” round cake pans with parchment paper. Position the oven racks in the middle of the oven.
DARK CHOCOLATE CAKE WITH CHOCOLATE GANACHE FROSTING - THE ...
From theseasidebaker.com
Reviews 1Estimated Reading Time 3 mins
CHOCOLATE COVERED CHERRY CAKE RECIPE WITH CHOCOLATE ...
From thebestcakerecipes.com
Servings 12Total Time 1 hr 25 minsEstimated Reading Time 7 minsCalories 809 per serving
- Preheat your oven to 350 degrees Fahrenheit and grease three 6” cake pans with shortening, then dust the pans with flour.
- Place your room temperature butter into the bowl of a stand mixer and cream together with a paddle attachment. This will take about 2-3 minutes until the butter is light and fluffy.
CAKE RECIPE | DEVIL'S FOOD CAKE RECIPE | CHOCOLATE GANACHE ...
From speakingaloud.in
Reviews 2Category DessertCuisine AmericanEstimated Reading Time 3 mins
- In a separate bowl, whisk the eggs till light. Add rest of the wet ingredients and whisk till smooth.
THE BEST CHOCOLATE GANACHE CAKE - AVERIE COOKS
From averiecooks.com
4.5/5 (322)Total Time 1 hr 15 minsCategory Cakes & CupcakesCalories 372 per serving
- Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
- In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.
- Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.
- Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.
38 ANGEL FOOD CAKE TOPPINGS TO EMBELLISH YOUR FAVORITE ...
From cookingchew.com
CHOCOLATE ANGEL FOOD CAKE WITH NUTELLA GANACHE SAUCE ...
From pinterest.ca
5/5 (3)Total Time 1 hr 20 minsServings 16
CHOCOLATE CAKE WITH GANACHE FROSTING - LET'S COOK SOME …
From letscooksomefood.com
Cuisine AmericanCategory CakeServings 12Total Time 50 mins
CHOCOLATE ANGEL FOOD CAKE - IMPERIAL SUGAR
From imperialsugar.com
Servings 8Estimated Reading Time 1 minCategory Cakes & Cupcakes
CHOCOLATE CAKE WITH CREAMY BLACKBERRY FILLING AND ...
From elciervo.co
Estimated Reading Time 3 mins
THE BEST ANGEL FOOD CAKE TOPPING IDEAS AND FROSTINGS
From cakedecorist.com
Servings 2Total Time 10 mins
CHOCOLATE CAKE WITH GANACHE FROSTING RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 (1)
CHOCOLATE CHIP ANGEL FOOD CAKE WITH CHOCOLATE GANACHE RECIPE
From bakerrecipes.com
ANGEL FOOD CAKE WITH WHITE CHOCOLATE GANACHE FROSTING ...
From pinterest.ca
CHOCOLATE CHIP ANGEL FOOD CAKE WITH CHOCOLATE GANACHE ...
From foodnewsnews.com
CHOCOLATE-RASPBERRY ANGEL FOOD CAKE WITH CHOCOLATE GANACHE ...
From teacher.scholastic.com
CHOCOLATE CHIP ANGEL FOOD CAKE WITH CHOCOLATE GANACHE
From bigoven.com
CHOCOLATE CAKE WITH GANACHE FROSTING - IMAGES CAKE AND ...
From suyapgrup.com
CHOCOLATE CHIFFON CAKE WITH GANACHE - CAKEBOXING.COM
From cakeboxing.com
HOW TO MAKE CHOCOLATE GANACHE - BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE CHIP ANGEL FOOD CAKE WITH CHOCOLATE GANACHE ...
From tfrecipes.com
CONFETTI ANGEL FOOD CAKE WITH CHOCOLATE GANACHE ...
From pinterest.com
CHOCOLATE ANGEL FOOD CAKE-CHOCOLATE GANACHE ICING | RECIPE ...
From pinterest.co.uk
ICING A CAKE WITH CHOCOLATE GANACHE - BBC FOOD
From bbc.co.uk
ICING A CAKE WITH CHOCOLATE GANACHE - FOOD NEWS
From foodnewsnews.com
ANGEL FOOD CAKE WITH CHOCOLATE GANACHE - SALAD IN A JAR
From saladinajar.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