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 PUDDING CAKE II
It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.
Provided by Carol Irwin Cameron
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C).
- In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
- Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 36.1 g, Cholesterol 0.8 mg, Fat 3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 26.4 g
THE EASIEST CHOCOLATE PUDDING CAKE
This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips
Provided by Mary
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 30m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
- Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 24.9 g, Cholesterol 1.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 200.6 mg, Sugar 15 g
GANACHE-TOPPED CHOCOLATE CAKE
To say this cake is elegant would be an understatement. It's worthy of special occasions, but once you learn how to make chocolate ganache, it's so easy to whip together that you can enjoy it any day of the week. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended., Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet., For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides., Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. Cut into wedges.
Nutrition Facts : Calories 179 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 236mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE GANACHE BUTTERSCOTCH PUDDING
Steps:
- For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
- For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.
CHOCOLATE CHOCOLATE PUDDING CAKE WITH CHOCOLATE GANACHE
Make and share this Chocolate Chocolate Pudding Cake with Chocolate Ganache recipe from Food.com.
Provided by Lora Schoeder
Categories Dessert
Time 9h13m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
- -------------For the cake--------------.
- In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
- Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
- In a separate mixing bowl sift together the cocoa, flour, and baking powder.
- Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
- Divide cake batter evenly into two cake pans.
- Bake for 25 minutes, or until cake springs back when touched.
- Cool cakes for 15 minutes.
- Loosen cakes from pans and unmold onto wire rack.
- Cool to room temperature.
- -------------For the pudding-------------------.
- Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
- Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
- Using a wire whisk, stir the mixture until it is well blended.
- Over low heat, whisk cream mixture until chocolate melts thoroughly.
- Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
- Pour pudding into a large bowl.
- Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
- Let cool to room temperature.
- ----------------To assemble the cake----------------.
- Line a baking sheet with parchment paper and place a wire rack over it.
- Using a serrated knife, cut each cake in half horizontally.
- Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
- Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
- Spread 1 1/2 cups of the pudding evenly on top of the layer.
- Top with a second layer of cake.
- Spread 1 1/2 cups of pudding evenly over it.
- Repeat for the third layer.
- Top with the fourth layer.
- Chill in the refridgerator for 2 hours.
- ----------------For the ganache-------------.
- In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
- Remove from heat and add chopped chocolate.
- With a whisk, stir until chocolate is completely melted and mixture is smooth.
- Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
- Cool slightly.
- Carefully remove the cake from the wire rack.
- Chill for at least 6 hours.
- -----------For the garnish-------------.
- In a medium-sized saucepan, add 3-inches of water.
- Boil water and reduce to a simmer.
- Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
- Stir chocolate until melted to a smooth consistency.
- Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
- Chill in refrigerator until set, about 1 hour.
- Break the chocolate into large shard-like pieces.
- Place chocolate shards on top of the cake vertically at various angles.
- Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 1134.8, Fat 78, SaturatedFat 46.6, Cholesterol 309.1, Sodium 147.4, Carbohydrate 113.6, Fiber 6.7, Sugar 88.1, Protein 12.2
CHOCOLATE GANACHE CAKE
Here's to that chocolate fix we all need! I use cream in both the filling and glaze of this beautiful dessert. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. , Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency. , For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving.
Nutrition Facts : Calories 436 calories, Fat 28g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 305mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE GANACHE FOR CHOCOLATE MOUSSE CAKE
Bittersweet chocolate gives this ganache its irresistible flavor. Make this recipe for our Chocolate Mousse Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan, and bring to a boil. Pour over the chocolate, and let sit for 5 minutes. Whisk until completely smooth. Allow to cool, stirring occasionally, until lukewarm. Use immediately.
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- For the cake: In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar. Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
- For the Pudding: Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste. Combine paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
- To Assemble the Cake:* Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally.
- For the Ganache: In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point. Remove from heat and add chopped chocolate.
- In a medium-sized saucepan, add 3-inches of water. Boil water and reduce to a simmer. Place semisweet chips in stainless-steel bowl and place bowl over simmering water.
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