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 CAKE
From Ina Garten (Barefoot Contessa). This is a luscious cake, perfect for any special occasion. You can make the cake up to a week in advance: wrap it tightly with plastic wrap and refrigerate. Glaze it before serving. Enjoy!
Provided by Miraklegirl
Categories Dessert
Time 1h5m
Yield 1 8 inch cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- Butter and flour an 8 inch round cake pan, then 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 syrup and vanilla.
- Add the flour and mix until JUST combined (overbeating with make the cake too tough).
- Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
- Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and 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.
- Do not refrigerate.
Nutrition Facts : Calories 547, Fat 26.5, SaturatedFat 15.1, Cholesterol 115.6, Sodium 275.2, Carbohydrate 73.5, Fiber 3, Sugar 48.5, Protein 7.2
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
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
CHOCOLATE GANACHE
Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination
Provided by Esther Clark
Time 10m
Yield Makes enough to ice one cake/about 500g
Number Of Ingredients 3
Steps:
- Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.
Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
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 CAKE
Categories Cake Chocolate Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 15
Steps:
- Make cake layers:
- Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
- Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
- Sift together flour, baking soda, and salt.
- Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
- Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
- Make ganache while cakes bake:
- Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
- Assemble cake:
- Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
- Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.
CHOCOLATE GANACHE
Steps:
- Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE
Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.
- Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
- Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
- Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.
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
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 GANACHE FOR DEVIL'S FOOD CAKE
This recipe for chocolate ganache was adapted from "Martha Stewart's Baking Handbook." Use this when making the Devil's Food Cake recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 7 cups
Number Of Ingredients 4
Steps:
- In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup and salt; stir until combined. Transfer to a clean bowl.
More about "chocolate ganache cake food"
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.
CHOCOLATE CAKE WITH GANACHE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 10-12Total Time 1 hr 30 minsCategory Dessert
CHOCOLATE GANACHE MOUSSE CAKE | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
5/5
PEANUT BUTTER CAKE WITH CHOCOLATE GANACHE - FOOD & TABLE
From foodandtable.com
Category DessertEstimated Reading Time 8 mins
- Preheat the oven to 350 degrees Fahrenheit. Grease two 8 or 9 inch round cake pans and line with parchment paper.
- While the cakes are baking begin making the chocolate ganache. Place the chopped chocolate in a small bowl. Warm the cream in a small saucepan on medium low heat until the cream is just warmed through and starting to steam. Don't let it get to a full simmer!
- When the cakes are almost completely cool, make the peanut butter frosting. In a large bowl, mix the peanut butter, butter, powdered sugar, and salt together with an electric mixer, starting on low speed and increasing to medium as things come together. Once fully combined, beat in the cream on medium speed until fully combined and mixture is light.
- If your cakes domed a little bit while baking, level them with a serrated knife or cake slicer. Smear a little bit of frosting in the center of your cake board or cake plate and place the first layer on top. This helps keep the cake still while icing.
CHOCOLATE GANACHE CAKE - GANACHE FROSTING AND DRIP - VEENA ...
From veenaazmanov.com
Ratings 15Total Time 3 hrs 20 minsCategory DessertCalories 400 per serving
- Melt the cream, light corn syrup and chocolate in the microwave or double boiler just the same way you did for the Ganache.
CHOCOLATE GANACHE - GANACHE - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 400 per servingCategory Dessert, Sauce
- Pour cream into a large microwave safe bowl and microwave for 3 - 4 minutes until it starts lightly simmering. Watch closely to make sure it doesn't scald.
- Pour in chocolate chips and whisk or blend until smooth and fully incorporated. This is easily done with a stick blender or electric mixer, but can be done by hand as well.
- Use immediately to glaze, or allow it to come to room temperature (this will take several hours, so plan accordingly) and use as a more traditional frosting.
DEVIL'S FOOD CAKE WITH BUTTERCREAM AND GANACHE | THE ...
From thevanillabeanblog.com
5/5 (4)Total Time 2 hrs 20 minsCategory Cake
- In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, egg yolks, and salt and beat on medium speed to mix. The mixture will be very thick and grainy.
- Put 1 in [2.5 cm] of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium-low heat. Place the bowl with the yolk mixture over the simmering water and stir the mixture with a rubber spatula until the sugar is completely melted. Feel the mixture between your fingers to check for graininess. Once all the sugar has melted and the mixture is smooth, the syrup is hot enough to be safe to consume (see note).
- Return the bowl to the stand mixer fitted with a clean whisk attachment and beat on medium-high speed until the egg foam is light, fluffy, and glossy and the bowl feel just about room temperature, 6 to 8 minutes (see note for visual cues below). If the egg foam isn't cooled sufficiently, the butter will melt when you add it.
- Once the egg foam is whipped and cooled, turn the mixture speed to medium, add the butter 2 tablespoons at a time, and beat until incorporated. Turn the speed to low, add the vanilla, and mix until incorporated.
CHOCOLATE GANACHE CAKE RECIPE - FOOD.COM
From food.com
Servings 12Total Time 40 minsCategory DessertCalories 526 per serving
- add the chips and keep stiring until their melted, if they dont all melt, micorwave for a few more seconds.
- once smooth, keep in the refregerator until needed (if leaving it too long it will be to hard to pour on cake! but you could leave it on the counter to warm up. Or make chocolate truffles, YAY!).
ANGEL FOOD CAKE WITH CHOCOLATE GANACHE DRIZZLED ON THE EDGE
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.
CHOCOLATE BIRTHDAY CAKE WITH CHOCOLATE GANACHE ...
From familystylefood.com
4.8/5 (8)Total Time 1 hrCategory ChocolateCalories 806 per serving
- Preheat oven to 350 (175 C) degrees. Butter 3 8-inch cake pans and line the bottom with parchment paper.
- Put the cocoa powder and chocolate in a heatproof bowl and pour the boiling water over. Stir until smooth and let cool.
- In a heavy-duty mixer, beat the butter and sugar together until very light and fluffy, about 3 minutes on medium-high speed. Beat in the eggs, one at a time. Stir in the vanilla. Add the flour mixture in 3 separate additions, alternating with the cocoa mixture.
THE CHOCOLATE GANACHE CAKE THAT WON MY SON OVER - CHEF ...
From chefcynthialouise.com
5/5 (5)Estimated Reading Time 5 minsCategory Dessert
DOUBLE-CHOCOLATE BUNDT CAKE WITH GANACHE ... - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 10-12
- Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
- In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
- Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
- In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
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.
DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE | READY SET EAT
From readyseteat.com
Cuisine AmericanCategory DessertServings 12Total Time 1 hr 30 mins
- Preheat oven to 325°F. Spray 10-inch springform pan with baking spray. Wrap outside of pan with aluminum foil to prevent leaks.
- Beat devil's food cake mix, water, eggs and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for additional 2 minutes.
- Pour batter into pan, using a rubber spatula to level top of batter. Bake 40 to 50 minutes or until toothpick inserted into middle of cake comes out clean.
- Remove from oven and cool cake in pan on wire rack for 15 minutes, then remove side ring and allow cake to cool completely. Once cooled, transfer cake to serving platter or cake stand, or bottom of springform pan can be used as a serving plate.
CHOCOLATE GANACHE FILLING AND GLAZE RECIPE - COLETTE ...
From foodandwine.com
- Put the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream just to a boil over low heat. Pour the cream over the chocolate, cover and let stand for 5 minutes. Whisk the ganache gently until silky and smooth.
- To make the filling, transfer 1 1/2 cups of the ganache to a medium bowl. Set the bowl over ice and whisk the ganache gently until thick and spreadable.
CHOCOLATE LAYER CAKE WITH CARAMEL GANACHE - BEAR NAKED FOOD
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SINFULLY DECADENT CHOCOLATE GANACHE RECIPE | FOODAL
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3.4/5 (52)Calories 359 per servingServings 6
CHOCOLATE GANACHE CAKE - KJ'S FOOD JOURNAL
From kjsfoodjournal.com
Reviews 4Category Dessert, Morning TeaCuisine AmericanEstimated Reading Time 3 mins
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5/5 (2)Category DessertCuisine GlobalTotal Time 1 hr
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3.8/5 (1.6K)Servings 12-14
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Estimated Reading Time 4 minsTotal Time 11 mins
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