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
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
WHITE CHOCOLATE GANACHE
Make and share this White Chocolate Ganache recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Place finely chopped chocolate in small heatproof bowl.
- Set over warm water on low heat (water should not touch bottom of bowl).
- Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
- In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
- Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
- Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
- Gradually stir in remaining cream.
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 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 CUPCAKES
Steps:
- Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
- Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes 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.
- Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.
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
HOW TO MAKE CHOCOLATE GANACHE
You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.
Provided by Sally
Categories Dessert
Time 10m
Number Of Ingredients 2
Steps:
- Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
- With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it's not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
- Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
- Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
- Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water. Don't let the bottom of the bowl touch the simmering water.
WHITE CHOCOLATE GANACHE
White Chocolate Ganache is made with just a few simple ingredients. The flavor is clean but luscious. Use it to fill macarons, cakes, cookies or even cupcakes.
Provided by Marina | Let the Baking Begin
Categories Dessert
Number Of Ingredients 3
Steps:
- In a medium size mixing bowl add 1 1/4 cups white chocolate chips, then pour 2/3 cups of heavy cream on top. Wiggle the bowl so that all chocolate chips are covered with heavy cream and let sit for 1 minute.
- Whisk the mixture until smooth. Then, add 3 tbsp of melted butter and whisk again until combined.
- Refrigerate for at least 4-5 hours or until completely chilled.
- Remove from the refrigerator and whip until fluffy - about 1 minute or less. Do not over-whip, or the cream will separate.
Nutrition Facts : Calories 71 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 6 mg, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING(ATK)
Use a high quality bittersweet or semisweet chocolate for this recipe, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. You can omit ganache filling for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.
Provided by Coppercloud
Categories Dessert
Time 1h2m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR GANACHE FILLING: Place chocolate, cream, and confectioners' sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
- FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
- Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
- Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
- TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.
Nutrition Facts : Calories 175.3, Fat 9.8, SaturatedFat 2.5, Cholesterol 37.8, Sodium 164.2, Carbohydrate 20.8, Fiber 1, Sugar 13.3, Protein 2.4
CHOCOLATE GANACHE CAKES WITH WHITE-COFFEE FOAM
Categories Cake Coffee Chocolate Dairy Dessert Bake Valentine's Day New Year's Eve Winter Anniversary Birthday Party Ramekin Double Boiler Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make coffee foam:
- Toast coffee beans with brown sugar in a 2-quart heavy saucepan over moderately low heat, stirring constantly to evenly toast beans, until sugar is melted and beans are color of almond skins, 12 to 15 minutes.
- Add coconut milk and simmer (mixture will bubble up and steam, and sugar will harden), stirring occasionally, until sugar is dissolved, about 5 minutes. Pour through a sieve into a metal bowl and stir in cream.
- Set metal bowl in a larger bowl of ice and cold water to chill, stirring occasionally.
- Transfer sauce to siphon and screw on top tightly. Unscrew charge holder from head and put in a charger. Reattach charge holder and screw on tightly. Gas will be released into siphon (with a whooshing sound) within a few seconds. Chill filled siphon at least 1 hour to produce a stiffer foam. Remove and discard first charger. (As you unscrew charge holder, you'll hear a brief hissing sound.) If fitting from holder comes out attached to charger, just remove charger and reattach fitting. Screw on second charger and chill at least 15 minutes (longer if a test of foam is not thick enough).
- Make cakes:
- Preheat oven to 400°F. Butter and flour 8 (4-oz) ramekins, knocking out excess flour, and put on a baking sheet.
- Whisk together whole eggs, yolks, and sugar until combined well.
- Melt chocolate and butter in a double boiler or a metal bowl set over a saucepan of simmering water, stirring.
- Remove top of double boiler or bowl from heat and whisk egg mixture into it. Sift flour evenly over chocolate mixture and fold in until just combined.
- Divide among ramekins and bake in middle of oven until cakes begin to puff but centers are not set, 12 to 13 minutes.
- Shake siphon well, about 1 minute. Turn upside down and press lever to fill a bowl with coffee foam.
- Serve cakes in ramekins with coffee foam on the side.
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- Place white chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a white chocolate bar, chop it into small pieces until they’re about the size of chocolate chips.
- In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it’s just starting to boil, pour it over the white chocolate and let sit for about five seconds.
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- 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).
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