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.
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.
FUDGY DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE FROSTING
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream; let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
- 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 addition; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Divide batter between prepared pans (or muffin tins lined with paper liners); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
- Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
- Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
- Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate; let sit at room temperature for 20 minutes before serving.
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.
CHOCOLATE GANACHE FROSTING FOR CHOCOLATE VELVET CAKE
Make and share this Chocolate Ganache Frosting for Chocolate Velvet Cake recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 3m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Preparation. Let sour cream stand at room temperature 1 hour.
- Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
- Stir in sour cream. Yield 4 cups.
Nutrition Facts : Calories 153.5, Fat 13.1, SaturatedFat 7.8, Cholesterol 24.8, Sodium 42.3, Carbohydrate 7.4, Fiber 0.3, Sugar 5, Protein 2
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
WHITE CHOCOLATE GANACHE FROSTING
Make and share this White Chocolate Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 2 cups, about
Number Of Ingredients 3
Steps:
- In a small, heavy saucepan, heat the cream just until it starts to simmer.
- Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
- Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
- Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
- Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.
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 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 FROSTING
Make and share this Chocolate Ganache Frosting recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Chop chocolates and transfer into a heat proof bowl. Heat the cream in a small saucepan until bubbles form around the edge of the pan. Pour cream over the chocolate. Let sit for 1 minute, and then stir using a rubber spatula until combined. Add the butter to the chocolate, stirring until combined.
- Sift the powdered sugar and whisk together with salt, milk and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.Let sit at room temperature until thickened. Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes.
Nutrition Facts : Calories 204.5, Fat 15.3, SaturatedFat 9.5, Cholesterol 22.6, Sodium 73, Carbohydrate 20.5, Fiber 2.8, Sugar 15.1, Protein 2.6
CHOCOLATE GANACHE FROSTING
From the Syllabub blog at blogspot.com. Use to frost recipe #292701. Yum! Makes enough to frost a two-layer (or four-split-layer) 9" round cake.
Provided by DrGaellon
Categories Dessert
Time 18m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Process chocolate in food processor until very fine. Put it in a small heavy saucepan.
- Heat cream to boiling point and pour 3/4 of it over the chocolate. Cover for 5 minutes to allow it to melt. Gently stir together, trying not to create air bubbles. Pass through fine strainer and add Cognac. Cool till just tepid.
- Check consistency: when tepid, the glaze should mound a bit before disappearing. If it is too thick, or seems curdled, add more of the warm cream little by little. If too thin, add some melted chocolate. When right, use at once or store and reheat.
- Pour over cooled cake allowing excess to flow down the sides. If you want a double coat, refrigerate the cake after the first later, for about 20 mins or until firm. Apply a second coat -- but don't refrigerate after second coat or you'll lose that glossiness.
Nutrition Facts : Calories 68.4, Fat 7.3, SaturatedFat 4.6, Cholesterol 27.2, Sodium 7.5, Carbohydrate 0.6, Protein 0.4
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
More about "chocolate ganache frosting for chocolate velvet cake food"
WHIPPED CHOCOLATE GANACHE FROSTING - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (8)Total Time 1 hr 30 minsServings 4.5Calories 110 per serving
- Place the chocolate in a large bowl or in the bowl of your stand mixer. Heat the cream in a saucepan (or in the microwave) until it begins to steam.
- Pour the cream over the chocolate and let sit for 2 to 3 minutes. Gently stir until the chocolate is completely melted. Set aside to cool to room temperature (75°F or below).
- Using an electric hand mixer or a stand mixer with the whisk attachment, whip the ganache on low speed, slowly adding the butter in several additions.
CHOCOLATE GANACHE FROSTING {2 INGREDIENTS} - CAKEWHIZ
From cakewhiz.com
BEST EVER CHOCOLATE GANACHE CAKE RECIPE - AVERIE …
From averiecooks.com
SMOOTH FROSTING OR GANACHE FINISH ON CAKES | RECIPETIN EATS
From recipetineats.com
BEST ULTIMATE CHOCOLATE CAKE RECIPE - HOW TO MAKE …
From food52.com
CHOCOLATE GANACHE FROSTING - ERREN'S KITCHEN
From errenskitchen.com
CHOCOLATE GANACHE CAKE RECIPE - FOOD.COM
From food.com
HOW TO MAKE CHOCOLATE GANACHE (EASY STEP-BY-STEP RECIPE)
From thekitchn.com
CHOCOLATE GANACHE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE CHOCOLATE GANACHE | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE CHOCOLATE GANACHE IN 5 MINUTES | THE RECIPE CRITIC
From therecipecritic.com
55 BEST GRADUATION CAKE IDEAS FOR THE GRAD IN YOUR LIFE - PARADE
From parade.com
WHITE VELVET CAKE WITH WHIPPED MILK CHOCOLATE GANACHE
From bakewithsweetspot.com
NAMELAKA IS A CHOCOLATE-LOVING PASTRY CHEF'S BEST FRIEND
From epicurious.com
MALTED CHOCOLATE CAKE WITH NAMELAKA AND CHERRIES
From epicurious.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