Chocolate Ganache Layer Cake Food

CHOCOLATE GANACHE LAYER CAKE

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.

THREE-LAYER CHOCOLATE GANACHE CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

CHOCOLATE GANACHE CAKE

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.

TWO LAYER CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE FROSTING

Steps:

• 1. Preheat oven to 350.
• 2. Lightly butter and flour two 8 inch cake pans.
• 3. Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer, mix on low until combined.
• 4. In another bowl combine buttermilk, oil, eggs and vanilla thoroughly.
• 5. With the mixer on low slowly add the wet ingredients to the dry.
• .6. Once ingredients are combined add the coffee slowly with the machine still on low speed (the batter will look slightly liquidy).
• 7. Pour equal parts of the batter into the cake pans and put into the preheated oven.
• 8. Cook for 35-40 minutes until a toothpick comes out clean.
• 9. Once done let sit in cake pans for 30 minutes and then to finish cooling on a cooling rack.
• 10. Chop the chocolate into small shards and place into a food processor.
• 11. Warm cream in the microwave until it starts to simmer (DO NOT BOIL).
• 12. Pour cream over the chocolate and let it sit for 2 minutes and then pulse until smooth.
• 13. Let the ganache cool in the fridge for 15 minutes and then spread on the cakes.

MEGA MAGICAL 7 LAYER CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
• Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
• Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
• Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
• For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
• Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
• For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
• For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
• For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
• To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
• When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
• When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
• Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
• Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.

CHOCOLATE LAYER CAKE

Steps:

• Prep the pans: Preheat the oven to 350 degrees F. Fold a large sheet of parchment paper in half; put a 10-inch-round cake pan on top. Trace the cake pan, then cut out the circle to make two rounds of parchment. Spray two 10-inch cake pans with cooking spray; fit a parchment round into each. Spray the pans again, then dust with flour and tap out the excess.
• Make the batter: Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder. Put the flour, salt, baking soda, baking powder and sugar in the bowl of a stand mixer; mix with the paddle attachment on low speed, 1 minute. Add the eggs, vegetable oil, vanilla and 2 cups water; beat on medium speed, 2 minutes. Reduce the speed to low; beat in the coffee-cocoa mixture in a slow stream until combined. The batter will be thin.
• Bake the cakes: Divide the batter between the prepared pans. Bake until a skewer inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool in the pans on a rack, 10 minutes, then turn the cakes out onto the rack to cool completely. Place each cake on a 10-inch cardboard cake circle (this helps stabilize the layers as you move them around), wrap in plastic wrap and refrigerate at least 4 hours or overnight.
• Make the ganache: Pulverize the bittersweet chocolate in a large food processor. Bring the cream just to a boil. With the motor running, pour the hot cream through the feed tube; process until smooth. Transfer to a large bowl and set in a bowl of ice water. Chill, stirring often, until the ganache is cool but not stiff, about 20 minutes.
• Make the bark: Microwave the white chocolate in 15-second intervals until two-thirds melted; stir to fully melt. Scrape into a zip-top bag and seal. Put a plastic sheet protector on each of 2 baking sheets. Snip a corner of the bag; pipe thin lines of white chocolate over the sheets.
• Refrigerate the baking sheets until the white chocolate is set, about 10 minutes, then repeat the process with the milk chocolate, piping thin lines over the white chocolate. Refrigerate until the milk chocolate is set.
• Melt the bittersweet chocolate in the same way, then spread over the white and milk chocolate lines using an offset spatula. Refrigerate until hard, about 30 minutes.
• Peel the sheet protectors off the chocolate and break the chocolate sheets into shards of various sizes.
• Slice the layers: Put one cake on a cake turntable. Position a long serrated knife against the side of the cake, about halfway down. Slowly rotate the turntable so the knife slices the cake in half horizontally. Don't move the knife much-let the rotation of the turntable do the work. Repeat with the other cake to make 4 layers; transfer each to a cardboard circle. (If you don't have a turntable, carefully slice the cakes in half on a cutting board.)
• Frost the cake: Transfer half of the ganache to a bowl and whisk until light brown and fluffy. Place one cake layer (still on a cardboard circle) on the turntable; spoon one-third of the whipped ganache on top. Rotate the turntable to smooth the ganache with a long spatula (or just assemble and frost on a cake plate). Repeat to sandwich all 4 cake layers with whipped ganache. Spread all but about 1/2 cup of the unwhipped ganache over the top and sides of the cake.
• Decorate the cake: Press the chocolate bark against the sides of the cake, using small dollops of the remaining ganache to help the pieces stick, if necessary.

DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE

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 DRIP CAKE

Steps:

• Butter three 20cm round cake tins and line with non-stick baking paper. Heat the oven to 190C/170C fan/gas 5. Beat the butter and sugar together in a large bowl until light and smooth. Gradually beat in the eggs until combined, then mix in the vanilla. Fold in the flour and baking powder until everything is combined. Stir in the milk to loosen.
• Bake the sponges for 20 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then transfer onto a wire rack to cool completely.
• Meanwhile, make the Swiss meringue buttercream. Put the egg whites and sugar into a heatproof bowl over a small pan of gently simmering water. Make sure the bowl doesn't touch the water. Whisk for 3-4 mins until the sugar dissolves. Put into an electric mixer and whisk for 10 mins over a medium-high speed until you have a thick meringue.
• Gradually add the butter into the meringue mixture for 5 mins until incorporated and the buttercream is fluffy.
• Put one sponge onto a plate or cake stand, top it with a few tablespoons of the buttercream and spread into an even layer. Add the next sponge, and repeat. Top with the final sponge.
• Smooth a thin layer of the buttercream around the cake, so all the sides are coated - this is called a crumb coat. Chill in the fridge for 45 mins. Remove and smooth a thick layer of the remaining buttercream around the cake using a palette knife, reserving a little for decoration. Put back in the fridge for 45 mins-1 hr to set.
• Meanwhile, make the ganache. Put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little - you want it to be pourable but not too runny. Spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon - start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too. Leave to set for 10 mins.
• To decorate, put the leftover buttercream in a piping bag with a round nozzle and pipe little dots on top of the cake. Decorate as you like, remove any flowers before eating.

DECADENT CHOCOLATE CAKE WITH GANACHE

Steps:

• In a small bowl, combine cocoa and water; set aside.
• In a large mixing bowl cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
• Pour into three greased and floured 9" round baking pans.
• Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For Ganache, place chocolate in a small bowl.
• In a small heavy saucepan over low heat, bring cream and sugar to a boil.
• Pour over chocolate; whisk gently until smooth.
• Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
• For frosting, in a large mixing bowl beat butter until fluffy.
• Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
• Place one cake layer on a serving plate; spread with 1 cup of frosting.
• Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.
• Top with third layer, frost top and sides of cake.
• Warm ganache until pourable; pour over cake, allowing some to drape down the sides.
• Sprinkle with remaining almonds.
• Refrigerate until serving.