Deep Dark Ganache Cake Food

DARK CHOCOLATE CAKE WITH RASPBERRY BUTTER CREAM AND GANACHE

Steps:

• Dark Chocolate Cake:.
• Preheat oven to 300° F.
• Line 3 9″ round baking pans with parchment paper, grease the sides with butter and set aside.
• Combine flour, sugar, dark cocoa powder, baking powder, baking soda and salt in the bowl of a stand mixer.
• Add eggs, buttermilk and vegetable oil, and mix in stand mixer with the flat beater installed.
• Add hot coffee or espresso and vanilla extract to boiling water.
• Add to the mixture and mix well. The batter will be quite thin.
• Divide batter evenly between the 3 cake pans and bake for 35-40 minutes (the cake is done when a toothpick inserted in the middle comes out clean).
• Remove cakes from oven and let them cool completely.
• While the cake is cooling, you can get started on the buttercream.
• Raspberry Swiss Meringue Buttercream:.
• Wash raspberries and let them dry completely.
• Wash the mixer bowl and attachments. Here is a neat trick I learned - put some lemon juice on a paper towel and then wipe out your mixer bowl with it before making the meringue - this removes any trace of grease in the bowl.
• Add egg whites and sugar to the bowl and then whisk them constantly and gently over a simmering pot of water until the sugar has completely dissolved and the egg whites are hot.
• With the whisk attached to the stand mixer, whip the hot mixture until the meringue is thick and glossy, and - this is very important - the bottom of the bowl has reached room temperature. This process takes about 10 minutes.
• Roughly puree the raspberries with a blender or food processor.
• Cut the butter into cubes.
• Method 1: Switch over to the flat beater attachment, start mixing on slow speed and add the butter one cube at a time. Keep running at slow speed until the mixture has reached a silky smooth texture (if it curdles, keep mixing and it will smooth back out). Add vanilla, buttermilk, salt, and finally the pureed raspberries while continuing to mix.
• Chocolate-Hazelnut Ganache:.
• Melt chocolate and butter in a double boiler (I simply use a metal bowl over a simmering pot of water) and stir with a rubber spatula until smooth.
• Cake Assembly:.
• Cut the domes off two of the cooled down cakes with a serrated knife (a perfect snack for the baker...).
• Put the first cut layer down on a cake plate and spread a layer of butter cream evenly on top.
• Put the second cut layer on top and spread another layer of butter cream evenly on its top.
• Put the final cake layer on top, and then cover the top as well the sides of the cake with butter cream evenly.
• Put slightly cooled ganache into a pastry bag with a thin tip or a decorating bottle fitted with a thin tip and decorate the cake with it . Make sure you have some ganache drizzling down the sides as well.
• Use the remaining whole raspberries to finish decorating the cake.

DECADENT DARK CHOCOLATE CAKE WITH GANACHE FROSTING

Steps:

• grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in 1 Cup boiling water. (batter will be thin) Pour into pans. Bake 30 minutes at about 350. cool and freeze cake.
• For the chocolate ganache frosting: combine chocolate chips and heated whipping cream and stir until smooth. Put over the frozen cake and the ganache will set faster. Store in the fridge.

DEEP, DARK CHOCOLATE CAKE

Steps:

• Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
• Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
• In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
• Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.

DEEP & DARK GANACHE CAKE

Steps:

• Preheat oven to 325°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease the paper. , Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and the chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition. , Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth., Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.), Place 1 cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake.