PERFECT CHOCOLATE CAKE RECIPE WITH GANCHE BUTTERCREAM- RICH, DENSE AND DELICIOUS
My Chocolate cake is one of the most delicious, rich, dense, moists cakes you'll ever try and makes the perfect basic layered cake but it's also the PERFECT cake for carving and building 3D cakes as well!
Provided by Ashlee Marie
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Preheat the oven to 345 (370 for high altitude)
- Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I suggest 3 inches tall pans, or four of the 2 inch tall 8 inch pans) I use parchment paper circles on the bottom and a non stick spray on the sides
- Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
- In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
- In a separate bowl (or a large glass measuring cup) mix the boiling water and cocoa and let sit for a min (this lets the cocoa bloom and bring out a richer flavor)
- Then add the sour cream and oil and whisk.
- Add the wet mixture in a stream to the dry ingredients and mix until blended.
- Add the lightly beaten eggs slowly while beating on low.
- Add the cooled melted chocolate and mix until uniform in color.
- Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)
- Place the chocolate into a large bowl
- in a saucepan heat the cream - until just about to simmer
- Pour it over the chocolate and let it sit for 5 mins - then stir
- Let the ganache cool to room temp
- Beat butter and add 1 C powdered sugar
- beat in the corn syrup
- add more powdered sugar 1/2 cup as a time until you achieve a thick buttercream
- pour the ganache into the buttercream and beat.
- Chill for 5-15 mins in the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness
Nutrition Facts : Calories 1033 kcal, Carbohydrate 116 g, Protein 8 g, Fat 63 g, SaturatedFat 32 g, Cholesterol 85 mg, Sodium 488 mg, Fiber 6 g, Sugar 87 g, ServingSize 1 serving
BITTERSWEET FLOURLESS CHOCOLATE CAKE
Make and share this Bittersweet Flourless Chocolate Cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the sides and bottom of a 10-inch springform pan and set aside.
- In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
- In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
- Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
ALLRECIPES FLOURLESS CHOCOLATE CAKE
As if this flourless dark chocolate cake's flavor wasn't glorious enough on its own, the texture is dense and luscious.
Provided by Sara Quessenberry
Time 2h
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
- In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
- In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
- Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
- Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners' sugar until soft peaks form. Dust the cake with cocoa (or confectioners' sugar) and serve with the whipped cream mixture.
Nutrition Facts : Calories 530 kcal, Carbohydrate 37 g, Cholesterol 203 mg, Protein 6 g, SaturatedFat 26 g, Sodium 53 mg, Sugar 32 g, Fat 44 g, UnsaturatedFat 0 g
BITTERSWEET CHOCOLATE CAKE
Recipe excerpted from Modern Comfort Food by Ina Garten. This dense, rich cake is somewhere between a chocolate torte and a molten cake, according to Ina.
Provided by Ina Garten
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat; set aside.
- Whisk the sugar into chocolate mixture, then whisk in eggs, coffee, and salt until combined and smooth. Sprinkle on the 1/4 cup flour and fold it in with a rubber spatula until flour is incorporated.
- Pour batter into the prepared pan; place it on a sheet pan. Bake 30 to 40 minutes, until the top puffs and cracks and cake doesn't wobble when you jiggle the pan. Cool completely on a wire rack. (The cake will deflate as it cools.) Run a small knife around edge of cake and remove sides of springform pan. Cut cake into wedges and serve warm or at room temperature with Sweetened Whipped Cream. If desired, garnish with additional chocolate. Serves 8. Sweetened Whipped Cream
- Pour 1 cup cold heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add 1 tablespoon sugar and 1 teaspoon pure vanilla extract and beat on high until the cream forms soft peaks. Makes 2 cups.
Nutrition Facts : Calories 582 kcal, Carbohydrate 45 g, Cholesterol 187 mg, Protein 6 g, SaturatedFat 27 g, Sodium 118 mg, Sugar 37 g, Fat 45 g, TransFat 1 g, UnsaturatedFat 15 g
DEVIL'S FOOD CAKE RECIPE
A truly, sinfully delicious Devil's Food Cake recipe! Moist, light and just a little fudgy. Perfect for special occasions & easy enough to make whenever!EASY / INTERMEDIATE - This cake is very easy to make. You can follow the recipe for an easier buttercream to keep it simple. OR you can make the recommended swiss meringue buttercream recipe instead. This requires a little more than basic/novice skills. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Provided by Dini @ The Flavor Bender
Categories Cakes Cupcakes Desserts
Time 2h30m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F / 180°C. Line the bottom of three 8 inch cake pans with parchment paper, and butter and dust the sides with cocoa powder. Set aside until needed.
Nutrition Facts : ServingSize 1 slice, Calories 1179 kcal, Carbohydrate 116 g, Protein 12 g, Fat 77 g, SaturatedFat 47 g, Cholesterol 241 mg, Sodium 685 mg, Fiber 6 g, Sugar 90 g
DENSE BITTERSWEET CHOCOLATE CAKE
This recipe is from 'Sweet Dreams' by Ina Pinkney. Easy to make and flourless which makes it perfect for the Passover holiday.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the sides and bottom of a 10-inch springform pan and set aside.
- In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth.
- Remove from the heat and let cool for 5 minutes.
- In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy.
- Whisk the eggs into the melted chocolate until combined.
- Pour the mixture into the prepared pan.
- Bake for 1 hour and cool on a wire rack until it reaches room temperature.
- Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
Nutrition Facts : Calories 395.9, Fat 34.5, SaturatedFat 20.6, Cholesterol 244.9, Sodium 58.8, Carbohydrate 17.1, Sugar 17.1, Protein 5.2
BITTERSWEET CHOCOLATE CAKE
Provided by Terry Gibralter
Categories Cake Chocolate Egg Dessert Bake Quick & Easy Birthday Shower Party Bon Appétit Paris France Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
- Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.
BITTERSWEET CHOCOLATE CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
- First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.
DENSE BITTERSWEET CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the sides and bottom of a 10-inch springform pan and set aside.
- In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
- In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
- Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
DENSE CHOCOLATE FUDGE CAKE
Provided by Ian Knauer
Categories Cake Mixer Chocolate Egg Dessert Bake Valentine's Day Kid-Friendly Quick & Easy Anniversary Family Reunion Potluck Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make cake:
- Preheat oven to 325°F with rack in middle. Flip bottom of springform pan so lip is facing down, then lock in place. Butter bottom and side of pan, then dust bottom with flour, knocking out excess.
- Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Melt chocolate with butter in a 3-quart heavy saucepan over low heat, stirring. Remove from heat and whisk in eggs and water until smooth. Whisk into flour mixture, then whisk in sugar until smooth. Pour into pan and rap on counter to eliminate any air bubbles.
- Bake until cake is just starting to pull away from side of pan and a wooden pick inserted into center comes out clean, 1 1/4 to 1 1/2 hours.
- Cool cake in pan 20 minutes, then remove side of pan and cool completely, at least 1 hour.
- Make glaze:
- Melt chocolate in a small metal bowl set over simmering water, stirring until smooth. Stir in butter and corn syrup. Cool slightly, then spread just over top of cooled cake.
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- Preheat the oven to 375°. Butter an 18-by-12-inch large rimmed baking sheet and line the bottom with parchment or wax paper. Butter the paper and dust with flour, tapping out any excess. In a small saucepan, combine the chocolate with the dissolved espresso and cook over low heat, stirring constantly, until melted, about 2 minutes. Let cool slightly.
- In a medium bowl, using an electric mixer, beat the egg yolks at high speed until pale, 2 to 3 minutes. At medium speed, gradually beat in 1/3 cup of the sugar. Increase the speed to high and beat until very thick and pale, about 5 minutes. Add the vanilla and the chocolate mixture and beat at low speed until blended.
- In a large bowl, using clean beaters, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat at high speed until the whites are stiff and glossy. Using a large rubber spatula, fold the chocolate mixture and the flour into the whites in 2 batches, until no streaks remain. Spread the batter evenly in the prepared baking sheet. Bake for 12 minutes, or until the cake has risen and is slightly springy. Transfer to a rack and let cool.
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5/5 (6)Calories 521 per servingCategory Desserts
- Place the chocolate and 4 tablespoons butter in a saucepan over medium-low heat until melted. Remove from the heat and stir until smooth; set aside to cool slightly.
- Beat the sugars, eggs, vanilla and salt in an electric mixer until pale and thickened. Add the flour and stir until just combined. Stir in half the chocolate mixture; once it’s blended add the remaining chocolate and stir until smooth.
- Spoon the batter evenly into the ramekins. Sprinkle some nibs over each. Place the ramekins in a shallow baking dish or on a sheet pan. Bake about 15 minutes, or until the cakes are puffed on top and a toothpick inserted into the center comes out coated with moist batter. Serve warm with whipped cream or ice cream, if desired.
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- Position rack in lower third of oven; preheat to 350 degrees F. Line the bottom of an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and coat the sides of the pan with cooking spray. Put a kettle of water on to boil for Step 6.
- Combine flour, 2/3 cup sugar and salt in a small heavy saucepan. Whisk in just enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the sides and bottom edges of the pot), until the mixture begins to bubble. Boil gently, stirring constantly, for 2 to 2 1/2 minutes (the mixture will get very thick and then you may notice that it thins ever so slightly as the starch cooks). Scrape the hot mixture immediately over the chocolate and cocoa. Stir until the chocolate is completely melted and smooth. The batter will be very thick. Stir in egg yolks and vanilla.
- Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.
6 BEST SUBSTITUTES FOR BITTERSWEET CHOCOLATE - SUBSTITUTE ...
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- Semi-sweet chocolate. A bar of semi-sweet chocolate is your safest bet for substituting bittersweet chocolate in any recipe. The cacao content in both semi-sweet and bittersweet chocolate is almost the same.
- Unsweetened chocolate with sugar. If you’re searching for a flavorful alternative that can match the intensity of bittersweet chocolate, then unsweetened chocolate is suitable for you!
- Cocoa powder with butter and sugar. If you don’t have any chocolate bars to replace bittersweet chocolate, then I recommend opting for cocoa powder. Cocoa powder is rich in chocolate and can add richness and flavor to any chocolate recipe.
- Semi-sweet chocolate chips. If you don’t have a semi-sweet chocolate bar, semi-sweet chocolate chips can work quite well too! They’ve almost the same rich taste and texture as that of a semi-sweet chocolate bar.
- Milk chocolate. Milk chocolate is readily available almost everywhere. It’s also common in bakery items due to its lovely taste and texture. So, you can use it as a bittersweet chocolate substitute by making some modifications.
- Carob powder (non-chocolate alternative) Carob powder is the ideal bittersweet chocolate alternative for those who have sworn off chocolates! Thus, if you’re not really a chocolate fan or chocolate gives you headaches, then go for carob powder.
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