Ghiradelli Fudge Cake Food

GHIRARDELLI OMBRE BROWNIE CAKE

Steps:

• Heat oven to 325 degrees F. Lightly grease and line three 8-inch round cake pans with parchment paper.
• Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into 3 pans.
• Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool completely before removing from pans.
• For Ganache: Place each type of chips into 3 bowls.
• Heat cream in microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chips; stir until chocolate melts. Add 1/4 cup corn syrup to each; stir until shiny.
• Let cool 2 hours before whipping with an electric mixer until fluffy.
• Stack cooled brownie layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.

GHIRADELLI FUDGE CAKE

Steps:

• For the cake:.
• Heat oven to 350°F Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes.
• Spread into 2 parchment lined or greased and lightly floured 9 by 1-1/2" round cake pans.
• Bake at 350°F for 30 to 35 minutes; cool 5 minutes. Remove layers and cool on racks.
• When completely cool, frost with Chocolate Butter Cream Frosting. See below.
• For the frosting:
• In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake.

GHIRARDELLI CLASSIC WHITE FUDGE SAUCE

Steps:

• In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
• Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
• Store tightly covered in the refrigerator for up to a week.

GHIRARDELLI'S SIGNATURE HOT FUDGE SAUCE

Steps:

• In a heavy saucepan combine the chocolate, butter, sugar, water and corn syrup.
• Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved.
• When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.
• Remove the thickened sauce from the heat and stil in the vanilla extract.
• Store covered in the refregerator.
• To reheat, place in a small microwave-safe bowl.
• Microwave on medium 6-8 minutes, stirring after the first 3 minutes.