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.
COCONUT-RUM CAKE WITH LEMON CURD AND WHITE CHOCOLATE GANACHE
A subtle lemon-coconut-rum cake with fantastic fillings and topped with a white chocolate ganache. Perfect for a special occasion. I received this recipe from a retired baker. All the measurements were in "baker's speak". Here is my version for the home cook.
Provided by StaceyD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h
Yield 14
Number Of Ingredients 32
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.
- Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.
- Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.
- While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.
- Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.
- Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.
- Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.
- Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.
- Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.
- For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.
- For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.
- Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.
Nutrition Facts : Calories 774.7 calories, Carbohydrate 87 g, Cholesterol 247.1 mg, Fat 44.5 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 28.5 g, Sodium 283.1 mg, Sugar 56.8 g
LEMON CREAM CHOCOLATE GANACHE CAKE
I got this from a great blog I stumbled upon called rockrecipes.blogspot.com I totally guessed on how long this takes to make. The recipe was difficult to break down on this site so please pay close attention. I have the complete ingredients and directions below. If it's too difficult to follow please email me and I will sent you the recipe. "The cake combines a classic Victoria Sponge Cake soaked in lemon syrup, filled with a combination of lemon custard mixed with whipping cream, covered in a thin layer of lemon buttercream frosting with a poured chocolate ganache over the whole thing. I then garnished it with chocolate curls, candied lemon zest and a candied lemon zest rose."
Provided by TeksGlutes
Categories Dessert
Time 1h15m
Yield 1 Cake
Number Of Ingredients 27
Steps:
- Complete directions:.
- Begin by making a Victoria Sponge Cake.
- 6 eggs separated, room temperature.
- 1 cup sugar.
- ½ tsp lemon flavouring.
- 1 tsp vanilla extract.
- Sift together:.
- 1 cup flour.
- 1 tsp baking powder.
- Beat egg yolks and ½ cup sugar until foamy and thickened.
- Beat egg whites until foamy. Add ½ cup sugar gradually until eggs are stiff. Slowly and gradually fold in flour and baking powder until almost completely incorporated into the egg whites. Fold beaten egg yolks into batter along with flavourings until well blended but do not over mix.
- Pour into greased and parchment lined 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely and cut each layer in half horizontally.
- Lemon syrup.
- Boil gently for about 10 minutes.
- Juice and zest of 1 lemon.
- 1/2 cup water.
- 1/2 cup sugar.
- Strain through a sieve and set aside to cool. Divide into 2 equal portions You can reserve the candied lemon zest to garnish the cake. Just spread it out on some paper towels and let it dry.
- Lemon Cream Filling.
- Scald 1 ½ cups whole milk in the microwave or on the stovetop along with the zest of 2 large lemons that has been very finely chopped. Microwave works best as there is no chance of burning the milk.
- Meanwhile, in a saucepan combine.
- 5 tbsp flour.
- 1/3 cup sugar and a pinch of salt.
- Over medium flame slowly add the scalded milk whisking constantly.
- Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto a slightly beaten extra large egg whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame. Stir in :.
- 2 tbsp butter.
- 1 tsp vanilla extract.
- Juice of 2 lemons.
- Cover and allow to completely cool in the refrigerator. When it has completely cooled, if a skin has formed on your custard, remove it before continuing.
- Whip to firm peaks.
- 1 cup whipping cream.
- 3 tbsp sugar.
- 1 tsp vanilla extract.
- Gently fold custard into the whipped cream. Do not over mix. Chill.
- For the Lemon Buttercream Frosting.
- ½ cup butter.
- 5 cups icing sugar.
- remaining lemon syrup.
- zest of one lemon finely chopped.
- milk.
- Combine icing sugar, butter and lemon zest together add lemon syrup and beat until smooth and has quite a thick consistency. Beat in a little milk of icing is too dense.
- To assemble your cake.
- Using a piping bag with just a coupler attached (no tip) pipe a ring of lemon buttercream frosting around the top edge of the first layer of cake.Fill the inside of the ring with the custard cream. Repeat for the next two layers and top with the last layer of cake. Using the remaining lemon buttercream frosting cover entire cake in a thin layer of icing. The cake must be completely chilled before covering with the ganache.
- Chocolate Ganache.
- 1 pound semi-sweet chocolate chips.
- 3/4 cup scalded whipping cream.
- Heat gently over boiling water until smooth with absolutely no lumps.
- Cover the entire cake with chocolate ganache that you can pour or spread over the entire cake. Decorate and garnish as desired.
Nutrition Facts : Calories 9902.9, Fat 450, SaturatedFat 266, Cholesterol 2181.3, Sodium 2130.7, Carbohydrate 1482.1, Fiber 41.9, Sugar 1266.5, Protein 98.4
CHOCOLATE LAYER CAKE WITH SWISS BUTTERCREAM AND GANACHE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper. Put the cocoa powder and chocolate in a medium bowl. Add the boiling water and whisk until the chocolate is melted. Whisk in the sour cream until smooth; let cool to room temperature.
- Whisk the flour, baking soda and salt in a medium bowl; set aside. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition. Reduce the mixer speed to low. Beat in the flour mixture in 3 additions, alternating with the cocoa mixture in 2 additions. Finish mixing gently with a rubber spatula, scraping the bottom and sides of the bowl.
- Divide the batter evenly between the cake pans. Tap the pans against the counter to eliminate any air bubbles. Bake until the cakes spring back in the center when gently pressed, 35 to 40 minutes. Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and turn out the cakes onto a rack to cool completely. Remove the parchment.
- Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, granulated sugar and salt in the bowl of a stand mixer. Set the bowl over the saucepan (do not let the bottom of the bowl touch the water); cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes.
- Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form and the mixture cools to room temperature, about 5 minutes. With the mixer running, add the butter a few pieces at a time, waiting for them to incorporate before adding more. (The mixture will become liquidy, then it will get thick and shiny once the butter emulsifies. It may also look curdled as you add the butter. It's OK: Keep adding butter and beating.) Add the vanilla and beat until combined and fluffy, 3 to 5 more minutes.
- Cut each cake in half horizontally to create 4 layers. Place 1 layer on a cake stand or serving plate. Spread about 2/3 cup frosting on top, then repeat with the remaining cake layers, spreading more frosting in between them. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat - it doesn't have to be perfect), then refrigerate until the frosting sets, about 30 minutes. Spread the remaining frosting all over the top and sides of the cake, smoothing it with a bench scraper.
- Make the ganache: Heat the heavy cream in a saucepan over medium-high heat until steaming, then pour over the chocolate in a small heatproof bowl. Let sit for 5 minutes, then stir until smooth. Set aside until cool but still pourable, 20 to 40 minutes (the time will vary depending on the temperature and bowl). Pour the ganache on top of the cake and spread with a small offset spatula, letting it drip down the sides. Let the ganache set 20 to 30 minutes before slicing.
LEMON GANACHE
Make and share this Lemon Ganache recipe from Food.com.
Provided by Bayen
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Chop chocolate into small pieces and place in a heat safe bowl.
- Bring cream to boil on stovetop.
- Once cream in boiling pour over chopped chocolate.
- Add lemon zest and lemon juice.
- Stir from the inside out, making sure not to let in to much air.
- Stir till chocolate is completely melted.
- That's it--you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later.
- You can also substitute the lemon with orange.
Nutrition Facts : Calories 412.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.3, Carbohydrate 3.9, Fiber 0.1, Sugar 0.3, Protein 2.5
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
CHOCOLATE GANACHE CAKE
From Ina Garten (Barefoot Contessa). This is a luscious cake, perfect for any special occasion. You can make the cake up to a week in advance: wrap it tightly with plastic wrap and refrigerate. Glaze it before serving. Enjoy!
Provided by Miraklegirl
Categories Dessert
Time 1h5m
Yield 1 8 inch cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- Butter and flour an 8 inch round cake pan, then 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 syrup and vanilla.
- Add the flour and mix until JUST combined (overbeating with make the cake too tough).
- Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
- Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and 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.
- Do not refrigerate.
Nutrition Facts : Calories 547, Fat 26.5, SaturatedFat 15.1, Cholesterol 115.6, Sodium 275.2, Carbohydrate 73.5, Fiber 3, Sugar 48.5, Protein 7.2
DECADENT CHOCOLATE-LEMON GANACHE CAKE
Make and share this Decadent Chocolate-Lemon Ganache Cake recipe from Food.com.
Provided by Debbie R.
Categories Dessert
Time 6h15m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Heat whipping creamand 2 t. lemon rind in large saucepan over medium-low heat until hot. Add chocolate chips and cook 5 min or until melted, stirring constantly. Cool, cover and chill at least 5 hours.
- Meanwhile, melt unsweetened chocolate and 1 T. lemon rind in small saucepan; let cool.
- Stir together flour, baking powder, soda and salt. Set aside.
- Beat butter until creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended. Stir in vnilla. Add flour mixture alternately with yogurt, beginning and ending with dry things. Stir in melted unsweetened chocolate mixture just until blended. Divide batter among 3 lightly greased 9-inch round cakepans.
- Bake at 350 for 25 min or till tests clean. Cool in pans on racks 10 minute Remove from pans and cool completely on racks.
- Meanwhile, beat chilled whipping cream mixture at medium until soft peaks form. Be careful not to overbeat. Frost cake. Store in fridge.
Nutrition Facts : Calories 698.6, Fat 44.4, SaturatedFat 27, Cholesterol 148.4, Sodium 207.5, Carbohydrate 75, Fiber 3.8, Sugar 44.4, Protein 8.9
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