JOHN WHAITE'S CHOCOLATE CHIFFON CAKE WITH SALTED CARAMEL BUTTER CREAM
Give this celebration sponge a showstopping finish by piping spikes of ganache on top and filling with salted caramel butter icing
Provided by John Whaite
Categories Dessert
Time 2h
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.
- Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
- Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
- Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
- To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.
Nutrition Facts : Calories 795 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
DARK-CHOCOLATE CAKE WITH GANACHE FROSTING
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
- Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
- Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
Nutrition Facts : Calories 576 g, Fat 41 g, Fiber 4 g, Protein 7 g
SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING
Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from "Modern Baking: Cakes, Cookies and Everything in Between" by Donna Hay, may find a place in your recipe repertoire. It requires just two bowls - one for the cake and one for the frosting - and there's no need to separate wet and dry ingredients. You just toss everything into a bowl and stir. The end result is a tender, sophisticated cake slathered with a glossy milk chocolate-sour cream ganache. Ms. Hay sprinkled black sea salt around the edges of her cake with stunning effect, but traditional white sea salt looks beautiful, too.
Provided by Margaux Laskey
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
- Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.
Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 21 grams, Carbohydrate 91 grams, Fat 68 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 41 grams, Sodium 591 milligrams, Sugar 58 grams, TransFat 2 grams
SALTED CHOCOLATE CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the inside of two 9-inch round cake pans. Line the bottoms with parchment paper and butter that as well. Dust with cocoa powder, being sure to tap out the excess. Set aside.
- Whisk together the cocoa, flour, granulated sugar, brown sugar, baking soda, baking powder and salt in a large bowl until there are no large lumps. Make a well in the center of the dry ingredients and add the eggs, melted butter, sour cream, instant espresso and 1 1/2 cups water. Slowly start to work everything together, adding the dry to the wet ingredients as you go until everything is combined and you have a smooth batter. Do not over mix. Divide evenly in the prepared cake pans and bake until a cake tester inserted in the center comes out clean, about 40 minutes. Allow to cool for 10 minutes in the pans. Unmold onto a wire rack and cool completely.
- For the frosting: Beat the butter in a medium bowl on medium speed using a hand-held mixer until light and fluffy. Add the confectioners' sugar, cocoa powder, heavy cream, vanilla and kosher salt and continue to beat on medium speed until light, fluffy and creamy.
- Place one layer of cake on a plate or cake stand. Spread one-quarter of the frosting on the cake evenly all the way to the sides using a small offset spatula. Place the other layer of cake on top and press gently. Spoon the remaining frosting on top and spread evenly, pushing the frosting over the edge and spreading it around the sides. Refrigerate for at least 30 minutes before serving. Sprinkle the top evenly with the flake salt to serve.
DECADENT DARK CHOCOLATE CAKE WITH GANACHE FROSTING
I got this recipe at a friends bridal shower. It was gorgeously surrounded by red rose pedal on a pedestool platter. It is really easy and tastes like you spent hours on it.
Provided by thefoodcritic
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 519.4, Fat 27.4, SaturatedFat 12, Cholesterol 65.3, Sodium 430.7, Carbohydrate 69.8, Fiber 4, Sugar 49, Protein 6.2
DARK CHOCOLATE GANACHE
Provided by Food Network
Number Of Ingredients 3
Steps:
- Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
- CHOCOLATE MINT XXX'S
- The fantasy begins by placing the chopped chocolates in a medium-size bowl. Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil. Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate. Discard the mint. Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool. Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges. Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss. Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a week.
More about "salted dark chocolate cake with ganache frosting food"
BEST SALTED DARK CHOCOLATE GANACHE RECIPE - HOW TO MAKE ...
From delish.com
Servings 1Estimated Reading Time 50 secsCategory DessertTotal Time 10 mins
DARK CHOCOLATE CAKE WITH CHOCOLATE GANACHE FROSTING - …
From theseasidebaker.com
Reviews 1Estimated Reading Time 3 mins
SALTED CHOCOLATE LAYER CAKE WITH WHIPPED GANACHE RECIPE ...
From gourmettraveller.com.au
Servings 12-16Estimated Reading Time 2 minsAuthor Emma KnowlesTotal Time 1 hr 20 mins
- Preheat oven to 180°C. Butter three 21cm-diameter springform cake tins and line them with baking paper. Combine chocolates and butter in a heatproof bowl and melt over a saucepan of simmering water, stirring occasionally, until smooth. Combine dry ingredients and 2½ tsp sea salt flakes in a bowl, then add chocolate mixture, milk and eggs and whisk until smooth. Divide evenly among prepared tins and bake until a skewer inserted withdraws clean (25-30 minutes). Cool in tins for 15 minutes then turn out onto a wire rack to cool completely.
- For ganache, bring cream and half the whisky to a simmer in a saucepan over medium-high heat. Place chocolate in a large bowl, pour hot cream mixture over, stand for 5 minutes, then whisk until smooth. Whisk yolks and remaining whisky in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes). Remove from heat and whisk in chocolate mixture, then transfer to an electric mixer and whisk until thick and cooled to room temperature (8-10 minutes). Refrigerate mixture, whisking occasionally, until thick but spreadable (30-40 minutes).
- Trim the top of each cake flat. Place one cake on a cake stand or serving plate, brush with a little whisky, spread with one-fifth of whipped ganache, then top with another cake. Continue layering, finishing with a layer of ganache, then spread remaining ganache around the sides with a palette knife to neaten. Refrigerate for 1 hour to set.
- Dust cake with cocoa, top with chocolate curls, chocolate wafer balls, crushed chocolate-coated honeycomb and a little extra sea salt and serve.
SWEET AND SALTY CAKE (CHOCOLATE CAKE WITH SALTED CARAMEL ...
From joanne-eatswellwithothers.com
Estimated Reading Time 6 mins
SALTED CHOCOLATE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 10-12Category Cakes And Baking
DARK CHOCOLATE CAKE WITH WHIPPED GANACHE FROSTING - SIMPLY ...
From simplygloria.com
SALTED DARK CHOCOLATE CUPCAKES - GIMME SOME OVEN
From gimmesomeoven.com
4.5/5 (2)Estimated Reading Time 6 minsServings 24Total Time 30 mins
- In the bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.
SALTED CARAMEL CHOCOLATE CAKE - THE FAUX MARTHA
From thefauxmartha.com
Estimated Reading Time 6 mins
- Add dry ingredients into a medium bowl and whisk together. Into a separate bowl, measure liquid ingredients. Set aside.
- In the bowl of a standing mixer fitted with paddle attachment, cream together butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.) When ready, butter mixture will begin sticking to the sides of the bowl.
SALTED CARAMEL CHOCOLATE CAKE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 109Estimated Reading Time 8 minsServings 12Total Time 1 hr
- Chocolate Cake: Add 2 chopped Toffee Bars to a microwave safe bowl and melt in the microwave at MEDIUM (50% power), stirring at 30-second intervals (about 1 1/2 minutes total time). Stir until smooth. Set aside.
- Beat butter and brown sugar at medium speed with an electric mixer for 4 minutes. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
- Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla and one chopped Toffee Bar.
- Grease two 10-inch round cake pans with nonstick cooking spray containing flour or butter and flour the pans. Divide batter evenly between the pans and bake at 350° F for 25-35 minutes or until a wooden pick inserted in center of cake comes out clean (mine took exactly 33 minutes). Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack before icing.
SALTED DARK CHOCOLATE TART - BUCKETS OF YUM
From bucketsofyum.com
Cuisine AmericanTotal Time 3 hrs 50 minsCategory Dessert
- In a small saucepan over medium heat, combine the sugar and water. Cook, shaking occasionally until the sugar is melted and almost clear (do not boil).
SALTED CARAMEL CHOCOLATE GANACHE - THE MOMMY MOUSE CLUBHOUSE
From mommymouseclubhouse.com
5/5 (1)Total Time 5 minsCategory DessertsCalories 133 per serving
TRIPLE-LAYER CHOCOLATE CAKE WITH SALTED CARAMEL ...
From thebrickkitchen.com
Category BakingTotal Time 3 hrs 20 minsEstimated Reading Time 9 mins
- Heat the butter and cream in a small saucepan over a low heat until the butter is melted and the mixture is combined. Remove from the heat.
- Preheat the oven to 150°C and line a baking tray with baking paper. Make the popcorn according to packet instructions, in a popcorn machine or in a pot (see here for instructions)
- Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the softened butter until pale and creamy, about five minutes.
DOUBLE CHOCOLATE SALTED CARAMEL CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
4.5/5 (65)Category CakeServings 12Total Time 1 hr 20 mins
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low speed until dry ingredients are thoroughly combined.
- Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
SALTED DARK CHOCOLATE STOUT CAKE - HOW SWEET EATS
From howsweeteats.com
4.9/5 (32)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Note: I used three 9-inch cake pans, but mine were only 1 1/2 inches deep. If you have cake pans that are 2 inches+ deep, you can use two 9-inch or 3 8-inch pans. Grease your pans or spray with non-stick baking spray.
- Combine the beer and butter in a saucepan over medium-low heat. Once the butter melts, whisk in the cocoa powder until smooth. Let the mixture cool to room temperature.
SALTED CHOCOLATE GANACHE CAKE RECIPE | MYRECIPES
From myrecipes.com
4/5 (11)Calories 263 per servingServings 8
- Weigh or lightly spoon 3 ounces flour into dry measuring cups; level with a knife. Combine flour and baking powder in a bowl; stir with a whisk. Place 1/2 cup sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
- Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Gently fold half of egg white mixture into flour mixture; fold in remaining egg white mixture. Grate 1/2 ounce chocolate; fold grated chocolate into batter. Pour batter into prepared pan. Bake at 350° for 23 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
YELLOW CAKE WITH SALTED CHOCOLATE GANACHE | BETTER HOMES ...
From bhg.com
4.2/5 (9)Calories 565 per serving
- Preheat oven to 350°F. Grease and flour 2 9x2-inch round baking pans; set aside. In a medium bowl sift together the flour, baking powder, and salt. In a very large mixing bowl beat the sugar and butter with an electric mixer on medium to high speed for 6 to 8 minutes or until very light and fluffy. Add eggs and yolks, one at a time, beating until combined after each addition. Beat in the vanilla. Add flour mixture to beaten mixture in 3 additions, alternating with buttermilk. Divide batter between prepared pans, filling each about 1/2 full (about 3 1/4 cups batter in each). Spread batter evenly in pans.
- Bake about 35 minutes or until a toothpick inserted near the centers comes out clean. Remove and cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. Frost with ganache. Sprinkle with sea salt.
DEVIL'S FOOD CAKE WITH SALTED PEANUT BUTTER FROSTING AND ...
From southernliving.com
Total Time 2 hrs 30 mins
BANANA CUPCAKES WITH SALTED CHOCOLATE GANACHE - PHENOMENAL
From phenomenalphoods.com
Reviews 2Estimated Reading Time 5 minsServings 30Total Time 1 hr 20 mins
SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE - HAPPY ...
From happyhomeschoolnest.com
4.2/5 (5)Total Time 1 hrServings 12Calories 140 per serving
KETO CHOCOLATE GANACHE RECIPE - EASY LOW CARB FROSTING
From easyketoliving.com
Estimated Reading Time 2 mins
DARK CHOCOLATE SALTED CARAMEL CAKE - CAKE BY COURTNEY
From cakebycourtney.com
Reviews 59Estimated Reading Time 5 mins
CHOCOLATE ADDICTION - DEVIL'S FOOD CAKE WITH SALTED ...
From joyce-simpleindulgence.blogspot.com
Estimated Reading Time 5 mins
THE BEST ANGEL FOOD CAKE TOPPING IDEAS AND FROSTINGS
From cakedecorist.com
Servings 2Total Time 10 mins
DEVIL’S FOOD CAKE WITH SALTED ESPRESSO BUTTERCREAM FROSTING
From thecupcakeconfession.com
Estimated Reading Time 5 mins
SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING RECIPE
From pinterest.com
PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE RECIPE ...
From foodnewsnews.com
SALTED CARAMEL CHOCOLATE GANACHE - BAKE WITH SHIVESH
From bakewithshivesh.com
CHOCOLATE OLIVE OIL CAKE WITH SALTED CHOCOLATE GANACHE ...
From wanderingspice.com
THE SIMPLEST WAY TO CREATE SALTED CARAMEL CHOCOLATE ...
From in.pinterest.com
SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING RECIPES
From tfrecipes.com
SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE – GRANDMA'S RECIPE
From tastyrecipesfood.com
CAKE FLAVOURS
From bakedbyangiedotcodotza.files.wordpress.com
DARK CHOCOLATE RECIPES - NYT COOKING
From cooking.nytimes.com
SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING RECIPE
From pinterest.co.uk
84 CARAMEL, GANACHE,& FROSTING IDEAS | DESSERTS, GANACHE ...
From pinterest.ca
SALTED DARK CHOCOLATE LAYER CAKE WITH MILK CHOCOLATE ...
From donnahay.com.au
SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING RECIPE
From in.pinterest.com
BUTTERCREAM CHOCOLATE GANACHE FROSTING | AMERICAN DAIRY ...
From winnersdrinkmilk.com
SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING | SWEET ...
BELGIAN DARK CHOCOLATE FUDGE CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE WHISKEY CAKE WITH SALTED CARAMEL BUTTERCREAM ...
From kedaiumma.com
SALTED CHOCOLATE CAKE | NOURISHED ENDEAVORS
From nourishedendeavors.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love