Chocolate Ganache Frosting For Chocolate Velvet Cake Recipes

CHOCOLATE GANACHE

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

VELVET CHOCOLATE CAKE RECIPE WITH CHOCOLATE GANACHE ICING

Steps:

• Preheat oven to 350°F and set the oven rack to the middle position.
• Grease a 10-inch tube pan with butter or shortening and sprinkle it with cocoa. Or spray the pan with nonstick spray (the type with flour included).
• In a small microwave-safe bowl, melt the chocolate morsels at MEDIUM heat for 30 seconds. Stir the chocolate and continue microwaving and stirring at 15-second intervals until melted. Stir until creamy and smooth.
• In a medium bowl, sift the flour, baking soda, and salt together. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together at medium speed until fluffy and completely incorporated, about 5 minutes.
• Add the eggs, one at a time, beating just until incorporated after each addition.
• Add the melted chocolate and mix just until well blended.
• On low speed, slowly add the flour mixture and the sour cream alternately to the chocolate mixture. After each addition, mix the ingredients just until incorporated. Begin and end with the flour mixture. (The additions are added as follows: ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture.)
• Very gradually add the hot water and beat on LOW just until blended.
• Add vanilla and stir.
• Spoon the batter evenly into the prepared tube pan.
• Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let cool in the pan for 10 minutes. Lift the cake by the center tube and return to the wire rack.
• While the cake cools, make the ganache. In a large microwave-safe bowl, heat the cream on medium heat until a few bubbles are visible (just beginning to boil).
• Add the chocolate morsels, stirring every 15 seconds or until the chocolate melts.
• Add the butter and stir until fully incorporated.
• Pour the ganache (SEE NOTE) over the cake and sprinkle with flaked sea salt.

GANACHE FROSTING

Steps:

• Place the chopped chocolate into the bowl of a food processor.
• Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

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.

CHOCOLATE GANACHE FROSTING FOR CHOCOLATE VELVET CAKE

Steps:

• Preparation. Let sour cream stand at room temperature 1 hour.
• Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
• Stir in sour cream. Yield 4 cups.