Decadent Chocolate Cake With Ganache Recipes

THREE-LAYER CHOCOLATE GANACHE CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

PERFECT CHOCOLATE CAKE RECIPE WITH GANCHE BUTTERCREAM- RICH, DENSE AND DELICIOUS

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

DECADENT DARK CHOCOLATE CAKE WITH GANACHE FROSTING

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.

DECADENT CHOCOLATE CAKE WITH GANACHE FROSTING

Steps:

• Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
• Beat together the butter and sugar until the sugar is dissolved and the mixture is light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
• Mix the cocoa powder and 125 ml hot water to form a thick paste. Add the milk and work out any lumps and leave to cool until required.
• Add the eggs to the butter and sugar mixture one at a time and beat thoroughly between each addition.
• Add the vanilla extract and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
• Fold the flour and baking powder into the butter mixture in three batches, alternating with the cocoa and milk mixture.
• Spoon into a greased baking tin and bake for 40-45 minutes. It may require a shorter baking time if you are using a fan assisted oven.
• You may use the same batter for cupcakes and they will take about 12 - 15 minutes.

DECADENT CHOCOLATE CAKE WITH GANACHE

Steps:

• In a small bowl, combine cocoa and water; set aside.
• In a large mixing bowl cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
• Pour into three greased and floured 9" round baking pans.
• Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For Ganache, place chocolate in a small bowl.
• In a small heavy saucepan over low heat, bring cream and sugar to a boil.
• Pour over chocolate; whisk gently until smooth.
• Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
• For frosting, in a large mixing bowl beat butter until fluffy.
• Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
• Place one cake layer on a serving plate; spread with 1 cup of frosting.
• Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.
• Top with third layer, frost top and sides of cake.
• Warm ganache until pourable; pour over cake, allowing some to drape down the sides.
• Sprinkle with remaining almonds.
• Refrigerate until serving.

DECADENT CHOCOLATE CAKE WITH GANACHE

Steps:

• 1 Heat oven to 350 degrees. Butter one 12-inch or two 8-inch cake pans; line bottoms with parchment. Butter parchment, and dust pans with flour, making sure to coat pans evenly. Tap out excess flour. 2 In the top of a double boiler set over simmering water, melt chocolate with 1/4 cup water. Add butter a little at a time, stirring until mixture is smooth. 3 In a large bowl, beat egg yolks with sugar until thick and light. Stir in melted chocolate mixture. Add flour and almonds. Stir to combine. 4 Beat egg whites with salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Pour into prepared pans, and smooth top. Bake until just beginning to pull away from sides of pan (the center should remain moist), about 25 minutes. Cool cake in pan 10 minutes. Remove cake from pan; transfer to a wire rack to cool completely. 5 Place cake on a baking sheet lined with a cooling rack. With an offset spatula, spread an even layer of the thicker ganache over entire cake. Still using the offset spatula, pour remaining half of ganache over cake until completely covered and smooth. Garnish with edible flowers. Ganach Makes 2 cups 8 ounces best-quality semisweet chocolate 1 cup heavy cream Directions 1 On a piece of parchment, finely chop chocolate using a serrated knife; place in a large bowl. 2 Prepare an ice bath. In a small saucepan, bring heavy cream to a simmer. Remove from heat, and pour over chopped chocolate. Using a rubber spatula, gently stir until chocolate melts. Divide mixture between two heat-proof bowls. Set one aside. Set one bowl over ice bath, and stir until mixture reaches the consistency of toothpaste. Edible flowers, for garnish