Orange Chocolate Ganache Cake Recipes

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.

ORANGE CHOCOLATE CAKE WITH GANACHE

Steps:

• Preheat oven to 325°F. Coat the bottom and sides of an 8-inch round pan with nonstick spray and then place a round parchment paper sheet flat on the bottom of the pan.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• In a medium bowl, whisk together the sugar, orange zest and oil. Stir in the egg and kefir until combined well.
• Mix the wet ingredients into the dry ingredients until only a few flour streaks are visible. Gradually stir in the hot water just until combined.
• Pour the batter into the prepared pan. Bake until a toothpick comes out of the center clean (about 25-35 minutes).
• Let the cake cool in the pan for about 20 minutes, then carefully flip it out, peel off the parchment paper and let it finish cooling on a wire rack.
• Place the chocolate chips flat in the bottom of a medium bowl.
• Heat the cream in the microwave or over the stove (med/low heat) until it starts to simmer, stirring every 20 seconds.
• Pour the hot cream over the chocolate so that it's completely covered and then place a plate on top of the bowl to trap the heat.
• Let it sit for 5 minutes, then gently stir in a circular motion with a spatula until the chocolate and cream combine into a smooth, thick ganache.
• Pour the ganache on top of the cake and spread it around with an offset spatula or knife. Enjoy!

ORANGE CHOCOLATE GANACHE CAKE

Steps:

• Bake the Cake: Preheat oven to 325 degrees F. You will need two 8" round cake pans, line w/ parchment paper at the bottom, greased and coated w/ very fine bread crumbs.
• Into a large mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.
• Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the buttermilk, oil, eggs and vanilla. With a large wire whisk, beat until smooth. Mix in coffee. Set aside.
• Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
• For the frosting: Chop the chocolate and melt with a double boiler. Cool to room temperature.
• Beat the butter until light yellow and fluffy. Add egg yolk and vanilla. Gradually add the sugar. Dissolve the coffee in 2 t hot water. Add the chocolate and coffee to the butter mixture until blended. Do not whip! Spread immediately on cooled cake. Top with candied orange.

ORANGE-CHOCOLATE GANACHE

Steps:

• Zest orange with a microplane, add to heavy cream and place it into the sauce pan.
• Heat the cream in a sauce pan over medium heat stirring constantly untill it comes to a boil. take off heat.
• add hot cream to chocolate in a medium bowl, stirring untill all chocolate has melted, add butter at once, and stir untill melted.
• chill untill thickened to spread on cakes, brownies, or cupcakes. pour over cakes or dip cupcakes while still liquid. chill untill firm.

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.