Chocolate Chocolate Pudding Cake With Chocolate Ganache Recipes

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slow cooker. , Cover and cook on low until a toothpick inserted in the center comes out with moist crumbs, 6-8 hours. Serve in bowls with whipped cream or ice cream if desired.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
• Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
• Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
• Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
• Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
• Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.

Steps:

• Preheat oven to 350 degrees F.
• Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
• -------------For the cake--------------.
• In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
• Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
• In a separate mixing bowl sift together the cocoa, flour, and baking powder.
• Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
• Divide cake batter evenly into two cake pans.
• Bake for 25 minutes, or until cake springs back when touched.
• Cool cakes for 15 minutes.
• Loosen cakes from pans and unmold onto wire rack.
• Cool to room temperature.
• -------------For the pudding-------------------.
• Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
• Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
• Using a wire whisk, stir the mixture until it is well blended.
• Over low heat, whisk cream mixture until chocolate melts thoroughly.
• Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
• Pour pudding into a large bowl.
• Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
• Let cool to room temperature.
• ----------------To assemble the cake----------------.
• Line a baking sheet with parchment paper and place a wire rack over it.
• Using a serrated knife, cut each cake in half horizontally.
• Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
• Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
• Spread 1 1/2 cups of the pudding evenly on top of the layer.
• Top with a second layer of cake.
• Spread 1 1/2 cups of pudding evenly over it.
• Repeat for the third layer.
• Top with the fourth layer.
• Chill in the refridgerator for 2 hours.
• ----------------For the ganache-------------.
• In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
• Remove from heat and add chopped chocolate.
• With a whisk, stir until chocolate is completely melted and mixture is smooth.
• Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
• Cool slightly.
• Carefully remove the cake from the wire rack.
• Chill for at least 6 hours.
• -----------For the garnish-------------.
• In a medium-sized saucepan, add 3-inches of water.
• Boil water and reduce to a simmer.
• Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
• Stir chocolate until melted to a smooth consistency.
• Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
• Chill in refrigerator until set, about 1 hour.
• Break the chocolate into large shard-like pieces.
• Place chocolate shards on top of the cake vertically at various angles.
• Sprinkle with confectioners' sugar.

Steps:

• Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

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.