CHOCOLATE GANACHE LAYER CAKE
Made entirely from scratch, this rich, fudgy, gooey, chocolate ganache layer cake is easy enough for the most novice baker to make. I won 2nd place in my first bake-off I ever entered using this recipe!
Provided by MARSHA2647
Categories Desserts Frostings and Icings Chocolate
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
- Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
- Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
- Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes.
- Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.
Nutrition Facts : Calories 624.2 calories, Carbohydrate 82.8 g, Cholesterol 95.5 mg, Fat 32.7 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 19.9 g, Sodium 651.6 mg, Sugar 56 g
THREE LAYER CHOCOLATE GANACHE CAKE
After making this cake, Chef Jimmy Watters in Arizona ordered them constantly from me. He told me "I flatter his business". The difference is I made it as two sheet cakes stacked. This cake is very rich, moist and so good! I only wish I had decorated this much better, it was a order and they wanted it plain. I will be making...
Provided by Janet Scott
Categories Cakes
Number Of Ingredients 18
Steps:
- 1. Preheat your oven to 350 degrees Grease generously and flour three 8" round pans.
- 2. Stir together sugar, flour, dark cocoa, baking powder, baking soda and salt in large bowl.
- 3. Add eggs, both milks, oil and vanilla. beat on medium speed of your mixer for 2 minutes.
- 4. Carefully stir in boiling water.
- 5. Pour batter evenly into three 8" prepared pans. You don't have to measure, I just eye ball it! LOL
- 6. Bake 25 to 30 minutes or until wooden tooth pick inserted in center comes out clean. Cool 5 to 10 minutes, remove your cakes onto your wire racks.
- 7. While they are cooling, mix in a small dish 1 tablespoon dark cocoa and 2 tablespoon powdered sugar. Dust the tops of each round cake while still warm on your cooling rack.
- 8. Place one section on your desired dish or cake board. I put a little frosting on the bottom to keep it from sliding. Frost the top with a chocolate butter cream frosting. ****Here is where you can get creative with several different fillings. I have also used a raspberry cream cheese frosting. "Yummy"
- 9. On the "bottom" of your next layer coat with a whipped cream frosting.
- 10. Flip on top of the coated butter cream section. Continue with your next layer.
- 11. Take the rest of your whipped cream frosting and "cap" off your cake making it as round as you can. Don't use too much!
- 12. Place your cake in the freezer. Make your chocolate ganache: Heat up in a small saucepan 1 cup heavy whipping cream to almost a boil.
- 13. remove from heat and pour in your corn syrup and chocolate chips. Stir until chips dissolve. Using a wire whisk, whip it until very smooth.
- 14. Take your frozen cake out. If it seems a little off square you can smooth it off by putting a little water on your frosting spatula and gently (not adding water to the cake) smooth it flat. Remove your cake with a LARGE cake spatula onto a wire rack with a cookie sheet below. (This is easy because it's frozen). Start pouring the ganache on top of the cake letting it flow down the sides. Carefully place it back on your serving plate. For the bottom edge I press a little crushed chocolate graham crackers.
- 15. It may seem like a lot of work but it is truly a wonderful cake!
THREE-LAYER CHOCOLATE GANACHE CAKE
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
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.
Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.
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
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