DECADENT CHOCOLATE BUNDT CAKE WITH CHOCOLATE GNACHE
Moist dark chocolate cake with gnache glaze. Garnish with whipped cream and maraschino cherries or fresh raspberries.
Provided by elena5412
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray bundt pan with cooking spray.
- Heat coffee in small sauce pan; stir in semi-sweet chips until melted.
- Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
- Beat eggs with electric mixer until thick and pale yellow. Slowly add buttermilk, oil and coffee mixture.
- Add dry ingredients and beat on medium speed until just combined.
- Pour into prepared pan.
- Bake for 45 minutes. Run knife around edges and invert onto rack. Cool.
- For gnache - heat heavy cream to almost boiling.
- Stir in chocolate chips and remove from heat.
- Continue stirring and allow to cool.
- Drizzle generously over cooled cake.
DECADENT CHOCOLATE CAKE WITH GANACHE
This gorgeous layer cake comes from a Taste of Home magazine. The cake is moist and dense with a rich ganache filling. Enjoy it with alone or with a generous scoop of vanilla ice cream!
Provided by NolansMom
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
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.
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