CHOCOLATE GANACHE FROSTING FOR FUDGY DEVIL'S FOOD CAKE
This rich, thick frosting is the perfect topper for our Fudgy Devil's Food Cake. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Combine chocolate and corn syrup in a large heatproof bowl. Bring cream just to a simmer over medium-high heat; pour over chocolate mixture. Let stand, without stirring, until chocolate begins to melt.
- Beginning near the center and working outward, whisk melted chocolate into cream until mixture is combined and smooth. Continue to whisk until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (frosting will continue to thicken after whisking).
DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING
This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.
FUDGY DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE FROSTING
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream; let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each addition; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Divide batter between prepared pans (or muffin tins lined with paper liners); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
- Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
- Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
- Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate; let sit at room temperature for 20 minutes before serving.
DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE
Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.
- Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
- Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
- Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.
CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
DARK-CHOCOLATE CAKE WITH GANACHE FROSTING
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
- Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
- Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
Nutrition Facts : Calories 576 g, Fat 41 g, Fiber 4 g, Protein 7 g
DEVIL'S FOOD CAKE WITH PEPPERMINT FROSTING
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Provided by Claudia Fleming
Categories Cake Mixer Chocolate Dessert Bake Christmas Kid-Friendly Family Reunion Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 26
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For dark chocolate ganache:
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- For white chocolate cream:
- Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
- Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
- For peppermint frosting:
- Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
- Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.
CHOCOLATE GANACHE FROSTING
Ganache-a smooth mixture of chocolate and cream-is one of the richest, most luscious of all chocolate frostings. This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
- Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
- Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).
"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM-FUDGE FROSTING
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition-and can be enjoyed right now.
Provided by Rochelle Palermo
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
- Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
- Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
- Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
- Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
- Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
- Arrange roses atop cake and serve.
DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING
This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
- Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
- Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
- In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
- Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
- Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
- Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
- For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
- Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.
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DEVILS FOOD CAKE RECIPE WITH GANACHE FROSTING- BAKER …
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- At 8 hours before serving and preferably the day before: Put the chopped chocolate or chocolate chips in a medium bowl with a large pinch of kosher salt. Bring the cream to a simmer, almost boiling, in a saucepan over medium-high heat (don't walk away from the stove while doing this as your cream will quickly boil over).
- Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes. This will melt the chocolate and allow the cream to cool slightly making and emulsion easier. Put a whisk in the center of the chocolate cream mixture and begin whisking in a small, tight circular motion until fully combined.
- Add the 2 TBSP butter and stir until it is fully incorporated. Put a piece of plastic wrap directly onto the surface of the ganache and set aside at room temperature for at least 8 hours or overnight.
- Preheat your oven to 350°F. Butter two 8x2-inch round cake pans and grease and flour the pans, tapping out any excess flour. Set aside.
PAUL HOLLYWOOD’S DEVIL'S FOOD CAKE - THE GREAT BRITISH …
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- For the chocolate fudge frosting, pour the cream into a pan, add the butter and heat, stirring occasionally, until the butter has melted. Bring to just below boiling and remove from the heat.
- Heat the oven to 180°C/160°C fan/350°F/Gas 4 and grease and line the base of three 20cm loose-bottom sandwich tins with baking parchment.
- Put the cocoa powder, light brown sugar, vanilla paste and boiling water in a bowl and whisk together until the sugar has dissolved. Set aside to cool slightly.
- Cream the butter and sugar together in a separate bowl until pale and fluffy, then add the eggs, one at a time, mixing between each addition.
- Add the flour mixture to the egg mixture in three separate batches, beating well between each addition.
- Fold in the chocolate mixture, then divide the mixture between the three lined tins and bake for 25–30 minutes until risen and a skewer inserted into the centre comes out clean.
- Remove from the oven, leave to cool in the tins for 5 minutes, then turn out onto wire racks to cool.
- For the decoration, melt the chocolate in a bowl set over a pan of gently simmering water. As soon as the chocolate is melted remove the bowl from the heat.
- Lay a sheet of acetate on a cold marble slab and pour the melted chocolate onto the acetate. Using a palette knife, spread the chocolate backwards and forwards over the acetate until it starts to change colour and is beginning to set.
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