CHOCOLATE GANACHE
Steps:
- Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
COFFEE GANACHE
Make and share this Coffee Ganache recipe from Food.com.
Provided by SLColman
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Stir together the instant espresso and boiling water until smooth. Set aside.
- Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
- Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.
Nutrition Facts : Calories 1044.8, Fat 105.5, SaturatedFat 65.4, Cholesterol 163, Sodium 83.8, Carbohydrate 50.4, Fiber 19.5, Sugar 5.1, Protein 17.8
CHOCOLATE COFFEE CAKE WITH DARK CHOCOLATE GANACHE
This recipe comes from Baked Explorations and it yields one 8-inch 3-layer cake. The cake can be stored, covered in a cake dome or cake saver, at room temperature for up to 3 days.
Provided by Brookelynne26
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 325 degrees F. Butter three 8 inch round cake pans, line them with parchment paper, and butter the parchment, Dust the parchment with flour and knock out excess flour.
- In medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.
- In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.
- Using a standing mixer fitted with a paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes - the mixture will appear to string or ribbon throughout the bowl. Add the sugars and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing about 10 to 15 seconds after each addittion until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.
- Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with the dry. Divide the batter amond the prepared pans. Use an offset spatula to level the batter. Bake the cakes for 35-40 minutes, rorating the pans halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.
- Make the coffee buttercream: In a medium, heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
- Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (this takes about 7-9 minutes; however, you can speed up the process by pressing bags of frozen berries or frozen corn around the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy, about another 1-2 minutes.
- Add the vanilla and coffee extracts and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
- To assemble the cake: Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as the crumb coating and will help you keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Refrigerate it for 15 minutes to firm it up.
- Make the chocolate glaze: Place the butter, chocolate, and corn syrup in the top of a double boiler. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.
- Remove the pan from the heat and stir the glaze to release excess heat. Drizzle glaze over the cake. Refrigerate the cake about 15 minutes to set the glaze before serving.
- Glaze the cake: Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 of a cup of the glaze over the cake. Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze. Remove from the refrigerator and slowly pour the rest of the glaze over the cake. It should run down the sides in thick streams. You should be able to control the size and length of the streams by the pour. Feel free to experiment, and have no fear n plaing around. This is the fun part, and there is no right or wrong way. Garnish with chocolate covered espresso beans. Chill the entire cake for approximately 20 minutes, or until glaze is set, then transfer to a cake plate. Serve at room temperature.
Nutrition Facts : Calories 1050.3, Fat 61.8, SaturatedFat 34.8, Cholesterol 194.5, Sodium 379.7, Carbohydrate 118.8, Fiber 3.2, Sugar 84.7, Protein 9.3
GANACHE I
Ganache is a mixture of cream, or butter, and chocolate. Ganache can be made thick enough to use as a truffle filling or thin enough to use as a glaze. A 'thin' Ganache can be melted to use as a glaze or whipped, and used as a filling for cakes. Use the best quality chocolate you can find.
Provided by CCACHEF
Categories Desserts Frostings and Icings
Yield 16
Number Of Ingredients 2
Steps:
- Chop the chocolate into small pieces and place it in a large stainless steel bowl.
- In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
- Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 21.1 g, Cholesterol 42.3 mg, Fat 23 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 14.2 g, Sodium 13.1 mg, Sugar 16.1 g
GANACHE FOR HOT CHOCOLATE AND MOCHAS
Provided by James Freeman
Categories Chocolate Breakfast Brunch Dessert Boil Advance Prep Required Drink Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for 2 to 3 drinks
Number Of Ingredients 2
Steps:
- Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture.
- The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using.
ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE
Provided by Dan Langan
Categories dessert
Time 25m
Yield 6 1/2 cups (enough to fill and frost an 8-inch cake)
Number Of Ingredients 5
Steps:
- Place your chopped chocolate into the bowl of your stand mixer.
- Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
- Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. Allow your ganache to cool until the outer edge of the ganache is a spreadable consistency; the center of the ganache may still be a bit loose.
- Fit your stand mixer with the whip attachment and whip the ganache on medium-high speed until the ganache lightens in color, 2 to 3 minutes. Don't over whip or you run the risk of breaking your ganache. Use immediately as a filling or frosting.
- Once the whipped ganache sets up it can be rewarmed in the microwave in 20 second bursts. Rewarmed ganache can be re-whipped or poured.
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