Paula Deens Chocolate Ganache Cake Recipes

Steps:

• Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
• Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller.
• *Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour.
• Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
• For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.
• In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks. Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking. Cook the mixture on medium heat for 15 minutes until the mixture tightens. Strain and chill over an ice bath until smooth, thick and cold.
• Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.
• Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.
• Preheat the oven to 350 degrees F.
• Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl.
• Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces.
• Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.

Steps:

• Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

Steps:

• For ganache (which should be made first because it needs to cool.):.
• warm the heavy cream in the microwave for about 1 minute, but watch it carefully!
• add the chips and keep stiring until their melted, if they dont all melt, micorwave for a few more seconds.
• once smooth, keep in the refregerator until needed (if leaving it too long it will be to hard to pour on cake! but you could leave it on the counter to warm up. Or make chocolate truffles, YAY!).
• For buttercream:.
• cream the butter. with mixer on low speed, SLOWLY add powdered sugar until incorperated. add cocoa powder. thin with milk, about 1/2 cup, maybe a little more. but remember, you can always add more milk, its harder to thicken frosting.
• Prepare:.
• start w/ a layer of cake (there should be 4) frost with as much buttercream as wanted. add more cake. frost. add more cake. frost. add more cake, and frost the whole cake with a thin layer of frosting. put the cake in the freezer for about 10 minutes. then pour ganache over cake and spread over cake. put in the fridge until set.

Steps:

• Preheat oven to 350 F. Spray a 13X9-inch baking pan with nonstick baking spray with flour. Set aside. In a large bowl, sift together flour, sugar, and salt; set aside. In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth. Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth. Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack. Chocolate icing: In a medium saucepan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioner's sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.