Three Layer Chocolate Ganache Cake Recipes

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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



Three-Layer Chocolate Ganache Cake image

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.

4 cups all-purpose flour
2-1/4 cups sugar
3/4 cup baking cocoa
4 teaspoons baking soda
2-1/4 cups mayonnaise
2-1/4 cups brewed coffee, cold
1-1/2 teaspoons vanilla extract
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
3/4 cup miniature semisweet chocolate chips
GANACHE:
8 ounces semisweet chocolate, chopped
2 cups heavy whipping cream
1 teaspoon vanilla extract
GLAZE:
8 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1/4 cup butter, cubed

CHOCOLATE LAYER CAKE

Provided by Ron Ben-Israel

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 16



Chocolate Layer Cake image

Steps:

  • Prep the pans: Preheat the oven to 350 degrees F. Fold a large sheet of parchment paper in half; put a 10-inch-round cake pan on top. Trace the cake pan, then cut out the circle to make two rounds of parchment. Spray two 10-inch cake pans with cooking spray; fit a parchment round into each. Spray the pans again, then dust with flour and tap out the excess.
  • Make the batter: Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder. Put the flour, salt, baking soda, baking powder and sugar in the bowl of a stand mixer; mix with the paddle attachment on low speed, 1 minute. Add the eggs, vegetable oil, vanilla and 2 cups water; beat on medium speed, 2 minutes. Reduce the speed to low; beat in the coffee-cocoa mixture in a slow stream until combined. The batter will be thin.
  • Bake the cakes: Divide the batter between the prepared pans. Bake until a skewer inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool in the pans on a rack, 10 minutes, then turn the cakes out onto the rack to cool completely. Place each cake on a 10-inch cardboard cake circle (this helps stabilize the layers as you move them around), wrap in plastic wrap and refrigerate at least 4 hours or overnight.
  • Make the ganache: Pulverize the bittersweet chocolate in a large food processor. Bring the cream just to a boil. With the motor running, pour the hot cream through the feed tube; process until smooth. Transfer to a large bowl and set in a bowl of ice water. Chill, stirring often, until the ganache is cool but not stiff, about 20 minutes.
  • Make the bark: Microwave the white chocolate in 15-second intervals until two-thirds melted; stir to fully melt. Scrape into a zip-top bag and seal. Put a plastic sheet protector on each of 2 baking sheets. Snip a corner of the bag; pipe thin lines of white chocolate over the sheets.
  • Refrigerate the baking sheets until the white chocolate is set, about 10 minutes, then repeat the process with the milk chocolate, piping thin lines over the white chocolate. Refrigerate until the milk chocolate is set.
  • Melt the bittersweet chocolate in the same way, then spread over the white and milk chocolate lines using an offset spatula. Refrigerate until hard, about 30 minutes.
  • Peel the sheet protectors off the chocolate and break the chocolate sheets into shards of various sizes.
  • Slice the layers: Put one cake on a cake turntable. Position a long serrated knife against the side of the cake, about halfway down. Slowly rotate the turntable so the knife slices the cake in half horizontally. Don't move the knife much-let the rotation of the turntable do the work. Repeat with the other cake to make 4 layers; transfer each to a cardboard circle. (If you don't have a turntable, carefully slice the cakes in half on a cutting board.)
  • Frost the cake: Transfer half of the ganache to a bowl and whisk until light brown and fluffy. Place one cake layer (still on a cardboard circle) on the turntable; spoon one-third of the whipped ganache on top. Rotate the turntable to smooth the ganache with a long spatula (or just assemble and frost on a cake plate). Repeat to sandwich all 4 cake layers with whipped ganache. Spread all but about 1/2 cup of the unwhipped ganache over the top and sides of the cake.
  • Decorate the cake: Press the chocolate bark against the sides of the cake, using small dollops of the remaining ganache to help the pieces stick, if necessary.

Cooking spray
3 1/2 cups all-purpose flour (sift, then measure), plus more for dusting
2 cups hot strong coffee
1 1/2 cups natural unsweetened cocoa powder (not Dutch process)
2 teaspoons salt
1 tablespoon baking soda
1 tablespoon baking powder
4 cups sugar
4 large eggs
1 cup vegetable oil
4 teaspoons vanilla extract
1 1/2 pounds bittersweet chocolate, chopped
3 1/3 cups heavy cream
4 ounces white chocolate, finely chopped
4 ounces milk chocolate, finely chopped
8 ounces bittersweet or semisweet chocolate, finely chopped

LAYERED CHOCOLATE MOUSSE CAKE

This layered chocolate cake makes for a delectable bite of dense chocolate brownie and light-as-air mousse.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 12 servings

Number Of Ingredients 17



Layered Chocolate Mousse Cake image

Steps:

  • For the brownie: Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
  • Whisk together the flour, cocoa powder and sugar in a medium bowl. Whisk in the milk, butter, vanilla and egg until smooth. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool completely on a wire rack, about 30 minutes.
  • Unclasp the pan, remove the outer ring and spray it with nonstick cooking spray. Line the ring with a 2 1/2-inch-wide parchment strip, making sure that it sits tightly and smoothly along the sides. Re-clasp the ring to the bottom of the pan with the cake in it.
  • For the mousse: Roughly chop 4 tablespoons of the butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in 1/4 cup of the cocoa powder until smooth; set aside. Chop the remaining 8 tablespoons butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in the remaining 1/2 cup cocoa powder until smooth; set aside.
  • Add 1/4 cup of the heavy cream to a small microwave-safe bowl and stir in the gelatin. Let sit for 5 minutes to bloom. Microwave in 30-second intervals, stirring in between each, until the gelatin is dissolved, about 1 minute. Cool to room temperature, about 5 minutes.
  • Transfer the gelatin to the bowl of a stand mixer fitted with the whisk attachment and add the sugar, vanilla and remaining 3 3/4 cups heavy cream. Whisk on medium speed until stiff peaks form, 3 to 4 minutes. Divide the whipped cream mixture between 2 large bowls. Fold one bowl of the cocoa powder-butter mixture into each batch of whipped cream mixture and stir until no streaks remain (one bowl will contain dark chocolate mousse and the other will contain light chocolate mousse).
  • Spread the dark chocolate mousse on top of the brownie in the springform pan. Use an offset spatula to even out and smooth the top. Spread the light chocolate mousse on top of the dark chocolate mousse and use an offset spatula to even out and smooth the top. Refrigerate until the mousse is set, 3 hours and up to overnight.
  • For the ganache: Bring the heavy cream and butter to a boil in a small saucepan over medium-high heat. Put the semisweet chocolate in a large heatproof bowl and pour the hot cream over top. Let it sit for 5 minutes, then stir until smooth and shiny.
  • Unclasp the springform pan and remove the parchment paper from the sides of the cake. Use a hot, dry offset spatula to smooth out the sides. Set a rack in a rimmed baking sheet and put the cake on top of the rack. Pour the ganache over the cake and let it drip down over the sides so the entire cake is covered. Swipe once across the top with a clean, large offset spatula to create a smooth top. Refrigerate until set, about 30 minutes.
  • Hold a stencil or other tool with holes (such as a doily or a cooling rack) over the cake (do not lay it on the ganache; it will stick) and dust with more cocoa powder to create a decorative pattern. Serve immediately.

Nonstick cooking spray, for the pan
1/2 cup all-purpose flour
1/4 cup cocoa powder, such as Baker's® 100% Pure Cocoa Powder
1/4 cup sugar
5 tablespoons milk
4 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1 large egg
1 1/2 sticks (12 tablespoons) unsalted butter
3/4 cup cocoa powder, such as Baker's® 100% Pure Cocoa Powder, plus more for sprinkling
4 cups heavy cream
One 1/4-ounce package unflavored gelatin
1 cup sugar
1 tablespoon pure vanilla extract
1 1/4 cups heavy cream
4 tablespoons unsalted butter
12 ounces semisweet chocolate, such as Baker's® Semi-Sweet Chocolate Baking Bar, chopped

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Want an extra special dessert for someone special? This is it! It sounds complicated, but the steps can be broken down and prepared over 2 - 3 days, which makes it pretty easy. I got the recipe from one of my cooking magazines, I don't remember which one, but this is my all time favorite chocolate cake. I'm not sure about the prep. time, as I always spread it out over 2 or 3 days.

Provided by Susan Dillard

Categories     Dessert

Time 2h32m

Yield 1 "10 inch three layer cake", 12 serving(s)

Number Of Ingredients 21



Triple Layer Chocolate Mousse Cake image

Steps:

  • Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
  • Process for 20 to 30 seconds, until finely ground.
  • In a small saucepan, combine the milk, sugar and salt.
  • Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
  • Remove the pan from the heat.
  • With the motor of the food processor running, pour the hot milk through the feed tube.
  • Process for 10 to 20 seconds, until the chocolate is completely melted.
  • Using a spatula, scrape down the side of the work bowl.
  • Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
  • Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
  • In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
  • Do not overwhip the cream.
  • Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
  • Fold in the remaining whipped cream.
  • Do not overfold the mousse or the texture will be grainy.
  • Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
  • Make the cake: Grease three 10-inch round cake pans.
  • Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
  • Grease the pan well and then flour, tapping out the excess.
  • Set aside.
  • Place the oven racks two shelves apart.
  • Preheat the over to 350 degrees F.
  • Sift together the flour, baking soda and salt.
  • Set aside.
  • Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
  • Remove from the top of the double boiler and cool slightly.
  • Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
  • Add the vanilla.
  • Add the eggs one by one, mixing on medium speed until blended.
  • Using a rubber spatula, scrape down the sides of the bowl.
  • With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
  • When blended, add the remaining buttermilk and the chocolate mixture.
  • Mix until blended then add the remaining dry ingredients.
  • Mix on medium speed just until blended and the flour lumps disappear.
  • Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
  • Bake for 28 to 32 minutes, or until a toothpick comes out clean.
  • Remove the pans from the oven and place on wire cooling racks.
  • Cool for 15 minutes and invert.
  • Peel off the waxed paper and cool completely.
  • Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
  • Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
  • Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
  • There should be slightly less than one-half inch of mousse on top of the cake.
  • Place the second cake layer on top and repeat the mousse layer.
  • Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
  • Place the cake in the freezer for a minimum of four hours.
  • Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
  • Process for 20 to 30 seconds, until finely ground.
  • Place in a large bowl.
  • In a medium pan, scald the heavy cream and pour over the chocolate.
  • Using a metal whisk, gently stir until smooth and melted.
  • Continue stirring until the ganache is room temperature or just slightly warmer.
  • Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
  • Process for 20 to 30 seconds, until finely ground.
  • Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
  • Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
  • When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
  • Use the spatula to spread the ganache evenly over the sides of the cake.
  • When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
  • Refrigerate until ready to serve.

28 ounces semisweet chocolate, coarsely chopped
1 1/3 cups milk
1/2 cup granulated sugar
1 pinch salt
1/2 cup vegetable oil
2 tablespoons vanilla extract
3 cups heavy cream
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces semisweet chocolate, coarsely chopped
1 cup water
1 cup unsalted butter, at room temperature
2 cups granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
4 large eggs
1 1/3 cups buttermilk
16 ounces semisweet chocolate, coarsely chopped
2 cups heavy cream
25 Oreo cookies

CHOCOLATE RASPBERRY GANACHE CAKE

This pull-out-all-the-stops cake for special occasions may be prepared in steps in advance and glazes on the day it is to be served.

Provided by dev_carlsen

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 15



Chocolate Raspberry Ganache Cake image

Steps:

  • Make génoise:.
  • Preheat oven to 350°F.
  • Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
  • In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.
  • In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.
  • Sift one third cocoa mixture over egg mixture and fold together. Sift and fold in remaining cocoa mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert génoise onto a rack and immediately invert onto another rack to cool right side up. Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw génoise before assembling cake.
  • Make ganache:.
  • In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours and up to 3 days.
  • Assemble cake:.
  • Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy.
  • Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds.
  • Invert top layer of génoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of génoise and repeat layering of, jam, and ganache. Top with third layer of génoise. Spread top and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding.
  • Make glaze:.
  • In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and pour through a sieve set over a bowl. Cool glaze to room temperature.
  • With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes.
  • Garnish cake with raspberries and keep at cool room temperature until ready to serve.

Nutrition Facts : Calories 429.1, Fat 38.1, SaturatedFat 23.1, Cholesterol 128.7, Sodium 96.2, Carbohydrate 29.6, Fiber 7.8, Sugar 9.6, Protein 8.5

1/3 cup sifted unsweetened cocoa powder
1/3 cup all-purpose flour
1/3 cup cornstarch
1/4 teaspoon baking soda
3 large whole eggs
3 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1 1/4 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 lb semisweet chocolate, chopped
1 cup heavy cream
8 ounces semisweet chocolate, chopped coarse
fresh raspberry

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



Chocolate Coffee Cake With Dark Chocolate Ganache image

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

3/4 cup dark unsweetened cocoa powder
2/3 cup sour cream
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cut into 1 inch cubes, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups granulated sugar
1/3 cup all purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cups three sticks unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
3 tablespoons coffee extract
unsalted butter, softened and cut into 1/2 inch pieces
1 tablespoon light corn syrup
10 -12 chocolate covered espresso beans

TWO LAYER CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE FROSTING

This cake is my all time favorite chocolate cake. I couldnt find a recipe with the perfect combination of cake and frosting. So this cake is an adpatation of an Ina Garten cake and Alton Brown ganache. The cake tastes better cold but I can never wait for it to chill so dive right in immediately!

Provided by Number One Foodie

Categories     Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14



Two Layer Chocolate Fudge Cake With Chocolate Ganache Frosting image

Steps:

  • 1. Preheat oven to 350.
  • 2. Lightly butter and flour two 8 inch cake pans.
  • 3. Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer, mix on low until combined.
  • 4. In another bowl combine buttermilk, oil, eggs and vanilla thoroughly.
  • 5. With the mixer on low slowly add the wet ingredients to the dry.
  • .6. Once ingredients are combined add the coffee slowly with the machine still on low speed (the batter will look slightly liquidy).
  • 7. Pour equal parts of the batter into the cake pans and put into the preheated oven.
  • 8. Cook for 35-40 minutes until a toothpick comes out clean.
  • 9. Once done let sit in cake pans for 30 minutes and then to finish cooling on a cooling rack.
  • 10. Chop the chocolate into small shards and place into a food processor.
  • 11. Warm cream in the microwave until it starts to simmer (DO NOT BOIL).
  • 12. Pour cream over the chocolate and let it sit for 2 minutes and then pulse until smooth.
  • 13. Let the ganache cool in the fridge for 15 minutes and then spread on the cakes.

Nutrition Facts : Calories 344, Fat 14.7, SaturatedFat 4.3, Cholesterol 49.6, Sodium 472.6, Carbohydrate 51.6, Fiber 2.3, Sugar 34.5, Protein 4.9

butter, for greasing pans
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 xl eggs
1 teaspoon vanilla extract
1 cup fresh hot coffee
4 ounces bittersweet chocolate
1/2 cup heavy cream

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



Chocolate Ganache Layer Cake image

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

¾ cup butter
2 (1 ounce) squares unsweetened baking chocolate, chopped
2 ¼ cups all-purpose flour
2 cups white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 eggs, at room temperature
¾ cup whipping cream
1 ½ cups semisweet chocolate chips

TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE

Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert

Provided by Good Food team

Categories     Dessert

Time 1h45m

Number Of Ingredients 20



Triple chocolate & peanut butter layer cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
  • Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
  • Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
  • To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
  • Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
  • Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
  • To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
  • Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
  • Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.

Nutrition Facts : Calories 870 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

225ml rapeseed oil, plus more for the tins
250g self-raising flour
4 tbsp cocoa
1 ½ tsp bicarbonate of soda
225g caster sugar
3 tbsp golden syrup
3 large eggs, beaten
225ml milk
200g dark chocolate, chopped
2 tbsp chocolate chips
small handful pretzel pieces
2 tbsp honeycomb pieces
65g dark chocolate
250g soft salted butter
500g icing sugar
45g smooth peanut butter
1-2 tbsp cocoa
200ml double cream
100g dark chocolate, finely chopped
chocolate eggs, some hollow, some filled, gold lustre, toffee popcorn and pretzels

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



Decadent Chocolate Cake With Ganache image

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.

1 cup baking cocoa
2 cups boiling water
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped
1 cup whipping cream, heavy
2 tablespoons sugar
1 cup butter, softened
4 cups confectioners' sugar
1/2 cup baking cocoa
1/4 cup milk
2 teaspoons vanilla extract
3/4 cup sliced almonds, toasted

CHOCOLATE GANACHE CAKE

Categories     Cake     Chocolate     Dessert     Bake     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 15



Chocolate Ganache Cake image

Steps:

  • Make cake layers:
  • Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
  • Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
  • Sift together flour, baking soda, and salt.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
  • Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
  • Make ganache while cakes bake:
  • Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
  • Assemble cake:
  • Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
  • Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.

For cake layers
3/4 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon instant-espresso powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs
For ganache filling and glaze
2 1/2 cups heavy cream
20 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor

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