Chocolate Fantasy Cake With Chocolate Ganache Icing Recipes

CHOCOLATE GANACHE CAKE

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.

THE BEST CHOCOLATE GANACHE CAKE

Steps:

• Bring the heavy whipping cream to a gentle boil and pour it over the semi-sweet chocolate chips. Set it aside for one minute.
• Whisk the two ingredients until it's all combined. Next, add the softened butter and whisk until your ganache becomes homogenous.
• Cover the bowl with cling film and set it aside for a couple of hours before assembling. A rested ganache gives the best texture for spreading!
• Preheat your oven to 350 degrees F. Line bottoms of two 9" round baking pans with parchment paper and grease the sides with baking spray.
• In a medium bowl, whisk together the flour, salt, baking cocoa, baking powder, and baking soda. Set it aside.
• In a separate, large bowl, whisk the eggs with the sugar. Gradually add oil and whisk until it's all combined. Add the milk, coffee, and vanilla extract, gently whisking with every addition
• Gradually add the flour mixture to the wet ingredients and whisk until it's all combined. The batter will be light and fairly runny; that's totally normal.
• Transfer batters to the prepared pans. Bake in the middle rack for 40-45 minutes, or until a toothpick comes out clean.
• Allow the cakes to cool for 10-15 minutes before inverting them onto a cooling rack. Finally, allow an additional 40-45 minutes of cooling; the cakes should be at room temperature before assembling.
• Slice a bit off the top of each cake to remove the domes and even the cakes out.
• Place a large dollop of the ganache into the center of the first cake and spread it out using an offset spatula.
• Carefully place the second cake over the top, crumb-side down.
• Spread the remaining ganache over the top and the sides.
• Top your cake off with fresh berries or your favorite cake topping! Enjoy!

VELVET CHOCOLATE CAKE RECIPE WITH CHOCOLATE GANACHE ICING

Steps:

• Preheat oven to 350°F and set the oven rack to the middle position.
• Grease a 10-inch tube pan with butter or shortening and sprinkle it with cocoa. Or spray the pan with nonstick spray (the type with flour included).
• In a small microwave-safe bowl, melt the chocolate morsels at MEDIUM heat for 30 seconds. Stir the chocolate and continue microwaving and stirring at 15-second intervals until melted. Stir until creamy and smooth.
• In a medium bowl, sift the flour, baking soda, and salt together. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together at medium speed until fluffy and completely incorporated, about 5 minutes.
• Add the eggs, one at a time, beating just until incorporated after each addition.
• Add the melted chocolate and mix just until well blended.
• On low speed, slowly add the flour mixture and the sour cream alternately to the chocolate mixture. After each addition, mix the ingredients just until incorporated. Begin and end with the flour mixture. (The additions are added as follows: ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture.)
• Very gradually add the hot water and beat on LOW just until blended.
• Add vanilla and stir.
• Spoon the batter evenly into the prepared tube pan.
• Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let cool in the pan for 10 minutes. Lift the cake by the center tube and return to the wire rack.
• While the cake cools, make the ganache. In a large microwave-safe bowl, heat the cream on medium heat until a few bubbles are visible (just beginning to boil).
• Add the chocolate morsels, stirring every 15 seconds or until the chocolate melts.
• Add the butter and stir until fully incorporated.
• Pour the ganache (SEE NOTE) over the cake and sprinkle with flaked sea salt.

CHOCOLATE FANTASY CAKE WITH CHOCOLATE GANACHE ICING

Steps:

• Preheat oven to 350°F Grease a 9" springform pan with 1 tablespoon of the butter and dust with flour.
• In a metal bowl set over a pot of simmering water, melt the chocolate with the remaining 8 tablespoons of butter and stir occasionally until smooth and creamy.
• Remove from heat.
• Separate the eggs.
• In another bowl, use an electric mixer to beat the egg yolks together with the sugar and vanilla until thick, stopping to scrape the sides of the bowl once or twice, for about 3 minutes.
• In a third bowl, whisk the egg whites with the salt until stiff, for about two minutes.
• Slowly and gently fold the chocolate into the yolk mixture, adding just a little chocolate at a time to keep the eggs from scrambling.
• Fold in the egg whites.
• Pour the batter into the springform pan and bake in the center of the oven until spongy; for about 40 minutes.
• Remove from the oven, remove the springform ring and place the cake on a rack to cool completely.
• When the cake is cool, prepare the icing as follows.
• In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth.
• Don't let the mixture boil.
• Remove from the heat.
• Use immediately or store, refrigerated in an airtight container, for up to 24 hours.
• Reheat in the top of a double boiler.
• To serve, spread the chocolate ganache icing over the cake.
• Top with raspberries or strawberries rolled in sugar and serve a small wedge of cake with a dollop of whipped cream (and a BAM of powdered sugar looks lovely as well).
• Enjoy!

CHOCOLATE CAKE WITH ICING

Steps:

• Cake:.
• Preheat oven to 350°F.
• Combine all dry ingredients in mixer bowl & mix well. Add eggs, milk, oil & vanilla & mix on low speed just until combined then slowly add hot water while mixing & stop when just combined. Pour batter evenly into greased & floured 9" cake pan & bake for around 30 to 35 minutes until toothpick comes out clean. Let cool for 15 minutes then turn out onto cooling rack to cool completely.
• Icing:.
• Combine cream cheese, butter, milk, vanilla & mix on medium speed until smooth. Add sugar a third of a cup at a time & continue to mix on medium speed until combined. Add cocoa & mix until combined & smooth.
• Cut the cake in half when cool & spread half the icing on the bottom cake in a thin layer & the other half on top of the cake also in a thin layer or don't cut the cake & put all the icing on top.