Chocolate Ginger Ganache Recipes

CHOCOLATE GINGER GANACHE

Steps:

• Combine coconut milk, palm sugar and ginger in saucepan.
• Bring to a simmer over medium heat, stirring until the sugar dissolves.
• Remove from heat.
• Add chocolate and whisk until mixutre is melted and smooth.

GINGERBREAD SHEET CAKE WITH WHIPPED CHOCOLATE GANACHE

Steps:

• Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Grease a 9-by-13-inch light colored metal baking pan with nonstick cooking spray and line it with a piece of parchment that hangs over the 2 long sides.
• In a large bowl, combine the sugar and eggs, and use an electric mixer on medium or a whisk to beat the mixture until light and foamy, 1 to 2 minutes. Add the buttermilk, molasses, butter and oil, and mix until combined and smooth, 1 to 2 minutes.
• Add the fresh ginger, ground ginger, cinnamon, cloves and salt, and mix to incorporate.
• Add the flour, baking powder and baking soda, and mix until no streaks of dry ingredients remain, about 1 minute.
• Pour the batter into the prepared baking pan, and tap on the counter a few times to release any large bubbles. Bake until puffed and set, and a tester inserted into the center comes out clean, 28 to 34 minutes. Cool the cake in the pan set on a rack for 15 minutes, then use the parchment paper overhang to lift the cake out of the pan. Set it on a rack to cool completely.
• While the cake is cooling, make the ganache: Add the chocolate and butter to a large bowl or to the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan, bring the cream to a simmer.
• Pour the hot cream over the chocolate and butter in the bowl, and whisk until smooth, 1 to 2 minutes. Add the vanilla extract and salt, and whisk until incorporated. Let the mixture sit until slightly thickened, about 1 hour.
• When the cake is cool and the ganache is thickened, whip the ganache on high speed until it's lighter in both texture and color, fluffy, and holds soft peaks, about 10 minutes.
• Dollop the ganache over the cooled cake, and use a spoon to spread it over the cake in swoops and swirls. Top with chopped crystallized ginger or shaved chocolate if desired. Store leftover cake in an airtight container in the fridge for up to 4 days.

CHOCOLATE GINGER CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

GINGER CAKES WITH MOLTEN CHOCOLATE CENTERS AND GINGER CRèME ANGLAISE

Steps:

• Make ganache:
• Put a sheet of wax paper on a small baking sheet and put a 3-inch round cutter on it. (Alternatively, line a 3-inch ramekin with plastic wrap, leaving a 2-inch overhang.)
• Chop chocolate and transfer to a bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir mixture with a rubber spatula until completely smooth and pour into cutter or ramekin. Freeze ganache while preparing cake. (Ganache may be made 1 week ahead and frozen, covered.)
• Make cakes:
• Preheat oven to 375°F and generously butter and flour four 10-ounce mini-bundt pans (not non-stick) or ramekins, knocking out excess flour.
• Into a bowl sift together flour, ginger, baking soda, and salt. In a large bowl with an electric mixer beat together butter and brown sugar until light and fluffy. Beat in eggs, sour cream, and molasses until combined well. (Mixture will separate but will come together again when flour mixture is added.) Add flour mixture to egg mixture, beating until just combined (do not overbeat).
• Spoon about 1/2 cup batter into each pan or ramekin and bake on a baking sheet in middle of oven 20 minutes. Run a thin knife around side of cutter and remove ganache. (Alternatively, lift ganache out of ramekin using plastic wrap.) Quarter ganache and put 1 piece in center of each cake, pressing down gently (ganache will sink into cakes). Bake cakes 15 to 20 minutes more, or until set and a crust is formed on top. Cool cakes in pans or ramekins on a rack 10 minutes. (Cakes may be made 1 day ahead and kept in pans or ramekins, covered, at room temperature. Reheat cakes in a 375°F oven before serving.)
• Invert cakes onto plates and serve warm with crème anglaise.

GINGERBREAD CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 180C/350º F.
• Grease and flour 9-inch/20cm square pan.
• In a large mixing bowl, cream butter and sugar together.
• Add egg. Add the water to the molasses, stir to combine, then stir molasses water into the butter mixture.
• Stir dry ingredients together, add to liquid mixture, and combine until smooth. Pour into prepared pan, bake 45 minutes, or until knife inserted in center comes out clean.
• To decorate-.
• Once cool, split the cake in half horizontally.
• Sit the two halves, cut side up, on the counter, and spread one half with jam and the other half with chocolate ganache.
• Sandwich the two halves back together.
• Ice the entire cake with chocolate ganache, decorate and serve!