Ganache Filled Walnut Cake With Citrus Cream Cheese Frosting Recipes

GANACHE FILLING (FOR CAKE)

Steps:

• Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
• If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
• When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.

CHOCOLATE GANACHE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. , Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency. , For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving.

STRAWBERRY WALNUT CREAM CAKE 1956

Steps:

• Make 8 inch spring form cake;.
• Grease with butter an 8 inch spring form pan.
• Sprinkle first with granulated sugar.
• Then dust with flour, removing by tapping excess out.
• Set oven to 350 degrees.
• Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
• Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
• Take from the heat and beat until cool.
• If you are using an electric beater, than the cooking process is not really necessary.
• Sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches.
• Pour into the prepared sugared floured pan.
• Bake 350 degrees for 30 minutes or until tester comes away clean.
• Turn onto a wire rack and cool.
• Slice the berries reserving a few for decorations.
• Whip the heavy cream until it holds its shape.
• Can sweeten if desired with a tablespoon corn syrup.
• As you will notice the berries and cream is not sweetened.
• When the cake is cooled and about ready to serve, split cake into three layers.
• Remove 1/3 of the whipped cream for the top plain layer.
• Combine the remaining whipped cream with the berries.
• Place first layer onto serving dish and place 1/2 of filling .
• Top with second layer and another of filling.
• Top with final layer and and last of the whipped cream, garnish with a few whole berries.

CHOCOLATE GANACHE CAKE

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.

CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 325 degrees.
• Butter and flour an 8 inch round cake pan, then 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 syrup and vanilla.
• Add the flour and mix until JUST combined (overbeating with make the cake too tough).
• Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
• Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and 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.
• Do not refrigerate.

BLACK WALNUT FROSTING

Steps:

• Mix sugar milk and cream in a sauce pan. stir constantly while cooking over medium heat, until mixture forms a soft ball when dropped in to cold water.
• Cool.
• Add walnuts. Beat and spread on cooled cake.

SIMPLY CITRUS CREAM CAKE

Steps:

• Preheat the oven to 350°F Line 2 9-inch round cake pans with parchment paper (or lightly grease and flour); set them aside.
• In a large bowl, combine cake mix, dry pudding mis, 1 cup of the sour cream, eggs, oil, 3/4 cup water, and orange peel. Beat with an electric mixer on low speed for 1 minute and then scrape the bowl. Beat for 2 more minutes on medium speed. Pour evenly into the prepared pans (use a scale to divide evenly).
• Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Cool completely.
• Beat the remaining 1/3 cup of sour cream and the powdered sugar in a large bowl with a wire whisk until they are well blended. Carefully stir in the Cool Whip. Set aside.
• Place 1 of the cake layers on a serving plate. Spread half of the Cool Whip mixture on the cake. Top with one can of the mandarin orange segments. Put the second cake layer on top and repeat the Cool Whip and mandarin layers. Refrigerate until ready to serve.

GANACHE FILLED WALNUT CAKE WITH CITRUS CREAM CHEESE FROSTING

Steps:

• To make the cake, blend flour, sugar, baking powder, and salt in large bowl. Add milk, butter, and vanilla and beat with electric mixer for 2 minutes, till well blended. Add egg whites and beat another 4 minutes. Fold in walnuts. Pour batter into 2 parchment-lined, greased 9" cake pans. Bake at 350 deg F. for 35-40 minutes, till cake tests done. Remove from oven and cool on wire racks for a few minutes, then pop cakes out of pans and continue cooling on racks while you make the filling and frosting.
• To make the ganache filling, melt chocolate and cream together in double boiler, stirring occasionally, till well combined. Place in the fridge to cool for about 30 minutes, until it reaches a spreadable consistency (don't leave it in the fridge too long or it will be ROCK hard!).
• To make the frosting, cream butter and cream cheese with a mixer till well combined and fluffy. Add sugar a bit at a time till a thick, creamy frosting forms. Finally, mix in vanilla and zest. Add more sugar or lime juice as needed to reach preferred consistency.
• To assemble the cake, place bottom layer on plate. Spread ganache filling on top, leaving a 1/4-inch border around the edge (this will fill in when you press the top layer down). You will either have a very thick layer of filling or you will have extra ganache to play with. Set top layer over filling and press slightly to stick in place. Spread cream cheese frosting over cake.
• If you're feeling fancy, shave some chocolate with a veggie peeler and sprinkle over the frosted cake.
• Can also make cupcakes with the recipe, just pour batter into lined cupcake pan and bake for slightly less time. Frost with either the ganache or the cream cheese frosting. Would make 12 cupcakes.