FUDGY DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE FROSTING
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream; let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each addition; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Divide batter between prepared pans (or muffin tins lined with paper liners); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
- Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
- Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
- Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate; let sit at room temperature for 20 minutes before serving.
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
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.
REALLY CHOCOLATE CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING
Recipe from Hershey's Kitchen. This cake is a family favorite and one of the best i have come by. Its a little different with the cup of boiling water but the ending result is phenomenal. Not to mention the frosting, not only does it go perfect with the cake; it is to die for. I make it every time i need to ice any of my desserts with chocolate. Hope you love it as much as i do.
Provided by Ernie Bernie
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minute Stir in boiling water. Pour into prepared pans.
- Bake 30 to 35 minute or until wooden pick inserted in center comes out almost clean and the top springs back when touched gently. Cool 10 min; remove from pans to wire racks. Cool completely. Frost with Chocolate fudge frosting.
- Chocolate fudge frosting: Place melted butter in a large mixer bowl. Add cocoa, stirring until smooth.
- Gradually beat in powdered sugar, milk, and vanilla, beating until smooth. If necessary add additional powdered sugar until spreading consistency. About 3 cups frosting.
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
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
CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE
Steps:
- To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
- In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
- In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
- To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
- To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
- Serve the cake cold or allow it to come to room temperature before serving.
CHOCOLATE FANTASY CAKE WITH CHOCOLATE GANACHE ICING
The first time I ever saw Emeril Lagasse was on Good Morning America. My cable TV company did not have the Food Network (I have DirecTV now to solve that problem, and to get Animal Planet as well!) The recipe he made on GMA that really impressed me and actually pushed me into my cooking craze was this flourless, rich Chocolate Fantasy Cake -- BAM and all. I have posted the cake and chocolate ganache icing as one recipe here. It is just incredible, and I hope you enjoy it!
Provided by Pianolady
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 11
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!
Nutrition Facts : Calories 4613.7, Fat 414.2, SaturatedFat 251, Cholesterol 1367.8, Sodium 1690.6, Carbohydrate 294.7, Fiber 77, Sugar 156.1, Protein 94.8
DECADENT DARK CHOCOLATE CAKE WITH GANACHE FROSTING
I got this recipe at a friends bridal shower. It was gorgeously surrounded by red rose pedal on a pedestool platter. It is really easy and tastes like you spent hours on it.
Provided by thefoodcritic
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in 1 Cup boiling water. (batter will be thin) Pour into pans. Bake 30 minutes at about 350. cool and freeze cake.
- For the chocolate ganache frosting: combine chocolate chips and heated whipping cream and stir until smooth. Put over the frozen cake and the ganache will set faster. Store in the fridge.
Nutrition Facts : Calories 519.4, Fat 27.4, SaturatedFat 12, Cholesterol 65.3, Sodium 430.7, Carbohydrate 69.8, Fiber 4, Sugar 49, Protein 6.2
VEGAN CHOCOLATE CAKE WITH CHOCOLATE GANACHE FROSTING
I got this recipe from a cookbook; I can't recall which. I have modified it a bit. It truly is wonderful. The frosting is amazingly decadent.
Provided by Michelle1201
Categories Dessert
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In a large bowl mix flours, baking soda, baking powder, cocoa, salt, cinnamon, and sugar. In another bowl, mix 1/2 cup water, original soymilk, maple syrup, vinegar, vanilla extract, and almond extract. Pour wet ingredients slowly into dry, combining as you pour. Mix well to combine.
- Line two 9-inch cake pans with parchment paper, or waxed paper. Divide batter evenly into both cake pans. Bake 40 to 45 minutes, or until tester comes out clean. Remove from oven and let cool on wire racks about 30 minutes.
- To prepare frosting, put chocolate chips, vanilla soymilk, coffee, and syrup into a double boiler. Heat until chocolate chips melt, blend all ingredients. Set aside to cool, immersion blend about 1 minute. Cool in refrigerator about 1 hour. Warm slightly before frosting cake.
- (Also, the frosting recipe yields enough to frost 2 layer cakes. So, you'll definitely have more than enough. It's also really good melted as a topping on soy ice cream).
Nutrition Facts : Calories 438.4, Fat 14.6, SaturatedFat 1, Sodium 718.3, Carbohydrate 73.5, Fiber 1.2, Sugar 42.8, Protein 4.4
CHOCOLATE GANACHE FROSTING
From the Syllabub blog at blogspot.com. Use to frost recipe #292701. Yum! Makes enough to frost a two-layer (or four-split-layer) 9" round cake.
Provided by DrGaellon
Categories Dessert
Time 18m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Process chocolate in food processor until very fine. Put it in a small heavy saucepan.
- Heat cream to boiling point and pour 3/4 of it over the chocolate. Cover for 5 minutes to allow it to melt. Gently stir together, trying not to create air bubbles. Pass through fine strainer and add Cognac. Cool till just tepid.
- Check consistency: when tepid, the glaze should mound a bit before disappearing. If it is too thick, or seems curdled, add more of the warm cream little by little. If too thin, add some melted chocolate. When right, use at once or store and reheat.
- Pour over cooled cake allowing excess to flow down the sides. If you want a double coat, refrigerate the cake after the first later, for about 20 mins or until firm. Apply a second coat -- but don't refrigerate after second coat or you'll lose that glossiness.
Nutrition Facts : Calories 68.4, Fat 7.3, SaturatedFat 4.6, Cholesterol 27.2, Sodium 7.5, Carbohydrate 0.6, Protein 0.4
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