Warm Chocolate Ganache Cakes Recipes

HOT WATER CHOCOLATE CAKE AND GANACHE

Steps:

• For the cake: Preheat the oven to 350 degrees. Prepare 2 (10-inch) cake pans, greased and floured, bottom lined with waxed paper. Cut the shortening into the dry ingredients. In a large coffee mug, place 3 eggs. Fill the mug the rest of the way with milk and add to the dry mix in the bowl. Then add another 1/2 mug of milk. Add the vanilla, and boiling water. Mix for 2 minutes on medium speed. Scrape down sides of bowl. Pour into prepared pans. Bake at 350 degrees for 45 to 55 minutes or until a cake tester comes out clean. Remove from oven and let cool in pan for 15 minutes. Remove from pans, remove waxed paper and let cool completely.
• For the filling: In a double boiler melt the chocolate, remove from boiler and put aside. In the double boiler place the 3 egg whites and sugar and cook over medium heat until warm to the touch and sugar is dissolved. Place mixture in large mixing bowl and beat until cool. Add the melted chocolate. When cool, add the butter and vanilla. Mix until fluffy. Use the mixture as a filling and first layer of frosting on the cake. Place the cake with the buttercream in the freezer for 1/2 hour to firm up before covering with the ganache.
• For the ganache: In a saucepan mix and bring to a simmer the whipping cream and butter. Add in the chocolate chips and stir until smooth. Let sit until cool. Frost cake with the ganache.

WARM CHOCOLATE GANACHE CAKES

Steps:

• Line an 8 by 4-inch loaf pan or 6-inch gratin dish with plastic wrap. To prepare the ganache, put the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour the hot cream over the chocolate. Let stand until the chocolate begins to melt, about 2 minutes, then whisk until smooth.
• Pour the ganache into the loaf pan or gratin dish and refrigerate until firm, about 1 hour. When the mixture has set, unmold, and cut out 6 (1 1/2-inch) rounds (you can use a knife or a cookie cutter). Refrigerate until ready to use (up to 5 days).
• Preheat the oven to 350 degrees F. Butter a muffin pan and set aside.
• To make the cakes, in the top of a double boiler, or in metal bowl suspended over a pot of simmering (not boiling) water, melt the chocolate. Whisk in the softened butter and turn off the heat. Let cool for 5 minutes, then whisk in the egg yolks, one at a time.
• Sift together the almond and cake flours and fold the flours into the chocolate mixture.
• Using an electric mixer, beat the egg whites to soft peaks. Sift in the confectioners' sugar and continue beating to stiff peaks. Fold 1/3 of the egg white mixture into the chocolate mixture, then gently fold in the remaining whites in two additions.
• Scoop or pipe a 1/4-cup measure of cake batter into each muffin tin.
• Place a ganache round in the center of each muffin cup, then spoon in enough batter to cover. Bake the cakes for 20 minutes, or until the tops are firm. Allow the cakes to rest for 1 minute before serving.

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.

WARM CHOCOLATE CAKE

Steps:

• In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
• Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
• Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
• Preheat oven to 450 degrees F.
• Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

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.

CHOCOLATE GANACHE

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.