CHOCOLATE CAKE FILLING GANACHE RECIPES

Name: Three-Layer Chocolate Ganache Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 servings.
Ingredients: 4 cups all-purpose flour; 2-1/4 cups sugar; 3/4 cup baking cocoa; 4 teaspoons baking soda; 2-1/4 cups mayonnaise; 2-1/4 cups brewed coffee, cold; 1-1/2 teaspoons vanilla extract; FILLING:; 1 cup sugar; 2 tablespoons cornstarch; 1 cup 2% milk; 2 teaspoons vanilla extract; 1 cup butter, softened; 3/4 cup miniature semisweet chocolate chips; GANACHE:; 8 ounces semisweet chocolate, chopped; 2 cups heavy whipping cream; 1 teaspoon vanilla extract; GLAZE:; 8 ounces semisweet chocolate, chopped; 3/4 cup heavy whipping cream; 1/4 cup butter, cubed

THREE-LAYER CHOCOLATE GANACHE CAKE RECIPE: HOW TO …

Three-Layer Chocolate Ganache Cake Recipe: How to … image

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

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 22

Ingredients

4 cups all-purpose flour
2-1/4 cups sugar
3/4 cup baking cocoa
4 teaspoons baking soda
2-1/4 cups mayonnaise
2-1/4 cups brewed coffee, cold
1-1/2 teaspoons vanilla extract
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
3/4 cup miniature semisweet chocolate chips
GANACHE:
8 ounces semisweet chocolate, chopped
2 cups heavy whipping cream
1 teaspoon vanilla extract
GLAZE:
8 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1/4 cup butter, cubed

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, FatContent 65g fat (30g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 607mg sodium, CarbohydrateContent 81g carbohydrate (53g sugars, FiberContent 3g fiber), ProteinContent 8g protein.

DEATH BY CHOCOLATE BUNDT CAKE - I AM BAKER

Death By Chocolate Bundt Cake - i am baker image

Death By Chocolate Bundt Cake is a chocolate cake with a chocolate cream cheese filling baked in a bundt pan and then topped with chocolate butter ganache.

Provided by Amanda Rettke--iambaker.net

Categories Dessert

Total Time 75 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 12

Number Of Ingredients 17

Ingredients

1¾ cups (375g) granulated sugar
1¾ cups (219g) all-purpose flour
¾ cup (65g) Dutch-processed cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
½ cup (1 stick, 113g) Challenge unsalted butter, (melted, then cooled slightly)
2 large eggs, (room temperature)
¾ cup (173g) sour cream, (room temperature)
½ cup (123g) buttermilk, (room temperature)
½ cup (119g) hot brewed coffee, (or hot water)
12 ounces (340g) Challenge cream cheese, (room temperature)
¼ cup (50g) granulated sugar
¼ cup (29.5g) Dutch-processed cocoa powder
1 teaspoon vanilla
1 cup (168g) semi-sweet chocolate chips
½ cup (1 stick, 113g) Challenge unsalted butter

Steps:

Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
Filling
Assembling and Baking
Chocolate Ganache

Nutrition Facts : Calories 589 kcal, ServingSize 1 serving

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