GANACHE FILLING FOR CHOCOLATES RECIPES

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CHOCOLATE CHERRY CANDY CAKE RECIPE - FOOD NETWORK



Chocolate Cherry Candy Cake Recipe - Food Network image

Cordials of chocolate-covered cherries, a classic "box of chocolates" staple, inspired this delicate cake, filled with a candied cherry mousse and covered in rich chocolate ganache.

Provided by Food Network Kitchen

Categories     dessert

Total Time 5 hours 40 minutes

Cook Time 1 hours 10 minutes

Yield 10 to 12 servings

Number Of Ingredients 19

1 stick (8 tablespoons) unsalted butter, melted and cooled slightly, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 cup well-drained good-quality cherries in syrup, such as Amarena or Luxardo, plus 2 tablespoons syrup
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
8 ounces semisweet chocolate (50 to 60 percent cacao), finely chopped
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
  • Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
  • Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
  • 15 to 20 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

CHOCOLATE CHERRY CANDY CAKE RECIPE - FOOD NETWORK



Chocolate Cherry Candy Cake Recipe - Food Network image

Cordials of chocolate-covered cherries, a classic "box of chocolates" staple, inspired this delicate cake, filled with a candied cherry mousse and covered in rich chocolate ganache.

Provided by Food Network Kitchen

Categories     dessert

Total Time 5 hours 40 minutes

Cook Time 1 hours 10 minutes

Yield 10 to 12 servings

Number Of Ingredients 19

1 stick (8 tablespoons) unsalted butter, melted and cooled slightly, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 cup well-drained good-quality cherries in syrup, such as Amarena or Luxardo, plus 2 tablespoons syrup
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
8 ounces semisweet chocolate (50 to 60 percent cacao), finely chopped
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
  • Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
  • Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
  • 15 to 20 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

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Aug 24, 2020 · So, I searched for ganache recipe without cream. I found this beautiful recipe of chocolate ganache which can be made with cocoa powder and milk. This recipe is surely gonna blow your mind! If you ever want to cheer up your dessert with a topping of decadent chocolate ganache and you are out of stock with heavy cream and chocolates…
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From flavoursonplate.com
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