Best Chocolate Ganache Frosting For Fudgy Devils Food Cake Recipes

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DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING



Devil's Food Cake with Chocolate Fudge Frosting image

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.

DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE



Devil's Food Cake with Chocolate Ganache image

Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 11

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Chocolate Ganache for Devil's Food Cake

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • 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; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.
  • Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.

CHOCOLATE GANACHE FROSTING FOR FUDGY DEVIL'S FOOD CAKE



Chocolate Ganache Frosting for Fudgy Devil's Food Cake image

This rich, thick frosting is the perfect topper for our Fudgy Devil's Food Cake. Martha made this recipe on Martha Bakes episode 603.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 3

1 pound good-quality bittersweet chocolate, finely chopped
1/4 cup corn syrup
2 1/3 cups heavy cream

Steps:

  • Combine chocolate and corn syrup in a large heatproof bowl. Bring cream just to a simmer over medium-high heat; pour over chocolate mixture. Let stand, without stirring, until chocolate begins to melt.
  • Beginning near the center and working outward, whisk melted chocolate into cream until mixture is combined and smooth. Continue to whisk until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (frosting will continue to thicken after whisking).

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE



Chocolate Frosting for Devil's Food Cake image

Provided by Alton Brown

Time 15m

Yield 2 cups

Number Of Ingredients 5

5 1/2 ounces unsalted butter, room temperature
1 ounce mayonnaise
3 ounces semisweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch kosher salt

Steps:

  • Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  • Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

MRS. MILMAN'S CHOCOLATE FROSTING



Mrs. Milman's Chocolate Frosting image

This recipe for Mrs. Milman's Chocolate Frosting is one of our all-time favorites. Make it with our recipe for Moist Devil's Food Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6 cups

Number Of Ingredients 3

24 ounces Nestle semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

Steps:

  • Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
  • Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

CHOCOLATE GANACHE FROSTING



Chocolate Ganache Frosting image

Ganache-a smooth mixture of chocolate and cream-is one of the richest, most luscious of all chocolate frostings. This recipe is from "Martha Stewart's Cupcakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 3

1 pound good-quality bittersweet chocolate, finely chopped
2 1/3 cups heavy cream
1/4 cup corn syrup

Steps:

  • Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
  • Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
  • Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING



Devil's Food Cake with Milk Chocolate Frosting image

This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.

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 15

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour, (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
8 ounces bittersweet chocolate
8 ounces milk chocolate
1 1/2 cups heavy cream
2 tablespoons corn syrup
3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
  • In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • 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; 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 cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 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.
  • Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
  • In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
  • Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
  • Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
  • For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
  • Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

DARK-CHOCOLATE CAKE WITH GANACHE FROSTING



Dark-Chocolate Cake with Ganache Frosting image

This dense cake offers an intense chocolate experience, complete with fudgy frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
Dark-Chocolate Ganache

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
  • Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
  • Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

Nutrition Facts : Calories 576 g, Fat 41 g, Fiber 4 g, Protein 7 g

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