Best Dark As My Soul Chocolate Ganache Cake Recipes

DECADENT DARK CHOCOLATE CAKE WITH GANACHE FROSTING

Decadent Dark Chocolate Cake With Ganache Frosting image

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

Ingredients

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
2 teaspoons vanilla flavoring
1 cup boiling water
1 (12 ounce) package chocolate chips
1 cup whipping cream

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

CHOCOLATE GANACHE LAYER CAKE

Chocolate Ganache Layer Cake image

Made entirely from scratch, this rich, fudgy, gooey, chocolate ganache layer cake is easy enough for the most novice baker to make. I won 2nd place in my first bake-off I ever entered using this recipe!

Provided by MARSHA2647

Categories Desserts Frostings and Icings Chocolate

Time 1h25m

Yield 10

Number Of Ingredients 11

Ingredients

¾ cup butter
2 (1 ounce) squares unsweetened baking chocolate, chopped
2 ¼ cups all-purpose flour
2 cups white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 eggs, at room temperature
¾ cup whipping cream
1 ½ cups semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes.
Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.

Nutrition Facts : Calories 624.2 calories, Carbohydrate 82.8 g, Cholesterol 95.5 mg, Fat 32.7 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 19.9 g, Sodium 651.6 mg, Sugar 56 g