Best Milk Chocolate Ganache Cake Recipes

FOUR-LAYER CHOCOLATE BIRTHDAY CAKE WITH MILK CHOCOLATE GANACHE AND NUTELLA BUTTERCREAM

Steps:

• Preheat oven to 350˚. Butter two 9"-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess.
• Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture.
• Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
• Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30-40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely.
• Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise.
• Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1-8 hour.
• Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired.

MILK CHOCOLATE GANACHE FOR COCONUT PECAN CAKE

Steps:

• Prepare an ice bath; set aside. Place chocolate in a medium heatproof bowl; set aside. Bring cream to a boil in a small saucepan; pour over chocolate, swirling to cover completely. Let stand until chocolate has melted, about 5 minutes. Add corn syrup; whisk until smooth.
• Pour 1 cup ganache into a bowl set in ice bath; stir until thick and spreadable. Keep remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat back of spoon, 12 to 15 minutes. Use immediately.

FOUR-LAYER CHOCOLATE BIRTHDAY CAKE WITH MILK CHOCOLATE GANACHE & NUTELLA BUTTERCREAM RECIPE - (4.4/5)

Steps:

• CAKE: Preheat oven to 350˚F. Butter two 9"-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess. Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture. Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top. Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30 to 40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely. Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise. GANACHE: Place chocolate in a medium bowl. Bring cream and salt to a simmer in a small saucepan over medium-low heat. Pour over chocolate; let sit 10 minutes, then whisk gently until chocolate is melted and mixture is smooth and glossy. Let ganache cool, 30 to 45 minutes. Using an electric mixer on medium speed, beat butter into ganache until mixture is light and fluffy and has turned matte, about 3 minutes. Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1 to 8 hours. BUTTERCREAM: While cake is chilling, beat egg yolks, egg, and salt in the bowl of a stand mixer fitted with the whisk attachment until mixture is pale and thick and falls back onto itself in a slowly dissipating ribbon, about 5 minutes. Meanwhile, bring sugar and 3 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Clip thermometer to the side of saucepan and boil, swirling pan (do not stir), until thermometer registers 238˚F. Immediately remove from heat. Reduce mixer speed to low and gradually stream hot sugar syrup into eggs aiming for where the egg meets the side of the bowl (this will prevent hot sugar from splattering). Increase speed to high and beat mixture until light and fluffy and sides of bowl are cool to the touch, 5 to 8 minutes. Add butter a piece at a time, beating to thoroughly incorporate before adding the next piece and scraping down sides of bowl often. Add Nutella and vanilla and beat, scraping down sides and bottom of bowl, until mixture is smooth and homogenous. Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired. Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.

GERMAN CHOCOLATE CAKE WITH MILK CHOCOLATE GANACHE

Steps:

• Prepare cake according to package directions.Pour into a decorative Bundt pan, and bake according to package directions.
• Remove cake from oven, cool in pan 10 minutes, remove cake frompan and cool on wire rack completely.Place cake on serving plate.
• Pour heavy whipping cream into heavy sauce pan. Cook, over medium heat, stir occasionally, so not to scorch. Cook just until cream begins to boil.Remove from heat.
• Add chocolate chips to whipping cream, stir constantly until chocolate is completely melted and smooth. Stir in vanilla extract.
• Pour chocolate into a bowl. Place in refrigerator, stir every 10 minutes, for 1-2 hours ( It seems to be different for me everytime), until chocolate is amost spreading consistency, but will still drip from sides of cake.
• Spread ganache over entire cake, be generous.
• With a potato peeler, shave chocolate bar over cake, making chocolate shavings, fall over frosted cake. Do as many as you like.

CHOCOLATE LAYER CAKE WITH MILK CHOCOLATE GANACHE FROSTING

Steps:

• FOR CAKE: Preheat oven to 350. Butter and flour 2 9-inch diameter cake pans with 2 inch high sides. Place cocoa in small bowl. Add 1 cup boiling water; whisk until smooth. Cool. Combine milk & lemon juice in another small bowl. Let stand until milk forms some thick curds, about 10 minutes. Sift flour, baking powder, baking soda & salt into medium bowl. Using mixer, beat butter until smooth. Add sugars and beat until blended. Beat in eggs one at a time. Beat in cocoa mixture and vanilla. Beat in flour mixture in 3 additions, alternately with milk mixture in 2 additions. Divide batter evenly between pans. Bake until tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans on racks. Cut around cakes to loosen & turn out of pans. For frosting: Bring cream and corn syrup to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and salt; stir until meltec and smooth. Refrigerate until cold, about 25 minutes. Using mixer, beat frosting until just lighter in color, about 1 minute. ****This thickens very quickly, so don't overbeat. Assembly: Place 1 cake layer flat side up, on plate. Spread with 2 cups frosting. Top with second cake layer, flat side down. Spread remaining frosting thickly over top and sides of cake.

MILK CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 350°F. Grease two 9-inch cake pan, line with parchement paper and grease paper for easy removal from pan. In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine almond milk, eggs, natural sweeteners and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan. Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour. To make the Filling: place the butter in a saucepan and heat on high until the butter sizzles and you can see lots of brown (not black) flecks. Remove from heat and add the mascarpone or cream cheese, almond milk and natural sweetener. Stir until very smooth. Set aside to cool. This will thicken overnight. To make the Ganache: In a double boiler, place the chocolate, cream and natural sweeteners. Stirring constantly over low heat or the chocolate will separate. Once the chocolate is totally melted, remove from heat and transfer to a cool glass bowl (or the chocolate might separate). Set aside. To ASSEMBLE: Carefully slice each cake evenly into 2, so you have more layers. Place one layer of the cake on a beautiful plate. Top the cake with filling. Place another layer of the cake on top of the filling and repeat until you have a clean piece of cake on the top. Spread the ganache over the cake. Cool in the fridge for a few hours or overnight.