foodlikecake

Tag: Chocolate Ganache

Spicy Flourless Chocolate Cake

Well, it’s almost February. So it’s almost Valentine’s Day which means I have an excuse to decorate this cake in pink and marshmallows and sprinkles. Underneath all the glitz this cake happens to be very, very dark and chocolatey with the warm heat of cinnamon and cayenne pepper. The spicy ganache and the mascarpone cream perfectly complement the cake.

IMG_2549

Ingredients: Cake

2 and 1/4 cup dark chocolate chips

3/4 cup unsalted butter

5 large eggs, cold

1 cup granulated sugar

1 teaspoons vanilla extract

2 tablespoon water

1/4 teaspoon salt

1/4 cup unsweetened natural cocoa powder

1 teaspoon cinnamon

1/4 teaspoon cayenne pepper

Spicy Ganache

9 ounces dark chocolate, chopped

1 cup heavy cream

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

Mascarpone Whipped Cream

8 ounces mascarpone cheese

1 cup heavy whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract

Recipe: Cake

Preheat the oven to 300F. Grease a 9″ round springform pan and line it with parchment paper. Dust with cocoa powder.

Melt the chocolate and butter in a medium metal bowl set in a skillet of simmering water, stirring until smooth.

Remove bowl from heat and let cool slightly.

Combine the eggs, sugar, vanilla, salt, and water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes.

Gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds.

Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, about 40 minutes. Don’t overcook. Let cool in the pan on a rack for 30 min.

If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake.

Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine.

Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least overnight.

Spicy Ganache

Put chopped chocolate into a medium bowl.

In a saucepan bring the cream and spices to a simmer then pour over the chocolate.

Let stand for a minute before whisking until smooth.

Mascarpone Whipped Cream

Beat all ingredients together on medium-high speed until thick but fluffy.

IMG_2548

Enjoy!

Orange Chocolate Cake

Oh. My. God. I cannot believe how good this cake is. A soft, moist cake full of orange flavor covered in a rich, deep, shiny, chocolate ganache. This cake is perfection for any occasion ever.

IMG_1986

Ingredients: Orange Sour Cream Cake (slightly adapted from here)

1 cup butter, softened

1 and 1/4 cups granulated sugar

4 large eggs, separated

1/4 cup orange zest

1 tsp vanilla (or 1 teaspoon buttery vanilla dough emulsion)

2 cups all-purpose flour

1 and 1/2 tsp baking powder

1 and 1/2 teaspoon baking soda

1/2 tsp salt

1 and 1/2 cups full-fat sour cream

Orange Syrup

1 cup fresh squeezed orange juice

1 cup granulated sugar

Chocolate Ganache (from here)

1 cup heavy whipping cream

9 ounces finely chopped chocolate

1 tablespoon corn syrup

Recipe: Orange Sour Cream Bundt Cake

Preheat oven to 325F.

Grease a 9-inch tube pan; dust with flour. Set aside.

In large bowl, beat butter with 1 cup of the sugar until light and fluffy; beat in egg yolks, 1 at a time, beating well after each.

Beat in orange zest and vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream.

In separate bowl and with clean beaters, beat egg whites until frothy; beat in remaining sugar, 1 tbsp at a time, until stiff peaks form. Fold one-third into batter; fold in remainder. Scrape into prepared pan; smooth top.

Bake until toothpick inserted comes out clean, about 1 hour. Let cool in pan on rack for 20 minutes. Turn out onto rack.

Orange Syrup

Boil orange juice and sugar together, and then simmer on medium-low until syrup reduces.

Let cool for 5 minutes. Poke holes liberally in cake and brush syrup over.

Chocolate Ganache

For the glaze, place heavy cream in a large microwaveable bowl. Heat in the microwave at 40 second intervals until very hot but not boiling. Stir in chopped chocolate. Let stand for 3 minutes then begin gently stirring mixture. When chocolate and cream are thoroughly mixed and smooth, add corn syrup. Stir until combined.

Transfer to a 4-cup measure with a pour spout and pour glaze over entire surface of the cake. Allow the cake to stand until the glaze dripping subsides.

IMG_1995

Enjoy!

Chocolate Cheesecake Bars

Well, I had never made cheesecake before and I wanted to give it a try. I also wanted to make chocolate cheesecake because plain was a little too boring for me. So out popped these amazing chocolate cheesecake bars. They have a crunchy Oreo crust, a creamy, tangy chocolate cheesecake filling, and a smooth top layer of chocolate ganache. Very chocolatey. I think these chocolate cheesecake bars turned out beautifully- don’t you?

IMG_1094

Ingredients: Oreo Crust

24 whole Oreo cookies

6 tablespoons butter, melted

Chocolate Cheesecake Filling (from here)

12 ounces semi-sweet chocolate, chopped

24 ounces full-fat cream cheese, room temperature

1 cup granulated sugar

3 large eggs, room temperature

1 and 1/2 teaspoons vanilla extract

1 cup sour cream

Chocolate Ganache

8 ounces semi-sweet chocolate, chopped

1/2 cup heavy cream

Recipe: Oreo crust

Preheat oven to 350F.

Combine the Oreos and the melted butter in a food processor until it makes coarse crumbs. Press into a 8×8 baking dish and bake for 8 minutes.

Cheesecake Filling

Preheat oven to 350F.

Melt chocolate over a double boiler and let cool to room temperature.

In a large bowl, beat cream cheese until smooth. Mix in the granulated sugar. Beat in each egg until incorporated. Beat in vanilla extract.

Mix in the chocolate.

Fold in the sour cream until the batter is even. Pour batter into pan.

Bake for about 50 minutes. The cheesecake should be firm, but the middle should be a little wet and wobbly.

Let cool to room temperature and refrigerate at least an hour before spreading the ganache over the top.

Chocolate Ganache

Put chocolate in a small heat-proof bowl.

Bring the heavy cream and butter to a boil and immediately pour over the chocolate. Let stand a few minutes, and then whisk until smooth.

Let cool slightly and then spread over the cheesecake with a off-set spatula.

Return cheesecake to the refrigerator for several hours, or overnight.

IMG_1101

Enjoy!

Chocolate HoHo Snack Cake

Do you remember Ho Ho’s? The small chocolate creme filled cakes? Well, I loved those and decided to recreate it in snack cake form. I define snack cake as any cake which either doesn’t have frosting or looks like this cake. A moist and fluffy chocolate cake, topped with a copy-cat Ho Ho creme filling, and covered with chocolate ganache. This cake is delicious. You will not be able to stop eating it, I can promise you that.

IMG_0768

Ingredients: Cake

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1 and 1/2 teaspoon vanilla extract

1/2 cup buttermilk

1/4 cup butter, melted

1/2 cup boiling water

Creme Filling

1/2 cup sugar

2/3 cup shortening

1 teaspoon vanilla

1/3 cup milk

1/4 teaspoon salt

1 teaspoon water

1 and 1/2 cup powdered sugar

Ganache Frosting (from here)

8 ounces chocolate

1 cup heavy cream

Recipe: Chocolate Cake

Preheat oven to 350F and grease a 9×13 pan.

Stir together sugar, flour, cocoa powder, baking soda, and salt in a bowl.

Add the egg, vanilla, buttermilk, and butter. Beat on medium-high speed until combined well, about three minutes.

Stir in boiling water, the batter will be pretty thin- don’t worry about it.

Pour batter into prepared pan and bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.

Creme Filling

Beat sugar, shortening, vanilla, milk, salt and water for about 7 minutes. It should be white and smooth.

Add powdered sugar and beat for 5 more minutes until creamy and smooth.

Ganache Frosting

Place the chopped chocolate into the bowl of a food processor.

Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.

Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Pour over cake and refrigerate until set or overnight.

IMG_0776

Enjoy!

 

Chocolate Covered Cherry Cupcakes

Moist, fluffy chocolate cupcakes with a cherry in the middle, piped with cherry marshmallow frosting and covered in chocolate ganache, so, so, good. All the textures and flavors work perfectly together. If you like chocolate and cherries you will love this cupcake.

IMG_0418

Ingredients: Cupcakes (Makes 12)

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1/4  teaspoon vanilla extract

3/4 teaspoon almond extract

1/4 cup buttermilk

1/4 cup light sour cream

1/4 cup butter, mostly melted

1/2 cup boiling coffee

12 sweet dark cherries, frozen

Cherry Marshmallow Frosting

2 cup granulated sugar

6 tablespoons water

4 large egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 teaspoon salt

3 teaspoons cherry extract

1/2 teaspoon almond extract

Chocolate Ganache

2 cups semi-sweet chocolate chips

3 tablespoons vegetable oil

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with wrappers.

Stir together sugar, flour, baking soda, salt, and cocoa powder.

Add the egg, vanilla, buttermilk, sour cream, almond and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.

Stir in boiling coffee.

Fill cupcake liners 2/3 of the way.

Bake for 15-20 minutes or until a toothpick comes out clean. After 5 minutes put a frozen cherry in each cupcake. Finish baking.

Let cool for ten minutes on a wire rack then take cupcakes out of tray and let finish cooling.

Cherry Marshmallow Frosting

In a small saucepan, combine sugar and water, bring to a boil over medium-high heat. Stir constantly until sugar has dissolved, 2-3 minutes.

In a medium bowl, beat the egg whites, salt, and cream of tartar until soft peaks form.

With the mixer at medium-high speed, carefully pour the sugar syrup into the egg whites. Continue beating the frosting until thick, cool, and billowy, about 5 minutes.

Beat in cherry extract and almond extract.

Pipe onto cupcakes.

Place in freezer until frosting is hard, or able to stand up to the ganache.

Chocolate Ganache

Mix the chocolate chips and vegetable oil in a small glass or metal bowl. Set the bowl over a pot of simmering water.

Stir mixture until melted and smooth. Let sit for 15 minutes.

Spoon over chilled cupcakes, place back in freezer or fridge to harden.

IMG_0426

Enjoy!

Chocolate Hazelnut Cupcakes

Best. Cupcake. Ever. Seriously, a fluffy chocolate cupcake filled with hazelnut whipped cream, topped with nutella buttercream (the best frosting EVER), and all of that made perfect by a drizzle of chocolate ganache. Can you say perfection, anyone?

IMG_0384_edited-1

Ingredients: Cupcakes (Makes 12 cupcakes)

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup buttermilk

1/4 cup light sour cream

1/4 cup butter, mostly melted

1/2 cup boiling coffee

Hazelnut Whipped Cream

1 cup heavy whipping cream

1 and 1/2 tablespoon granulated sugar

1 cup pureed hazelnuts

Nutella Buttercream

1 and 1/2 sticks butter, softened

1/2 cup nutella

3 cups powdered sugar

3 and 1/2 tablespoons heavy cream

Chocolate Ganache

2 cups semi-sweet chocolate chips

3 tablespoons vegetable oil

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with wrappers.

Stir together sugar, flour, baking soda, salt, and cocoa powder.

Add the egg, vanilla, buttermilk, sour cream, and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.

Stir in boiling coffee.

Fill cupcake liners 2/3 of the way. Bake for 15-20 minutes or until a toothpick comes out clean.

Let cool for ten minutes on a wire rack, then take cupcakes out of tray and let finish cooling. Store covered in fridge.

Hazelnut Whipped Cream

Chill bowl and whisks in the freezer for at least 15 minutes.

Whip the heavy cream until it forms soft peaks, then slowly add the sugar.

When the heavy cream forms stiff peaks, fold in the pureed hazelnuts.

Core the cupcakes and fill with the cream. Store in the fridge.

Nutella Buttercream

Whip the butter by itself for at least 3 minutes.

Add the nutella and whip together until uniform in color.

Slowly beat in the powdered sugar, alternating with the heavy cream.

Pipe  frosting onto cupcakes, then store cupcakes in fridge.

Chocolate Ganache

Mix the chocolate chips and vegetable oil in a medium sized glass or metal bowl. Set the bowl over a saucepan of simmering water.

Stir mixture until chocolate is melted and smooth. Let it sit for 15 minutes.

Spoon ganache over cupcakes, then put the cupcakes back in fridge until the ganache hardens (about 5 minutes,) then cover. (Keep in the fridge.)

IMG_0379_edited-1

Enjoy!