Best 8 Chocolate Chocolate Pudding Cake With Chocolate Ganache Recipes

CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans and dust with cocoa powder or spray with baking spray.
• Sift flour, baking powder, baking soda, and salt for cake together in a bowl.
• Dissolve cocoa and brown sugar in the boiling water.
• Beat butter and sugar together in a separate bowl until creamy. Add vanilla extract. Add of the flour mixture and mix; add 1 egg and mix. Add remaining flour mixture and combine. Mix in remaining egg. Pour in cocoa mixture gradually and mix well until combined. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 20 minutes. Let cakes cool completely, about 1 hour.
• Meanwhile, bring cream to a boil in a saucepan and add vanilla extract. Place dark chocolate in a bowl and pour hot cream on top. Stir until chocolate is melted and a smooth mixture forms. Add cinnamon, chili powder, and salt; mix. Let chill for 30 minutes.
• Spread some ganache on top of the cooled cakes and layer them. Spread remaining ganache over the whole cake and smooth out with a spatula. Chill for 30 minutes.

CHOCOLATE GANACHE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. , Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency. , For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving.

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

CHOCOLATE PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

CHOCOLATE CHOCOLATE PUDDING CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees F.
• Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
• -------------For the cake--------------.
• In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
• Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
• In a separate mixing bowl sift together the cocoa, flour, and baking powder.
• Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
• Divide cake batter evenly into two cake pans.
• Bake for 25 minutes, or until cake springs back when touched.
• Cool cakes for 15 minutes.
• Loosen cakes from pans and unmold onto wire rack.
• Cool to room temperature.
• -------------For the pudding-------------------.
• Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
• Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
• Using a wire whisk, stir the mixture until it is well blended.
• Over low heat, whisk cream mixture until chocolate melts thoroughly.
• Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
• Pour pudding into a large bowl.
• Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
• Let cool to room temperature.
• ----------------To assemble the cake----------------.
• Line a baking sheet with parchment paper and place a wire rack over it.
• Using a serrated knife, cut each cake in half horizontally.
• Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
• Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
• Spread 1 1/2 cups of the pudding evenly on top of the layer.
• Top with a second layer of cake.
• Spread 1 1/2 cups of pudding evenly over it.
• Repeat for the third layer.
• Top with the fourth layer.
• Chill in the refridgerator for 2 hours.
• ----------------For the ganache-------------.
• In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
• Remove from heat and add chopped chocolate.
• With a whisk, stir until chocolate is completely melted and mixture is smooth.
• Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
• Cool slightly.
• Carefully remove the cake from the wire rack.
• Chill for at least 6 hours.
• -----------For the garnish-------------.
• In a medium-sized saucepan, add 3-inches of water.
• Boil water and reduce to a simmer.
• Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
• Stir chocolate until melted to a smooth consistency.
• Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
• Chill in refrigerator until set, about 1 hour.
• Break the chocolate into large shard-like pieces.
• Place chocolate shards on top of the cake vertically at various angles.
• Sprinkle with confectioners' sugar.

DEATH BY CHOCOLATE: CHOCOLATE GANACHE

Steps:

• Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

CHOCOLATE GANACHE FOR CHOCOLATE MOUSSE CAKE

Steps:

• Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan, and bring to a boil. Pour over the chocolate, and let sit for 5 minutes. Whisk until completely smooth. Allow to cool, stirring occasionally, until lukewarm. Use immediately.