Best 6 Paula Deens Chocolate Ganache Cake Recipes

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If you have a sweet tooth, you need to try Paula Deen's Chocolate Ganache Cake! It's a moist and fluffy chocolate cake topped with an ultra-rich chocolate ganache frosting that will melt in your mouth. The recipe is simple and easy to follow, and you'll be rewarded with a stunning and delicious cake that's perfect for any occasion. So, let's get started and discover the best recipe for Paula Deen's Chocolate Ganache Cake that will tantalize your taste buds and leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE HEAVEN CAKE



Chocolate Heaven Cake image

A decadent chocolate cake with smooth chocolate buttercream frosting.

Provided by Paula Deen

Categories     baking     entertaining     sweets

Time 30m

Yield 8 to 10

Number Of Ingredients 15

3 cups cake flour (not self-rising)
1 teaspoon salt
1 1/2 teaspoons baking soda
4 cups sugar
1 cup sour cream, at room temperature
4 large eggs, at room temperature
1 cup oil
9 oz unsweetened chocolate
1 tablespoon vanilla extract
2 cups strong coffee, freshly brewed
3 sticks unsalted butter, at room temperature
2 tablespoons milk
1 teaspoon vanilla extract
9 oz semi-sweet chocolate, melted
2 1/2 to 3 cups confectioner's sugar, sifted

Steps:

  • Preheat oven to 325 °F. Grease bottom and sides of three 9″ cake pans.
  • In a large mixing bowl combine flour, sugar, baking soda and salt.
  • In a medium bowl place chocolate and pour hot coffee and 1 tablespoon vanilla. Let stand about 2 minutes to melt the chocolate then stir until smooth.
  • ln another bowl whisk together eggs and oil until well blended and light in color. Whisk in sour cream, then melted chocolate mixture.
  • Add chocolate sour cream mixture to dry ingredients and mix on low speed while gradually adding in thirds. Mix until just until incorporated scraping down the sides of the bowl as needed. Fill prepared pans two thirds full. Bake cakes 40-55 minutes until a toothpick inserted comes out clean. Let cool then decorate as desired.
  • Mix butter and milk until smooth and creamy. Add 1 teaspoon vanilla just until incorporated. Add melted chocolate until completely mixed. Gradually add sugar until you reach the consistency of frosting.

CHOCOLATE GANACHE CAKE



Chocolate Ganache Cake image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield one 8-inch cake

Number Of Ingredients 10

1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)

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 MOLTON LOVE CAKE



Chocolate Molton Love Cake image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 12 servings

Number Of Ingredients 27

Vegetable spray
1 pound sweet butter
1 pound 64 percent Valrhona chocolate
1/2 pound sugar (recommended brand: Dixie Crystal)
9 eggs
1/4 cup cake flour, sifted (recommended brand: King Arthur)
Creme Anglaise, recipe follows
Butterscotch sauce, store-bought
Raspberry Coulis, recipe follows
Pistachio Tuile, recipe follows
Chocolate Sauce, recipe follows
Fresh berries, for garnish
3 cups heavy cream 40 percent
1 vanilla bean, preferably Madagascar, split and seeds scraped
1/2 pound granulated sugar
9 egg yolks
1 pint fresh raspberries
3 ounces simple syrup, recipe follows
2 cups granulated sugar
1 cup water
1 cup whole milk
14 ounces melted sweet unsalted butter
14 ounces chopped pistachio nuts
4 1/4 ounces cake flour, sifted
4 ounces bittersweet chocolate
7 tablespoons water
1/4 cup butter

Steps:

  • Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
  • Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller.
  • *Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour.
  • Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
  • For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.
  • In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks. Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking. Cook the mixture on medium heat for 15 minutes until the mixture tightens. Strain and chill over an ice bath until smooth, thick and cold.
  • Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.
  • Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.
  • Preheat the oven to 350 degrees F.
  • Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl.
  • Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces.
  • Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.

PAULA DEEN'S CHOCOLATE SHEET CAKE RECIPE - (4.3/5)



Paula Deen's Chocolate Sheet Cake Recipe - (4.3/5) image

Provided by kshepherd322

Number Of Ingredients 18

CHOCOLATE ICING:
2 cups all purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup butter
1/2 cup vegetable oil
4 tablespoons unsweetened cocoa powder
1 cup water
1/2 cup whole buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 large eggs
1/2 cup butter
4 tablespoons unsweetened cocoa powder
6 tablespoons whole milk
1 (16 ounce) box confectioner's sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 F. Spray a 13X9-inch baking pan with nonstick baking spray with flour. Set aside. In a large bowl, sift together flour, sugar, and salt; set aside. In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth. Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth. Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack. Chocolate icing: In a medium saucepan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioner's sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.

VANILLA BUTTER-CREME CHOCOLATE GANACHE BIRTHDAY CAKE



Vanilla Butter-Creme Chocolate Ganache Birthday Cake image

The original recipe is from a Paula Deen magazine. The original recipe asks for Crisco in the icing (I substituted the Crisco for unsalted butter) and they also wanted 8, YES 8, cups of icing sugar for the icing. By cup six, it was sweet...way too sweet! I could not go any further with the icing and I actually thought it was way too sickeningly sweet so I added creme cheese. Everything is better with creme-cheese! Even though you can use all the icing, I didn't use all of it and put my leftovers in a freezer bag and into the freezer it went for when we make cupcakes. :)

Provided by Chef Princess Diana

Categories     Dessert

Time 1h17m

Yield 1 cake

Number Of Ingredients 20

1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups sugar
4 eggs, separated
3 cups flour
2 teaspoons baking powder
1/2 cup whole milk
1/3 cup buttermilk, plus
1 tablespoon buttermilk
1/4 cup heavy whipping cream
2 tablespoons vanilla
1 1/2 cups butter, softened
12 ounces cream cheese
1 cup unsalted butter
6 cups icing sugar
1 teaspoon imitation butter
2 teaspoons vanilla
2 teaspoons whipping cream (optional)
3/4 cup heavy whipping cream
5 (1 ounce) semi-sweet chocolate baking squares

Steps:

  • Preheat oven to 350°F.
  • Grease and flour 3 (9 inch) cake pans.
  • In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy.
  • Add sugar, beating until fluffy.
  • Add egg yolks, one at a time, beating well after each addition.
  • In a medium bowl, combine flour and baking powder.
  • In a small bowl, combine milk, buttermilk, cream and vanilla.
  • Add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating until just combined.
  • In a medium bowl, beat egg whites at medium speed with an electric mixer until stiff.
  • Gently fold egg whites into batter.
  • Spoon batter evenly into prepared pans.
  • Bake for 22-24 minutes or until wooden pick inserted in center comes clean.
  • Let cool in pans for 10 minutes.
  • Remove from pans and cool completely on wire racks.
  • Spread Vanilla Butter Crème in between layers and on top and sides of cake.
  • Place cake in freezer for 30 minutes.
  • Pour warm Ganache over top of cake letting it run down sides.
  • For the Vanilla Butter Crème in a large bowl beat butters and cream cheese at medium speed with a electric mixer until creamy.
  • Gradually beat in icing sugar until smooth.
  • Beat in vanilla and Wilton's Butter flavor.
  • In a medium bowl combine cream and chocolate.
  • Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes).
  • Make sure the chocolate is just a little warm. Carefully and gently spoon Ganache over top of the cake and allow to drip down the sides.
  • Let cool for 10 minutes.

Nutrition Facts : Calories 14699.6, Fat 933.2, SaturatedFat 543.8, Cholesterol 3026.5, Sodium 4927.2, Carbohydrate 1527, Fiber 18.5, Sugar 1201.1, Protein 113.4

GERMAN CHOCOLATE CAKE PAULA DEEN



GERMAN CHOCOLATE CAKE PAULA DEEN image

Categories     Chocolate

Number Of Ingredients 28

Ingredients
Nonstick cooking spray with flour
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole buttermilk
One 4-ounce bar sweet baking chocolate, such as Baker's German, melted and cooled
Coconut-Pecan Filling, recipe follows
Chocolate Ganache Frosting, recipe follows
Optional garnishes: pecan halves, chocolate curls
Coconut-Pecan Filling:
1 1/2 cups heavy whipping cream
1 1/2 cups sugar
5 egg yolks
2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans
6 tablespoons butter
Chocolate Ganache Frosting:
Two 4-ounce bars sweet baking chocolate, such as Baker's German, chopped
1/4 cup (1/2 stick) butter, softened
1 1/2 tablespoons light corn syrup
1 cup heavy whipping cream,

Steps:

  • Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour. In a large bowl, beat the butter and sugar at medium-high speed with an electric mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla, beating until combined. In a medium bowl, combine the flour, cocoa, baking soda and salt. Gradually add to the butter mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Add the melted chocolate, beating until combined. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in the center comes out clean, 18 to 22 minutes. Let cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks. Spread two-thirds of the Coconut-Pecan Filling evenly in between the cake layers. Place the cake in the freezer for at least 1 hour. Spread Chocolate Ganache Frosting evenly over the top and sides of the cake. Spread the remaining one-third Coconut-Pecan Filling evenly over the top of the cake. Arrange the pecan halves around top and bottom of cake if desired. Garnish with chocolate curls if desired. Store the cake in the refrigerator. Coconut-Pecan Filling: In a medium saucepan, combine the cream, sugar and egg yolks. Cook over medium-low heat until the sugar is dissolved and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and add the coconut, pecans and butter, stirring until the butter is melted. Let stand until the mixture reaches room temperature. Yield: 5 cups. Chocolate Ganache Frosting: In a medium bowl, combine the chopped chocolate, butter and corn syrup. Pour the boiling cream over the chocolate mixture. Let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. Chill for 30 minutes, stirring occasionally, until the frosting is a spreadable consistency. Yield: 1 1/2 cups.

Tips:

  • Use high-quality chocolate for the ganache. This will ensure that the cake has a rich, decadent flavor.
  • Make sure the cream is simmering when you add it to the chocolate. This will help to create a smooth, glossy ganache.
  • Let the ganache cool slightly before pouring it over the cake. This will help to prevent the ganache from running off the cake.
  • If you want a thicker ganache, you can add more chocolate to the cream. If you want a thinner ganache, you can add more cream to the chocolate.
  • You can also flavor the ganache with different ingredients, such as vanilla extract, coffee extract, or liqueur.

Conclusion:

Paula Deen's chocolate ganache cake is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and fluffy, and the ganache is rich and creamy. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. Whether you're a seasoned baker or a beginner, you'll be able to make this cake with ease. So next time you're looking for a special dessert to impress your friends and family, give Paula Deen's chocolate ganache cake a try.

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