ganache
- Thread starter perks
- Start date
MorgaineLaFay
goodirishgirl
- Joined
- Jul 24, 2001
- Posts
- 18,521
you are so going to make me late this morning 
riff
Jose Jones
- Joined
- Nov 22, 2000
- Posts
- 10,348
I remember ganache! Haven't heard the term in years! We used to make it at a restaurant where I was a cook my freshman year of college! I can't remember what it was though! It was delicious though! 
Oh, the little things we stumble upon. I have a huge smile on my face. Chocolate ganache.
Oh, the little things we stumble upon. I have a huge smile on my face. Chocolate ganache.
Rambling Rose
My Aim Is True
- Joined
- Jul 11, 2001
- Posts
- 10,901
CHOCOLATE GANACHE CAKE
For cake layers
3/4 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon instant-espresso powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs
For ganache filling and glaze
2 1/2 cups heavy cream
20 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
Make cake layers: Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
Sift together flour, baking soda, and salt.
Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
Make ganache while cakes bake: Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
Assemble cake: Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.
For cake layers
3/4 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon instant-espresso powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs
For ganache filling and glaze
2 1/2 cups heavy cream
20 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
Make cake layers: Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
Sift together flour, baking soda, and salt.
Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
Make ganache while cakes bake: Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
Assemble cake: Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.
perks
sarcasduck ruffleslut
- Joined
- May 20, 2001
- Posts
- 40,901
Wave_Rider
Soul Invader
- Joined
- Feb 25, 2002
- Posts
- 5,182
Re: Oh YUM!!!
Sigh............
bluemuse said:I put on a pound or two......just from reading this thread.
bluemuse
Sigh............
Rambling Rose
My Aim Is True
- Joined
- Jul 11, 2001
- Posts
- 10,901
One more from the archives - time consuming but worth your efforts!
CHOCOLATE-ORANGE DECADENCE
Cake
2 medium oranges
1 1/3 cups sugar
1/4 cup orange marmalade
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
4 large eggs, room temperature
2 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup orange juice
Chocolate Ganache
2 1/2 cups whipping cream
9 tablespoons unsalted butter
30 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
7 tablespoons Grand Marnier or orange juice
3 tablespoons thawed frozen orange juice concentrate
2 tablespoons minced orange peel
Orange Glaze
6 tablespoons orange marmalade
6 tablespoons Grand Marnier or orange juice
3 1/2 1/2-pint baskets fresh raspberries or 5 1/4 cups frozen unsweetened raspberries, thawed, drained
For cake:
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with waxed paper. Using vegetable peeler, remove peel from oranges in strips. Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add marmalade and puree. Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy. Beat in remaining 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients into small bowl. Mix dry ingredients into batter alternately with orange juice.
Divide batter between prepared pans. Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes. Cool cakes in pans on racks 10 minutes. Run sharp knife around pan sides to loosen cakes. Turn cakes out onto racks; cool. Peel off paper.
For the chocolate ganache:
Bring cream and butter to simmer in heavy large saucepan. Reduce heat to low. Add chopped chocolate and stir until melted. Mix in remaining ingredients. Pour ganache into large bowl. Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes.
For glaze:
Melt marmalade in heavy small saucepan over low heat. Remove from heat. Mix in Grand Marnier.
Cut each cake into 2 layers. Place 1 layer on plate. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with second cake layer. Brush with 1/4 of glaze. Spread 3/4 cup ganache over. Top with 1 1/2 baskets berries (about 2 1/2 cups). Spread 1/2 cup ganache over third cake layer. Invert, chocolate side down, over berries. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with fourth cake layer. Brush with remaining glaze. Spread 3/4 cup ganache over top of cake. Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines. Freeze cake 20 minutes. Arrange remaining berries atop cake, covering completely. (Can be prepared 1 day ahead. Cover cake loosely with plastic wrap and refrigerate.)
Serve cake at room temperature.
CHOCOLATE-ORANGE DECADENCE
Cake
2 medium oranges
1 1/3 cups sugar
1/4 cup orange marmalade
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
4 large eggs, room temperature
2 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup orange juice
Chocolate Ganache
2 1/2 cups whipping cream
9 tablespoons unsalted butter
30 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
7 tablespoons Grand Marnier or orange juice
3 tablespoons thawed frozen orange juice concentrate
2 tablespoons minced orange peel
Orange Glaze
6 tablespoons orange marmalade
6 tablespoons Grand Marnier or orange juice
3 1/2 1/2-pint baskets fresh raspberries or 5 1/4 cups frozen unsweetened raspberries, thawed, drained
For cake:
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with waxed paper. Using vegetable peeler, remove peel from oranges in strips. Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add marmalade and puree. Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy. Beat in remaining 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients into small bowl. Mix dry ingredients into batter alternately with orange juice.
Divide batter between prepared pans. Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes. Cool cakes in pans on racks 10 minutes. Run sharp knife around pan sides to loosen cakes. Turn cakes out onto racks; cool. Peel off paper.
For the chocolate ganache:
Bring cream and butter to simmer in heavy large saucepan. Reduce heat to low. Add chopped chocolate and stir until melted. Mix in remaining ingredients. Pour ganache into large bowl. Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes.
For glaze:
Melt marmalade in heavy small saucepan over low heat. Remove from heat. Mix in Grand Marnier.
Cut each cake into 2 layers. Place 1 layer on plate. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with second cake layer. Brush with 1/4 of glaze. Spread 3/4 cup ganache over. Top with 1 1/2 baskets berries (about 2 1/2 cups). Spread 1/2 cup ganache over third cake layer. Invert, chocolate side down, over berries. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with fourth cake layer. Brush with remaining glaze. Spread 3/4 cup ganache over top of cake. Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines. Freeze cake 20 minutes. Arrange remaining berries atop cake, covering completely. (Can be prepared 1 day ahead. Cover cake loosely with plastic wrap and refrigerate.)
Serve cake at room temperature.
