Best Chocolate Ganache Icing Recipes

WHITE CHOCOLATE CAKE WITH RASPBERRY AND CHOCOLATE GANACHE FILLINGS AND BUTTERCREAM ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray.
• Whisk together the flour, granulated sugar, baking powder, baking soda, salt and pudding mix in a medium bowl. Set aside. Bring the milk to a boil and add the white chocolate chips. Let stand, covered, for 5 minutes, then stir until completely incorporated. Allow the white chocolate mixture to cool completely. Beat the oil, eggs and white chocolate mixture in a large bowl with an electric mixer until fully incorporated, about 2 minutes. Add the vanilla and reduce the speed to low. Gradually add the flour mixture, beating until combined, about 3 minutes.
• Divide the batter evenly among the prepared pans. Bake until golden and a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Allow the cakes to cool in the pans for 10 minutes, then turn out on wire racks to cool completely, about 45 minutes.
• For the raspberry filling: Combine the raspberries, sugar, lemon juice and cornstarch in a small saucepan. Place over medium-high heat and slowly bring to a boil, stirring constantly until thickened. Let cool completely, about 45 minutes.
• For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl. Stir until completely smooth. Allow to cool to room temperature, about 45 minutes.
• For the buttercream: Beat the butter, shortening and vanilla in a large bowl with an electric mixer until combined and smooth, about 2 minutes. Add the confectioners' sugar and beat until light and fluffy, about 2 minutes.
• To assemble the cake: Level both cakes by running a sharp knife around the top edge of each cake, scoring it, then carefully cutting through the cakes along the score lines. Fill a piping back fitted with a No.12 tip with buttercream icing. Pipe a dam around the inside of the bottom layer of cake. Inside the dam, spread a very thin layer of raspberry filling, about 3 tablespoons (for this filling, less is more). Then top with a more generous layer of chocolate ganache, about a quarter-inch thick. Stack the other cake layer on top and cover the whole cake with buttercream icing.

CHOCOLATE GANACHE ICING

Steps:

• Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.

CINNAMON SCENTED DEVIL'S FOOD CUPCAKES WITH CHOCOLATE-ORANGE GANACHE ICING

Steps:

• Cupcakes: Preheat oven to 325* Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into a large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electic mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 min. Stir in chocolate chips. Spoon into papers and bake i sheet at a time until puffed and center is ust firm to touch. Cool completely. Icing: Bring cream to a boil, remove from heat--add chocolate chips, butter, zest and orange flavoring. Let stand 3 min then wisk until chocolate melts. Chill until cool (40 min) Then beat until light & fluffy.

CHOCOLATE ANGEL FOOD CAKE-CHOCOLATE GANACHE ICING

Steps:

• 1. Heat oven to 375 degrees.
• 2. Sift together the flour, cocoa, and first amount of sugar 3 times; set aside.
• 3. In a large mixer bowl, beat egg whites and salt until foamy on medium speed. Sprinkle in the cream of tartar and the vanilla. Continue to beat until egg whites are stiff and stand in peaks; about 2-3 minutes.
• 4. Add the 2nd amount of sugar; 2 Tablespoons at a time. Beating only until sugar is blended, about a minute.
• 5. Sprinkle flour mixture, ¼ cup at a time over the beaten egg whites, folding it in gently with a spatula, just until flour mixture disappears.
• 6. Gently add the batter into an ungreased 10 inch tube pan. With a knife, cut through the batter 2 or 3 times in a circular motion.
• 7. Bake 30-35 minutes. Turn oven off and leave in oven for 5 minutes more.
• 8. Remove and invert tube pan on a long neck glass bottle like a coke or beer bottle. Let cake hang until it is completely cooled. When cooled, carefully take a sharp knife and loosen the cake from around the pan to remove it. Place angel food topside down on a plate or a cake plate.
• 9. If you do not like Ganache, you can also serve the cake plain, or topped with whipped cream or your favorite glaze or icing.
• 10. CHOCOLATE GANACHE:
• 11. Place chocolate in a stainless steel bowl.
• 12. Heat the cream, butter, and sugar in a 2-½ quart pan over medium heat. When mixture is hot, stir to dissolve the sugar and bring to a boil.
• 13. Pour boiling cream over chocolate and allow to stand for 5 minutes without stirring.
• 14. After the 5 minutes, stir until smooth. Allow chocolate to cool at room temperature.
• 15. Drizzle the ganache over cake, or ice the cake completely with the chocolate ganache.
• 16. You can also chill some of the ganache for about 10 minutes in a pastry bag for piping decorations on the cake.

CHOCOLATE GANACHE FOR TRUFFLES AND CAKE ICING

Steps:

• Place the chocolate in a large bowl.
• Put cream and cinnamon stick (if using) in a saucepan over medium heat. Bring just to the boiling point. Add the butter and stir. Pour the cream mixture through a fine mesh sieve over the chocolate. Rotate the bowl a bit so all the chocolate is covered in cream. Let stand for two minutes. With a rubber or silicone spatula gently stir the mixture working all the cream into the chocolate until all the chocolate is melted and the mixture is smooth and creamy. If using chocolate chips break up any little lumps with the back of the spatula. Add vanilla, coffee and grey salt if using and stir.
• If using as cake filling and icing: Cool the ganache to room temperature. If desired, you can take out about one cup of ganache and refrigerate it to decorate the cake with a pastry bag after it's been filled and frosted. Use about half the mixture to fill your cake. To frost the cake use a lazy susan if you have one. Put four strips of parchment or wax paper under the cake all around. This is so that any extra ganache will fall on the paper and you can gently pull them out. Use the rest of the ganache to frost the cake. Use a flat metal spatula to smooth the ganache around the top and sides of the cake.
• If using for truffles: Chill ganache for at least two hours. To make this as mess free as possible use food grade vinyl or silicone gloves and a cookie scoop. Scoop out the ganache, roll in your choice of toppings to coat evenly and set aside. Truffles can be stored in the refrigerator but should be served at room temperature.
• Suggested toppings for truffles: Cocoa powder (preferably Dutch process), finely chopped nuts, finely crushed toffee bits, finely crushed peppermint candy, cookie crumbs.
• Truffles can also be coated in dark, milk or white chocolate but that's another recipe.

PEANUT BUTTER CUPCAKES WITH CHOCOLATE GANACHE ICING

Steps:

• Preparing the cupcakes:.
• Preheat oven to 375.
• Line a muffin tin with paper cups or spray with non-stick cooking spray.
• Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
• Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
• Add eggs one at a time, beating until incorporated.
• In a separate bowl, sift the flour, baking powder, and salt together.
• In three alternating batches, add the sifted ingredients and the milk to the batter.
• Scrape down the sides of the bowl in between additions.
• Beat until incorporated.
• Fill the paper cups until just below the rim.
• Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
• Do not overbake, check after 15 minutes.
• Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
• Preparing the icing:.
• Place the chocolate in a medium bowl and set aside.
• In a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
• Pour the cream over the chocolate and stir until blended.
• Let the ganache cool for 15-20 minutes.
• One by one, carefully dip the top of each cupcake into the ganache.
• Let the excess ganache drip off before flipping the cupcakes to an upright position.
• If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
• Remove, uncover and whip until creamy.

CHOCOLATE FANTASY CAKE WITH CHOCOLATE GANACHE ICING

Steps:

• Preheat oven to 350°F Grease a 9" springform pan with 1 tablespoon of the butter and dust with flour.
• In a metal bowl set over a pot of simmering water, melt the chocolate with the remaining 8 tablespoons of butter and stir occasionally until smooth and creamy.
• Remove from heat.
• Separate the eggs.
• In another bowl, use an electric mixer to beat the egg yolks together with the sugar and vanilla until thick, stopping to scrape the sides of the bowl once or twice, for about 3 minutes.
• In a third bowl, whisk the egg whites with the salt until stiff, for about two minutes.
• Slowly and gently fold the chocolate into the yolk mixture, adding just a little chocolate at a time to keep the eggs from scrambling.
• Fold in the egg whites.
• Pour the batter into the springform pan and bake in the center of the oven until spongy; for about 40 minutes.
• Remove from the oven, remove the springform ring and place the cake on a rack to cool completely.
• When the cake is cool, prepare the icing as follows.
• In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth.
• Don't let the mixture boil.
• Remove from the heat.
• Use immediately or store, refrigerated in an airtight container, for up to 24 hours.
• Reheat in the top of a double boiler.
• To serve, spread the chocolate ganache icing over the cake.
• Top with raspberries or strawberries rolled in sugar and serve a small wedge of cake with a dollop of whipped cream (and a BAM of powdered sugar looks lovely as well).
• Enjoy!

CHOCOLATE GANACHE ICING/FROSTING (INA G.)

Steps:

• To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth. For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light. Read more at: http://www.foodnetwork.com/recipes/ina-garten/bittersweet-chocolate-ganache-2-ways-recipe/index.html?oc=linkback

CHOCOLATE GANACHE ICING

Steps:

• Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.