- Home
- Cake
- How To make Double Dark Chocolate Cake with White Chocolate Sauce
How To make Double Dark Chocolate Cake with White Chocolate Sauce
CAKE:
1 c Heavy cream
10 1/2 oz Semi-sweet chocolate
- chopped in small pieces 2 oz Unsweetened chocolate
- chopped in small pieces 5 Eggs
1/3 c Sugar
1 ts Vanilla extract
FROSTING:
4 oz Semi-sweet chocolate
5 tb Butter; softened
2 tb Bourbon
2 Eggs; separated
1 1/2 tb Sugar
SAUCE:
5 oz White chocolate
- chopped in small pieces 1 c Heavy cream
Serves: 8-12 Preheat oven to 350 F. TO PREPARE CAKE: cut a round of wax paper or parchment to fit the bottom of a 9-inch round cake pan. Butter the pan, fit in the paper, and then butter it. Coat the pan with flour, tapping out the excess. Bring the cream to a boil in a heavy 3-quart saucepan. Remove it from the heat and stir in both chocolates. Cover the pan and let it stand for 5 minutes. Stir the mixture until it is smooth. Set aside, uncovered. Combine the eggs, sugar and vanilla in a large bowl. Set the bowl over simmering water and whisk the mixture constantly until it is hot, about 2 minutes. Remove the bowl from the heat and beat with an electric mixer on moderate, then high speed until the mixture has tripled in volume, cooled, and it is as thick as a soft meringue, about 8 minutes. With a whisk, stir one-third of the egg mixture into the chocolate. Gently fold in the remainder with a rubber spatula, blending until only a few chocolate streaks remain. Pour the batter into the cake pan and smooth the top. Place it in a larger pan and carefully pour in boiling water to reach halfway up the sides. Bake in the center of the oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 30 minutes in the water, then remove it and place on a rack to cool completely. When it is completely cooled, run a knife around the edge of the pan and invert onto a serving dish. Gently remove the paper. TO PREPARE THE FROSTING: combine the chocolate and butter in the upper part of a large double boiler. Set over simmering water and stir occasionally until they are melted. Remove the pan from the heat and let the mixture cool for 10 minutes. Add the bourbon and stir; whisk in the egg yolks, one at a time. Beat the egg whites to form soft peaks. Gradually add the sugar, beating until stiff peaks form, about 2 minutes. Fold one-quarter of the mixture into the chocolate and blend well. Fold in the remaining whites with a rubber spatula, blending until the whites are barely incorporated. Chill for at least 2 hours. TO PREPARE THE SAUCE: place the white chocolate in the top part of a double boiler over simmering water. Stir until it is melted. Add the cream and stir for a minute. Cool to room temperature. (The sauce can be chilled, then warmed slightly to blend it, then cooled to room temperature for serving.) TO ASSEMBLE THE CAKE: scoop the frosting gently into a pastry tube fitted with a fairly wide (Number 4) star tube. Pipe the mixture over the top of the cake. You can chill the cake for as long as 2 days. TO SERVE THE CAKE: let it reach room temperature, which will take about 3 hours. Stir the sauce, then pour a small pool onto each serving plate. Place a slice of cake on the sauce.
How To make Double Dark Chocolate Cake with White Chocolate Sauce's Videos
Chocolate Mirror Glaze Cake Recipe | CHOCOLATE HACKS by Cakes StepbyStep
Chocolate Mirror Glaze Cake Recipe | CHOCOLATE HACKS by Cakes StepbyStep
How to make an #easycake #chocolateglaze at home for a #mirrorcake.
To stay up to date with my latest videos, make sure to SUBSCRIBE to this YouTube channel (if you are not).
To find out more about the items I use, please visit:
You can support this channel by sharing my videos. Thank you.
************************FOLLOW ME********************************
*FACEBOOK
*INSTAGRAM
*PINTEREST
*TWITTER
Cakes StepbyStep is about cakes and cupcakes decorating with fondant and buttercream frosting. Also you can watch simple chocolate decoration techniques and cake recipes. Learn with me basic cake decoration techniques which will help you to decórate your own cake masterpiece. ***********HAVE FUN!
Music from Youtube Audio Library. Slow Shock - Silent Partner
Dark Chocolate Cake | Dessert Recipe | No oven | Home Recipe | By Nirmal Gupta
Because weekend demands some Calories...!!
Sharing a very easy and super Yummy The Best Dark Chocolate Cake.
Hope you like this recipe.
Please Like, Share, Comment and Subscribe for more recipes.
.
.
Have a Nice Day Folks!!
.
.
Note: On kadhai add salt, stand and cover for 10 min at high flame then place cake above stand and cover for 30-35 min at low flame.
You can also check Cake by poking tooth pick or fork if it comes out clean that means cake is completely bake.
#cake
#chocolatecake #darkchocolatecake
HOW TO COVER A CAKE WITH DARK CHOCOLATE GANACHE WITH SMOOTH SIDES AND SHARP EDGES! CAKES BY MK
In today's video I'll be showing you guys how to flawlessly cover a cake with dark chocolate ganache! What I love about this technique I share with you guys is that you don't need to use any special equipment like acrylic disks or cake cards to achieve those perfectly sharp edges and smooth sides. Enjoy :)
----------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
----------------------------------------------------------------
Ganache quantity for covering an 8 inch 2 layer cake (increase the quantity for larger cakes):
Dark chocolate ganache (2:1 ratio):
- 1kg dark chocolate
- 500ml heavy cream
In the video I used this amount to cover a 6 inch 4 layer cake, and had extra ganache left over.
----------------------------------------------------------------
RELATED VIDEOS:
- Vanilla sponge cake recipe:
- How to cover a cake with white chocolate ganache:
----------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Sunset Dream - Cheel, Oh My - Patrick Patrikios, Sunday Rain - Cheel, Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
White chocolate ganache recipe. How to cover a cake with dark chocolate & white chocolate ganache?
In this video, I'll be covering how to make dark chocolate and white chocolate ganache ?
How to cover the cake completely with dark and white chocolate ganache?
What should be the ratio and consistency of chocolate to cream to make ganache.
In this recipe I'm using 6 round cakes and there are 4 layers, I'll apply dark chocolate ganache in between the layers and will cover the cake completely with it. Outer coating will be of white chocolate ganache.
-Dark chocolate ganache ingredients and measurements
Semi sweet dark chocolate chunks 250g / 1.5 Cups
Cream ( dairy/non dairy) 250 g / 1 Cup
-White Chocolate ganache ingredients
White chocolate chunks 250g / 1.5 Cup
Cream 83g / ⅓ Cup
Sugar syrup for soaking the sponge
Water ½ Cup
Sugar ¼ Cup
If you want the recipe of sponge I've used, follow the link below:
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
Check out our kitchen machine here:
foodCAST is providing daily video how to do recipes, easy and fast to do for everyone. You can do it!
Scroll down to see written instructions!
If you liked this recipe click the like button and share this recipe with your friends and family!
Show us love and subscribe to our YouTube channel for daily recipes!
Follow us on:
Facebook:
Instagram: foodcast_official
Our website:
INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
Keywords:
recipe
foodcast
how to