Chocolate Ganache Cake With Cheesecake Filling

Chocolate Ganache Cake

Chocolate Ganache Cake

One of my favorite things about Valentine’s Day is all the fun desserts. Even after all my brainstorming I still came up with mostly chocolate covered things… I can’t help it! We are a chocolate household. This Chocolate Ganache Cake came just in time!

Chocolate Ganache Cake

I knew I wanted something rich with a subtle coffee flavor. First came this extra moist chocolate cake. Not overly sweet. Then a light and creamy cheesecake filling. Dyed pink of course to be extra festive! Then came the whipped ganache.

chocolate ganache cake

If you want to skip down to the ganache recipe and eat it straight out of the bowl – that is perfectly ok with me! This whipped ganache is everything I dream of when putting together recipes. It has that really rich chocolate flavor, but the texture is so light and fluffy.

Chocolate Ganache Cake

The entire cake is covered with the whipped ganache then topped with a thick dark chocolate ganache. I used a straight spatula to “ombre” the two together. The result is sooooooo good! I’m not going to lie to you. This cake is very time consuming, but I promise it is worth it!

chocolate ganache cake

Chocolate Ganache Cake With Cheesecake Filling
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate cake with a cheesecake filling and ganache topping.
Ingredients
  • For the cake:
  • 1 cup of sugar
  • 3 eggs room temp
  • 1 tbsp of vanilla extract
  • 1 cup of buttermilk or sour cream
  • ½ stick of unsalted butter room temp
  • 1 cup of strong coffee
  • ¾ cup of cocoa powder
  • 1½ cups of flour
  • 1 tsp of baking soda
  • 2 tsp of baking powder
  • ½ tsp of salt
  • Cheesecake Filling-
  • 1 block of cream cheese room temp
  • 1 cup of powdered sugar
  • 1 tsp of vanilla extract
  • 2 tsp of heavy cream
  • Whipped Ganache-
  • 1 cup of heavy cream
  • 2 cups of semi sweet chocolate
  • ½ stick of unsalted butter
  • 1 tsp of vanilla extract
  • Ganache Topping-
  • 1 cup of dark chocolate
  • ½ cup of heavy cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a bowl and set to the side.
  3. In a mixture on low cream together the butter and sugar.
  4. Add in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. Pour half of the dry mix into the batter and continue to beat on low.
  7. Add in the butter milk.
  8. Pour in the remaining dry mix.
  9. Mix on low until combined.
  10. Do not over mix.
  11. Add in the coffee and mix just until incorporated.
  12. Pour into prepared baking pans. I used 2 6inch pans. This is enough batter to divide between 3 6 inch pans or 2 9 inch pans.
  13. Bake until the center is set.
  14. Be very careful not to over bake.
  15. For the cheesecake filling-
  16. Cream the cream cheese, sugar, vanilla, and cream.
  17. Let set in the refrigerator while cake bakes and cools.
  18. For the whipped ganache-
  19. Microwave the cream until hot to the touch.
  20. Pour over the chocolate and let sit for about 5 minutes.
  21. Add in the vanilla and butter.
  22. Mix together until thick and creamy.
  23. Let set for at least an hour. Mixture needs to be completely cooled and thick.
  24. Whip until light and airy. Do not over mix because it will start to look grainy and crumbled.
  25. For the topping-
  26. Heat cream until hot to the touch and pour over the chocolate.
  27. Let sit for 5 minutes then stir.
  28. Do this step last because you are going to pour this over the top of the cake.
  29. To assemble-
  30. Fill cooled cake layers with the cheesecake filling.
  31. Put in the freezer for about 15 minutes. This will keep the filling from melting into the ganache.
  32. Spoon the whipped ganache over the cake and spread a thin layer over the entire cake.
  33. Pour the liquid ganache over the top. If it drips that is ok.
  34. If you want an ombre look you can use a straight spatula to go back over the cake.
  35. Decorate with sprinkles!

You can keep this cake in the fridge for up to one week. I hope you enjoy!

 

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Caramel Chocolate Cake With Nutella Frosting

halloween cake

Halloween treats are my favorite kinds of desserts to make! This Caramel Chocolate Cake is no different. I used a basic chocolate cake batter and elevated it with layers of salted caramel, nutella frosting, and sugar glass shards. I will warn you- these sugar shards were pretty sharp. They taste awesome, but I removed them from the cake before the kids dove in. Just in case.

halloween chocolate cake

You may be wondering what those green splats are on the glass. They were supposed to be spiders… I tried to draw them on while the sugar was setting because I wanted it to look like they were inside the glass. Kind of a big fail. They ran all over creating a slime look. According to Patrick’s son it was really cool, but I still want to try again with the spiders.

The frosting is my favorite chocolate buttercream with a hint of nutella and the bloody topping is salted caramel sauce with a little food coloring.

chocolate cake

I love a cake with surprise filling. I lined the edges of each cake layer with nutella frosting then filled the rest of the space with caramel sauce. It makes for a really moist and flavorful cake!

Caramel Chocolate Cake With Nutella Frosting
Recipe type: Chocolate Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate cake filled with caramel and nutella frosting. Topped with sugar glass shards and even more caramel.
Ingredients
  • For the cake:
  • ¼ cup of melted salted butter
  • 1 cup of sugar
  • ½ cup of hot coffee ( I used caramel coffee)
  • ½ cup of cocoa powder
  • 1 egg at room temp
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • For the frosting:
  • 4 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • ½ cup of cocoa powder
  • 2 tbsp of nutella
  • 1 stick of room temp butter
  • 2 tbsp of heavy cream
  • For the salted caramel:
  • 1 cup of brown sugar
  • 4 tbsp of butter
  • ¼ cup of cream
  • ½ tsp of sea salt
  • ½ tsp of red food coloring
  • For the glass:
  • 1 cup of sugar
  • ½ cup of water
Instructions
  1. Preheat the oven to 350 degrees.
  2. I added all the ingredients except the coffee to a large bowl and mixed on low until just combined.
  3. Slowly pour in the coffee.
  4. Mix. The batter with be pretty thin.
  5. Pour into three 6in greased pans or two 8 inch greased pans.
  6. Bake for 25 minutes or until there is no longer a jiggle in the center.
  7. While cakes are cooling prep the frosting.
  8. Mix together the butter and sugar.
  9. Mix in the cocoa.
  10. Add the vanilla and cream.
  11. When you have the desired consistency add in the nutella.
  12. I like my frosting on the thicker side, but still spreads easy.
  13. For the salted caramel:
  14. In a small sauce pan melt the butter and add in the sugar. Bring to a boil.
  15. Turn off the heat and add the cream.
  16. Stir until thickened.
  17. Add food coloring and salt.
  18. For the sugar shards:
  19. Bring water and sugar to a boil in a small sauce pan.
  20. Pour on a baking sheet and allow to cool.
  21. Break into pieces once hard (about 15 minutes)
  22. Pipe a thin line of frosting around the inside cake layers then fill with caramel.
  23. Stack layers then continue to frost until entire cake is covered.
  24. Decorated with sugar shards and drizzle with remaining caramel.

This looks like a ton of steps, but I promise it only took me 2 hours with the cooling times. Probably 45 minutes of active time. It is so worth the time! Feel free to get creative. You can skip the nutella and add extra chocolate if you want! It is definitely the time of year to get creative!

 

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Chocolate Fudge Layer Cake

chocolate fudge cake

After nearly 4 weeks of eating clean and detoxing I decided to have a cheat day. Not just any cheat day. A chocolate fudge cake cheat day. You can make this cake in two 9 inch pans or as a sheet cake, but I decided to be really difficult. I made two 6 inch layers with a side of four cupcakes. I wanted to use the extra cupcakes and pieces from evening out the layers to freeze for cake pops. Yum!

chocolate cake

There is one special ingredient in this cake. I was in the kitchen throwing together ingredients and I decided to make a cup of coffee. I just bought some caramel nut k cups and the smell is so sweet and delicious. I went ahead and used the cup of coffee in the batter instead of the boiling water.

Such. A. Good. Decision. This cake is so smooth and fudge-y with that hint of caramel. Topped with my dark chocolate butter cream it is THE perfect cheat meal.

Chocolate Fudge Cake

Chocolate Fudge Layer Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Smooth fudge-y chocolate cake bursting with dark chocolate frosting.
Ingredients
  • 2 cups of sugar
  • 2 cups of AP flour
  • 2 eggs
  • 1 cup of very hot caramel nut (or hazelnut) coffee
  • 1 cup of 2 % milk
  • ¾ cup of dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ canola oil
  • For the frosting -
  • 2 sticks of room temperature butter
  • 2 cups of powered sugar
  • ¾ cup of dark chocolate cocoa powder
  • ½ tsp salt
  • 1 tbsp milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together the sugar, milk, oil, and 2 eggs. Add in the dry ingredients. Once mixed together add in the coffee and very carefully mix until the batter comes together.
  3. Batter will be very thin.
  4. Add to prepared cake pans and bake for 25-30 minutes.
  5. Use a tooth pick and test. If the tooth pick comes out clean (no liquid batter) the cakes are ready.
  6. For the frosting-
  7. Mix together 1 cup of sugar, the butter and the cocoa powder. Add in remaining sugar and milk as needed for desired smoothness.

This is definitely one of my favorite new recipes. The layers are so thick and fudge like. The frosting truly is the perfect pairing.

 

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