Best 7 Super Moist Chocolate Cake With Ganache Filling And Glaze Recipes

MOST AMAZING CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
• Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
• Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
• Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
• Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
• Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
• Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand 5 minutes, until chocolate is completely melted.
• Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.

PERFECT CHOCOLATE GANACHE + HOW TO GLAZE A CAKE!

Steps:

• Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
• Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you'll get excited.
• Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage - set your timer!).
• Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.

SUPER MOIST CHOCOLATE CAKE

Steps:

• Mix together dry ingredients.
• Combine wet ingredients in a separate bowl.
• Combine dry and wet ingredients together (I gently whisk them together with a fork).
• Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
• Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
• Set aside to cool before frosting.
• To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
• Stir in vanilla extract and cocoa powder.
• Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

SUPER MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Let cool.
• Combine sugar and egg in a large bowl; beat with an electric mixer until light and airy, about 3 minutes. Add melted chocolate, flour, milk, cocoa powder, sour cream, and vegetable oil; beat until batter is smooth and well blended.
• Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

DARK-CHOCOLATE CAKE WITH GANACHE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
• In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
• Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
• Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

SUPER MOIST CHOCOLATE CAKE WITH GANACHE FILLING AND GLAZE

Steps:

• Preheat oven to 350 F. Prepare 3 8-inch round cake pans with nonstick cooking spray and flour. Cream together butter and sugar, then beat in eggs, one at a time. In a separate bowl, sift together flour, baking soda, and salt. In another bowl, whisk together water, cold drip coffee, cocoa, and esspresso powder until smooth. Then whisk in sour cream, cream, and vanilla. Add flour mixture and cocoa mixture to sugar mixture in alternating batches, beginning and ending with flour mixture. Mix together until well blended. Divide batter evenly among prepared pans, gently tapping to remove air bubbles and smooth tops. Bake in the middle of the oven for 30 minutes or until tester comes out clean. Cool in pans for 30 minutes, then remove cakes onto cooling racks to cool completely. While cakes are cooling, you can begin to prepare your ganache. In a saucepan, bring cream to a simmer, then remove from heat. Whisk in chocolate until smooth. You may leave at room temperature until desired consitency is met or refrigerate to thicken more quickly. *Keep in mind that to acheive the glossy appearance of the ganache, it must have set without refrigeration. Refrigerated ganache may be heated again to achieve the desired consistency and appearance. Cake freezes well if well covered. I have made this cake, filled and glazed it with ganache, then frozen it. Upon thawing, I cover it with a light layer of fresh ganache and it was beautiful and couldn't have looked or tasted fresher. I have also decorated with shaved chocolate on top for an even more lavish appearance!