So, you’re feeling simultaneously exhausted and jonesing for a sugar rush? Don’t worry, I’ve got the perfect recipe to satisfy both cravings in one fell swoop – Coffee Ganache Glazed Chocolate Cake. Now, I know some of you might be thinking “Oh, but I don’t like coffee in my desserts”. Well, listen up. This is the kind of cake that’ll make coffee haters change their tune.
Cake Ingredients
-â…” cup unsalted butter, softened to room temperature
-1 and ¾ cups all-purpose flour
-¾ cup unsweetened cocoa powder
-1 and ½ teaspoons baking powder
-1 and ½ teaspoons baking soda
-1 teaspoon salt
-3 large eggs
-1 and ½ cups granulated sugar
-1 cup buttermilk
-2 teaspoons vanilla extract
-½ cup freshly brewed hot coffee
First off, preheat your oven to 350°F. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized bowl. In a large bowl, cream together the butter and sugar on medium-high speed until it’s light and fluffy.
Add the eggs one at a time, beating well after each addition. Then, slowly stir in the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix in the vanilla extract and coffee. Your batter should now be nice and smooth.
Divide the batter into two 9-inch round cake pans that have been greased and floured. Give ’em a tap on the counter to release any air pockets before popping them in the oven for 25-30 minutes. Once they’re done, remove them from the oven and let them cool completely on wire racks.
Coffee Ganache Glaze Ingredients
-¼ cup heavy cream
-1 tablespoon unsalted butter
-2 teaspoons light corn syrup
-4 ounces semisweet chocolate, chopped
-1 tablespoon freshly brewed hot coffee
Alright, now let’s get to the ganache. Start by heating the cream, butter, and corn syrup in a small saucepan on medium heat until it starts to simmer. Remove the pan from the heat and add the chopped chocolate, stirring until it’s melted and smooth. Stir in the hot coffee until it’s well combined.
Let the ganache cool until it’s thickened to the consistency of, well, ganache. Then place one of the cooled cake layers on a plate and spread the ganache on top. Place the second cake layer on top of the ganache and spread more ganache on top (don’t forget the sides!). I like to decorate mine with some chocolate-covered espresso beans or some whipped cream with a sprinkling of cocoa powder, but feel free to get creative!
Coffee Liqueur Ganache Icing Ingredients
-8 ounces bittersweet chocolate, chopped
-1 cup heavy cream
-3 tablespoons unsalted butter, room temperature
-2 tablespoons coffee liqueur
-1 teaspoon pure vanilla extract
Psst. I’m gonna let you in on a little secret. If you really, really, really need a pick-me-up, you can top off your coffee ganache cake with some Coffee Liqueur Ganache Icing. Just sayin’. Here’s how it’s done:
Start by placing the chopped chocolate in a bowl. Heat the cream in a small saucepan on medium heat, stirring occasionally, until it starts to simmer. Then pour the hot cream over the chopped chocolate, letting it sit for a couple of minutes before stirring it until it’s melted and smooth. Add your butter, coffee liqueur, and vanilla extract, then stir until it’s all combined.
Let it cool until it’s thicker, but still pourable. Then, pour it over the top of your cake and let it drip down the sides. The result? One seriously indulgent, decadent, and caffeinated masterpiece.
Enjoy!
So, you’re feeling simultaneously exhausted and jonesing for a sugar rush? Don’t worry, I’ve got the perfect recipe to satisfy both cravings in one fell swoop – Coffee Ganache Glazed Chocolate Cake. Now, I know some of you might be thinking “Oh, but I don’t like coffee in my desserts”. Well, listen up. This is the kind of cake that’ll make coffee haters change their tune.
Cake Ingredients
-â…” cup unsalted butter, softened to room temperature
-1 and ¾ cups all-purpose flour
-¾ cup unsweetened cocoa powder
-1 and ½ teaspoons baking powder
-1 and ½ teaspoons baking soda
-1 teaspoon salt
-3 large eggs
-1 and ½ cups granulated sugar
-1 cup buttermilk
-2 teaspoons vanilla extract
-½ cup freshly brewed hot coffee
First off, preheat your oven to 350°F. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized bowl. In a large bowl, cream together the butter and sugar on medium-high speed until it’s light and fluffy.
Add the eggs one at a time, beating well after each addition. Then, slowly stir in the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix in the vanilla extract and coffee. Your batter should now be nice and smooth.
Divide the batter into two 9-inch round cake pans that have been greased and floured. Give ’em a tap on the counter to release any air pockets before popping them in the oven for 25-30 minutes. Once they’re done, remove them from the oven and let them cool completely on wire racks.
Coffee Ganache Glaze Ingredients
-¼ cup heavy cream
-1 tablespoon unsalted butter
-2 teaspoons light corn syrup
-4 ounces semisweet chocolate, chopped
-1 tablespoon freshly brewed hot coffee
Alright, now let’s get to the ganache. Start by heating the cream, butter, and corn syrup in a small saucepan on medium heat until it starts to simmer. Remove the pan from the heat and add the chopped chocolate, stirring until it’s melted and smooth. Stir in the hot coffee until it’s well combined.
Let the ganache cool until it’s thickened to the consistency of, well, ganache. Then place one of the cooled cake layers on a plate and spread the ganache on top. Place the second cake layer on top of the ganache and spread more ganache on top (don’t forget the sides!). I like to decorate mine with some chocolate-covered espresso beans or some whipped cream with a sprinkling of cocoa powder, but feel free to get creative!
Coffee Liqueur Ganache Icing Ingredients
-8 ounces bittersweet chocolate, chopped
-1 cup heavy cream
-3 tablespoons unsalted butter, room temperature
-2 tablespoons coffee liqueur
-1 teaspoon pure vanilla extract
Psst. I’m gonna let you in on a little secret. If you really, really, really need a pick-me-up, you can top off your coffee ganache cake with some Coffee Liqueur Ganache Icing. Just sayin’. Here’s how it’s done:
Start by placing the chopped chocolate in a bowl. Heat the cream in a small saucepan on medium heat, stirring occasionally, until it starts to simmer. Then pour the hot cream over the chopped chocolate, letting it sit for a couple of minutes before stirring it until it’s melted and smooth. Add your butter, coffee liqueur, and vanilla extract, then stir until it’s all combined.
Let it cool until it’s thicker, but still pourable. Then, pour it over the top of your cake and let it drip down the sides. The result? One seriously indulgent, decadent, and caffeinated masterpiece.
Enjoy!
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