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Ganache Layer Cakes Recipes

Updated on August 3, 2016

S'mores Cake

1 hr to make, serves 6

Ingredients

Refrigerated

  • 4 Eggs, large

Condiments

  • 4 cups Marshmallow fluff, homemade

Baking & Spices

  • 5 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1/2 cup Granulated sugar
  • 12 oz Milk chocolate
  • 1 tsp Salt
  • 2 tsp Vanilla

Snacks

  • 5 1/2 cups Graham cracker crumbs

Dairy

  • 1 cup Butter
  • 1 cup Buttermilk
  • 6 oz Heavy cream

Other

  • 2 Tbsp Baileys (optional)

Instructions

  1. Graham Cracker Cake:
  2. Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
  3. In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
  4. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  5. Add sugars and beat on med-high until pale and fluffy (2-3mins).
  6. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  7. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  8. Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.
  9. Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
  10. Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.
  11. Milk Chocolate Ganache:
  12. Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. **
  13. Cool in the refrigerator until thickened, but still soft (stirring occasionally). ***
  14. Transfer to bowl of stand mixer and whip using the whisk attachment until the ganache is fluffy and has lightened in color (approx. 1 or 2 minutes).
  15. Marshmallow Fluff:
  16. Prepare as per recipe.
  17. Assembly:
  18. Once the cakes have cooled completely, frost the layers with the whipped ganache. Place in fridge to set.
  19. Spread marshmallow fluff roughly all over cake and torch to toast.
  20. Serve at room temperature.

Recipe Type: Cake

Notes

You can use a milk chocolate buttercream if you prefer.
*If there are still some chunks of unmelted chocolate, microwave in 10 second bursts until all chocolate has melted.
You can make the ganache a day ahead and refrigerate it overnight, then take it out and allow it to come to room temperature before whipping.


S'mores Cake
S'mores Cake

Chocolate Chip Cookie Dough Cake

Serves 10

Ingredients

Refrigerated

  • 4 Eggs

Baking & Spices

  • 3 cups All-purpose flour
  • 1 cup Brown sugar, light
  • 3 1/2 cup Chocolate chip, mini
  • 1 tub Chocolate frosting
  • 1 Box Duncan hines dark chocolate fudge cake mix
  • 1/2 cup Granulated sugar
  • 1 tsp Salt
  • 1/4 tsp Sea salt
  • 1 2/3 tbsp Vanilla

Oils & Vinegars

  • 3/4 cup Vegetable oil

Snacks

  • 1 Chocolate chip cookies, Mini

Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Milk
  • 1 cup Sour cream
  • 1/2 cup Whole milk

Desserts

  • 1 3.9 oz package Jell-o instant chocolate fudge pudding

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
  3. Line the bottom of two 6-inch pans with parchment paper and spray with cooking spray.
  4. Add 2 cups of batter to each pan, bake for 30 to 35 minutes until tops spring back when touched, transfer to a cooling rack and let cool completely.
  5. In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
  6. Scrape down the sides and add vanilla and milk.
  7. Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
  8. Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers.
  9. Place one of the cake layers on a cake stand, gently flip one of the cookie dough layers out onto the first cake layer, top with the second cake, then top that with the second cookie dough layer.
  10. Scoop ⅓ of the frosting into a frosting bag or decorating tool fitted with a large star tip. Place the rest of the frosting in the tub in the microwave and melt at 30 seconds intervals stirring between each one until smooth.
  11. Pour melted frosting over the cake and evenly spread around, let cool for 15 minutes. Pipe remaining frosting onto the top of the cake and top with mini chocolate chip cookies.

Use remaining batter to make 12 cupcakes or you can make a 9-inch cake by doing the following:

  1. Prep two 9-inch pans the same way as above, evenly divide the batter between the two pans.
  2. Bake cakes for 40 to 50 minutes.
  3. Mold all of the cookie dough in one 9-inch pan and sandwich it between the two cake layers.

Chocolate Chip Cookie Dough Cake
Chocolate Chip Cookie Dough Cake

Chocolate Chip Cookie Ice Cream Cake

Makes 9

Ingredients

Refrigerated

  • 1 Egg

Condiments

  • 1 Chocolate sauce

Baking & Spices

  • 2 cups All purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, dark
  • 4 oz Cool whip
  • 1 1/4 cups Semi-sweet chocolate chips
  • 1/4 cup Sugar
  • 1 1/2 tsp Vanilla extract

Dairy

  • 3/4 cup Butter, salted

Frozen

  • 1 1/2 qt Cookie dough ice cream

Other

  • Mini Chips Ahoy


Instructions

1. To make the cookie, preheat oven to 350 degrees. Line the the bottom of a 9 inch springform pan with parchment paper.
2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Add flour and baking soda and mix until completely combined. Dough will be thick.
5. Stir in chocolate chips.
6. Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
7. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
8. While cookie finishes cooling, take ice cream out of freezer and allow it to soften.
9. Place cooled cookie back into springform pan.
10. Top cookie with ice cream and spread into an even layer. Place in freezer to freeze completely.
11. Once frozen, remove cake from springform pan. Pipe edges with whipped cream.
12. Fill in the top of the cake with chopped chips ahoy cookies and drizzle with chocolate sauce.
13. Freeze until ready to serve. Thaw for about 10 minutes before ready to serve.

Chocolate Chip Cookie Ice Cream Cake
Chocolate Chip Cookie Ice Cream Cake

Coffee & Baileys Layer Cake

1 hr to make, serves 6

Ingredients

Refrigerated

  • 1/2 cup Egg whites
  • 2 Eggs, large

Baking & Spices

  • 1 1/2 cups All purpose flour
  • 2 tsp Baking powder
  • 4 oz Dark chocolate, good quality
  • 2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

Drinks

  • 1 tbsp Espresso, instant powder

Dairy

  • 2 tbsp Baileys irish cream
  • 1/2 cup Butter, unsalted
  • 5 1/2 cups Butter
  • 3/4 cup Buttermilk
  • 4 oz Heavy cream

Instructions

  1. Cake:
  2. Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
  3. In a medium bowl, whisk flour, baking powder, and salt and set aside.
  4. Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  5. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  6. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Mix until just combined
  7. Spread batter evenly into prepared pan and smooth the top with a spatula.
  8. Bake for 30mins or until a toothpick inserted into the center comes out mostly clean.
  9. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
  10. Ganache:
  11. Place chopped chocolate and cream into a microwave safe bowl, stir. Microwave on high for 30 seconds, stir. Again, microwave on high for 30 seconds, stir until smooth. Cool completely until thickened, ideally overnight.
  12. Coffee Baileys Buttercream:
  13. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  14. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
  15. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  16. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  17. Add Baileys and espresso powder. Whip until smooth.**

Recipe Type: cake, frosting

Notes

Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.

Coffee & Baileys Layer Cake
Coffee & Baileys Layer Cake

Peanut Butter Cake

Vegetarian

Produce

  • 1 cup Peanuts

Refrigerated

  • 3 Eggs

Condiments

  • 3 tbsp Peanut butter, powdered
  • 1 cup Peanut butter, creamy
  • 1 cup Peanut butter chips

Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar
  • 2 1/4 cups Flour
  • 3 cups Powdered sugar
  • 1 pinch Salt
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla

Dairy

  • 2 cup Butter
  • 1 1/4 cup Buttermilk
  • 1 tbsp Cream
  • 1/2 cup Heavy cream

Instructions

peanut butter cake

  1. Preheat oven to 350*F and spray four 6-inch cake pans with cooking spray. (You can use three 8-inch cake pans or three 9-inch cake pans. The layers might be thinner, and baking time will vary, but there will be enough batter for larger cake layers.)
  2. Whisk together flour, baking soda, baking powder, powdered peanut butter (if using!), and salt.
  3. Cream butter on medium speed with an electric mixer. Add peanut butter; mix well. Add both sugars and vanilla. Mix until combined. Add eggs one at a time with mixer running; mix well.
  4. Add half of the flour mixture and half of the buttermilk to the butter/sugar mixture. Mix until just incorporated. Repeat with remaining flour and buttermilk; mix until combined.
  5. Divide batter among cake pans and bake for about 25 minutes (this will change depending on the size of the pans you use), or until a toothpick inserted into the center of the cake layers comes out clean.
  6. Let cake cool in pans for 5-10 minutes, then turn out onto a wire rack to cool completely.

peanut butter frosting

  1. Cream butter on medium speed with an electric mixer. Add peanut butter; mix until smooth.
  2. Add vanilla and half of the powdered sugar. Mix on low speed until just combined, and then medium-high speed until completely combined. Add 1 to 2 tablespoons of cream, and repeat with remaining powdered sugar.
  3. Once cake layers are cool, spread frosting between layers and over the outside of the cake. (I chose to go with the "naked cake" look, but there should be enough frosting to have a thicker layer around the outside if you prefer that.)
  4. Press chopped peanuts into frosting around the bottom of the cake.
  5. *At this point, I like to pop my cakes into the freezer for about 20-30 minutes. I've found that it's easier to get the drips I want when the cake is cold. But you can skip this part if you'd like!*

peanut butter ganache

  1. Combine peanut butter chips and cream in a small saucepan over medium low heat. Stir continuously until smooth. Let ganache cool.
  2. I usually use a squeeze bottle or a piping bag to make the drips, and recently
  3. To finish off the cake, you can pipe any leftover frosting around the top and sprinkle with more chopped peanuts.

Peanut Butter Cake
Peanut Butter Cake

Mocha Chocolate Cake

1 hr to make, serves 6

Ingredients

Vegetarian

Refrigerated

  • 1/2 cup Egg whites
  • 2 Eggs

Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 6 oz Bittersweet chocolate
  • 3/4 cup Dutch-processed cocoa
  • 2 1/2 cups Granulated sugar
  • 1 tsp Salt
  • 3 tsp Vanilla

Oils & Vinegars

  • 1/4 cup Vegetable oil

Drinks

  • 3/4 cup Coffee, strong hot
  • 1 tbsp Espresso, instant powder

Dairy

  • 1 1/2 cups Butter
  • 3/4 cup Buttermilk
  • 3 oz Heavy cream

Instructions

  1. Chocolate Cake:
  2. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  3. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  4. In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
  5. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  6. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  7. Bake for 20mins, rotate pans in oven.
  8. Bake until a cake tester comes out mostly clean. A total of 30-35mins.
  9. Mocha Buttercream:
  10. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  11. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
  12. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  13. Switch to paddle attachment.
  14. Slowly add cubed butter and mix until smooth.
  15. Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
  16. Frost cake and refrigerate before adding ganache.
  17. Ganache:
  18. Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.
  19. Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.

Chocolate Raspberry Layer Cake

2 hrs to make, serves 10

Ingredients

Vegetarian

Produce

  • 2 cups Raspberries, frozen

Refrigerated

  • 3 Eggs

Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 cup Cocoa powder, Dutch-process
  • 400 g Dark chocolate, good quality
  • 2 tbsp Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 Pinch Sea salt
  • 1 cup Sugar
  • 2 tsp Vanilla extract
  • 1 box White cake mix, yellow

Oils & Vinegars

  • 2 tbsp Vegetable oil

Dairy

  • 1 cup Butter, unsalted
  • 1 cup Sour cream

Liquids

  • 3 2/3 cup Water

Instructions

  1. Almost Scratch Cake:
  2. Preheat oven to 325°F.
  3. Butter and flour three 6" cake rounds
    1. line with parchment. Wrap cake rounds with damp Bake Even strips (optional).
    2. Combine all dry ingredients and whisk together. Add wet ingredients and mix until combined. I use my KitchenAid on low for 2 minutes but you can also do this by hand.
    3. Divide the batter between the pans and bake for approximately 40-50 minutes. Or until a cake tester comes out mostly clean.
    4. Cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.
    5. Raspberry Sauce:
    6. Place frozen raspberries and sugar into a small saucepan and cook over med-high, stirring often, until raspberries are broken down and syrupy (crush with a wooden spoon as you stir).
    7. Chocolate Frosting:
    8. Beat butter, sugar, and sea salt until pale and fluffy. Gradually add in melted chocolate. Gradually add in cocoa mixture. Whip until well combined.
    9. Let stand 1-2 hours to firm up.
    10. Assembly:
    11. Cut each cake layer in half horizontally. Transfer one layer to serving dish or cake stand. Spread 1/3 of the raspberry sauce over top. Place another cake layer on top and spread approx. 1 cup of the frosting over top. Alternate layers of cake with raspberry sauce and frosting, but leave the very top uncovered. Chill to set for 30mins before frosting outside of cake. Work quickly as the frosting will harden on the cooled cake.

Double Chocolate Ganache and Raspberry Cheesecake
Double Chocolate Ganache and Raspberry Cheesecake

Double Chocolate Ganache and Raspberry Cheesecake

2 hrs to make

Ingredients

Vegetarian

Produce

  • 12 oz Raspberry, fresh

Refrigerated

  • 1 Egg

Baking & Spices

  • 4 oz Baking milk chocolate
  • 4 oz Baking white chocolate
  • 1/2 cup Brown sugar
  • 2 tbsp Corn starch
  • 1/2 cup Granulated sugar, white
  • 3 tsp Vanilla

Snacks

  • 1 1/2 cups Graham cracker crumbs

Dairy

  • 5 tbsp Butter, unsalted
  • 3 8oz packs Cream cheese
  • 1 1/4 cup Double creme
  • 3 tbsp Sour cream

INSTRUCTIONS

  1. Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
  2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
  3. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
  4. Spread raspberries over the bottom, evenly. Press on then berries very gently to fold them but not squish them.
  5. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
  6. Add corn starch and sugar and mix until combined.
  7. Beat in egg until well incorporated.
  8. Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
  9. Transfer batter into the spring form and spread it evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  10. Place roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
  11. Bake for 60-65 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 5 minutes and take it out of the oven.
  12. Let it rest for 15 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. Cool completely and take the side part of the springform off before topping with ganache.
  13. Ganache:
  14. Chop milk baking chocolate and place it in a small mixing bowl. Chop white baking chocolate and place it into another small bowl.
  15. Bring heavy cream to simmer, be careful not to let it actually boil or it will raise.
  16. Pour ¼ cup of boiling cream over the chopped milk chocolate and stir with a whisk until melted and smooth. Pour ¼ cup of boiling cream over the chopped white chocolate and stir with a whisk until melted and smooth. (If you notice your chocolate is not melting as well, pop it into the microwave for 15 seconds on half the power. Whisk until smooth.)
  17. Pour white and milk chocolate ganache over the cheesecake and let it drip down the sides. Pop it in the fridge for about 10 minutes to settle and top off with fresh raspberries.
  18. Cool cheesecake completely, cover gently (or use a cake carrier) and refrigerate for at least 4 hours.

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