Marble Cake with Whipped Dark and White Chocolate Ganache Frosting1. Moist and fluffy marble cake recipe with chocolate ganache frosting. Making marble cake from scratch is very easy, so say goodbye to the box mix. Whipped chocolate ganache frosting is made simply by whipping cooled ganache.
With its layers of black chocolate cake, dark chocolate ganache, and generous chocolate drizzle, this dessert is equally at It isn't super sweet like many cakes; instead the deep flavors of cocoa and dark chocolate make this cake a more grown-up affair. The cocoa powder delivers a rich, chocolate flavor. The recipe calls for dutch-processed cocoa powder but Hershey's special dark and regular cocoa powder will work just fine too. You can have Marble Cake with Whipped Dark and White Chocolate Ganache Frosting1 using 15 ingredients and 15 steps. Here is how you cook that.
Ingredients of Marble Cake with Whipped Dark and White Chocolate Ganache Frosting1
- Prepare of CAKE.
- Prepare 4 oz of semi sweet chocolate, chopped.
- You need 1 1/2 cup of plus an additional 3 tablespoons room temperature unsalted butter, divided use.
- You need 2 cup of granulated sugar.
- Prepare 5 of large eggs.
- Prepare 1 1/2 tsp of vanilla extract.
- Prepare 2 1/4 cup of all-purpose flour.
- Prepare 1 tsp of baking powder.
- Prepare 1/2 tsp of salt.
- You need 1/2 cup of sour cream.
- Prepare of FROSTING.
- It's 1 of full recipe of Whipped Chocolate Ganache Frosting / Filling recipe attached in direction step #13.
- It's 1/2 of recipe White Chocolate Ganache Frosting / Filling recipe attached in direction step #12.
- Prepare of GARNISH.
- It's 1/4 cup of sugar sparkle sprinkles.
If you've never had whipped chocolate ganache, then you are missing out. Even if you're not a big frosting person. Home Latest Recipes Cakes Whipped Dark Chocolate Ganache Frosting. This is the ULTRA silky Chocolate Ganache Frosting that I pair with my Moist Yellow Vanilla Cake!
Marble Cake with Whipped Dark and White Chocolate Ganache Frosting1 instructions
- Preheat oven to 350. Spray 3 - 8 inch cake pans with baking non stick spray.
- Combine the semisweet chocolate and 3 tablespoons of the butter in a microwave safe bowl and heat just until melted and smooth. Set aside.
- In a bowl, whisk flour baking powder and salt, set aside.
- In a large bowl beat sugar with remaining 11/2 chose butter until light and fluffy about 4 minutes.
- Add eggs, one at a time beating each one in then add vanilla.
- Add flour mixture alternating with sour cream and stir until just combined.
- Remove 2 cups of batter to a medium bowl, add chocolate mixture and stir to combine.
- Drop batter into prepared pans in even mounds , alternating chocolate and vanilla as shown below.
- With a butter knife, pull it slowly through each color for a swirl as shown below. To even cake tap pan sharply on counter once or twice..
- Bake 20 to 23 minutes until a Toothpick comes out just clean. Cool 15 minutes in pans then turn out onto rack to cool completely.
- TO FROST, place one layer, upside down on serving plate.
- Add 3/4 of Whipped White Chocolate Ganache Frosting on cake layer. Recipe attached below https://cookpad.com/us/recipes/359637-white-chocolate-ganache-whipped-frosting-filling.
- Place second cake layer, upside down frost with some of the Whipped Chocolate Ganache Frosting. Recipe attached below https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling.
- Place third, top layer upside down on last one. Frost entire cake with the Whipped Chocolate Ganache.
- Pipe remaining White Chocolate Ganache on top and bottom of cake. Decorate cake with sparkle sugar sprinkles.
This Whipped Chocolate Ganache Frosting will be your new favorite thing to spread on all your cakes. If you don't know, ganache (guh-nosh) is You'll know your chocolate ganache is cooled enough when you can scoop out some and it keeps it's shape. See how you can see the indent in the. Whipping the ganache once it's set it will lighten the color significantly, and it will make it almost a peanut butter consistency. Ganache is most often used in its whipped form as a filling or frosting, but I prefer the darker color and smooth texture of unwhipped ganache.