chocolate cake

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Beatty's Chocolate Cake

Butter,

all-purpose flour,

sugar

cocoa powder

baking soda

baking powder

salt

buttermilk, shaken

vegetable oil

eggs,

vanilla extract

hot coffee

Chocolate Buttercream Frosting, recipe follows

chocolate

(2 sticks) unsalted butter,

egg yolk,

confectioners' sugar

instant coffee powder

Cooking Channel Ina Garten Beattys Chocolate Cake

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

This is almost EXACTLY the very famous Black Magic Cake from Hershey's.  Seriously?  A DIRECT STEAL?  Shame!<br /><br />Also, Given that this is a Direct Steal (!!!) of a recipe from almost 75 years ago, you would think that they would have given some of its pros and cons!<br /><br />Pro:  It's delicious. It's visually dark, which makes one taste a richness that the coffee enhances.  And the oil in the recipe follows the then-revolutionary idea of a chiffon type cake!  (History:  The big chiffon secret, discovered in the late 1920's, only became public knowledge in the late 1940's.)<br /><br />Con:  The crumb is very open, and won't win you a prize in any type of baking competition.  Want to impress a knowledgeable baker?  Make something else.   Not your goal?  Go for it!!!  It's tasty, and it's dark color and coffee component will convince everyone else that it is rich!<br /><br />The original NOT STOLEN recipe is the favorite of my non-competitive baking friends and family!  <div><br /></div>

I think her serving portion is way off.  I made this twice now and both times
 the serving was 1.

<p>This recipe is virtually identical to the “Perfectly Chocolate” Chocolate Cake recipe found on the back of every Hershey’s cocoa tin with two changes: The Hershey’s recipe calls for 1 cup of milk and 1 cup of boiling water whereas this recipe replaces them with 1 cup of buttermilk and 1 cup of freshly brewed hot coffee, respectively. I’ve been making the Hershey’s recipe for years and I love it because it makes a superb chocolate cake that’s not overly sweet. However, after making this recipe, I have to say those two changes definitely improved the Hershey’s recipe. The buttermilk helps to keep the cake moist and the coffee elevates the chocolate flavor. The chocolate buttercream frosting is excellent, so this has now become my new go-to chocolate cake and frosting recipe. I noticed the buttercream frosting recipe makes just enough to frost an 8-inch cake so I would recommend making more frosting for a 9-inch cake.</p>

As an avid baker, I've made this cake 100 times! I love the flavor. But every single time the center sinks. Ive tried hand mixing the coffee into the batter just enough to mix thru, new leavening, room temp ingredients... still, every time it sinks. I wont give up, I love the recipe. Just perplexed

Coffee haters beware: adding coffee to this recipe ruins the chocolate taste. Ina said you won't taste it, but that's just because she likes the taste of chocolate and coffee. The coffee flavor definitely is there and It ruins it if you don't like coffee. I'm sorry I trusted her because I  ended up wasting good chocolate. I may try this again without the coffee and see if it really is a great chocolate cake. If you don't like coffee, you won't like this cake. 

Great recipe as always! Thanks Ina for sharing.  For Katelyn Bergman, your question about why your Pyrex pan burnt your cake, it’s because “glass cooks hotter than metal, best to lower the temp. to 325 F degrees and cut your time by  maybe.1 5 to 10 mins. less...also I’ve experienced that glass takes longer to cool, so it keeps cooking/baking even outside the oven!” Hope that helps? 

i don't have over sized cake pans i just have the regular ones is that going to be okay? also i butter the pan lay down parchment paper then butter the paper again?

Hi Ina,
I have to first thank you for getting me interested in cooking! I love watching your shows on food network. I’m actually tuning into an “ok” cook! I serve up your boeuf bourguignon once a month and chicken chili weekly.
I wanted to just send a quick thank you!  I recently had my golf buddies down for a girls week. I have to give you all the kudos! I did make Betty’s chocolate cake recipe gluten free: I just used King Arthur’s “measure for measure flour” for my friend, the cake was moist and delicious! By the way, first time ever, sending review.
Thank you again, for all you do!
I have all of your cook books
I’m a Huge fan!
Jan Swan

I've made this several times, and the flavor is amazing.  No matter what I try, however, the cake always sinks in the middle.  I've tried everything.  Anyone else have this problem?<br />

This is delicious!!  Great chocolate flavor and very moist!! This will be my go to recipe from now on. 

https://www.foodnetwork.com/videos/beattys-chocolate-cake-recipe-0127695

Ina's decadent chocolate cake uses black coffee as its secret ingredient.

Ina's Chocolate Cake Recipe

A step-by-step recipe for making a classic German chocolate cake, complete with a gooey coconut-pecan filling and a creamy chocolate frosting.

German Chocolate Cake

unsalted butter

eggs

full-fat buttermilk

semisweet chocolate or chocolate chips

water

Cooking spray

all-purpose flour

brown sugar

evaporated milk

chopped, toasted pecans (see Recipe Notes)

coconut

heavy cream

Make the cake: Place the 2 sticks unsalted butter for the cake in the bowl of a stand mixer or a large bowl if using a hand mixer. Place 4 large eggs and 1 cup buttermilk for the cake and the 2 sticks unsalted butter for the frosting on the counter to let them sit out at room temperature. 

Coarsely chop 4 ounces semisweet chocolate if needed. Place the chocolate or chocolate chips in a small saucepan. Add 1/2 cup water and heat over low heat, stirring constantly, until fully melted, 2 to 3 minutes. Remove from the heat and let cool to room temperature, 10 to 15 minutes. Meanwhile, preheat the oven.

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray and line the bottoms with parchment paper. 

Add 2 cups granulated sugar to the bowl of butter and beat with the paddle attachment or hand mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the 4 eggs one at a time, waiting until each one is fully incorporated before beating in the next. Slowly beat in 2 teaspoons vanilla extract and the melted chocolate, and continue beating until the mixture is smooth, 2 to 3 minutes.

Turn the mixer off. Add 2 1/4 cups all-purpose flour, 1 1/4 teaspoons kosher salt, and 1 teaspoon baking soda. Mix on low speed until incorporated, 1 to 2 minutes. With the mixer still running, gradually add the buttermilk and continue mixing until the batter is completely smooth, scraping down the sides halfway through mixing, 2 to 3 minutes total.

Evenly divide the batter between the prepared baking pans (about 14 ounces per pan) and smooth the tops. Bake until the cakes are lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached, 35 to 40 minutes. Place the pans on a wire rack and let the cakes cool completely in the pans. Meanwhile, make the filling.

Make the filling: Place 1 cup packed light brown sugar, 1 stick unsalted butter, 3 large egg yolks, 1 cup evaporated milk, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in a medium saucepan. Bring mixture to a boil over medium heat and cook until sugar is completely dissolved and mixture is thick enough to coat the back of a spoon, 3 to 4 minutes.

Remove the pan from the heat. Stir in 2 cups chopped, toasted pecans and 1 packed cup shredded, unsweetened coconut. Set aside to cool to room temperature while you make the frosting.

Make the frosting: Place the 2 sticks room temperature unsalted butter in the clean bowl of a stand mixer fitted with a whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Add 1/2 cup unsweetened cocoa powder, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat on low speed until smooth, 3 to 4 minutes.

Turn the mixer off. Add 3 1/2 cups powdered sugar and mix on low speed until combined, 1 to 2 minutes. Increase the speed to high and beat until the frosting is light, fluffy, and doubled in volume, scraping down the sides of the bowl down halfway through, 3 to 4 minutes total. Transfer 1 cup of the frosting to a small zip-top bag and set aside.

Assemble the cake: Remove the cakes from the pans and discard the parchment. Using a serrated knife, trim the rounded tops off of each cake. Place one cake layer, cut-side down, onto a serving platter or cake stand. Dollop 1 cup of the frosting onto the cake and smooth into a thin, even layer with an offset spatula, going all the way to the edges. Top with half of the coconut filling and gently spread all the way to the edges.

Top with the remaining cake layer, cut-side down. Frost the top and sides of the cake with the remaining frosting. Snip off one bottom corner of the bag of frosting. Pipe small, decorative mounds of the frosting around the top of the cake. Dollop the remaining coconut filling onto the top of the cake and gently smooth into a thin, even layer all the way to the mounds of frosting.

Turtle Cake

white sugar

cinnamon

pecan halves

black cocoa

buttermilk

canola oil

coffee

(8 sticks) unsalted butter, softened

butterscotch caramel (see Cook's Note)

heavy whipping cream

dark chocolate, chopped

For the candied pecans: Preheat the oven to 250 degrees F. Whisk the sugar, cinnamon and salt together in a bowl. In a separate bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg white mixture, then add the sugar mixture and toss until the pecans are evenly coated. Spread the coated pecans on a baking sheet. Bake, stirring every 15 minutes, until the pecans are evenly browned, 1 hour.

For the cake: Preheat the oven to 350 degrees F. Cut two 8-inch parchment circles and use to line the bottoms of two 8-inch cake pans.

In a large mixing bowl, whisk together the four, white sugar, black and Dutch-process cocoa powders, baking powder, baking soda and salt. Add the buttermilk, brown sugar, oil, vanilla and eggs; beat with an electric mixer on medium speed for 2 minutes. Whisk in the hot coffee until completely incorporated--the batter will be quite thin.

Pour the batter into the prepared pans. Bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool for 10 minutes, then slide an offset spatula around the edge of the pans and flip out the cakes. Cool on a rack for another 30 minutes.

For the buttercream: Combine the egg whites and powdered sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes. (This helps dissolve all the sugar and prevents that grainy texture you often get with American buttercreams.) You will now have what looks like a really runny royal icing. Make sure your butter is soft. Set the mixer to medium and gradually add the butter, scraping down the bowl occasionally. Add the vanilla extract. Beat for 10 minutes on medium. Swirl in the butterscotch caramel.

For the ganache: Heat the cream in a microwave just until boiling, 2 to 3 minutes. Pour the cream over the chocolate and allow to sit for 1 minute. Stir until the ganache is silky smooth--it look a bit curdled at first but will eventually come together. Leave the ganache on the counter to cool until it has reached the consistency of peanut butter. At this point it is ready to be used to frost the outside of the cake. (Makes 2 cups.)

To assemble the cake: Remove the parchment paper from the bottoms of cakes. Split the cakes in half horizontally with a serrated knife (to make four layers). Place one layer on a serving platter. Spread a generous 3/4 cup buttercream over the layer to within 1/2 inch of the edge. Sprinkle 3 to 4 tablespoons candied pecans over the buttercream. Place a second cake layer over the first and repeat witht the buttercream and pecans. Continue with a third layer. Top the cake with the final layer and gently frost the outside with ganache.

Quite possibly the quickest, easiest, gooey-est (and so best) chocolate cake you'll ever make. This has only 6 ingredients and takes only 30 minutes to make and bake from start to finish. A cake that is so perfect for serving to guests... or just scoffing at home in front on the TV!

6-ingredient gooey Swedish chocolate cake (kladdkaka)

butter

flour

eggs (lightly whisked)

Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.

Melt the butter in a medium saucepan, then take off the heat and set aside.

Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.

Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).

Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.

https://embed.mediavine.com/videos/wcsba9fwsslmzgcl1yam

This 6-ingredient Swedish chocolate cake is called Kladdkaka - soooo gooey and delicious!

6-ingredient Swedish chocolate cake

Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.

Devil's Food Cake Recipe | BraveTart

For the Cake:

unsalted butter (about 3 sticks; 340 grams)

brewed black coffee, or black tea

cocoa

light brown sugar (about 2 cups, packed; 455 grams)

vanilla extract (about 1 tablespoon; 15 grams)

(about 13 grams) baking soda

To Finish:

recipe Chocolate Swiss Buttercream

Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line three 8- by 3-inch anodized aluminum pans with parchment and grease with pan spray. (The cakes can be baked in 2-inch-deep pans, but they will dome more and rise less.)

For the Cake: Combine butter and coffee or tea in a 5-quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine. 

Divide batter between prepared cake pans, about 23 ounces each. (If you don't have three pans, the remaining batter can be held at room temperature up to 90 minutes, though the rise will not be quite as high.) Bake until cakes are firm but your finger can still leave an impression in the puffy crust, about 30 minutes (a toothpick inserted into the center should come away with a few crumbs still attached).

Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and return cakes right side up. Meanwhile, prepare the buttercream.

For the Crumb Coat: Level cakes with a serrated knife (full directions here) and set scraps aside for snacking. Place 1 layer on a heavy cast iron turntable. If you like, a waxed cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel. Top with exactly 1 cup buttercream, using an offset spatula to spread it evenly from edge to edge. Repeat with second and third layers, then cover sides of cake with another cup of buttercream, spreading it as smoothly as you can (tutorial here). If you like, a second layer can be applied for a thicker coat of frosting. Refrigerate cake until buttercream hardens, about 30 minutes. Coat exterior of chilled cake in a layer of chocolate cookie crumbs, if desired.

Let cake return to cool room temperature before serving. Under a cake dome or an inverted pot, the frosted cake will keep 24 hours at cool room temperature. After cutting, wrap leftover slices individually and store at cool room temperature up to 3 days more.

Devil's Food Cake

semi-sweet chocolate, finely chopped

all-purpose unbleached flour

unsalted butter,

nonalkalized cocoa powder (not Dutch-processed)

milk

Food Network Kitchen’s Devil's Food Cake, as seen on Food Network.

To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.

To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.

With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.

Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.

Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)

Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.

This was very satisfying to make, everything turned out perfect! I added a little less sugar though, otherwise it’s my go to recipe now!

Made this recipe for my coworkers and they said my cupcakes were the best they’ve ever had. This devils food cake was delicious!!!! 

One of the best chocolate cakes ever, this was a real hit for Mom's birthday. Now I am getting requests to make it again, and I definitely will.  I used a tube cake pan (the one in two parts) and it leaked a little because of the thin consistency of the batter.  But, no problem - I just put a cookie sheet under it and within minutes, as it begins to bake, it stops leaking. As they stated in other reviews, the batter appears to be too thin, like pancake batter, but it turns out to be a deliciously rich &amp; moist  devils food cake. Just do it!!!

This has become the family chocolate cake recipe!  Don't worry if the batter looks watery, I still get worried and it turns out great every time.  Instead of making the ganache with heavy cream (we have moderate lactose issues) in our house, I just cut milk chocolate with lactaid milk so that its a smooth consistency when warm, and put that in the middle / on top.  I've also subbed almond milk for the milk and cream in the frosting / batter recipe, but never tested the butter requirement.  With lactaid pills and probiotics, hubby can handle this recipe (1 slice).

This is a very moist and delicious cake! My FIL asked for Devil's Food Cake with cream cheese frosting for Father's Day. This was a hit! I chose to make cupcakes instead of cake. I overfilled the muffin tins (how can you tell 3/4 when the bottom is tapered? and got 27. I think you could easily get 29 or 30 properly filled. I used the cream cheese frosting from recipe 67256 and thought they worked very well together.

I have made birthday cakes every year for my 3 boys and this year was my youngest’s 21st and I was feeling the pressure.  This was the best cake I have ever made! The cake was perfect, rich chocolate not cloyingly sweet, dense but not too heavy. I think the frosting recipe gave the perfect amount for the cake, and by far one of the easiest I have made. The perfect consistency to go with the cake, and great chocolate flavor. I put a little seedless raspberry jam in the middle as well as the frosting. The frosting went on easily and I finished off with a warm palette knife to smooth it.  This cake was perfect and my son loved it!  Finding this is recipe is of the best things to come out of 2020! 

Amazing! Light and fluffy and delish flavor. I used vanilla sugar since I ran out of my regular sugar. 

Everyone that tasted it has requested it as our go to cake

Hi<div>Question, does anyone know if I can do half water and half coffee for the flavor?</div><div>thanks Michele</div>

Step by step guide on how to make a classic Bûche de Noël (Yule Log Cake). Delicious and spectacular as a Christmas treat! Easy to follow, detailed recipe with optional decoration techniques.INTERMEDIATE or ADVANCED - This cake can be decorated in several ways. Depending on how you choose to shape and decorate the cake, the required skill level is either intermediate or advanced. This recipe has overnight steps for several components (some optional). Read the recipe fully and plan ahead to make the cake version that you prefer. The prep/cook times do not include the optional steps.INTERMEDIATE - Chocolate swiss roll cake (single log), filled with chocolate whipped cream frosting and frosted with a whipped chocolate ganache. Decorated with simple herbs and powdered sugar.ADVANCED - Chocolate swiss roll cake with branches (two cake rolls), filled with chocolate whipped cream (or chocolate buttercream), and covered with chocolate ganache and tempered chocolate shards. Decorated with meringue mushrooms. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results, when available.

Buche de Noel (Yule Log Cake)

45 g warm clarified butter

vanilla

g AP flour (about 6 tbsp)

g dutch cocoa powder

½ tsp baking powder

egg egg

120 g white sugar (½ cup + 1 ½ tbsp)

powdered gelatin (about 3 g)

½ tbsp water (22.5 mL)

heavy cream (360 mL (35% fat))

cocoa powder (¼ cup)

57 g confectioner's sugar (sifted, ½ cup)

240 g semisweet chocolate

heavy cream (1 cup / 240 mL)

¼ tsp fine sea salt

250 g semisweet chocolate (or milk chocolate)

g caster sugar (about ½ cup)

⅛ tsp cream of tartar

Cocoa powder

Some melted chocolate

Prep and measure all the ingredients.

Make the chocolate swiss roll cake according to this recipe here. Follow that recipe until you have rolled up the warm cake, and it has cooled down to room temperature. You can let the cake cool down overnight.

When the cake has cooled down, you can proceed with the rest of the recipe with the rolled up cake.

Chocolate swiss rolls

Place the water in a small microwave safe bowl. Sprinkle the gelatin over the water and mix to saturate. Allow the gelatin to absorb all the water and bloom, for at least 5 minutes.

After blooming, microwave the gelatin for 10 - 20 seconds, until it’s melted but NOT boiling.

Add about ½ - 1 tbsp of cream to the gelatin mix while stirring to slightly lower the temperature of the gelatin mixture.

Place the cream, cocoa powder, confectioner’s sugar, vanilla, and salt in a large mixer bowl. Whisk briefly to only combine the ingredients.

With the whisk attachment, increase the mixer speed to high, and add the gelatin mixture directly into the cream while the mixer is running.

Once the gelatin is added, reduce the mixer to a medium speed and whisk until you have soft peaks (thickened, but unable to hold a proper peak).

Next, either lower the mixer speed a little more, or manually whisk the whipped cream until it reaches mid peaks (thick mixture, and can hold somewhat of a peak, but the mixture isn’t dry).

The chocolate whipped filling is now ready - use immediately.

Chocolate whipped cream filling (make this when you’re ready to fill the swiss roll cake)

Place the chocolate in a bowl. Also have a plate available that can cover the surface of the bowl.

Heat the cream and salt in a saucepan over medium high heat, stirring occasionally.

Heat the cream until it starts to simmer. Do NOT let it boil.

When the cream is starting to simmer, pour it over the chocolate in the bowl. Cover the bowl for about 30 sec - 1 minute with the plate.

Whisk the chocolate and cream mixture with a whisk until the chocolate has melted and is emulsified to form a smooth ganache.

Let the ganache cool to about 70 - 72°F. Whisk regularly while the ganache is cooling, OR place a plastic wrap over the surface of the ganache (touching the surface) to prevent a skin from forming.

When the ganache has thickened a little after it has cooled, it&#039;s ready to be whipped.

Using a hand mixer or your stand mixer, whisk the ganache until it’s a shade lighter and looks a little fluffier (see photos in the post for reference). This will only take a few minutes depending on the speed of your mixer.

The whipped ganache is now ready to be used as frosting.

Whipped chocolate ganache (make this while the filled buche de noel cake is chilling in the fridge, or when you’re ready to frost the cake)

Carefully unroll the cooled swiss roll cake.

Spread an even layer of the chocolate whipped cream filling, leaving a ¾ inch - 1 inch border at the short end with the diagonal cut.

Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn&#039;t squeezed out much.

Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn&#039;t lose its shape. You can use the parchment paper to shape the cake if the roll seems loose. Let the cake chill in the fridge for at least 2 hours.

While the cake is chilling in the fridge, you can prepare the whipped chocolate ganache (recipe above), or chocolate buttercream (recipe here).

Assembling the cake

Remove the cake from the fridge and place it on a parchment paper lined tray to frost it. Trim the edges with a sharp, warm knife.

OPTIONAL - If you’re making a branched yule log cake, cut the second swiss roll cake into two portions at an angle, and use the whipped chocolate ganache to attach one portion ('branch') to the main swiss roll cake. See pictures in the post for reference.

Coat the entire cake with a layer of the whipped ganache. Work quickly to prevent the ganache from setting too much.

Using either a spatula or a fork, create a tree bark-like texture on the cake. Optionally, you can coat/cover the ends of the cake with whipped ganache (as shown in the pictures in the post) to resemble a log.

Cover the cake and refrigerate until you’re ready to serve.

Ganache frosted yule log cake

You can use a branched yule log cake for this as well.

Apply a thin layer of the ganache on a section of the cake and attach the chocolate shards on top as shown in the pictures in the post. Repeat until the whole cake is covered.

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