ganache recipe

This Chocolate Lover's Cheesecake recipe is full of chocolate flavor for the ultimate chocolate lover! The thick and creamy chocolate cheesecake is topped with homemade chocolate ganache, chocolate whipped cream and even more chocolate for decoration!

Chocolate Lover's Cheesecake

(112 grams) salted butter, melted

oz (678 grams) cream cheese, room temperature

(207 grams) sugar

(85 grams) natural unsweetened cocoa*

(230 grams) sour cream

tsp vanilla extract

eggs, room temperature

oz (1 cup) semi-sweet chocolate chips

(120 milliliters) heavy whipping cream

(240 milliliters) heavy whipping cream, cold

tbsp (37 grams) powdered sugar

tbsp (21 grams) natural unsweetened cocoa

Chocolate Curls

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, beat the cream cheese, sugar and cocoa on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3.

Add the sour cream and vanilla extract and mix on low speed until well combined.
4.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5.

Pour the cheesecake batter evenly into the crust.
6.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7.

Bake for 1 hour 5 minutes. The center should be set, but still jiggly.
8.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
11

When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
12

To make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
13

Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
14

Pour the ganache onto the cheesecake and spread into an even layer.
15

To make the chocolate whipped cream, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
16

Spread the whipped cream on top of the chocolate ganache.
17

Add chocolate curls to the top of the cake and sprinkle with cocoa, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.


* I used half natural unsweetened cocoa and half Hershey’s Special Dark Cocoa.

This has become my go to cheesecake to make for events. Everyone LOVES it. Its my favorite thing to bake. Thank you for the recipe!!

I made this cheesecake for New Year's eve and we loved it. Rich, elegant and delicious. Thank you for the recipe, Lindsay.

This recipe is delicious. Except i have one problem. I followed the measurements for the whipped cream and it did not thicken up? Any suggestions? Should i add more of something?

Just made this; my first actual full-blown cheesecake that I've ever made, and it turned out *beautifully*!!  
I've been afraid of the cheesecakes, to be honest, but this was--well, almost fun. 
 And the best part was that it converted a chocolate cheesecake hater into a fan.
Thank you *so* much; now I'm gonna try all the rest of the cheesecakes in my cookbook!  &lt;3

I made this for a potluck at work and it was a hit, gone in about an hour. Thank you for the tip about the slow cooker bag , the crust was perfect.

So I tried to make the cheesecake today, and granted I didn’t get the chance to cool it overnight with the way my schedule worked out but I let it cool for 6 hours. I thought it had cooked long enough, I let it cook for the full amount suggested and the cheesecake itself was very dark colored, and almost the consistency of pudding. I assume I probably went wrong somewhere but I’m not really sure what could be changed. I usually work with cake and cupcakes so cheesecake is new to me. 

https://www.youtube.com/watch?v=u9kgQtBYp-8

This Chocolate Lover’s Cheesecake recipe is full of chocolate flavor for the ultimate chocolate lover! The thick and creamy chocolate cheesecake is topped with homemade chocolate ganache, chocolate whipped cream and even more chocolate for decoration! Recipe: https://www.lifeloveandsugar.com/chocolate-lovers-cheesecake/

Chocolate lovers: this is the recipe for you! Rich &amp; silky chocolate ganache whipped &#x27;til light, fluffy, &amp; spreadable. Great on cakes, cupcakes, &amp; cookies.

Whipped Chocolate Ganache

chocolate

heavy whipping cream

Chop the chocolate and place it in a medium bowl.

Heat the cream steamy, and until small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave).  Be careful it doesn&#x27;t boil over!

Pour the hot cream over the chopped chocolate, and allow it to stand for about 5 minutes.

Whisk the ganache until smooth, then allow it to set.  (This can be done at room temperature or in the refrigerator.  Whisk it every 10 minutes to keep it smooth and lump-free.)

When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).

This restaurant-worthy treat has a secret: Its rich, chocolatey ganache is butter-free and made with 15% cream instead of the full 35%. Despite the lower fat content, it doesn't compromise on flavour or on that smooth, melt-in-your-mouth consistency. Shards of pistachio dacquoise (nut meringue) add a welcome layer of texture, while the tartness of the orange syrup and the hit of acid from the orange segments bring balance and brightness.

Pistachio Dacquoise, Cardamom Ganache and Orange Syrup

tbsp blanched almonds

tbsp pistachios

cornstarch

white

1 cream of tartar

tbsp

oz g) dark chocolate, chopped

cardamom

cup ml) 15% cooking cream

ml) orange juice

tbsp sugar

oranges

With the rack in the middle position, preheat the oven to 250°F (120°C). Butter an 8-inch (20 cm) square baking pan and line with parchment paper, letting it hang over two sides.


In a small food processor, finely chop the almonds and pistachios with the cornstarch. 

In a bowl, whisk the egg white and cream of tartar with an electric mixer until foamy. Gradually add the sugar, while whisking, until stiff peaks form. Fold in the nut mixture with a spatula or whisk. Spread evenly in the baking pan.


Bake for 35 minutes. Let cool completely in the pan. Pass a thin blade between the pan and the dacquoise. Unmould and break into pieces.


Dacquoise

Meanwhile, place the chocolate and cardamom in a bowl.

In a small pot, bring the cream to a boil. Pour over the chocolate and let sit for 1 minute without stirring. Whisk the mixture until smooth. Cover and refrigerate for 2 hours. The ganache will keep for 1 week in an airtight container in the refrigerator.


Ganache 

In a separate small pot, bring the orange juice and sugar to a boil. Let reduce by half. The syrup will keep for 1 week in an airtight container in the refrigerator.


On a work surface, supreme the oranges by removing the skin, pith and membrane with a knife and divide into skinless sections.


Orange Syrup

On each plate, place a quenelle of ganache, about 3 tbsp (45 ml) in size. Add a few segments of orange and a few pieces of dacquoise. Drizzle with orange syrup. Sprinkle with chopped pistachios, if desired.


Assembly

https://cdn.jwplayer.com/v2/media/UCVG3t8d

How to Section Citrus

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Ding Dong Cake recipe

unsalted butter, softened

sugar

eggs

all-purpose flour

chocolate cocoa powder

salt

baking soda

baking powder

strong brewed coffee, cooled

milk

Tablespoons all-purpose flour

vanilla extract

(12 ounce) semi-sweet chocolate morsels

Spray two 9-inch cake pans with baking spray. Set...

Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.

In a bowl, combine the flour, cocoa, salt,...

In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.

In a measuring cup, combine cooled coffee with...

In a measuring cup, combine cooled coffee with milk*. Set aside.

In a large mixing bowl, beat butter and...

In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).

Once all the ingredients are added, beat cake...

Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).

Divide cake batter into the two cake pans....

Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.

In a small saucepan, combine the flour with...

In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.

Remove from heat and stir in vanilla. Cool...

Remove from heat and stir in vanilla. Cool completely.

In a mixing bowl, combine butter and sugar,...

In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!

In a glass bowl (safe for the microwave)...

In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.

Place first layer of cooled cake on a...

Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.

Slowly pour the ganache over the cake, using...

Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

https://mediavine-res.cloudinary.com/video/upload/vtf72rslblobt2qq3cs4.mp4

Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Ding Dong Cake

It may look impressive (and daunting), but this classic Millionaire Shortbread recipe is insanely easy to bake at home. It starts with a perfect and simple buttery shortbread base. On top: a 2-ingredient caramel that starts with pre-made candies. To top it all off, a layer of decadent chocolate sprinkled with flaky sea salt.

Millionaire Shortbread

c. (2 sticks) butter, softened

c. sugar

pure vanilla extract

c. all-purpose flour

kosher salt

(11-oz.) packages caramel squares

heavy cream

c. semisweet chocolate chips

Flaky sea salt,

Preheat oven to 300°. Line a 13"-x-9" pan with parchment paper and spray with cooking spray. Make shortbread layer: Cream softened butter with sugar until light and fluffy. Add flour and vanilla and mix until a bread crumb texture forms.&nbsp;

Press mixture into a prepared pan and prick all over with a fork.&nbsp;

Bake until lightly golden, 30 minutes. Let cool completely.&nbsp;

Make caramel layer:&nbsp;in a small saucepan over medium-low heat, stir caramels and cream together until melted, 10 minutes. Pour over cooled shortbread crust.&nbsp;

Make chocolate layer: Melt chocolate in microwave in 30 second intervals and stir until smooth. Pour over caramel layer.&nbsp;

Refrigerate 20 minutes until firm, then slice into bars. Top with flaky sea salt.&nbsp;

Delicious!!!  Easy to make, crunchy shortbread and chewy caramel. Doesnt get better than this.

Turned out great, taste just like the candy bar!

They are good if you like very sugary desserts.  I had them in the fridge for 20 min.  The shortbread was hard as a rock but the caramel was runny.  Let them sit out for over an hour.  The shortbread is fine but the caramel runs over the sides and it is basically a mess.  I am praying it is less of a mess in the morning because I am afraid I will have to toss the while thing . . . I have never run into this before so I am very disappointed.

OMG- Love these bars! I’m a Choco-Holic and these bars had me coming back for more!! Fun Dessert, although a tad messy- they are worth it💗

This easy peanut butter ganache only takes 10 minutes to make with 3 ingredients. Use it to fill a tart, make a drip cake or as a macaron filling!

Peanut Butter Ganache

peanut butter

(100 grams) white chocolate melting wafers

Heat the cream in a small pan over medium heat. Bring the cream almost to a boil, but don’t let it actually boil.

Once the cream is heated through and almost about to boil — it should have lots of steam coming off of it, remove it from the stove. Immediately pour it over the peanut butter, white chocolate and vanilla extract.

Let the mixture sit for 30 seconds to begin melting the chocolate.

Then, whisk together the ganache until smooth. Do this step quickly before the ganache begins to cool, otherwise it won’t fully melt into a smooth mixture.

The ganache will harden as it cools. Let it harden to the consistency you need before using it.

I absolutely LOVE this peanut butter ganache! I want to put it on everything!

I love the versatility of this ganache. It makes a great frosting for cakes, cupcakes, or brownies. It can also be drizzled over desserts like ice cream, cheesecake, or cookies. Yum!

This simple lemon ganache is made with only 4 ingredients. Made with white chocolate for a rich, creamy ganache that can be used in a bunch of different ways!

Lemon Ganache

(135 grams) white chocolate wafers

lemon juice,

tsp lemon extract

Heat the cream on a small nonstick saucepan over medium heat. Don’t let the cream burn, if needed, turn down the heat. Once the cream is heated through, pour it over the white chocolate wafers.

Let it sit on the wafers for 20 seconds to melt them. Then, stir the mixture until the chocolate is completely melted and smooth. Mix in the lemon juice and lemon extract.

Once smooth, let the ganache sit at room temperature for 15 to 30 minutes as it sets.

I was looking for a recipe like this, thank you for sharing! I can't wait to try it soon!

This looks so good and so easy to make. I can already think of several desserts that I'm going to top with lemon ganache. The combination of lemon and white chocolate sounds amazing!

This would be delicious drizzled over some muffins. Yummy!

Oh wow! What a unique twist on classic chocolate ganache! :) Loving the lemon flavor.

I don't think Ive ever had a white chocolate lemon ganache - I am so intrigued! This sounds delicious!

The recipe I’ve been searching for!! I can’t wait to top all my sweet treats with this delicious Lemon Ganache. Thanks for such an easy recipe!

Top 7 ganache recipe recipes from across the web

The most viewed ganache recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Lover's Cheesecake

Whipped Chocolate Ganache

Pistachio Dacquoise, Cardamom Ganac...

Ding Dong Cake recipe

Millionaire Shortbread

Peanut Butter Ganache

Lemon Ganache

Top 7 ganache recipe recipes from across the web

The most viewed ganache recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Lover's Cheesecake

Whipped Chocolate Ganache

Pistachio Dacquoise, Cardamom Ganac...

Ding Dong Cake recipe

Millionaire Shortbread

Peanut Butter Ganache

Lemon Ganache

The most viewed ganache recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine