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New in Cooking

Staub White and more

Choco Crème Cakes with Ganache


1 recipe Devil’s Food Cake (Choose your favorite recipe or try ours: ยป Click here.)

Recipe for crème filling:
    ⅓ cup heavy whipping cream
  • 1 teaspoon sugar
  • ½ teaspooon pure vanilla extract

Recipe for ganache:

  • 4 ounces of bittersweet chocolate (break into pieces)
  • 1 tablespoon of corn syrup
  • 1 tablespoon unsalted butter
  • ½ cup heavy cream

  • Procedures:

    Prepare the crème filling and ganache:

    Using a stand mixer, whip the ingredients for the crème filling on medium speed until stiff peaks form.

    For the ganache, mix chocolate pieces with butter and corn syrup in a bowl.

    Bring cream to a boil in a saucepan.

    Pour cream over the other ingredients and let sit for a few minutes. Blend ingredients by hand and let sit for another 3 minutes until it thickens slightly.

    Assemble and bake the cakes:

    Preheat the oven to 325 degrees. Position the rack in the middle of your oven. Lightly coat the pan with butter or baking spray.

    Start with your favorite Devil’s Food Cake recipe or try ours. Pour batter into the pan cavities, filling to 2/3 full.

    Bake for 13–15 minutes until done. Let the cakes cool in the pan.

    Once the cakes are cool, gently slice the top layer off the cake to create a flat surface.

    Using a cookie cutter, create an inner well in each cake, being careful to leave the bottom intact. Reserve the removed inner cake pieces.

    Gently pipe the crème filling into the cake using a pastry bag.

    Cover the crème filling with a layer of removed cake to seal.

    Set a cooling grid in a jellyroll pan and place the filled cakes on top. Spread ganache over the individual cakes.

    Allow ganache to set prior to serving.

    Fat Daddio’s

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