FOR CHOCOLATE GANACHE FROSTING (Makes about 1 & 2/3
0 minutes.
To prepare frosting, put chocolate chips, vanilla soymilk, coffee
he pans.
Make the ganache: Place the cream in a
br>For the Lemon Buttercream Frosting.
1/2 cup butter
grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in 1 Cup boiling water. (batter will be thin) Pour into pans. Bake 30 minutes at about 350. cool and freeze cake.
For the chocolate ganache frosting: combine chocolate chips and heated whipping cream and stir until smooth. Put over the frozen cake and the ganache will set faster. Store in the fridge.
aper. For the chocolate ganache filling, place the chocolate and butter in a
owl until smooth.
Stir chocolate and butter in medium heatproof
br>Meanwhile, for the white chocolate ganache, bring cream to a boil
ow heat, stirring constantly, until chocolate and butter are melted. Remove
nd the other half with chocolate ganache.
Sandwich the two halves
et.
To make the chocolate ganache, heat the heavy cream to
ompletely, 30-40 minutes.
CHOCOLATE GANACHE FILLING: In a heavy saucepan
f simmering water, melt the chocolate with the remaining 8 tablespoons
own sides.
Garnish with chocolate covered strawberries if desired.
Mix
all
ingredients
in
one\tbowl
and
beat with an electric mixer until well blended.\tPour batter into a greased and floured
9\tx
13-inch
cake
pan.\tBake
at
350\u00b0 until a toothpick pressed into the cake's center comes out clean.
Top the cake with chocolate buttercream frosting while it is still hot.
ompletely. Frost with Chocolate fudge frosting.
Chocolate fudge frosting: Place melted butter in
n wire rack.
For chocolate ganache:
Combine morsels and cream
o Prepare the Caramel Ganache: Put the chocolate in a large heatproof
oth mixtures; set aside.
GANACHE (FROSTING): In a saucepan, bring the
cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides