I'm a strong believer that a good chocolate sour cream pound cake should be tender and dense (but never heavy), with a super chocolaty, just-sweet-enough flavor. It also has to be finished with a ...

Add 6 tablespoons water to the sugar in a small saucepan, and bring to boil ... Remove the foil, allow the cake to cool, and refrigerate. When really cold, remove the cake from the pan.

Peel off the baking parchment from the base of the cake and leave to cool completely. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove from the heat ...

A decadent coffee cake made with the goodness of ragi flour, and topped with rich chocolate ganache that is spiked with Kahlua for ... and transfer to a small baking tin (6 inch diameter). Bake in the ...

Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make a pretty swirl pattern on top. Spoon the remaining third into a piping bag ...

The log is typically coated with chocolate frosting or ganache that's ... This recipe puts a few small spins on the typical bûche de Noël, making the base of the cake a flourless genoise and ...

Coffee- soaked almond cake, coffee buttercream, and chocolate ganache are layered together ... this rich buttercream is best served in small portions and paired with strong flavors, which is ...

This cakes speaks for itself: decadent, divine and totally addictive. If your ganache becomes too thick or you have made it the day before, 20 seconds in the microwave will bring it back to being ...

In a small saucepan over medium heat, bring the cream to a bare simmer. Pour over chocolate and let stand for 1 minute; stir until smooth and glossy. Spread ganache over the top of the cake.