Start from scratch, without starting from scratch.

INGREDIENTS

3 1/2 lb. Ghirardelli Ultimate Chocolate Cake Mix 732-6120, half batch
18 oz. water
12 oz. eggs
6 oz. vegetable oil
28 oz. dark chocolate ice cream
1 qt. meringue, see recipe below
8 ea. egg whites
2 1/2 C. granulated sugar
1 tsp. cream of tartar

METHOD

Meringue:
Beat egg whites until foamy, add cream of tartar and sugar. Continue beating until the egg whites are very stiff.

Cake:
Combine batter and ingredients in a mixing bowl, scraping the sides to create a homogeneous mixture. Scale the batter into greased or paper-lined 9" pans.
Bake until the center of the cake springs back to the touch (approximately 25 minutes). Un-mold cakes and cool on rack.

To Assemble:
Place cakes in the base of a 9" ring mold (or spring-form pan) and top with softened ice cream, spreading evenly across the top of the mold. Freeze until set. Pipe meringue around the entire surface of the cake and lightly caramelize with a torch.

INGREDIENTS

Cake:
3 1/2 lb. 1/2 batch. Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/4 cups) water
12 oz (6) eggs
6 oz vegetable oil


Chocolate Ganache Icing:
3 lb Ghirardelli Semi-Sweet Chips 63116
32 oz heavy cream, chilled.
1 Tbsp vanilla extract


Praline Caramelized Nuts:
3/4 cup granulated sugar
3 Tbsp water
1/2 cup shelled almonds (walnuts, filberts or pine nuts can be substituted.)
4 oz pralines
fresh flowers

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using paddle, mix on low speed 30 seconds. Scale the batter into greased or paper lined 9" pans. Bake until the center of the cake springs back to the touch (approximately 25 minutes). Un-mold cakes and rack cool.

Chocolate Ganache:
Place the heavy cream and vanilla in a saucepan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Whip ganache over ice until light and fluffy. Yield: 5 Lb.

Praline Caramelized Nuts:
In a saucepan, bring the sugar, and water to a boil. When the temperature reaches 266˚F, add the nuts and stir until a dark caramel is formed. Pour mixture onto a lightly oiled baking sheet or marble slab. Spread the nuts out evenly. Cool. Break into pieces or puree in a processor. Yield: 11 oz.

For Praline Powder- grind pralines in a food processor until a coarse powder is formed. (uses- cake bases, ganache fillings). For Praline Nut Paste- grind pralines in a food processor until an oily paste is formed (uses- batters, ice cream custard and fillings).

To Assemble:
Spread icing between layers of cake. Spread icing on the exterior until a 2 layer cake is assembled. Pipe a shell border on the edges of the cake and garnish with praline pieces and fresh flowers.

INGREDIENTS

Cake:
3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/4 cups) water
12 oz (6) eggs
6 fl oz (3/4 cup) vegetable oil


Chocolate Ganache:
24 fl oz (3 cups) heavy cream
36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
Raspberry White Chocolate Filling:
16 fl oz (2 cups) heavy cream
36 oz (6 cups) Ghirardelli Classic Vanilla White Chips 64104
12 fl oz (1 1/2 cups) heavy cream, whipped to firm peaks
16 oz (1 1/2 cups) seedless raspberry preserves, stirred until smooth
red food color (optional)


Mocha Cream Filling:
12 fl oz (1 1/2 cups) heavy cream
1/3 oz (3 Tbsp) espresso powder
18 oz (3 cups) Ghirardelli Semi-Sweet Chips 63116
40 fl oz (5 cups) heavy cream, whipped to firm peaks

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Using #40 scoop (1 oz), fill prepared mini muffin pans. For standard oven, bake at 350°F 14 - 15 minutes; for convection oven, bake at 300°F 12 -13 minutes or until toothpick inserted into center comes out clean. Let cool 5 minutes before removing from pan. Cut each cupcake horizontally. Set aside.

Chocolate Ganache:
Bring cream just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth.

Raspberry White Chocolate Filling:
Bring 16 oz cream just to a boil and pour over white chocolate chips. Using a whisk, mix gently until chips are melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the white chocolate mixture to lighten; then gently fold in the remaining whipped cream. Fold in raspberry preserves and food color, if desired. Chill until ready to assemble.

Mocha Cream Filling:
Combine 12 oz cream with espresso powder. Bring mixture just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the mocha mixture to lighten; then gently fold in the remaining whipped cream. Chill until ready to assemble.

To Assemble:
Using a pastry bag, pipe desired filling onto bottom half of split cupcake. Place top of cupcake over filling. Place filled slider on wire rack. Drizzle each with warm ganache. Chill until ready to serve.

INGREDIENTS

Cake:
3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/2 cups) water
12 oz (6) eggs
6 fl oz (3/4 cup) vegetable oil


Dark Chocolate Mousse:
4 fl oz (1/2 cup) heavy cream
6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
2 fl oz (1/4 cup) heavy cream, whipped to soft peaks


White Chocolate Mousse:
4 fl oz (1/2 cup) heavy cream
6 oz (1 cup) Ghirardelli Classic Vanilla White Chips 64104
2 fl oz (1/4 cup) heavy cream, whipped to soft peaks
8 oz Kirsch Cherries
18 Chocolate Feather Scrolls (optional)

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into prepared (lightly greased or paper-lined) 16x12x1-inch half sheet pan. For standard oven, bake at 350°F 30-35 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool completely. Cut into 2 inch rounds.

Dark Chocolate Mousse:
Bring cream just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.

White Chocolate Mousse:
Bring cream just to a boil and pour over white chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.

To Assemble:
Pipe white chocolate mousse into the base of a shot glass, top with chocolate cake round and cherries; alternate with dark chocolate mousse until glass is full. Top with white chocolate mousse and garnish with chocolate scroll.

INGREDIENTS

Cake:
3.5 lb Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz water
12 oz (6) eggs
6 oz vegetable oil


White Chocolate Mousse:
12 oz Ghirardelli Classic Vanilla White Chips 64104
8 oz heavy cream
4 oz heavy cream, whipped to soft peaks


Chocolate Ganache:
30 oz Ghirardelli Semi-sweet Chips 63116
20 oz heavy cream
1 tsp vanilla extract
12 oz milk chocolate, melted (optional)

METHOD

Cake:
Sift cake mix to remove chocolate chips. Combine cake mix, water, eggs and oil in a mixing bowl, scraping the sides to create a homogenous mixture. Scale the batter into greased or paper 1/2 sheet pan. Bake until the center of the cake springs back to the touch (approximately 25 minutes). Un-mold cake and rack cool.

White Chocolate Mousse:
Place 8 oz heavy cream in a sauce pan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Combine 4 oz whipped cream in a two stage mixing process. Yield: 1.5 lb.

Chocolate Ganache:
Place the heavy cream and vanilla in a sauce pan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Yield: 3.125 lb.

To Assemble:
Cut out 3"x3" rounds of cake and pipe approximately 1 oz of white chocolate mousse into the center. Place cakes on a wire rack and glaze with chocolate ganache. Chill the cakes until the ganache is firm. Garnish the top of each cake by piping milk chocolate in a thin stream.

INGREDIENTS

Cake:
7 lb (full box) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
36 oz (4 1/2 cups) water
24 oz (12) eggs
12 oz (1 1/2 cups) vegetable oil
36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116 (optional)


Ganache Icing:
3 lb Ghirardelli Semi-Sweet Chips 63116
1 qt heavy cream

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into eight, lightly greased or paper-lined, 9-inch round pans (23 oz batter each pan). Bake in a convection oven at 300°F 20-25 minutes. Cool completely.

Ganache Icing:
Place the heavy cream in a saucepan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature.

To Assemble:
For each four-layer cake, spread 1 cup icing on one cake layer. Place second cake layer over iced layer. Repeat until four layers are assembled. Spread icing over top and sides of cake. Press chocolate chips into sides of cake, if desired. Garnish by piping with additional icing.

INGREDIENTS

Cake*:
3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 oz (2 1/4 cups) water
12 oz (6) eggs
6 oz (3/4 cup) vegetable oil


Mousse:
12 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
8 oz (1 cup) heavy cream
8 oz (1 cup) heavy cream, whipped to soft peaks


Chocolate Cocoa Butter Spray (optional):
6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
6 oz cocoa butter


Chocolate Orb Flower (optional):
16 oz (2 1/2 cups) Ghirardelli Semi-Sweet Chips 63116

EQUIPMENT

Four, 9-inch cake pans
Two, 9-inch ring mold
Sphere molds
Thick plastic sheet
Industrial paint sprayer

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into four,* lightly greased or paper-lined, 9-inch round pans (23 oz batter each pan). Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.

Mousse:
Place the heavy cream in a sauce pan and bring to just a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Gently blend whipped cream in two stages. (Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining cream).

Chocolate Cocoa Butter Spray:
Temper chocolate. Temper cocoa butter. Pour tempered chocolate and tempered cocoa butter into paint sprayer.

Chocolate Orb Leaves:
Temper chocolate and pour into 1/2 sphere molds. Remove when set and assembled into whole spheres. Using an off-set metal spatula spread chocolate on plastic sheet, resembling a leaf. Set and assemble to the base of the chocolate orb.

To Assemble:
Cut one cake in half, horizontally to make 2 layers. For each cake, place one half of the cake in the base of a ring mold. Pour 14 oz chocolate mousse evenly over cake, freeze until set. Unmold cake and spray with chocolate cocoa butter mixture to create a velvet finish. Garnish top of cake with the chocolate orb flower.

*NOTE: This will make four, 9-inch cakes. Use one, 9-inch cake to make two mousse
cakes. Reserve and freeze the other three cakes for future use.

INGREDIENTS

Cake:
3 1/2 lbs (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/2 cups) water
12 oz (6) eggs
6 fl oz (3/4 cup) vegetable oil


Icing Filling:
1 1/2 lb Ghirardelli Semi-Sweet Chips 63116
16 fl oz Heavy Cream


Ganache:
18 oz (3 cups) Ghirardelli Semi-Sweet Chips 63116
12 fl oz (1 1/2 cups) heavy cream


Topping:
4 oz (2/3 cup) Ghirardelli Classic Vanilla White Chips 64104
4 tsp vegetable oil

EQUIPMENT

Four, 9"round cake pans

METHOD

Cake:
Place cake mix, water, eggs and 6 fl oz (3/4 cup) vegetable oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scale batter into four lightly greased or paper lined, 9-inch round pans. Bake in convection oven at 300°F for 20-25 minutes.

Icing Filling:
Place the heavy cream in a sauce pan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature.

Ganache:
Place chocolate chips in medium bowl. Heat cream in heavy saucepan over low heat until low boil. Pour cream over chocolate chips. Using a whisk, stir until chocolate is melted and mixture is smooth.

Topping:
Place white chips and 4 teaspoons oil in microwave on HIGH 45 seconds or just until chips are melted. Stir until smooth. Place into piping bag with fine tip.

To Assemble:
Use 1 cup icing filling for each double layer cake. Spread ganache over top and sides of cake (15 oz ganache each cake). Before ganache sets, pipe white chip mixture onto ganache, making designs as desired. Cool completely before serving.

INGREDIENTS

Cake:
3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/4 cups) water
12 oz (6) eggs
6 fl oz (3/4 cup) vegetable oil


White Ganache:
18 oz (3 cups) Ghirardelli Classic Vanilla White Chips 64104
12 fl oz (1 1/2 cups) heavy cream
Chocolate Ganache:
6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
4 fl oz (1/2 cup) heavy cream

EQUIPMENT

Four, 9"round cake pans

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Using #8 scoop, scale batter into 20, well-greased mini bundt pans (4 1/2 oz batter each pan). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 22-26 minutes. Let cool 10 minutes, then remove from pan and cool completely.

White Ganache:
Place white chips in medium bowl. Heat 12 fl oz (1 1/2 cups) cream in heavy saucepan over low heat until low boil. Pour cream over white chips. Stir until chips are melted and mixture is smooth. Set aside.

Chocolate Ganache:
Place chocolate chips in medium bowl. Heat 4 fl oz (1/2 cup) cream in heavy saucepan over low heat until low boil. Pour cream over chocolate chips. Stir until chocolate is melted and mixture is smooth.

To Assemble:
Spoon white ganache over mini bundt cakes and let drizzle down side. Pipe chocolate ganache over white ganache.

INGREDIENTS

Cupcakes:
3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/4 cups) water
12 oz (6) eggs
6 fl oz (3/4 cup) vegetable oil
2 teaspoons almond extract
4 oz (1 cup) sliced almonds
melted butter
turbinado sugar


Icing:
2 1/2 lb (8 1/4 cups) Krusteaz Creamy Fudge Icing Mix 732-0740
7 1/2 fl oz (scant 1 cup) hot water
1 1/4 teaspoons almond extract
sliced almonds (optional)
toasted coconut (optional)

METHOD

Cupcakes:
Place cake mix, water, eggs, oil and almond extract in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Add sliced almonds and continue to mix on low speed 15 seconds. Using #20 scoop (2 1/2 oz batter), scale batter into well-buttered, cupcake pans. For standard oven*, bake at 350°F 18-23 minutes; for convection oven, bake at 300°F 15-20 minutes or until toothpick inserted into center comes out clean. Let cool 3 minutes, then remove from pan and cool completely. Brush cupcakes sides with melted butter and dip in turbinado (raw) sugar to coat the cupcake sides.

For Icing:
Prepare icing mix as directed on package, adding almond extract. Ice cupcakes. Sprinkle with sliced almonds and toasted coconut, if desired.

*For presentation, bake cupcakes in standard oven.