Chocolate ganache cake

Name: Chocolate ganache cake - Alexandrina B.
Ingredients: Base: 5 eggs; 5 tablespoons sugar; 3 tablespoons coffee; 6 tablespoons flour; 1 tablespoon oil; 1 tablespoon cold water; a pinch of salt; 1/2 teaspoon baking powder. Cream: 200 grams chocolate; 1 tablespoon honey; 400 ml cream.

Dessert - Chocolate ganache cake by Alexandrina B. - Recipia

I saw this cake at Gabi's and decided to try it myself, with a few modifications to the recipe. The base is simple, made with coffee, and the cream is a chocolate ganache with whipped cream and honey. The cake turned out really well and is one of those recipes I would happily make again. Chocolate Ganache Cake Quick Info Preparation time: not specified exactly; includes preparing the base and the cream Baking time: 30 minutes Cooling time for the cream: 2 hours Total time: at least 2 hours and 30 minutes, plus the time needed for cooling the base Servings: unspecified; the cake can be cut according to preference Difficulty: easy to medium Recipe type: cake with fluffy base and ganache cream Ingredients For the base 5 eggs 5 tablespoons sugar 3 tablespoons coffee 6 tablespoons flour 1 tablespoon oil 1 tablespoon cold water 1 pinch of salt 1/2 packet baking powder For the cream 200 g chocolate 400 ml liquid cream 1 tablespoon honey For decoration 50 g grated Milka chocolate Preparation method 1. Preparing the base Separate the eggs. Place the yolks in a bowl and mix them with the sugar until it dissolves. Add the coffee, salt, oil, and cold water. Then incorporate the flour and baking powder, mixing until the batter is smooth. Whip the egg whites until stiff peaks form and gradually fold them into the yolk mixture. Mix gently to keep the batter as airy as possible. 2. Baking the base Line a baking tray with parchment paper and pour the batter into it. Bake the base in a preheated oven at 180 degrees Celsius for about 30 minutes. At the end, check with a toothpick. If it comes out clean, the base is done. Let it cool, then cut it into two layers. The size of the tray is not specified in the original recipe, so it's important to monitor the baking with the toothpick test, not just the indicated time. 3. Preparing the ganache cream Break the chocolate into pieces and place it in a bowl. Heat the liquid cream until it reaches boiling point. Pour it hot over the chocolate and stir until it melts and the mixture is smooth. Add the honey and incorporate it into the cream. Place the cream in the refrigerator for two hours. After cooling, whip it until it becomes thick enough to spread between the layers of cake. 4. Assembling the cake Place the first layer of cake on a serving platter or tray. Spread half of the ganache cream on top, then place the second layer. Spread the remaining cream on top and level it as evenly as possible. Finally, decorate the cake with grated chocolate. Use 50 g of Milka chocolate for decoration. Let the cake chill before serving, to ensure the cream layer stays stable between the layers. Why I make this recipe often I love the combination of coffee-flavored cake and chocolate cream. The base is not complicated to prepare, and the cream is made with just a few ingredients. Plus, the cake can be made in advance, as the cream needs to chill for two hours before being whipped and used. It's a great recipe when I want a dessert with a base and cream, without having to prepare multiple separate components. The decoration with grated chocolate is sufficient and doesn’t require any additional preparation. Tips For the base, make sure to mix the yolks well with the sugar before adding the other ingredients. The whipped egg whites should be folded in at the end, with the gentlest movements, to avoid losing all the air. Add the coffee to the mixture in the indicated amount, which is three tablespoons. The source does not specify whether to use brewed or instant coffee, so it's best to use the same type you used in the base. Do not cut the base while it is still warm. It can break more easily, and the layers won't have a clean cut. The cream for the ganache should be heated until it boils, but it doesn’t need to be boiled for a long time. After pouring it over the chocolate, stir until it melts completely. The cream needs to chill in the refrigerator for two hours before whipping. If whipped while still fluid and warm, it won’t have the right consistency for filling the cake. Substitutions The recipe uses 200 g of chocolate without specifying a particular type. You can use any kind of chocolate you prefer, but the taste and consistency of the cream may vary depending on your choice. For decoration, 50 g of Milka chocolate is used. This can be kept as in the recipe or replaced with the chocolate used in the cream if you prefer not to buy a separate kind. No substitution for honey is indicated in the source recipe, so it can only be omitted if you are okay with changing the taste of the cream. Variations You can modify the decoration based on the chocolate you have, using finely or coarsely grated chocolate. In the basic recipe, the cake has two layers of base and two layers of cream: one inside and one on top. The base can be cut in half after cooling, just as described in the recipe. No additional layers or creams are specified, and maintaining these proportions helps keep the balance between the base and ganache. Serving ideas The cake is served cold, after the cream has set and the layers have settled. It can be cut into pieces of desired size, depending on the occasion. The grated chocolate on top is the decoration used in the original recipe and is enough for a simple appearance. No additional toppings are needed for serving. Frequently asked questions Why does the cream need to be chilled before whipping? The cream made from chocolate and whipped cream is liquid after the ingredients are mixed. The two hours in the refrigerator allow it to cool and thicken. Only then can it be whipped until suitable for spreading. Can I cut the base immediately after baking? It is not recommended. In the recipe, the base is first allowed to cool and only then cut in half. A warm base can break more easily when cut. How do I check if the base is baked? Perform the toothpick test. After about 30 minutes at 180 degrees Celsius, insert a toothpick into the base. If it comes out clean, the base is baked. What do I do if the ganache is too soft? Follow the cooling time indicated in the recipe, two hours, then whip the cream. It needs to be cold before whipping. If used immediately after preparation, it won’t have the right consistency for filling the cake. Can I use another chocolate for decoration? Yes. The recipe uses 50 g of grated Milka chocolate for decoration, but this can be replaced with any available chocolate. The change will only affect the taste and appearance of the decoration, not the main steps of the recipe. Nutritional values The values are approximate, as the type of chocolate, the fat percentage of the cream, and the number of servings are not specified. For a cake cut into 12 pieces, the estimate is approximately: Calories: 290-330 kcal per serving Protein: 5-6 g Carbohydrates: 25-30 g Fat: 18-22 g The values include the base, ganache cream, and about 50 g of chocolate used for decoration. The exact amount can vary significantly depending on the chosen chocolate and the cream used. Storage and reheating The cake should be stored in the refrigerator, covered, as the cream contains whipped cream and needs to be kept cold. It is recommended to take it out a little before serving, so it can be easily cut and enjoyed. The cake should not be reheated. The ganache cream is meant to be served cold, and heating it could change its consistency.

Chocolate ganache cake

Tags

Categories