Chocolate cake with ganache

Name: Chocolate cake with ganache
Ingredients: 200 g 52% dark chocolate; 100 g milk chocolate; 60 g butter; 45 ml sunflower oil; 5 ml sunflower oil; 4 eggs; 100 ml whipping cream; 100 g sugar; 150 g flour; 10 g baking powder; 1/4 teaspoon salt; 200 g 52% dark chocolate; 200 ml whipping cream; 150 g mascarpone; 30 ml almond extract; 15 ml whipping cream; 2 tablespoons raw sugar; 300 ml water; 30 ml almond extract; 1 teaspoon cocoa powder; 50 g decorative candies; 100 ml whipping cream; 2 tablespoons powdered sugar; 100 g mascarpone

Dessert - Chocolate cake with ganache by Atena I. - Recipia

Chocolate cake with ganache is a birthday cake with dark and milk chocolate layers, mascarpone ganache and almond syrup. The cake stays soft under the thick cream, while cocoa and whipped cream dollops give it a simple finish. I use 52% dark chocolate and leave the cake to cool overnight. Prep: 45 minutes. Cook: 58 minutes. Rest: 8 hours. Total time: 9 hours and 43 minutes. Servings: 12. About 620 kcal and 8 g of protein per serving.

Ingredients

For the cake

200 g 52% dark chocolate
100 g milk chocolate
60 g butter
45 ml sunflower oil
5 ml sunflower oil
4 eggs
100 ml whipping cream
100 g sugar
150 g flour
10 g baking powder
1/4 teaspoon salt

For the filling

200 g 52% dark chocolate
200 ml whipping cream
150 g mascarpone
30 ml almond extract
15 ml whipping cream

For the syrup

2 tablespoons raw sugar
300 ml water
30 ml almond extract

For decoration

1 teaspoon cocoa powder
50 g decorative candies
100 ml whipping cream
2 tablespoons powdered sugar
100 g mascarpone

Preparation

1. Break the dark and milk chocolate into pieces. Melt them in a double boiler with the butter, 45 ml oil and 100 ml whipping cream, stirring for about 8 minutes. Leave the mixture to cool until just warm. 2. Separate the eggs. Beat the egg whites with the sugar until stiff. Stir the yolks into the melted chocolate, then add the flour mixed with the baking powder and salt. Fold in the egg whites in two batches, using broad strokes. 3. Line the base of a 24 cm springform pan with baking paper and grease the sides with 5 ml oil. Pour in the batter and bake at 180°C for 35-40 minutes, until the cake is cooked through in the center. Leave it to cool completely overnight, then cut it in half horizontally. 4. Break the dark chocolate for the filling into pieces and put it in a small double-walled saucepan with 200 ml whipping cream. Heat the mixture for about 5 minutes, stirring, without letting it boil. Once it has cooled, refrigerate it for 1-2 hours. Beat until creamy, add the mascarpone and 2 tablespoons almond extract, then mix just until combined. If it is too firm, gradually add up to 15 ml whipping cream. 5. Melt the raw sugar in a small saucepan, then carefully add the water. Cook the syrup for about 5 minutes, until the caramel dissolves. Remove from the heat, add 2 tablespoons almond extract and leave to cool. 6. Beat 100 ml whipping cream with the powdered sugar until it holds its shape. Add the mascarpone and mix briefly, just until combined. 7. Brush some of the syrup over the first cake layer, spread half the chocolate cream over it and place the second layer on top. Brush it with the remaining syrup and cover the cake with the remaining cream. Sift cocoa over the top, spoon the mascarpone cream into a piping bag and pipe dollops. Decorate with the candies.

Notes

Covered and kept in the fridge, the cake will keep for up to 3 days. For a gluten-free version, replace the 150 g flour with 150 g gluten-free cake mix; the texture depends on the mix you use. The cake contains gluten and eggs, and the creams contain dairy. A slice goes well with black coffee, served without sugar. I assemble it in the morning if I’m serving it in the evening, so it can chill for a few hours and the cream can set. Whipping cream is easier to beat when cold, straight from the fridge. The ganache can sometimes get too firm in the fridge; add whipping cream a little at a time, rather than pouring it all in at once. For neat slices, warm the knife blade and wipe it before each cut.