Cake with ganache cream
Ganache Cream Cake – a perfect delicacy for special moments When it comes to holidays and special occasions, a ganache cream cake quickly becomes the star of the table. This recipe was lovingly created to celebrate my beloved aunt's birthday, a sweet gift full of love. The chocolate cake with delicate creams is not only a delight for the taste buds but also a true culinary masterpiece. Preparation time: 45 minutes Baking time: 30 minutes Total time: 1 hour and 15 minutes Number of servings: 12 Necessary ingredients: *For the base (for a 28 cm diameter pan):* - 3 large eggs - 150 g sugar - 100 ml oil (preferably sunflower for a neutral taste) - 100 ml warm milk - 180 g flour - 20 g cocoa - 1 packet baking powder - A pinch of salt - Cherries (optional, but recommended for added acidity) *For the milk chocolate ganache cream:* - 3 bars of milk chocolate (approximately 300 g) - 400 ml liquid cream (make sure it is 30-35% fat) - 2 teaspoons rum essence *For the white chocolate ganache cream:* - 1 bar of white chocolate (approximately 100 g) - 200 ml liquid cream - 2 teaspoons vanilla essence *For the syrup:* - 3 teaspoons sugar - 100 ml water - 1 teaspoon rum essence *For decoration:* - Remaining ganache creams - Fresh raspberries (for a delicious contrast) Preparation: 1. Preparing the ganache creams: - Start by preparing the two ganache creams. In a saucepan, add 300 ml of the liquid cream and heat it over low heat, being careful not to let it reach the boiling point. - Once the cream is warm, remove it from the heat and add the rum essence and the milk chocolate broken into small pieces. Mix well until the chocolate is completely melted and the mixture becomes homogeneous. - In another bowl, repeat the same procedure for the white chocolate cream, using 100 ml of cream and the white chocolate. - Let both creams cool completely and then refrigerate them for at least 3 hours or, ideally, overnight. This step is essential to achieve a perfect texture. 2. Preparing the base: - In a large bowl, mix the eggs with the sugar until the mixture becomes frothy and light in color. - Gradually add the oil and warm milk, mixing continuously. - In another bowl, combine the flour with the cocoa, baking powder, and salt. Add this mixture to the batter, gently folding with a spatula until everything is well incorporated. - Divide the mixture into three equal parts to obtain three layers. Bake each layer on low heat for about 10 minutes, or until a toothpick inserted in the center comes out clean. 3. Assembling the cake: - Once the layers have cooled completely, it's time to assemble the cake. - Choose one of the layers for the base and soak it with the syrup made from 3 teaspoons of sugar, 100 ml of water, and the rum essence (boil everything together until the sugar dissolves). - Apply a layer of milk chocolate ganache cream, then add the second layer (without cherries), which you soak again. - Continue with another layer of cream, followed by the last cake layer, which you soak again. 4. Finishing the cake: - Cover the cake with a thin layer of white chocolate ganache cream. Use the remaining creams to decorate the cake as you wish. I used the milk chocolate cream on the sides and the white cream on top, adding fresh raspberries for a pleasant contrast and a touch of freshness. Useful tips: - Make sure all ingredients are at room temperature before starting to achieve an even batter. - You can experiment with other fruits, such as strawberries or blueberries, to give your cake a personalized touch. - If you want a moister cake, you can add a little more syrup between layers, but be careful not to make it too wet. Nutritional benefits: This chocolate cake, although an indulgent dessert, also brings some benefits. Chocolate contains antioxidants that may support cardiovascular health, and fresh fruits add essential vitamins and fibers. Frequently asked questions: - Can I use dark chocolate instead of milk chocolate? Yes, dark chocolate will provide a more intense flavor, but be sure to adjust the sugar amount according to your preferences. - How can I keep the cake fresh? Store the cake in the refrigerator, covered with plastic wrap to prevent drying out. It is delicious the next day too! Serving and combinations: This ganache cake pairs perfectly with a cup of aromatic coffee or herbal tea. Additionally, vanilla ice cream alongside a slice of cake will turn the dessert into an unforgettable experience. In conclusion, the ganache cream cake is an excellent choice for any special occasion. With a combination of decadent chocolate and delicate flavors, it not only satisfies the sweet tooth but also brings a touch of joy to every slice. Enjoy!
Ingredients
- Base (for a 28 cm diameter tray): 3 eggs
- 150 g sugar
- 100 ml oil
- 100 ml warm milk
- 180 g flour
- 20 g cocoa
- 1 packet baking powder
- a pinch of salt
- sour cherries. Milk chocolate ganache cream: 3 milk chocolates
- 400 ml liquid cream
- 2 teaspoons rum essence. White chocolate ganache cream: 1 white chocolate
- 200 ml liquid cream
- 2 teaspoons vanilla essence. Syrup: 3 teaspoons sugar
- 100 ml water
- 1 teaspoon rum essence. Decoration: ganache cream (which will remain after filling the cake)
- raspberries.
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