Cake with ganache cream

Ganache Cream Cake – A Delight for Unforgettable Moments

Total preparation time: 1 hour 15 minutes
Baking time: 15 minutes per layer
Number of servings: 12

Who doesn’t love a decadent cake with rich layers of chocolate and a fine cream? This ganache cream cake recipe is perfect for celebrating special moments or simply for indulging yourself. With a light and moist sponge cake filled with delicious chocolate cream, this cake will surely become the star of your table.

The history of this cake is captivating, rooted in the tradition of baking sophisticated cakes. Ganache, a simple combination of chocolate and cream, has become popular due to its versatility and luxurious texture. This ganache cream cake will not only delight your taste buds but will also turn any occasion into a celebration.

Ingredients for 4 layers:

- 4 large eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 1 packet of baking powder
- 1-2 tablespoons of cocoa (depending on desired intensity)

Ingredients for ganache cream:

- 300 g dark chocolate (70% cocoa for an intense flavor)
- 300 ml liquid cream + 100 ml whipped cream

Ingredients for glaze:

- 300 g chocolate
- 1 cube of butter

For soaking:

- 100 ml warm water
- 1-2 tablespoons of sugar
- 1-2 tablespoons of rum essence

For decoration:

- Raffaello (coconut balls)

Step by Step:

1. Preparing the Sponge Cake:
The first step is to ensure all ingredients are at room temperature. This will help achieve a uniform and light sponge.

1.1. Start by separating the eggs. Beat the egg whites with a mixer on high speed until you achieve a stiff and glossy foam. This will be the secret to a fluffy sponge.

1.2. In another bowl, add the egg yolks and sugar. Mix well until homogeneous. Add cocoa and mix again.

1.3. Gently fold the beaten egg whites into the yolk mixture using the back of a spoon to avoid deflating the foam. Be gentle!

1.4. Add 4 tablespoons of flour and baking powder. Continue to mix gently until the mixture is uniform.

1.5. Prepare a 30 cm diameter baking pan by lining it with parchment paper. Pour the batter into the pan and spread it evenly. Bake in a preheated oven at 180°C for about 15 minutes, or until a skewer inserted in the center comes out clean. Repeat the process for the other three layers.

2. Preparing the Ganache Cream:
While the layers cool, you can prepare the cream.

2.1. In a pot, add the chopped chocolate and liquid cream. Place the pot over low heat and stir constantly until the chocolate melts. Be careful! Do not let it boil, just let it melt.

2.2. Once the chocolate is completely melted, let the mixture cool slightly, then fold in 100 ml of whipped cream. This will give your cream an airy texture.

3. Assembling the Cake:
Now that you have all the components ready, it's time to assemble the cake.

3.1. Prepare a syrup from warm water, sugar, and rum essence. Mix well until the sugar dissolves.

3.2. Take the first layer of sponge cake, generously soak it with the syrup, then spread one-third of the cream evenly over it. Continue alternating between layers, soaking each layer and adding cream.

3.3. Finally, place the last layer, soak it, and prepare the glaze.

4. Preparing the Glaze:
4.1. Melt the chocolate for the glaze in a double boiler, then add the cube of butter and mix well until melted and glossy.

4.2. Pour the glaze over the assembled cake, ensuring it covers all sides evenly. Let the cake set at room temperature.

5. Decorating:
Once the glaze has set, decorate the cake with Raffaello coconut balls. This will add a touch of elegance and a flavorful taste.

Serving and Suggestions:
The ganache cream cake is delicious served with a glass of sweet wine or a strong espresso. You can accompany it with a red fruit sauce or vanilla ice cream for a wonderful contrast of textures and flavors.

Practical Tips:
- Take your time to cool the layers completely before assembling them to prevent the cream from melting.
- If you want an even more decadent cake, you can add ground nuts to the layers or the ganache cream.

Frequently Asked Questions:
- Can I use milk chocolate instead of dark chocolate?
– Yes, but keep in mind that the cake will be sweeter and less intense in flavor.

- How can I store the cake?
– It keeps well in the refrigerator, covered, for 3-4 days.

This ganache cream cake is not only a simple recipe but also a perfect way to impress your friends and family. Every bite will bring a smile to their faces, and you will be proud of your creation! Don’t forget to enjoy the cooking process and put your personal touch on the recipe. Enjoy your meal!