Ganache cake

Chocolate Cake with Ganache Cream: A Delicacy for Chocolate Lovers

When it comes to decadent desserts, a chocolate cake with ganache cream has no rival. This recipe combines textures and flavors that will captivate you from the very first bite. Whether you are celebrating a special moment or simply want to indulge yourself, this cake is the perfect choice. With a soft and moist base, a rich cream, and a glossy glaze, each slice will take you on an unforgettable taste journey.

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 4-5 hours
Number of servings: 10-12

Ingredients

For the base:
- 1 chocolate sponge cake or cocoa brownie base (preferably prepared in advance)

For the ganache cream:
- 500 g whipped cream
- 2 chocolates with over 65% cocoa content (we recommend dark chocolate for an intense flavor)
- 2 teaspoons of butter
- 3 tablespoons of water (adjustable depending on the type of chocolate)

For the syrup:
- 300 g sugar
- 300 ml water
- 1 vial of rum essence

For decoration:
- Edible decorations (optional, but recommended for an attractive appearance)

A Brief Story

Ganache cake is a classic recipe in the pastry world, appreciated for its versatility. Ganache cream, made from melted chocolate and cream, is perfect for adding a touch of refinement to any cake. This technique was popularized in France, but today it is loved worldwide, with variations that include the addition of various flavors or ingredients.

Step by Step

1. Preparing the bases:
If you don’t have a ready-made cake base, you can use a simple recipe for cocoa brownie or sponge cake. Make sure the base is well-baked and completely cooled before using. It is essential that the base is moist but not too wet to support the cream.

2. Preparing the ganache cream:
- Start by melting the chocolate together with the two teaspoons of butter in a saucepan over low heat. Add the 3 tablespoons of water, stirring constantly until you achieve a homogeneous mixture. It is important that the chocolate is well melted but not left on the heat too long to avoid burning.
- Once the chocolate is melted, let the mixture cool slightly, but not completely. Ideally, it should be warm but fluid to be easily incorporated into the whipped cream.
- In a mixing bowl, add the whipped cream and gradually pour in the chocolate mixture, mixing on low speed (speed 2-3) until everything is well combined. You will obtain a soft but stable cream, perfect for your cake.

3. Preparing the syrup:
- In a 1-liter pot, add the sugar and heat it over low heat. Let the sugar turn light brown, being careful not to burn it.
- Once the sugar has taken on a nice color, add the 300 ml of water. Stir gently to completely dissolve the burnt sugar. Let the syrup simmer over low heat, checking occasionally with a spoon if there are any sugar pieces stuck to the bottom of the pot.
- When the syrup is completely dissolved, let it cool slightly and add the rum essence for an extra flavor.

4. Assembling the cake:
- Place the first base on a round platter, preferably with a diameter 2-3 cm larger than the cake mold you are using.
- Soak the base with the prepared syrup, ensuring it is evenly distributed.
- Place the cake mold ring around the base and pour half of the ganache cream, leveling it with a spatula.
- Add the second base, soak it, and pour the remaining cream, leveling again to achieve a smooth surface.

5. Glazing the cake:
- Melt the second chocolate together with the second teaspoon of butter, then pour the warm glaze over the surface of the cake. Use a spatula or a wide-bladed knife to smooth the glaze.

6. Cooling:
- Let the cake chill in the refrigerator for at least 4-5 hours or ideally overnight for the cream to set and the flavors to combine.

7. Serving:
- Before serving, carefully remove the cake mold ring. Smooth the cream on the sides to achieve an elegant look. You can decorate the cake with edible decorations or grated chocolate for a pleasant visual effect.

Practical Tips

- Choose chocolate carefully: The higher the cocoa content, the more intense the cake will be. Choose quality varieties for the best results.
- Cooling is essential: Make sure the cake is well chilled before cutting it to obtain perfect slices.
- Delicious variations: You can experiment with adding flavors to the cream, such as vanilla or orange essence, for a different taste.

Frequently Asked Questions

1. Can I use white chocolate instead of dark chocolate?
- Yes, but keep in mind that the cake will have a sweeter taste and a different texture. You can adjust the amount of sugar in the ganache cream.

2. How can I make the cake less caloric?
- Substitute the cream with a lighter version or use chocolate with a lower sugar content.

3. Can the cake be frozen?
- Yes, you can freeze the cake, but make sure it is well covered to prevent excessive freezing.

Recommended Combinations

This chocolate cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce. A cup of coffee or a glass of red wine can complete the tasting experience, bringing a pleasant contrast to the sweetness of the cake.

In conclusion, this chocolate cake with ganache cream is not just a dessert, but a culinary experience. Each step is an opportunity to create a masterpiece that will impress any guest. So put on your apron, prepare your ingredients, and enjoy the cooking process!