Ganache Cake

Ganache Cake – A Delicious Indulgence for Special Moments

The Ganache Cake is more than just a dessert; it’s a culinary experience that blends the intense flavors of chocolate with the delicacy of vanilla. The challenge of preparing it may seem daunting, but every step is worth the effort. This cake is perfect for birthdays, holidays, or simply to treat yourself and your loved ones. Let’s embark on this sweet journey together!

Preparation Time: 1 hour
Baking Time: 40 minutes
Total Time: 1 hour and 40 minutes
Servings: 12

Ingredients

Cocoa Cake
- 5 eggs
- 90 g sugar
- 50 g walnuts (finely ground)
- 25 g cocoa powder
- 85 g flour
- 2 teaspoons baking powder
- A pinch of salt

Vanilla Cake
- 8 eggs
- 170 g sugar
- 2 tablespoons oil
- 4 tablespoons warm water
- 150 g flour
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt

Ganache Cream
- 200 ml heavy cream
- 100 g milk chocolate
- 100 g dark chocolate
- 200 g walnuts (ground)

Vanilla Cream
- 500 ml milk
- 60 g flour
- 140 g sugar
- 1 teaspoon vanilla extract
- 140 g butter (at room temperature)
- A pinch of salt

For Decoration
- 1 box of Hulala whipped cream (200 g)
- Ground walnuts (for decoration)
- Walnut halves (for decoration)
- Puffed rice candies (pink and white)

Preparing the Cocoa Cake

1. Separating the eggs: In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until frothy.
2. Adding sugar: Gradually add the sugar and continue beating until the egg whites become glossy and firm.
3. Incorporating the yolks: Gradually fold in the yolks, mixing gently with a spatula.
4. Dry ingredients: In another bowl, mix the flour, cocoa powder, baking powder, and ground walnuts. Add this mixture to the egg mixture and gently fold together.
5. Baking: Pour the mixture into a 26 cm round cake pan lined with parchment paper. Bake in a preheated oven at 180°C for 25 minutes. Check with a toothpick to see if it’s done. Let it cool.

Preparing the Vanilla Cake

1. Mixing the ingredients: In a bowl, combine the whole eggs with sugar, warm water, and a pinch of salt. Use a mixer to achieve a frothy mixture.
2. Adding oil and vanilla: Incorporate the oil and vanilla extract, mixing well.
3. Dry ingredients: In another container, combine the flour and baking powder. Add the flour mixture to the egg mixture and gently fold together.
4. Baking: Divide the batter into two equal parts and pour it into two rectangular pans (30 x 32 cm) lined with parchment paper. Bake at 180°C for 15 minutes. Cover the cakes with a towel after baking to keep them moist.

Preparing the Ganache Cream

1. Melting the chocolate: In a double boiler, add the heavy cream and both types of chocolate. Stir constantly until the chocolate is completely melted and the mixture is smooth.
2. Cooling: Allow it to cool, then beat with a mixer until creamy. Add the ground walnuts and mix well.

Preparing the Vanilla Cream

1. Boiling the mixture: In a saucepan, combine the sugar, flour, salt, and milk. Let it simmer over low heat, stirring continuously, until the mixture thickens like a pudding.
2. Flavoring: Once removed from heat, add the vanilla extract. Let it cool slightly, then incorporate the softened butter, mixing until creamy.

Assembling the Cake

1. Preparing the layers: Cut the cocoa cake in half. Place one half on a serving platter.
2. Adding the vanilla cream: Spread half of the vanilla cream over the cocoa layer.
3. Rolling the vanilla layers: Roll the strips of vanilla cake filled with ganache cream, forming a ring that you place over the vanilla cream.
4. Finishing the cake: Spread the remaining vanilla cream over the vanilla layer and place the other half of the cocoa cake on top.

Decorating the Cake

1. Whipping the cream: Whip the Hulala cream until it becomes firm and airy.
2. Decoration: Cover the cake with whipped cream, decorating the edges with ground walnuts. Add some walnut halves and puffed rice candies on top for an attractive visual effect.

Practical Tips

- Room temperature ingredients: Ensure all ingredients are at room temperature for a smooth mixture.
- Oven check: Every oven is different. Check the cake a few minutes before the indicated time to avoid drying out.
- Even slicing: Use a heated knife to cut the layers for clean slices.

Frequently Asked Questions

1. Can I change the chocolate in the recipe?
- Yes, you can experiment with different types of chocolate, such as white chocolate or caramel-flavored chocolate.

2. How can I keep the cake fresh longer?
- Store the cake in an airtight container in the refrigerator. It’s recommended not to add whipped cream to the cake until serving to maintain freshness.

3. What drinks pair well with this cake?
- A sweet dessert wine or an espresso coffee will perfectly complement the intense flavors of the cake.

Possible Variations

- Fruit cake: Add layers of fresh fruit between the cake layers for a refreshing touch.
- Coffee flavor: You can add a splash of coffee to the ganache cream to enhance the flavor.

The Ganache Cake is undoubtedly a culinary masterpiece that will impress anyone. Enjoy every bite and turn every occasion into a special moment. Bon appétit!