I have made the chocolate ganache cake with cocoa sponge several times, usually when I need a foolproof dessert for kids' parties. Every time, I find the recipe remains simple, even though it might seem lengthy at first glance. What’s important to remember is that you don't need complicated techniques, and you can prepare everything in advance with a little organization.
Quick Info
Total time: about 4-5 hours, including cooling the creams
Actual preparation time: 45 minutes
Cooling time: 2-3 hours (for ganache)
Servings: 10-12 slices
Difficulty: medium
Recipe type: birthday cake or for children's events
Ingredients
1 cocoa sponge cake (store-bought or from your favorite recipe)
Chocolate ganache:
- 300 ml heavy cream
- 300 g milk chocolate (chopped into small pieces)
- 40 g butter
- 2 tablespoons Finetti (or another chocolate spread)
Syrup:
- 5 tablespoons sugar
- 1 cup water (about 200 ml)
- almond extract, to taste
For decoration:
- whipped cream
- edible Minnie Mouse patterned paper (optional)
Preparation Method
1. Chocolate Ganache
In a small saucepan, heat the heavy cream until just about to boil. Do not let it come to a full boil. When it's hot enough, remove it from the heat and pour the cream over the chopped chocolate in a large bowl. Add the butter. Gently stir with a spoon until the chocolate and butter are completely melted. Chill in the refrigerator for 2-3 hours. The mixture should be well chilled before the next step.
2. Mixing the Ganache
Once the mixture has cooled and thickened slightly, take it out of the fridge. Beat the mixture with a mixer until it becomes fluffy. Finally, add the 2 tablespoons of Finetti and mix briefly with the mixer. Return to the fridge until you assemble the cake.
3. Syrup
In a small saucepan, combine the sugar and water over low heat. Simmer until the sugar is completely dissolved. Remove from heat and let it cool slightly. Once it has cooled down, add the almond extract to taste. Allow it to reach room temperature before using.
4. Assembling the Cake
Cut the sponge into 3 equal horizontal slices. Place the first slice on a serving platter and soak it well with the cooled syrup. Spread half of the ganache. Place the second slice of sponge, soak it, and spread the remaining cream. Top with the last slice, soak it, and cover it with whipped cream. Smooth the surface and edges.
5. Decoration
If using edible Minnie Mouse patterned paper, place it on top of the cake over the whipped cream. Finally, decorate as desired. Chill the cake until serving, ideally for at least 2-3 hours, to allow the flavors to meld and the cream to set.
Why I Make This Recipe Often
It’s one of the few cake recipes I can rely on when I need something that kids will definitely enjoy and that doesn’t take up my whole day. It’s easy to assemble, the sponge can be made or bought, and the ganache doesn’t require complicated ingredients. The cake holds up well in the fridge and slices cleanly.
Tips and Variations
Tips
- Chill the ganache well before whipping it; otherwise, it won’t set correctly.
- Use quality milk chocolate, as the flavor of the cream depends a lot on it.
- Cut the sponge with a long, thin knife for the most even slices.
- Place the edible paper only on well-chilled whipped cream to prevent it from getting soggy quickly.
Substitutions
- You can replace milk chocolate with dark chocolate, but the flavor will be more intense.
- The heavy cream can be substituted with sweet or plant-based cream, depending on your preference.
- Finetti can be swapped out for any other chocolate spread.
Variations
- For a simpler taste, you can skip the added chocolate spread (Finetti).
- If you want a less sweet cake, reduce the amount of sugar in the syrup or use only half of it for soaking.
Serving Ideas
The cake cuts best after being chilled for at least a few hours. It’s perfect for kids' parties but also suitable for other occasions, especially if you adapt the decoration.
Frequently Asked Questions
1. Can I prepare the ganache a day in advance?
Yes, I actually recommend making the chocolate cream a day ahead. Beat it with a mixer only after it is completely cooled and ready to assemble.
2. What do I do if I don’t have edible paper for decoration?
You can simply decorate with whipped cream or chocolate shavings. The Minnie Mouse design is optional.
3. Can the sponge be soaked too much?
Yes, if you add too much syrup, the sponge can become soggy. It’s best to use a brush or spoon to apply it gradually.
4. What can I use instead of almond extract if I don’t like the flavor?
You can use vanilla extract or leave the syrup plain with a caramel flavor.
5. Should the whipped cream for decoration be whipped with sugar?
The whipped cream used for decoration can be whipped with a little powdered sugar if you prefer a sweeter taste, but it’s not necessary.
Nutritional Values
Approximately, per slice of 12:
- Calories: 340-370 kcal
- Protein: 4-5 g
- Fat: 18-20 g
- Carbohydrates: 40-42 g
Values may vary based on the type of sponge and the amount of cream and whipped cream used. The chocolate and butter cream contributes the most to the fats and calories.
Storage and Reheating
The cake is best stored in the fridge, in a covered container, for up to 3 days. I do not recommend freezing it. The whipped cream does not hold up well at high temperatures, so it’s ideal to take it out of the fridge just before serving. The cake does not need reheating.
Quick Info
Total time: about 4-5 hours, including cooling the creams
Actual preparation time: 45 minutes
Cooling time: 2-3 hours (for ganache)
Servings: 10-12 slices
Difficulty: medium
Recipe type: birthday cake or for children's events
Ingredients
1 cocoa sponge cake (store-bought or from your favorite recipe)
Chocolate ganache:
- 300 ml heavy cream
- 300 g milk chocolate (chopped into small pieces)
- 40 g butter
- 2 tablespoons Finetti (or another chocolate spread)
Syrup:
- 5 tablespoons sugar
- 1 cup water (about 200 ml)
- almond extract, to taste
For decoration:
- whipped cream
- edible Minnie Mouse patterned paper (optional)
Preparation Method
1. Chocolate Ganache
In a small saucepan, heat the heavy cream until just about to boil. Do not let it come to a full boil. When it's hot enough, remove it from the heat and pour the cream over the chopped chocolate in a large bowl. Add the butter. Gently stir with a spoon until the chocolate and butter are completely melted. Chill in the refrigerator for 2-3 hours. The mixture should be well chilled before the next step.
2. Mixing the Ganache
Once the mixture has cooled and thickened slightly, take it out of the fridge. Beat the mixture with a mixer until it becomes fluffy. Finally, add the 2 tablespoons of Finetti and mix briefly with the mixer. Return to the fridge until you assemble the cake.
3. Syrup
In a small saucepan, combine the sugar and water over low heat. Simmer until the sugar is completely dissolved. Remove from heat and let it cool slightly. Once it has cooled down, add the almond extract to taste. Allow it to reach room temperature before using.
4. Assembling the Cake
Cut the sponge into 3 equal horizontal slices. Place the first slice on a serving platter and soak it well with the cooled syrup. Spread half of the ganache. Place the second slice of sponge, soak it, and spread the remaining cream. Top with the last slice, soak it, and cover it with whipped cream. Smooth the surface and edges.
5. Decoration
If using edible Minnie Mouse patterned paper, place it on top of the cake over the whipped cream. Finally, decorate as desired. Chill the cake until serving, ideally for at least 2-3 hours, to allow the flavors to meld and the cream to set.
Why I Make This Recipe Often
It’s one of the few cake recipes I can rely on when I need something that kids will definitely enjoy and that doesn’t take up my whole day. It’s easy to assemble, the sponge can be made or bought, and the ganache doesn’t require complicated ingredients. The cake holds up well in the fridge and slices cleanly.
Tips and Variations
Tips
- Chill the ganache well before whipping it; otherwise, it won’t set correctly.
- Use quality milk chocolate, as the flavor of the cream depends a lot on it.
- Cut the sponge with a long, thin knife for the most even slices.
- Place the edible paper only on well-chilled whipped cream to prevent it from getting soggy quickly.
Substitutions
- You can replace milk chocolate with dark chocolate, but the flavor will be more intense.
- The heavy cream can be substituted with sweet or plant-based cream, depending on your preference.
- Finetti can be swapped out for any other chocolate spread.
Variations
- For a simpler taste, you can skip the added chocolate spread (Finetti).
- If you want a less sweet cake, reduce the amount of sugar in the syrup or use only half of it for soaking.
Serving Ideas
The cake cuts best after being chilled for at least a few hours. It’s perfect for kids' parties but also suitable for other occasions, especially if you adapt the decoration.
Frequently Asked Questions
1. Can I prepare the ganache a day in advance?
Yes, I actually recommend making the chocolate cream a day ahead. Beat it with a mixer only after it is completely cooled and ready to assemble.
2. What do I do if I don’t have edible paper for decoration?
You can simply decorate with whipped cream or chocolate shavings. The Minnie Mouse design is optional.
3. Can the sponge be soaked too much?
Yes, if you add too much syrup, the sponge can become soggy. It’s best to use a brush or spoon to apply it gradually.
4. What can I use instead of almond extract if I don’t like the flavor?
You can use vanilla extract or leave the syrup plain with a caramel flavor.
5. Should the whipped cream for decoration be whipped with sugar?
The whipped cream used for decoration can be whipped with a little powdered sugar if you prefer a sweeter taste, but it’s not necessary.
Nutritional Values
Approximately, per slice of 12:
- Calories: 340-370 kcal
- Protein: 4-5 g
- Fat: 18-20 g
- Carbohydrates: 40-42 g
Values may vary based on the type of sponge and the amount of cream and whipped cream used. The chocolate and butter cream contributes the most to the fats and calories.
Storage and Reheating
The cake is best stored in the fridge, in a covered container, for up to 3 days. I do not recommend freezing it. The whipped cream does not hold up well at high temperatures, so it’s ideal to take it out of the fridge just before serving. The cake does not need reheating.