Ganache chocolate cake

Ganache chocolate cake
Among all the desserts I like chocolate cakes. Therefore, I made such a chocolate cake, with ganache cream, for my father's birthday, at the beginning of April. It was a delight and I can't wait until I have the occasion to cook another one.

The ingredients are for a 28cm/10-11in round cake pan(s): the sponge is in fact made after a brownie recipe, with plenty of cocoa, and the ganache cream basically consists of whipped cream and chocolate.

The sponge: 
- 1.5 cups of all purpose flour (300 g)
- 2 cups of caster sugar (400 g) 
- 1/2 cup of milk (125 ml)
- 2 oz of unsweetened cocoa powder (50 g)
- 1 cup of butter (non-salted) - (200g)
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 4 eggs (separate whites from yolks)
- 1 cup of ground nuts (or peanuts) - (200 g)
- vanilla extract and rum (to taste - usually 1-2 teaspoons each)

The ganache cream and chocolate glaze:
- 2 cups of whipped cream (400 - 450 g)
- 2 chocolate bars with min. 65% cocoa - 7.5 oz (200 g)
- rum to taste
- 2 tbsp. of butter

1. Preheat oven to 180º C/350º F. Prepare one or 3  28cm/11-inch cake pans by  buttering and lightly flouring. (If you use one single cake pan, when the sponge is ready you'll have to horizontally slice it in 3 equal layers.)

2. Prepare the cake sponge: add milk, butter, sugar and cocoa in a bain-marie pot (the pot with ingredients is placed into another, larger pot, with boiling water). Stir with a wooden spatula from time to time, until everything is perfectly melted and homogenized. Turn off the cooker and remove the pot from the boiling water. Put 10 tbsp. of this mixture in a cup and leave it aside to cool. You may leave the pot in a cool place (not in the fridge). Separate the eggs whites and beat them with an electric hand whisk at high speed until the mixture stands up in stiff peaks when the blades are lifted. Leave it aside, in the fridge. When the mixture from the pot is cool, add the yolks one by one, stirring with a tablespoon. Then add the flour little by little mixing at slow speed with an electric whisk, add baking powder and baking soda, rum, groundnuts and when homogenized stop mixing. The batter should be rather consistent in this phase. Add the beaten whites to the batter with a tablespoon stirring gently. Now the batter is more fluid and can be put in 3 separate cake pans (or in a single one, and when ready and cooled, slice it horizontally in 3 layers); bake at medium temperature for about 30 minutes or until it passes the toothpick test. When ready, let cool completely on a wire rack.

The ganache cream : melt one chocolate bar in the butter and rum at low temperature and stir with a teaspoon all the time until homogenized. Cool it and when it's still fluid add it little by little to the whipped cream mixing it with an electric whisk at slow speed in the beginning and then at high speed.

Ganache chocolate cake

Spread the ganache cream on the layers of cake and on sides. The last layer of cake doesn't have ganache cream on top, it will be covered in chocolate glaze.
Glaze: melt the mixture from the cup and the other chocolate bar at low temperature and stir with a teaspoon until homogenized. Then pour it on the cake.
Decorate as you wish. Leave in the fridge or in a cool place for about 4-5 hours before serving.

It's a wonder of cake! :) Enjoy!

Ganache chocolate cake


  1. I also like chocolate!......this cake is really tempting! .....thanx for sharing!

    1. You're welcome! Thank you for dropping by!

  2. oh my!!! look at all the chocolate. I wish I could have a piece right now!!

    1. Come and get some! :) (When I remember its taste, I wish to have a piece of cake too, but I prefer to wait... I shouldn't eat many sweets...)


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