Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chocolate ganache cake. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Ganache, the cream and chocolate mixture, is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools. Glaze the cake on a rack with waxed paper under the rack; any extra drips of the ganache will fall onto the waxed paper.
Chocolate Ganache cake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chocolate Ganache cake is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chocolate ganache cake using 27 ingredients and 28 steps. Here is how you cook that.
The ingredients needed to make Chocolate Ganache cake:
- Make ready 120 gms Whole Wheat Flour
- Prepare 1 1/2 cup Wheat flour or Maida -
- Get 100 ml Condensed Milk
- Prepare 1/3 cup Cocoa Powder -
- Get 80 ml Milk
- Prepare 1 cup Jaggery or Brown Sugar -
- Get 50 ml Oil
- Make ready 1 tsp Baking Soda -
- Get 1 tsp Vinegar
- Get 1 pinch Salt
- Get 1 tsp Vanilla Essence
- Prepare 1/4 cup Oil -
- Make ready 2 tbs Cocoa Powder
- Get 1 cup Water -
- Make ready 1/2 tsp Baking Powder
- Make ready 1 tsp Vanilla Extract -
- Get 1/2 tsp Baking Soda
- Take 1 tsp Vinegar or Lemon Juice -
- Get 1/4 tsp Salt
- Make ready As required Chocolate to decorate
- Take 200 gms Dark Chocolate
- Get Few drops Brown colour
- Get 100 gms Amul Fresh Cream
- Make ready For Sugar syrup:
- Get 10 gms Butter
- Take 2 tbsp Sugar
- Get 2 tbsp Water
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. Hi Gurit, the ganache will thicken more as it stands.
Instructions to make Chocolate Ganache cake:
- For ganache, Take fresh cream in a non-stick pan and bring the cream to boil. Switch of the flame and add chopped chocolate to hot cream. Stir it and add butter.
- Mix everything until chocolate completely melts. Transfer the prepared ganache into a bowl and let it cool completely.
- For cake, In a bowl add condensed milk, oil and vanilla essence and mix all the wet ingredients. With the help of a sifter sieve flour, baking powder, baking soda, cocoa powder and salt.
- Line a baking pan with parchment paper and set aside.
- Gently fold all the dry ingredients into wet ingredients. Add milk to the batter to make it of pouring consistency. Add vinegar to the batter and keep it aside for 5 min.
- Mix flour, cocoa powder, baking soda, salt and sugar in a bowl.
- Add in oil, water, vanilla and fold gently.
- Meanwhile keep your oven for preheating at 180 °C.
- Pour the prepared batter into the greased cake tin and bake it in preheated oven at 180 °C for 25 minutes or until it passes the toothpick test.
- Spoon this into parchment lined pan and bake for 30 to 35 mins.
- Remove and cool completely.
- Once baked, take the cake out and demould it.
- Unmould and slice into half.
- After demoulding let the cake rest on cooling rack for minimum 1 hour. Once the cake has cooled down, cut the cake horizontally into two equal halves. Place one piece of a cake board.
- Remove the dome of the cake and make it even.
- Apply a layer of prepared ganache. Sprinkle finely chopped chocolates on it evenly. Place another layer of cake on it and pour chocolate ganache on it. Cover the cake with ganache.
- Mix sugar and water in a bowl.
- Keep the cake in refrigerator for 15 minutes. After 15 minutes take it out and using a scrapper, smoothen the sides.
- Now brush the cake with this syrup all over it.
- Add your choice of chocolates to garnish the cake.
- Take the whipped cream.add 1tbsp of cocoa powder and 2-3drops of brown colour.whip it till a peak form.
- Take the cake, brush top with syrup. Decorate with the cream. Cover entire cake with the cream.
- And here is your whole-wheat eggless death by chocolate cake ready to serve.
- Crumble the chocolate and decorate it in middle of the cake.
- Slice and cherish it.
- Add more brown colour in whipped cream for side decoration.
- Chill the cake for few hours.
- Slice and serve.
It depends on how thick you want it to be when putting it between cake layers - if you let it stand a little longer or even wait until the next day, you can spread it on thicker or if you wait until the next day, you can whip it with an electric hand mixer and it will become like a whipped chocolate frosting that is easy to spread. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy. In a large bowl, cream butter and sugar until light and fluffy.
So that is going to wrap this up with this special food chocolate ganache cake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
