Recipe Method for Chocolate Ganache Cake

Chocolate Ganache is one of the widely used item for covering cake tops and decorating them. Ganache helps the icing decoration to stick to the properly and give a nice finishing look. Good this is that chocolate ganache is easy to make in a short time and is very delicious.
We are presenting an easy and simple recipe with a step-by-step method to make chocolate ganache cake.

Recipe Method for Chocolate Ganache Cake

Bonus Tip: you can use this Chocolate Ganache with other desserts.

Ingredients For Chocolate Ganache Cake

Butter: 175 g or 6 oz
Caster Sugar: 175 g or 6 oz
Eggs: 4, beaten lightly
Floor (Self raising): 200 g or 7 oz
Cocoa Powder: 1 table spoon
Plain Chocolate (Melted) 50 g or 1.75 oz

Double Cream: 450 ml or 16 fl oz
Plain Chocolate (broken into pieces): 375 g or 13 oz
Cake Covering (Chocolate): 200 g or 7 oz

Method For Chocolate Ganache Cake
Step 1:
Beat the butter and sugar until it becomes light and fluffy. Gradually add the eggs and beat well. Sift the flour and cocoa powder together and fold into the cake mixture. Fold it in the melted chocolate.

Step 2:
Pour into a lightly greased and base lined spring-form cake tin and smooth the top. The ideal size is 20 cm or 8 inch in diameter. Bake in a preheated oven at 180 C or 350 F, for 40 minutes or until springy to the touch.
Cool for 5 minutes in the tin, then turn out onto a wire rack to cool completely. Cut the cold cake into two layers.

Step 3:
To make the ganache, place the cream in a saucepan and bring to the boil and keep stirring. Add the chocolate and stir until melted and combined. Pour into a bowl and whisk for about 5 minutes or until in become fluffy and cool.
Set aside one third of the ganache and use the rest to sandwich the cake together and spread smoothly and evenly over the top and sides of the cake.

Step 4:
Melt the cake covering and spread it over a large sheet of baking parchment. Cool until just set. Cut into strips a little wider than the height of the cake. Place the strips around edge of the cake and overlap them slightly.

Step 5:
Using a piping bag fitted with a fine tip, pipe the reserved ganache in tear drops or shells to cover the top of the cake. Chill for 1 hour in the refrigerator before serving.

You are now ready to serve the delicious and self-made Chocolate Ganache Cake and receive all the praising. But that’s not all. We at Healthy Meals focuses on health benefits of the foods and recipes. Keeping this in mind, we are sharing the nutritional values of the Chocolate Ganache Cake so that you may feel like a professional and health conscious baker.

Nutrition Values for Chocolate Ganache Cake
Energy: 4620 kJ
Fat saturated: 48 g
Fat Total: 75 g  
Carbohydrate sugars: 78 g
Carbohydrate Total: 90 g             
Dietary Fibre: 2 g
Protein: 14 g     
Cholesterol: 240 mg
Sodium: 136.45 mg         

All nutrition values are per serve.

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