Chocolate cake with ganache

Chocolate Cake with Ganache and Marzipan - A Sensory Delight

The chocolate cake with ganache and marzipan is more than just a simple dessert; it is a culinary experience that combines fine textures and intense flavors. This recipe, inspired by Laura Adamache's blog, has been adapted to create a large cake, ideal for any special occasion. Whether you are celebrating an anniversary, a family event, or simply want to indulge yourself, this cake will surely be the star of the table!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 12

Necessary ingredients

Base (22 cm diameter)
- 6 eggs
- 150 g sugar
- 30 g cocoa
- 180 g flour
- 1 teaspoon vanilla extract

Ganache cream
- 200 ml liquid cream
- 200 g dark chocolate (minimum 55% cocoa)
- 1 tablespoon rum (or brandy)

Syrup
- 250 ml water
- 200 g sugar
- 50 ml brandy or rum
- 1 teaspoon vanilla extract

Glaze
- 100 g unsalted butter
- 10 tablespoons sugar
- 10 tablespoons cocoa
- 12 tablespoons milk (or water)
- 2 g gelatin (one sheet)

Decoration
- 300 g marzipan
- 150 g dark chocolate
- White chocolate coins

Step by step for a perfect cake

1. Preparing the base
Start by preheating the oven to 180°C. In a large bowl, beat the whole eggs with the sugar using a mixer until the mixture doubles in volume and becomes light and frothy. It is essential to use fresh eggs to achieve a fluffy sponge cake.

Sift the flour together with the cocoa to avoid lumps, then gently fold them into the egg mixture, mixing with a whisk. Be careful! Do not overmix, as we want a light and airy sponge.

Line the cake pan with flour or parchment paper, pour in the mixture, and bake for about 20 minutes. Check with a tester - it should come out clean. After baking, let the base cool completely.

2. Preparing the syrup
In a saucepan, bring the water and sugar to a boil, stirring until the sugar is completely dissolved. Once the syrup has boiled, let it cool, then add the rum and vanilla extract. This syrup will add moisture and flavor to the layers.

3. Ganache cream
In a stainless steel saucepan, heat the liquid cream over medium heat, without letting it boil. Once it is nearly boiling, add the chopped chocolate and let it sit for 2 minutes. Whisk until the chocolate is completely melted and incorporated into the cream.

Let the cream cool, then use a mixer to beat it for about 15 minutes until it becomes fluffy and light in color. This will be the perfect filling for our cake.

4. Assembling the cake
Cut the cooled base into 3 equal parts. Using a brush or a spoon, generously soak each layer with the prepared syrup. It is important not to skip this step, as each layer needs to be moist and flavorful.

Knead the marzipan in your hands to soften it, then roll it out on a surface dusted with powdered sugar. Cover the first layer with all the ganache cream, smoothing it out. Place the second layer on top, followed by the marzipan sheet, and then add the last layer of cake.

5. Preparing the glaze
For the glaze, soak the gelatin in cold water for 5 minutes. In a saucepan, combine the butter, sugar, cocoa, and milk, stirring over low heat until everything melts. Once the mixture is homogenous, add the well-drained gelatin. Let it cool slightly, then pour the glaze over the cake, ensuring it flows evenly.

6. Decorating the cake
Once the glaze has set in the fridge, it's time to decorate. Use grated chocolate flakes to add an elegant touch. Making the dark chocolate circles is easy: wrap a rolling pin in parchment paper and pipe melted chocolate onto it, letting it cool in the freezer. These will add a refined detail to the cake.

Useful tips
- For an extra moist cake, you can add a few drops of almond extract to the syrup.
- If you don't have marzipan, you can replace it with fondant, which is just as delicious and easy to shape.
- For a touch of originality, add a layer of fresh fruit between the layers, such as strawberries or raspberries, to balance the sweetness.

Nutritional benefits
This chocolate cake with ganache is not only delicious but also rich in antioxidants due to the dark chocolate. It also contains protein from the eggs and healthy fats from cream and butter, providing a quick source of energy. Calories: Approximately 450 kcal per serving.

Ideal pairings
This cake pairs perfectly with a cup of espresso coffee or a glass of sweet wine. Additionally, vanilla ice cream alongside a slice of this cake will create an unforgettable combination.

Frequently asked questions
- Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that the cake will be sweeter, and the ganache will have a different texture.

- How can I store the cake?
It is best to keep it in the refrigerator, in an airtight container, to prevent it from drying out.

This chocolate cake with ganache and marzipan is a true feast for the senses that will impress anyone. With each slice, you will discover a perfect balance between rich chocolate, moisture, and the delicacy of marzipan. Enjoy the cooking process and savor every moment of this delicious culinary adventure!

 Ingredients: Base 22 cm 6 eggs 150 g sugar 30 g cocoa 180 g flour 1 teaspoon vanilla essence Ganache cream 200 ml liquid cream 200 g dark chocolate (minimum 55% cocoa) 1 tablespoon rum (alcohol) or brandy Syrup 250 ml water 200 g sugar 50 ml brandy or rum 1 teaspoon vanilla essence Glaze 100 g unsalted butter 10 tablespoons sugar 10 tablespoons cocoa 12 tablespoons milk (water) 2 g gelatin (one sheet) Additionally 300 g marzipan 150 g dark chocolate white chocolate coins

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