Chocolate cake with ganache
Chocolate cake with ganache is a dessert that not only delights the taste buds but also enhances the atmosphere of any festive meal. With a soft, chocolatey base and a rich ganache cream, this dessert is sure to become the star of any special occasion. Moreover, it is a simple recipe, perfect for both beginners and experienced cooks. Let's discover together how to prepare this delicious cake!
Total preparation time: 3 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 30-35 minutes
Number of servings: 12
Ingredients
For the base:
- 8 eggs
- 4 cups of sugar
- 3 ½ cups of flour
- ½ cup of cocoa
- 10 tablespoons of water
- 10 tablespoons of oil
- A pinch of salt
- 1 vial of rum essence
For the ganache:
- 500 ml of liquid cream
- 300 g of milk chocolate
- 1 vial of rum essence
For the syrup:
- 300 ml of water
- 200 g of sugar
- 1 vial of rum essence
For decoration:
- 300 ml of cream
- ½ dark chocolate (for decoration)
Recipe history
Chocolate and ganache cake has deep roots in baking and dessert traditions, being a symbol of elegance and refinement. Ganache, a simple mixture of chocolate and cream, is most often used in pastry to create glazes or rich creams, becoming popular since the 19th century. This easily adaptable cake can be customized with various flavors and ingredients, giving each occasion a unique touch.
Step by step
Preparing the base
1. Separate the eggs: Start by separating the egg whites from the yolks. It is essential to beat the egg whites well to achieve a fluffy base. Ensure that the bowl you are using is completely clean and dry.
2. Beat the egg whites: Add a pinch of salt to the egg whites and start beating them with a mixer until they become frothy. As you continue to beat, gradually add 2 cups of sugar. Mixing the egg whites until they become firm is crucial for obtaining a light and airy base.
3. Boil the syrup: In a saucepan, place 2 cups of sugar and 10 tablespoons of water. Let it simmer on low heat until the sugar completely dissolves. When the syrup is hot, gradually pour it over the beaten egg whites, mixing continuously to prevent them from coagulating.
4. Add the yolks: Once the syrup is incorporated, add the yolks, rum essence, and oil. Mix well.
5. Sift the ingredients: In another bowl, mix the flour with the cocoa and sift them over the mixture. Use a spatula or a wooden spoon to gently fold, so you don’t lose the air in the batter.
6. Baking: Grease a pan with oil and dust it with flour. Pour the batter into the pan and bake in a preheated oven at 180 degrees Celsius for 30-35 minutes. Perform the toothpick test – if it comes out clean, the base is ready. Let it cool completely.
Preparing the ganache
1. Melting the chocolate: In a bowl, place the broken chocolate and the liquid cream. Set the bowl over a double boiler, stirring continuously. It is important not to let the chocolate boil, but to melt it slowly.
2. Cooling the ganache: Once the chocolate is completely melted, remove the bowl from the heat, add the rum essence, and let it cool. After it has cooled, refrigerate the ganache for a few hours to thicken.
Preparing the syrup
1. Caramelizing the sugar: In a small saucepan, add the sugar and let it caramelize. When it is slightly brown, carefully add the water, being cautious of hot splashes. Let the syrup cook for a few minutes, then add the rum essence.
Assembling the cake
1. Cutting the base: Once the base is completely cooled, carefully cut it into two equal parts.
2. Soak the base: In the pan where you baked the base, place the first piece of base. Use a brush or a spoon to soak the base with the rum syrup.
3. Add the cream: Spread a generous layer of ganache over the first base, then place the second base on top. Soak this one as well.
4. Decoration: Whip 300 ml of cream and spread it evenly over the cake. Grate dark chocolate on top for an elegant look and added flavor.
5. Cooling: Cover the cake with plastic wrap and refrigerate for 1-2 hours to allow the flavors to meld.
Serving and combinations
Chocolate cake with ganache is perfect to be served on special occasions, alongside a cup of coffee or a glass of sweet wine. It can also be paired with vanilla ice cream or a berry sauce to add a contrast of flavors.
Useful tips
- For a moister base, add more syrup, but be careful not to make it too soft.
- Experiment with flavors: Try adding different essences or even a splash of coffee to the ganache for a more intense taste.
- For a more sophisticated look, add fresh fruits (such as raspberries or strawberries) on top.
Frequently asked questions
1. Can I use dark chocolate instead of milk chocolate? Yes, dark chocolate will provide a more intense flavor, but make sure to adjust the amount of sugar in the recipe so it doesn't become too bitter.
2. How can I store the cake? The cake keeps very well in the refrigerator, covered, for 3-4 days.
3. Is this recipe suitable for vegans? This recipe is not vegan due to the eggs and milk in the ganache. However, you can look for vegan alternatives to adapt the recipe.
With these instructions and tips, you are ready to create a chocolate cake with ganache that will impress everyone! Cooking is an art, and every step you take will bring you closer to a delicious result. Don't forget to enjoy the process and share the cake with your loved ones!
Ingredients: BASE: 8 eggs, 4 cups of sugar, 3 1/2 cups of flour, 1/2 cup of cocoa, 10 tablespoons of water, 10 tablespoons of oil, a pinch of salt, 1 essence of rum. CHOCOLATE GANACHE: 500 ml of liquid cream, 300 g of milk chocolate, 1 vial of essence of rum. SYRUP: 300 ml of water, 200 g of sugar, 1 essence of rum. DECORATION: 300 ml of cream, 1/2 dark chocolate.
