Chocolate cake (with ganache cream)
Chocolate Cake with Ganache Cream: A Delicacy for All Occasions
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour (plus 1 hour for cooling)
Number of servings: 12
Who doesn't love a decadent chocolate cake? This chocolate cake recipe with ganache cream is perfect for any celebration or simply to indulge your loved ones. With a soft, moist base and a fine chocolate cream, this cake is sure to become your favorite.
Required Ingredients
*For the base:*
- 9 eggs
- 12 tablespoons of sugar
- 12 tablespoons of flour
- 1 packet of baking powder
- 1 vial of vanilla essence
*For the ganache cream:*
- 400 g of dark chocolate (minimum 70% cocoa)
- 400 ml of Hulala whipping cream
- 100 g of butter
*For the glaze:*
- 150 g of dark chocolate
- 100 ml of Hulala whipping cream
- 50 g of butter
*For decoration:*
- Whipped cream (optional)
*For the syrup:*
- 250 ml of water
- 5 tablespoons of sugar
- Vanilla essence to taste
Step by Step
1. Preparing the ganache cream
Start with the ganache cream, as it needs to cool before use. In a saucepan, add the whipping cream and butter. Heat over medium heat, stirring gently, until the mixture is almost boiling. Then, add the broken chocolate pieces and stir until completely melted and homogeneous. Once you have a smooth cream, let it cool to room temperature, then refrigerate for at least an hour. After it has cooled, mix the cream starting at low speed, then gradually increase the speed to achieve an airy texture.
2. Preparing the base
Begin by separating the egg whites from the yolks. Use a large bowl for the egg whites and a separate one for the yolks. Beat the egg whites with the sugar until you get a stiff foam that forms peaks. This step is essential for achieving a fluffy base.
In the bowl with the yolks, add the oil and vanilla essence, mixing well. Then, carefully incorporate the beaten egg whites, being careful not to deflate them. Sifting the flour and baking powder is a good trick to avoid lumps. Add them to the mixture, gently folding with a spatula to maintain aeration.
Pour the obtained mixture into a 26 cm diameter cake pan lined with parchment paper or greased with oil and dusted with flour. Bake in a preheated oven at 180°C for 25-30 minutes. Do the toothpick test: if it comes out clean, the base is ready. After baking, let it cool completely before cutting it into three equal horizontal layers.
It is recommended to prepare the base a day in advance for easier cutting and to blend the flavors.
3. Preparing the syrup
In a saucepan, combine the water with the sugar and add the vanilla essence. Heat over low heat, stirring until the sugar completely dissolves. This syrup will add moisture and flavor to each slice of cake.
4. Assembling the cake
Place the first layer of cake on a platter. Using a brush or a spoon, generously soak the surface with the prepared syrup. Spread half of the ganache cream on the first layer, then place the second layer of cake and repeat the process. Finish with the last layer, ensuring that all layers are well soaked with syrup.
Keep a small amount of cream to cover the cake. Once you have finished assembling the cake, apply the remaining cream over the entire surface of the cake.
5. Preparing the glaze
For the glaze, repeat the process from the ganache cream. Heat the cream and butter, then add the dark chocolate, stirring until homogeneous. Let it cool slightly, then pour the glaze over the cake, ensuring it spreads evenly.
6. Cooling and decorating
After pouring the glaze, place the cake in the refrigerator for at least 2 hours. This cooling time allows the glaze to set. Before serving, decorate the cake with whipped cream or chocolate pieces, as desired. You can also use fresh fruits, such as raspberries or strawberries, for a beautiful contrast.
Useful tips for a perfect cake
- Use quality chocolate with a high cocoa content to achieve a rich ganache cream.
- Ensure all ingredients are at room temperature before starting.
- If desired, you can add toasted nuts or hazelnuts to the ganache cream for added texture.
- The cake can be stored in the refrigerator for 3-4 days, but it is best enjoyed fresh.
Frequently Asked Questions
1. Can I use white chocolate for the ganache cream?
Yes, but keep in mind that white chocolate has a higher sugar and fat content, so the result will be sweeter.
2. How can I make the cake gluten-free?
Replace regular flour with gluten-free flour, but make sure to use a flour blend that contains binding agents.
3. Can I freeze the cake?
Yes, the cake can be frozen, but I recommend assembling it after thawing for the best results.
Recommended pairings
This chocolate cake pairs perfectly with a cup of black coffee or a glass of dry red wine. Additionally, vanilla ice cream or whipped cream will perfectly complement this delicacy.
Treat your family and friends to this chocolate cake with ganache cream, an easy yet impressive recipe! Whether it's for a birthday or an ordinary evening, this cake will bring smiles and joy to everyone's faces. Savor each slice and enjoy the moments spent together!
Ingredients: Base 9 eggs 12 tablespoons sugar 12 tablespoons flour 1 packet baking powder 1 vial vanilla essence Chocolate ganache cream 400 g dark chocolate 400 ml cream for Hulala whipped cream 100 g butter Glaze 150 g chocolate (dark) 100 ml cream for Hulala whipped cream 50 g butter Decor: whipped cream Syrup (250 ml): water + 5 tablespoons sugar + vanilla essence
