Dessert cake with white chocolate cream

White Chocolate Ganache Cake with Cocoa Base: A Delight Made with Love

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

This white chocolate ganache cake with a cocoa base is a perfect choice for any special occasion or simply to indulge on an ordinary day. Inspired by traditional recipes but with a modern twist, this cake is sure to become a favorite among family and friends. Let's start preparing this delicious dessert!

Ingredients

For the base:
- 6 eggs
- 200 g sugar
- 40 ml water
- 40 ml oil
- 3 tablespoons cocoa
- 200 g flour
- 1 packet baking powder

For the ganache:
- 400 g white chocolate
- 400 ml liquid cream
- 5 g gelatin

For the syrup:
- 250 g sugar
- 500 ml water
- 1 packet cappuccino
- 1 teaspoon rum essence

For the glaze:
- 1 packet Dr. Oetker glaze (optional, for an elegant look)

A Bit of History

Ganache cakes are an important part of pastry tradition, with deep roots in culinary culture. Ganache, a simple mixture of chocolate and cream, was originally created by a French pastry chef, quickly becoming popular worldwide. This recipe combines the intense flavors of chocolate with the delicacy of the cocoa base, creating a perfect contrast.

Preparation Steps

1. Preparing the Base

1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure no traces of yolk remain in the whites, as this will affect their ability to whip.

2. Preparing the yolks: In a bowl, add the yolks and mix them with the oil until they become like a thin mayonnaise. This step will add a rich flavor and a fine texture.

3. Whipping the egg whites: In another bowl, beat the egg whites with the sugar until stiff peaks form. Towards the end, gradually add the water while continuing to mix. If using a mixer, ensure it is set to high speed to achieve an airy foam.

4. Combining the ingredients: Place the yolk mixture over the egg whites, gently folding with a spatula to avoid losing air. Finally, add the flour mixed with cocoa and baking powder, sifting it in while carefully mixing.

5. Baking the bases: Pour the mixture into a baking pan lined with parchment paper and bake in a preheated oven at 180°C for about 30 minutes. Check with a toothpick; if it comes out clean, the base is ready.

6. Cooling the bases: Once baked, let the base cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

2. Preparing the Ganache

1. Heating the cream: In a saucepan over a double boiler, place the liquid cream and heat it until very hot, but do not let it boil.

2. Adding the chocolate: Break the white chocolate into small pieces and add it to the hot cream. Mix well until completely melted and you have a smooth mixture.

3. Boiling the mixture: Put the saucepan directly over medium heat and let it boil for 4-5 minutes, stirring continuously to prevent sticking.

4. Adding the gelatin: Soak the gelatin in a little cold water. Then, add it to the ganache, stirring over low heat until the granules dissolve completely. Be careful, the gelatin should not boil!

5. Cooling the cream: Let the cream cool, then refrigerate for 4-5 hours or ideally overnight. The next day, whip the cream with a mixer until fluffy and thickened.

3. Preparing the Syrup

1. Caramelizing the sugar: In a small saucepan, melt 250 g of sugar with 2 tablespoons of water. Let it caramelize without stirring until golden.

2. Adding water: When the sugar is caramelized, extinguish it with 500 ml of hot water. Be careful, it will be very hot!

3. Flavoring the syrup: When the water starts to boil, add the cappuccino packet and rum essence. Mix well and let the syrup cool.

4. Assembling the Cake

1. Cutting the base: Cut the base in half, creating two equal parts.

2. Soaking the bases: Use the caramel syrup to soak each half of the base well. This step will add moisture and flavor.

3. Filling with ganache: Spread the ganache evenly over the first half of the base. Ensure it is evenly distributed for a balanced cake.

4. Final assembly: Place the second half of the base on top, ensuring it is well soaked.

5. Glazing (optional): If desired, prepare the Dr. Oetker glaze according to the instructions on the packet and coat the cake. This will give it a shiny and appealing look.

6. Final cooling: Leave the cake in the refrigerator for a few hours, ideally overnight, to allow the cream to set and the flavors to meld.

Serving and Suggestions

When you are ready to serve the cake, cut it into portions and decorate with some fresh fruits or grated chocolate for a more attractive appearance. This cake pairs perfectly with a fragrant coffee or a fruity tea.

Frequently Asked Questions

1. Can I use another type of chocolate? Yes, you can experiment with dark chocolate or milk chocolate, but make sure to adjust the sugar amount according to the sweetness of the chocolate.

2. How can I make the cream lighter? You can replace part of the cream with mascarpone for a creamier texture and distinct flavor.

3. What can I do with leftover base? You can use the leftovers to make chocolate truffles. Crumble the base and mix it with some leftover ganache, form balls, and roll them in cocoa or coconut.

Nutritional Benefits

This cake is rich in carbohydrates and fats due to the sugar and chocolate. However, white chocolate contains calcium and antioxidants, and gelatin may help maintain joint health. Consume in moderation and enjoy every bite!

Personal Note

This recipe is a mix of tradition and innovation, reminding me of the pleasant moments spent in the kitchen, experimenting and discovering new flavors. Every bite brings me joy, and my hope is to bring the same happiness to others through this dessert.

Try this recipe and let me know how it turned out! In the kitchen, every recipe is a bit of magic, and you are the wizard. Enjoy your meal!

 Ingredients: Base: 6 eggs, 200 g sugar, 40 ml water, 40 ml oil, 3 tablespoons cocoa, 200 g flour, one packet baking powder. Ganache cream: 400 g white chocolate, 400 ml cream, 5 g gelatin, one packet Dr. Oetker glaze. Syrup: 250 g sugar, 500 ml water, 1 packet cappuccino, 1 teaspoon rum essence.

 Tags:  ganache white chocolate dessert cake with white chocolate cream cocoa base