Cake with ganache cream
Chocolate ganache cake – a decadent and refined dessert, perfect for any special occasion. This simple and quick recipe will bring joy to both you and your loved ones. I will show you step by step how to prepare this cake with delicate chocolate layers, filled with fine ganache cream and glazed with chocolate, for a perfect result every time.
Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12
Ingredients:
For each layer (4 layers in total):
- 4 eggs
- 4 tablespoons flour
- 4 tablespoons sugar
- 1 packet baking powder
- 1-2 tablespoons cocoa (depending on desired intensity)
For the ganache cream:
- 300 g high-quality dark chocolate
- 300 ml liquid cream
- 100 ml whipped cream
For the glaze:
- 300 g chocolate
- 1 cube of butter
For the syrup:
- 100 ml warm water
- 1-2 tablespoons sugar
- 1-2 tablespoons rum essence
For decoration:
- Raffaello (coconut balls)
Preparation:
1. Preparing the layers: Start by preheating the oven to 180°C. Separate the eggs, placing the egg whites in a large bowl and the yolks in another bowl. Beat the egg whites with a mixer until stiff peaks form. In the bowl with the yolks, add the sugar and cocoa, mixing well until the mixture becomes creamy. Then, add the beaten egg whites, flour, and baking powder. Use the back of a spoon to gently fold, being careful not to lose volume.
2. Baking the layers: Line a 30 cm diameter baking pan with parchment paper. Pour the mixture into the pan and level it evenly. Bake for 15 minutes. Remove the layer from the oven and let it cool. Repeat the process for the other three layers.
3. Preparing the ganache cream: In a saucepan, place the chocolate and liquid cream over low heat. Stir constantly until the chocolate is completely melted. Be careful not to let it boil! Once melted, let the cream cool, then fold in the whipped cream.
4. Preparing the syrup: Mix the warm water with the sugar and rum essence until completely dissolved.
5. Assembling the cake: Place the first layer on a serving platter and generously soak it with the syrup. Spread one-third of the ganache cream over the layer and place the second layer on top. Continue the process with the third layer, then the fourth. The last layer will also be soaked.
6. The glaze: Melt the chocolate for the glaze in a double boiler or microwave, then add the cube of butter and stir until fully melted. Pour the glaze over the cake, allowing it to gently drip down the sides.
7. Decoration: Let the glaze set, then decorate the cake with Raffaello balls for an elegant look.
8. Serving: Cut the cake into slices and enjoy every bite of this wonderful dessert.
Practical tips:
- Choose high-quality chocolate for an intense flavor of the ganache cream.
- You can replace the rum essence with vanilla essence or another preferred flavor to customize the cake.
- For an even more sophisticated look and flavor, you can add some raspberries or slices of strawberries between the layers of cream.
This chocolate ganache cake is truly a masterpiece in desserts, perfect for impressing at any celebration. Try it and let yourself be carried away by its delicious aroma!
Ingredients: Ingredients for 1 sheet (there are a total of 4 sheets): 4 eggs, 4 tablespoons flour, 4 tablespoons sugar, 1 packet baking powder, 1 or 2 tablespoons cocoa, depending on how dark the cocoa is. Ganache cream ingredients: 300 g dark chocolate, 300 ml liquid cream + 100 ml whipped cream. Glaze: 300 g chocolate, 1 cube of butter. For soaking: 100 ml warm water mixed with 1-2 tablespoons sugar and 1-2 tablespoons rum essence. For decoration, we need Raffaello.
