Chocolate Cake with White Ganache Cream
Ingredients: Dough: 6 eggs, 4 tablespoons cocoa, 180 boiling water, 300 g sugar, 120 ml oil, 280 g flour, 1 baking powder. Cream: 400 ml whipped cream, 400 g white chocolate, 5 g gelatin.
To prepare a delicious chocolate cake with ganache cream, we start by making the base. In a smaller bowl, we put the cocoa and add boiling water over it. It is essential to mix well with a whisk, ensuring that no lumps remain. This step is crucial as the cocoa will dissolve evenly, providing an intense flavor to our cake.
In another bowl, we begin to beat the egg whites with 150 grams of sugar. We use an electric mixer to achieve a firm foam, which will give the base a fluffy texture. In a separate bowl, we beat the egg yolks with the remaining sugar, that is, another 150 grams, until the mixture becomes creamy and light in color. We gradually add the oil, continuing to mix with the mixer until it is fully incorporated into the yolks.
Once the cocoa has cooled, we add it to the yolk mixture, mixing well to obtain a homogeneous combination. Finally, we sift the flour together with the baking powder and add them gradually, mixing gently. It is important not to mix too vigorously to maintain the air in the mixture.
After obtaining a fine dough, we add the beaten egg whites, folding in with a wooden spoon from top to bottom, to avoid losing volume. This is the key to a fluffy base. We grease a cake pan with butter and dust it with flour, then pour in the prepared dough. We place the pan in the preheated oven on low heat for about 40 minutes. A useful trick is to do the toothpick test; if it comes out clean, the base is ready.
In the meantime, we prepare the ganache cream. We put the heavy cream in a pot over a double boiler. When it becomes hot, we add the finely chopped chocolate. We let it melt, stirring constantly, then let the mixture boil for 4 minutes, continuing to stir. Finally, we remove it from the heat and add the gelatin, mixing well to ensure it distributes evenly. We let the cream cool, then put it in the fridge to set.
The next day, the base has completely cooled, so we cut it into three equal layers. We whip the ganache cream with the mixer until it becomes fluffy and use it to fill the cake. We decorate the cake according to preferences, either with grated chocolate, fresh fruits, or whipped cream, thus creating a spectacular and delicious dessert, perfect for any occasion. Enjoy every slice!
