How To Make A Simple Chocolate Ganache Cake

Last Updated on: 24th January 2021, 10:19 pm

Simple Chocolate Ganache Cake Recipe

It’s not difficult to make a simple chocolate sponge cake for your family, just bake a delicious cake, make cream and chocolate icing. The products you need to make a chocolate cake can be found in almost every home. Delicate, airy, simple chocolate ganache cake is a cake that your whole family will enjoy. We usually find these cakes in Turkey in all inclusive hotels that we visit. So it would be lovely if holidaymakers could make it themselves.

Some people find it difficult to make a simple chocolate ganache cake like this, but hopefully this recipe will help you out.

Baking Time: 35 minutes

Ingredients

For The Sponge Cake

40 gms cocoa
180 gms flour
70gms butter or margarine
4 eggs
4 yolks
220 gms of sugar
A pinch of salt
Vanilla essence

Cake syrup

100 gms sugar
20 MLS rum or whatever other alcohol you want.
100 MLS of water

For The Chocolate cream

500 MLS cream
half a tin of condensed milk (200 gms)
30 gms cocoa

For The Glaze

250 gms cooking chocolate
250 MLS cream

Step by Step Recipe For A Simple Chocolate Ganache Cake

First of all, sift 180 gms of flour and 40 gms of cocoa powder through a sieve, set aside. crack 4 eggs into a bowl and add 220 gms of sugar. Beat them well. Put the egg and sugar into a glass bowl and pop it on top of a pan of boiling water. Stir it all the time with a whisk and let it heat up to 40 degrees. You can use a cooking thermometer to check the temp.

Remove the egg and sugar mixture bowl from the pan and whisk it as it cools down a bit. You will notice the mixture has grown. Add two teaspoons of vanilla essence and a pinch of salt, whilst you whisk it.

Mix the flour with cocoa. Mix it slowly and in one direction.

Put a little dough in a separate bowl, add 70 gms of melted butter, and mix well. Next, you need to mix it gently with the remaining dough.

Put the chocolate mixture into a baking tin of 26 cm. Use greaseproof paper and grease the tin.

Bake The Cake

Bake a chocolate sponge cake in a preheated oven at 190 degrees for 30-35 minutes. Check If it is ready by inserting a wooden stick. If it comes out wet, then it needs cooking for longer.

Remove the sponge from the oven; leave it to cool for 10 minutes. Lay it on a wire rack or board, to rest for 5-6 hours.

Making The Rum Mix For Icing

Let’s prepare the cake wetting syrup. Prepare rum syrup, but if you don’t want rum you can make any other syrup that you like. Pour 100 gms of sugar into a saucepan, pour 100 MLS of water. Put the saucepan on the hob and stir until the sugar is completely dissolved.

Bring the pan to a boil, turn off the heat, let it cool to 40 degrees. Add 20 MLS of rum, mix. The rum syrup is ready.

Cut the sponge into three equal pieces, and pop them on the side for later.

To make the cream, Put 200 grams of condensed milk in a mixer bowl, add 30-40 grams of cocoa powder, and mix.

Add 500 MLS of cold cream, it needs to be at least 35% fat. Whisk it at a high speed until it is a fluffy cream. Be careful not to interrupt the cream!

Let’s start assembling the cake. Put the cake on the dish, soak it with ⅓ of the prepared syrup, put ⅓ of the cream on top, level it.

Put in the second cake, also soak in syrup and cover with ⅓ part of the cream. Then put the third cake layer with the smooth side up, saturate with the remaining syrup and cover the sides and top of the cake with the remaining cream. Put the cake in the fridge for a couple of hours to cool.

Make The Icing For You Simple Chocolate Ganache Cake

Pour 250 MLS of cream into a saucepan. Bring it almost to a boil. Pour 250 gms of broken cooking chocolate into the hot cream. Leave it to stand for one minute and stir until its smooth.

Leave the ganache to cool, but at the same time, it shouldn’t get too hard. Put the cake on the wire cooling rack. Pour the chocolate icing into the middle of the cake and smooth the icing. Shake off the excess so that the icing evenly covers the top and sides of the cake.

Pop the cake onto your serving dish and place it in the fridge until you are ready to eat it. Decorate it with 2 lemon slices and serve.