Chocolate Ganache Cake Recipe

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A chocolate ganache cake

Ingredients

SPONGE

  • 175 g/ 6 oz/ ¾ cup of butter
  • 175 g/ 6 oz/ ¾ cup of caster (superfine) sugar
  • 4 eggs, lightly beaten
  • 200 g/ 7 oz/ 1¾ cups of self-raising flour
  • 1 tbsp of cocoa powder
  • 50 g/ 1¾ oz of dark chocolate, melted

    • GANACHE

  • 450 ml/ 16 fl oz/ 2 cups of double (heavy) cream
  • 375 g/ 13 oz dark chocolate, broken into pieces

    • GANACHE TOP

  • 200 g/ 7 oz of chocolate-flavored cake covering

    • Preparation

    1. Lightly grease a 21 cm/ 8 inch spring form cake tin (pan) and line the base.
    2. Beat the butter and sugar until light and fluffy.
    3. Gradually add the eggs, beating well after each addition.
    4. Sieve (strains) together the flour and cocoa.
    5. Fold into the cake mixture.
    6. Fold in the melted chocolate.
    7. Pour into the prepared tin (pan) and level the top.
    8. Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 40 minutes or until springy to the touch.
    9. Leave to cool for 5 minutes in the tin (pan), then turn out on to a wire rack and leave to cool completely.
    10. Cut the cold cake into 2 layers.
    11. To make the ganache, place the cream in a pan and bring to the boil, stirring.
    12. Add the chocolate and stir until melted and combined.
    13. Pour into a bowl and whisk for about 5 minutes or until the ganache is fluffy and cool.
    14. Reserve one-third of the ganache.
    15. Use the remaining ganache to sandwich the cake together and spread over the top and sides of the cake.
    16. Melt the cake covering and spread it over a large sheet of baking parchment.
    17. Cool until just set.
    18. Cut into strips a little wider than the height of the cake.
    19. Place the strips around the edge of the cake, overlapping them slightly.
    20. Pipe the reserved ganache in tear drop or shells to cover the top of the cake.
    21. Chill for 1 hour.

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