Decadent Chocolate Cake with ganache frosting
This delicious decadent chocolate cake with ganache has a light, yet moist sponge and beautifully smooth and shiny chocolate ganache topping.
Ingredients
Cake batter
- 250 grams butter at room temperature
- 345 grams sugar fine granulated, approximately 435 ml or 1 ¾ cups
- 4 large eggs
- 1 tsp vanilla extract
- 325 grams cake flour approximately 585 ml or 2 1/3 cups cake flour, sifted
- 25 ml baking powder approximately 5 level teaspoons
- 65 grams cocoa powder approximately 165 ml or 2/3 cup
- 125 ml hot water approximately ½ cup
- 125 ml milk approximately ½ cup
Chocolate Ganache glaze
- 2 Mars chocolate bars or Two Bar one bars
- 100 grams 70% cocoa chocolate
- 160 grams Nestle dessert cream 1 small can
- 1 tbsp Maple syrup or honey
- 1 tsp butter
Filling
- 125 ml Nestle caramel or dulce de leche
- 250 ml fresh cream whipped until stiff peaks
- 2 bananas sliced and splashed with lemon juice to prevent browning
- 200 grams Raspberries or any other berries for decoration approximately 1 cup
- 125 ml flaked almonds approximately ½ cup
Instructions
- Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
- Beat together the butter and sugar until the sugar is dissolved and the mixture is light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
- Mix the cocoa powder and 125 ml hot water to form a thick paste. Add the milk and work out any lumps and leave to cool until required.
- Add the eggs to the butter and sugar mixture one at a time and beat thoroughly between each addition.
- Add the vanilla extract and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
- Fold the flour and baking powder into the butter mixture in three batches, alternating with the cocoa and milk mixture.
- Spoon into a greased baking tin and bake for 40-45 minutes. It may require a shorter baking time if you are using a fan assisted oven.
- You may use the same batter for cupcakes and they will take about 12 – 15 minutes.
Chocolate Ganache glaze
- Melt the Bar one or Mars chocolate bars with the chocolate for about 30 seconds in a microwave. If you are using a double boiler it will take a bit longer but have the same result.
- You can use milk chocolate but preferably 70% cocoa solids, for a less sugary flavour.
- Mix out all the nougat lumps and ensure the mixture is smooth. Do not overheat as the sugar in the confectionery will burn and turn bitter.
- Add half a tin of the Nestle cream, 1 tablespoon of maple syrup or honey and a teaspoon of butter return to heat for further 20 second intervals until it looks done. Add more Nestle cream if the mixture is too thick. It should be smooth, dark and glossy and easy to spread.
- NB!! The melted chocolate gets very hot so take care with the steam and sugar burns.
- For a filled cake add the caramel, sliced banana and cream on the bottom layer before topping with the second cake.
- If desired, you can do a crumb coating by spreading a thin layer of ganache over the entire top and sides of the cake. Let it set for about 10 minutes and then cover with the rest of the ganache.
- Top with raspberries and decorate with flaked almonds
Notes
If you don't like chocolate ganache, why not try caramel cream?
Ingredients:
- 360 grams caramelised condensed milk or dulce de leche
300 ml double cream
- Beat the caramel until smooth and add the cream and whisk until light and thick. Take care not to over beat.
- Spread the caramel cream over the cake and top with chocolates or flaked almonds. I use Ferrero Rocher.
Nutrition
Serving: 100gCalories: 694kcalCarbohydrates: 75gProtein: 10gFat: 42gSaturated Fat: 23gCholesterol: 148mgSodium: 210mgPotassium: 592mgFiber: 5gSugar: 43gVitamin A: 1155IUVitamin C: 6.3mgCalcium: 195mgIron: 2.3mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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