Chocolate Ganache Cake

I bill this cake as the world’s largest ding dong. Layers of chocolate cake with cocoa whipped cream inside, all enrobed in dark chocolate ganache. Delicious! Assembly does take awhile, as you first need to slice the cake, place cream between the layers, allow it to set, and then begin the process of applying the ganache in a few thin base coats with a palette knife to provide a solid foundation for the final pour of ganache over top. Each thin layer of ganache must be allowed to set to fully allow the final coat to be flawless, but the results are amazing. I usually use about a third of the ganache in the base coats, placing the bowl over hot water in between coats to melt it again, and reserving 2/3 for the final pour over. The final pour should be done on a rack and what drips onto a parchment lined tray underneath can be deftly scooped into a piping bag to garnish the base, disguising any evidence of moving it off the rack.

1234 chocolate cake

1234 cake is one of the absolute staples of any chef’s repertoire. So named for the simple basic recipe, 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs, it’s easy to remember and modify for any variety of uses.

1 cup butter
2 cups sugar
3 cups flour
1 tbsp baking powder
1 tsp soda
1/2 cup cocoa powder
4 eggs
1 tsp vanilla extract
1 1/2 cups milk

Preheat oven to 350 F
Sift together flour, baking powder, soda, salt, and cocoa powder
Place butter and sugar in a mixing bowl and cream together until light, fluffy, and sugar is dissolved
Add eggs, one at a time, mixing well between each, and vanilla
Add dry ingredients, alternating with milk in thirds, and mix until well combined.
Grease two 9 inch cake tins and divide batter evenly among them
Bake for 35 minutes, until puffed, firm in the center, and a skewer comes out clean when inserted in the center
Transfer to a rack to cool

Ganache

500 g 70% chocolate
500 ml whipping cream

Put 2 inches of water into a medium pot and bring up to a boil. Turn OFF
Place chopped chocolate in a mixing bowl
Bring cream up to a boil and pour over chocolate
Place bowl over hot water, and allow to sit until the chocolate is melted
Stir gently until smooth, strain, and set aside to cool slightly

Cocoa whipped cream

500 ml whipping cream
1/4 cup cocoa powder
1/2 cup icing sugar
1/2 tsp vanilla

Place whipping cream and vanilla in a mixing bowl and whip until soft
Add icing sugar and cocoa powder, and continue to whip until stiff

One thought on “Chocolate Ganache Cake”

  1. Wow making this recipe took a bit more work than i expected but it turned out great! I made it for an office party and my co-workers loved it. It was literally gone in 5 minutes! I’ve never had Ganache before but it was very nice!

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