Welcome to little chocolate world! Hi everyone! Today, is my sister’s birthday and she loves chocolate so much. Just to her liking I prepared a truffle cake and it is so chocolaty!! i have never made a ganache cake before and I tried it for the first time today.
1 ½ cup all purpose flour
1 ¼ tsp baking powder
¾ tsp baking soda
½ cup refined oil
¾ cup powdered sugar
¼ cup cocoa powder
½ cup fresh curd
1 tsp vanilla essence
Milk if and as required
Preparation time: 20 minutes
Baking time: 40 minutes
Cooling time: 1 hour
Ganache melting and setting time: 30 minutes
Layering and refrigerating time: 40 minutes
First, add oil and sugar to a bowl and give it a good mix. Also add in the essence and mix thoroughly. Make sure you mix for at least 3- 4 minutes because this is when a lot of air comes into your batter and it makes the cake light and fluffy.
Then, add the fresh curd and mix until no lumps of the curd are there. Place a sieve and add in the dry ingredients(baking powder, baking soda, flour, cocoa powder )
Sieve it and gently fold it into the wet ingredients. It may require some milk and it all depends on the type of curd being used.
Now, preheat the oven to 180⁰C for 10 minutes. Also grease a circular tin with oil and then dust it with some flour. Add the batter to it.
Now, bake it at 180⁰ for 30-40 minutes until a toothpick inserted comes out clean. Let it cool for at least 1 hour before you layer it. I would suggest that you prepare the sponge cake a day earlier than serving and do the layering next day. This way, the flavour of the cake enhances a lot and you get the best result.
For the ganache,
1 tbsp butter
2 cups chopped chocolate( I am using a combination of milk and dark compound)
1 cup heavy/ whipping/ fresh cream( I am using whipping cream)
Chop the chocolate and keep it in a bowl. Then, pour the cream in a pan and place it on the heat until tiny bubbles start to come on the sides. MAKE SURE THAT THE CREAM IS NOT BURNT.
Pour it over the chocolate and without disturbing it, let it sit for 3- 4 minutes. Then , start to stir it until it is smooth and doesn’t have any lumps. Let it cool for 15 minutes on room temperature and then 15 minutes in the refrigerator.
If you feel like it has gotten too hard, then just leave it out for 5 minutes.
For the layering,
We will need:
2 tsp sugar
2 tsp water
1 tbsp chocolate syrup( optional)
Melted chocolate for decoration( optional )
A glass of hot water
First, slice the cake into two halves with the help of a long knife. Place one slice on the cake board and mix the sugar, syrup and water. Soak the slice well and make sure that no spot is left out.
Then , add a generous amount of ganache and level it well with the help of a spatula.
Repeat the process for the next layer also. Now, coat the sides thoroughly, with ganache and for the finishing, dip the spatula in the hot water, and wherever it is uneven, spread this spatula there.
Then, place it in the fridge to set for 15 minutes. Meanwhile, melt some chocolate and freeze it on a butter paper in any shape that you want. Also, add butter and a tsp of milk to the left over ganache and microwave it. It would become liquidy and shiny because of the butter.
Now,pour it over the cake and create a drip effect. Now, add the chocolate decorations anywhere you like and if you want you can even pipe out some designs with the left over thick ganache.
Place it in the fridge and before serving, make sure to take out the cake 30 minutes prior or else it would be too hard to eat because of the chocolate.
For today’s topic, let us talk about :
All about ganache:
When we talk about the types of ganache it can be different on the basis of:
· The chocolate you are using
1. White chocolate ganache
2. Milk chocolate gaanche
3. Dark chocolate ganache
· The type of chocolate :
1. Chocolate compound( comes in 500g packs , what I would recommend)
2. Chocolate chips(harder to melt, sometimes may even curdle)
3. Grocery chocolates( it could be fine but may require lots of them to make a ganache for one time)
· The consistency and the ratio
1. 1:1-flowy consistency
2. 1:2 –spreadable consistency
3. 1:3- super thick consistency
· The purpose of the ganache
1. Drip effects and pouring on cakes, dipping donuts( 1 part cream,1 part chocolate)
2. Layering on cakes, frosting cupcakes and piping designs( 1 part cream,2 part chocolate)
3. Making truffles and chocolate balls(1 part cream, 3 part chocolate)
· The cream being used
1. Whipping cream
2. Double/heavy cream
3. Fresh cream
I hope you guys liked this recipe and I hope you enjoyed it too! Do let me know in the comments about any doubts, suggestions or anything else. Also, wherever you use my recipe , make sure to let me know and. share your creations!