Chocolate Ganache Cake 巧克力伽纳彻蛋糕

This light and soft Chocolate Ganache Cake looks pretty after some simple decoration. I actually used a chiffon cake recipe to bake this round cake instead of using a chiffon tube pan. The cake came out nicely after baked without much cracks on top. Then I sliced the cake into 3 and frosted the cake with ganache cream. You can also just frost the whole cake with ganache cream without slicing it and the result will be equally good.

Chocolate Ganache Cake

Ingredients:

Melt chocolate in a double boiler and stir till smooth, set aside to cool.

In a large bowl, beat egg lightly with a hand whisk, followed by oil, milk and melted chocolate. Add vanilla extract, stir well.

Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth.

Whisk egg whites at low speed till foamy, add lemon juice into it. Then gradually add in sugar and beat at medium high speed to stiff peak.

Lastly fold egg whites into the yolk mixture in 3 batches till well combined.

Pour the batter in a 7 inch removable cake pan.

Bake in preheated oven at 165 deg C for about 50 minutes at 2nd lower rack in the oven.

Invert cake pan immediately and let to cool down completely after baked,

Ganache cream

250g semi-sweet chocolate, chop to pieces

200g dairy whipping cream

30g butter

1/2 tsp vanilla extract

1tbsp Kahlua liqueur or rum (optional)

Combine chocolate pieces, butter, vanilla extract and whipping cream in a sauce pot. Bring to a boil at med low heat. Off heat and stir chocolate mixture to smooth. Add Kahlua liqueur and stir well. Leave to stand 10 minutes before frosting.

Assemble cake

Cut away the top of the chocolate cake to slightly flat. Then cut cake into 3 slices.

Place one slice of cake on a cake board. Spread ganache cream on top and cover with the 2nd piece of cake over it. Spread ganache cream again followed by the 3rd piece of cake on top.

Lastly frost the whole cake with ganache cream evenly and chill the cake in refrigerator for 15 minutes. Then decorate the cake as desired.

3个 大鸡蛋 （全蛋约70克）

35克 玉米油

60克 鲜奶

80克 苦甜巧克力，切碎

1茶匙 香草香精

15克 可可粉

35克 普通面粉

1/4茶匙 泡打粉

1/4茶匙 苏打粉

3个 蛋白

40克 细糖

1/2茶匙 柠檬汁或1/4茶匙 塔塔粉

然后蛋白霜分3次拌入巧克力面糊里，翻拌至均匀。

倒入一个7寸圆型活动底蛋糕模内，放入预热烤箱倒数第二层，以摄氏165度烤约50分钟。

250克 苦甜巧克力，切碎

200克 动物性奶油

30克 牛油

1/2茶匙 香草香精

1汤匙 Kahlua 咖啡酒或兰姆酒 （也可以不加）- 最后放

将所有材料放入锅内，以中小火稍微煮滚，熄火。将巧克力酱 搅拌至顺滑。加入咖啡酒，再搅拌均匀即可，待凉10分钟。

把巧克力蛋糕表面稍微切平， 再切成3片。

最后将伽纳彻酱淋在蛋糕上，上面及周边抹平。把蛋糕放入冰箱15分钟定型，然后蛋糕表面装饰随各人喜欢。