It was my mums birthday on the 21st of March and I was on a field trip with my school. I promised to make mum a cake when I got back and so I did. The original plan was to make an Earl Grey cake! Yum! But, in the end, we decided to stick to something we knew, just like this melt-in-your-mouth chocolate cake.
(I know that the date I am posting this is very late, the 21st of March seems a long way away at the moment but it takes me a long time and a lot of concentration to write a blog post + recipe. Sorry mum!)
I got this recipe a few weeks ago after trying the cake twice! It consists of a moist, chocolate-y cake covered with a smooth, thick ganache! A match made in chocolate heaven!
To start whip up 4 egg whites with a tiny bit of salt and put that in a separate bowl. Make sure that the bowl you whisk the egg whites in is clean, free of fat or anything else.
Then, in that same bowl that you whisked the egg whites in, add egg yolks, icing sugar, flour and baking powder. They will start off looking very yellow and grainy with all the sugar….
…but then it will double in volume, become pale, very thick and glossy, nearly like a meringue?!
Next comes the best part, the chocolate!!!!! Melt some butter and chocolate over a low heat, please don’t burn the chocolate, and then set aside to cool a slight bit! Then put your mixer on a slow speed and drizzle the chocolate in.
Finally fold in the egg whites and put everything into a lined baking pan, bake and while the cake is still warm drizzle some milk over the cake.
To make the chocolate ganache heat up some heavy cream and pour over some chopped chocolate (yes again, chocolate). Pour this concoction over the cooled cake and put in the fridge for 24 hours. The next day cut the cake and serve.
When I made the cake we didn’t have heavy cream so I found a substitute on the Internet. On the pictures the ganache looks really runny and that is only because I didn’t use real heavy cream. The taste was still really good but the ganache was watery…
This recipe makes a wonderfully moist and decadent cake. The chocolate ganache sets up nice and firm while the cake layer is amazingly chocolatey!
Chocolate ganache cake:
Serves: 8 (generously)
for the cake:
4 eggs, separated
100g icing sugar
4 tablespoons flour
1 teaspoon baking powder
150g unsalted butter
10ml cold milk
for the ganache:
500ml heavy cream (please use the real stuff ((not a substitute)))
First preheat your oven to 180 degrees C. Line or butter and flour a baking pan.
Start by whipping the egg with a pinch of salt until they reach thick, stable peaks. Transfer into another bowl.
Next beat the egg yolks and icing sugar until pale and doubled in volume. Add the flour and baking powder and set aside.
In a pan, over medium heat, melt the chocolate and butter, stirring once in a while. Stir this mixture into the egg and flour mixture slowly, making sure to mix constantly to prevent making scrambled chocolate eggs.
Beat in a third of your egg whites into the chocolate batter. You don’t have to worry about keeping the air in at this point. We are just trying to lighten up the batter. Once they are mixed in add the remaining egg white making sure to keep all the air in. Do this slowly as this will help lift the cake while it is baking.
Gently pour the batter into your prepared tins. Smooth the top and lightly tap the pan on your counter to get rid of air bubbles. Then put the pan in the oven and bake for about 15 – 20 minutes.
While your cake is baking make the ganache:
Heat your cream and remove it from the heat just as small bubbles form at the sides of the pan.
Pour the hot cream over some chocolate you chopped into a bowl and leave them for just a minute. When the chocolate is melted slowly stir the chocolate into a smooth, glossy ganache. Leave this to cool at room temperature.
Once your cake is baked and you have checked that it is done, prick it with a fork and drizzle it with the cold milk. This will keep the cake super moist. Then leave the cake to cool completely.
Once all your components are cool, pour the ganache over your cake and place in the fridge to set overnight.
The next day, cut the cake, serve it with or without some whipped cream (or ice cream) and enjoy!!!
Till next time,