Chocolate Ganache Cake
Dark chocolate ganache cake is so moist and fudgy and chocolaty! It has a great crumb and leaves you perfectly satisfied with its chocolatey goodness. Perfectly balanced!
Servings: 5
Calories: 671kcal
Ingredients
- 1 cup flour
- 1 ½ tsp baking powder
- A pinch of baking soda
- ½ cup cocoa powder
- 1 ¼ cups sugar powdered
- 4 eggs
- ¾ cup oil
- 1 ½ tsp vanilla essence
For the sugar syrup:
- ½ cup sugar
- ¾ cup water
For the ganache:
- 200 grams Amul cream
- 300 grams dark cooking chocolate chipped (3 cups)
For the chocolate cream:
- 200 grams dairy cream
For the topping:
- 75 grams white cooking chocolate
- 3 Oreo biscuits
Instructions
- Preheat the oven to 350º F. Prepare a 9-inch round cake pan by spraying with baking spray or buttering and lightly flouring.
- Beat eggs and powdered sugar with an electric beater until frothy.
- Sift flour, baking powder, baking soda and cocoa powder. Keep aside.
- Add oil gradually to the frothy egg-sugar mixture and keep beating slowly.
- Stir in vanilla essence.
- Gradually fold in the flour mixture, with an upward and downward movement, using a wooden spoon. Don’t overmix.
- Transfer the cake batter to a greased round tin.
- Bake at 180 C/350 F for 35-45 minutes.
- Test the cake by inserting a clean knife in the centre of the cake. If the knife comes out clean, the cake is ready.
- Remove the cake from the tin after 5 minutes.
- Meanwhile, boil together the sugar and water for 2 minutes for the sugar syrup. Keep aside.
- For the ganache, heat the cream in a heavy bottomed pan over low heat. Do not boil.
- Once the cream heats up, add the chocolate chips to it. Stir well to make a smooth, lump-free mixture. Remove from heat and allow to cool.
- Beat 200 grams dairy cream till stiff peaks form. Mix about 1 cup of the chocolate ganache to the whipped cream to make the chocolate cream. Keep the remaining ganache for the topping.
- Thinly remove the top layer of the cake.
- Cut the chocolate sponge cake into 3 layers.
- Place the bottom layer on a plate. Lightly pour the cooled sugar syrup.
- Then spread about ¼ of the prepared chocolate cream on it.
- Then place the second sponge over it and soak with half the sugar syrup using a spoon or brush.
- Spread some chocolate cream on it.
- Then place the top layer of the cake on it. Soak with the remaining sugar syrup.
- Cover the top and sides of the cake with the remaining chocolate cream.
- Place the cake in the freezer for 15-20 minutes, till the cream becomes firm.
- Remove the cake from the freezer and place on a rack. Place a plate under the rack.
- Pour the prepared ganache on the creamed cake and tilt it to cover the sides. You can re-heat the ganache with 2 tbsp. of water, if it becomes too thick. It should be thin enough to flow.
- For the curls, peel the side of a chocolate slab at room temperature with a peeler to get curls. If the chocolate is cold, curls will not form. Keep the curls in the fridge
- Arrange the chocolate curls on the cake. Decorate with Oreo biscuits.
- That's it! Your decadent and beautiful Chocolate truffle cake is ready.