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–+ servings

Chocolate Ganache Cake

Author Ann Low
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 10

Ingredients
 

  • 3 egg yolks
  • 35 g corn oil
  • 60 g fresh milk
  • 80 g semi-sweet chocolate - 1/4 cup
  • 1 tsp vanilla extract
  • 15 g cocoa powder - 2.5 tbsp
  • 35 g plain flour - 4 tbsp
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3 egg whites
  • 40 g sugar - 3 tbsp
  • 1/2 tsp lemon juice or 1/4cream of tartar

Ganache cream

  • 250 g semi-sweet chocolate - chop to pieces (2 cups)
  • 200 g dairy whipping cream
  • 30 g butter - 2 tbsp
  • 1/2 tsp vanilla extract
  • 1 tbsp Kahlua liqueur or rum - optional

Instructions
 

  • Melt chocolate in a double boiler and stir till smooth, set aside to cool.
  • In a large bowl, beat egg yolks 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 - 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.
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