Recipes

Chocolate ganache cake

I love this cake because not only it is heavenly delicious but it is also very easy to make. In addition, it has a sugary and sugar-free version, so it’s good for everyone. If you’re interested in the recipe, read this post.

My husband’s birthday was last week and this is what he asked for his birthday. As he doesn’t like xylitol, I made this cake with sugar, but at the end of this post, I’ll write about how you can make the sugar-free alternative.

Ingredients:

  • 4 eggs
  • 200 g sugar
  • 200 ml orange juice or sour cherry juice
  • 200 ml sunflower oil
  • 300 g flour
  • 2 Tbsp. unsweetened cocoa powder
  • 1 sachet (12 g) of baking powder
  • 200 g dark chocolate (with min. 65% cocoa content)
  • 200 ml whipping cream

I preheated the oven to 180 degrees Celsius and pulled out a 22-cm springform cake pan. From a sheet of baking paper, I cut out a circle big enough to cover the bottom of the pan. I saved the leftover pieces of paper. This is very important. Don’t throw away the leftover paper as you will need it later.

In a bowl, I mixed the flour, the cocoa powder and the baking powder. In a separate bowl, I mixed the eggs with the sugar until the mixture was fluffy, then added the juice and the oil as well. I mixed them well and sieved the dry ingredients into the wet ones. When the mixture was lump-free, I poured it into the pan and baked it in about 30-35 minutes. I let the sponge cake cool completely, and in the meantime, I made the ganache.

I filled a pot halfway with water and put it on the stove to bring it to a simmer. I broke the chocolate into a heatproof bowl and poured in the whipping cream, too. I placed the bowl on the pot and let the chocolate melt completely. Next, I gave it a good whisk and let it cool until it reached a spreadable consistency.

I placed the cooled sponge cake on a foiled cake board – this is where I served it later. I cut the cake in half and spread one-third of the ganache on the bottom half. I put the other half on top, making sure that the dome-shaped side was facing the ganache. With the cut side up, my cake was nice and flat. I tucked the baking paper pieces under the cake. The reason I like to do it this way is that with this method, I cake frost the cake on the plate I want to use for serving, yet the plate stays clean.

I frosted the cake with the remaining two-thirds of the ganache, drew a pattern on it with a cake comb and wrote a “Happy Birthday” message on top with a silicone pastry bag. Unfortunately, I was keeping one eye on my daughter, so the message wasn’t that nice but never mind.

I removed the paper pieces and put the cake in the fridge. It’s important to let the cake spend at least two hours in the fridge before serving so that the ganache can set completely. This way, it will be easy to cut the cake and the cut will be nice.

In the sugarfree version, instead of the sugar, use as much as xylitol as sugar mentioned in the recipe (200 g), substitute the flour with diabetic cake flour and the chocolate should be sugarfree.

You can watch my video about the cake here:

I hope you will try it. Write your opinions in the comments section.

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