Chocolate Ganache Cake Recipe

Name: Chocolate Ganache Cake
Prep time: 55 min
Cook time: 45 min
Total time: 100 min
Yield: 10
Cuisine: Korean
Ingredients: Chocolate sponge cake sheet; 4 Egg white; 100g Sugar; 4 Egg yolk; 40g Melted butter; 45g Milk; 1/2ts Vanilla extract; 95g Cake flour; 15g Cocoa powder; 1/2ts Baking powder; Ganache; 300g Chocolate; 150g Hot fresh cream; 30g Corn syrup; 150g Whipped cream; Sugar syrup; Decorative chocolate

by Cooking Tree 2022-08-05

written by Cooking Tree Published: 2022-08-05Last Updated on 2023-06-26

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In Cooking Tree, Chocolate Ganache Cake is on the menu, and we’ll show you how to make it from scratch.

I made a cake by pouring chocolate cream and ganache on a chocolate sheet! From the outside to the inside, everything is filled with chocolate, so you can feel the rich and sweet taste of chocolate. It’s a cake filled with chocolate. Have fun watching it~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Ganache Cake
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Rating: 5.0/5
( 55 voted )

Serves: 10 Prep Time: 55 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Chocolate sponge cake sheet

4 Egg white
100g Sugar
4 Egg yolk
40g Melted butter
45g Milk
1/2ts Vanilla extract
95g Cake flour
15g Cocoa powder
1/2ts Baking powder

Ganache

300g Chocolate
150g Hot fresh cream
30g Corn syrup
150g Whipped cream
Sugar syrup
Decorative chocolate

Instructions

Cake sheet:

Whip the egg whites in a bowl, and when large bubbles appear, divide the sugar into 2-3 batches and whip to make a meringue.
Put the egg yolk in another bowl and loosen it, then add melted butter, milk, and vanilla extract and mix.
Add 1/3 of the meringue and mix.
Sift the soft flour, cocoa powder, and baking powder and mix, then add all the remaining meringue and mix.
Pour into an oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for 40 to 45 minutes.

Ganache:

Put the chocolate and hot cream in a bowl and mix until the chocolate is completely melted, then add the starch syrup and mix.
Transfer half of the ganache to another bowl and let it cool.
Add cooled ganache to whipped cream and mix.
Place the cut cake sheet on a rotating plate, sprinkle with sugar syrup, and apply chocolate cream flat. Repeat one more time.
Place the last cake sheet and sprinkle with sugar syrup.
Smooth the cream on the top and sides and harden in the refrigerator for 1 hour.
Pour the remaining ganache over the cake to coat it.
Sprinkle decorative chocolate on top.

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