Rich, moist chocolate cake, sandwiched together with sweet, white chocolate ganache, and coated in a creamy layer of dark chocolate.
I decided that I want to try and improve my cake decorating skills, so a few weeks ago I invested in some new equipment for baking, including an icing turntable and scraper. I have been really keen to try them out!
I was originally trying to make a chocolate ombre cake, but it didn’t really work out, probably because it was a bit ambitious for a first attempt! Instead I turned it into something simpler with white chocolate covering the top, a mixture of milk and dark chocolate round the sides, and dark chocolate decorations.
I am really pleased with how the cake turned out, it looks fantastic, and it tasted delicious! As you can see from the pictures though, I was too scared to transfer the cake from the turntable to a cake stand!
I brought this into work and everyone was really impressed, I can’t wait to make another cake creation!
I will be bringing this cake along to Fiesta Friday#85, hosed by Angie and co-hosted by, Kaila @ GF Life 24/7 and Jenny @ Dragonfly Home Recipes. Aso very pleased to see that My Chai Spiced Creme Brulee post was appreciated last week 😀 Happy Friday everyone!
Variations: You could use a raspberry cream to sandwich the sponges together instead, or you could use all dark chocolate for a richer finish.
Ingredients: Serves 18-20
- 400g butter
- 400g sugar
- 6 eggs
- 100g cocoa powder
- 400g self raising flour
- 100ml double cream
The Dark Chocolate Ganache:
- 400g dark chocolate
- 200g double cream
The White Chocolate Ganache:
- 600g white chocolate
- 200g double cream
Preheat the oven to 180C, and grease and line three 20cm cake tins.
Cream together the butter and sugar until light and fluffy. Then beat in the eggs one at a time, followed by the cocoa powder. Fold in the flour and then add the milk.
Spoon into the prepared cake tins and smooth out. Bake in the preheated oven for 20-25 minutes untill springy and cooked through.
Remove from the oven and leave to cool completely on a wire rack before icing.
Heat the cream and chocolate together in the microwave until completely melted.
Cover with clingfilm – so that the surface of the ganache is touching the film – and leave to cool to body temperature, this should take about 2 hours.
Use an electric whisk to whip up the ganache until it pales in colour and thickens. Cover with clingfilm and leave to firm up for another few hours.
Sandwich the three cake layers together with white chocolate ganache.
Use the white chocolate ganache to give the cake a crumb coat.
Then add more white chocolate to the top of the cake, making sure the top is completed covered in a smooth layer of white chocolate.
Cover the sides of the cake in a thick layer of dark chocolate ganache.
Smooth out by holding the scraper flat at a 90 degree andgle to the turntable and slowly spinning the cake round. The top layer of the gamache should get scraped off to reveal a smooth straight layer.
Smooth out the ganache on the top and sides of the cake, trying to keep the endges smooth and sharp.
Heat a metal spatula in some boiling water, then use to smooth out any imperfections in the ganche.
Spoon the remaining dark chocolate ganache into a piping bag with a star shaped nozzle and pipe a ring of dots around the top of the cake.
Trnasfer to a cake stand (if you dare!) And slice into 18-20 generous servings!