Skip to main content

Chocolate Ganache Layer Cake

Recipe Courtesy @Hulettssugar

Ingredients:

For the Sponge Cake
  • 3 extra large egg whites
  • 12 g Huletts Castor Sugar
  • 100 g ground almonds
  • 100 g Huletts Icing Sugar
  • 3 extra large eggs
  • 35g cake flour, sifted
  • 30 g unsalted butter, melted


For the Buttercream
  • 3 extra large egg yolks
  • 70 g (1/3 cup) Huletts Castor Sugar
  • 225 g unsalted butter, cubed and softened
  • 10 ml (2 t) vanilla essence


For the Chocolate Ganache
  • 100 ml double cream
  • 100 ml dark chocolate, broken into small pieces
  • 60 ml (4 T) strong black coffee or liqueur of your choice (optional)


Method:
  1. Preheat the oven to 220ºC.
  2. Grease and line a 33 x 23 cm swiss roll tin with baking paper.
  3. Whisk the egg whites in a bowl until stiff peaks form.
  4. Add the castor sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside.
  5. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume.
  6. Fold in the flour, and then gently fold in the meringue in three separate batches.
  7. Pour the melted butter down the side of the bowl and fold in until incorporated.
  8. Pour the mixture into the prepared tin and level the surface with a palette knife.
  9. Bake for 5-7 minutes until pale, golden brown and springy to touch.
  10. Place a sheet of baking paper over a cooling rack and turn the cake out onto it. Peel off the baking paper from the base of the cake and leave to cool completely.
  11. For the buttercream, place the egg yolks in the bowl of a food mixer with the whisk attached.
  12. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and boil steadily until the syrup reaches 110ºC on a sugar thermometer.
  13. With the food mixer running, slowly pour the syrup over the egg yolks. Continue whisking until the mixture is thick and mousse-like.
  14. Add the butter, a little at a time, whisking continuously and finally add the vanilla essence.
  15. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove from the heat and add the chocolate. Stir until all the chocolate has melted and mixture is smooth and glossy. Pour into a bowl and allow to set.
  16. To assemble, slice the cooled sponge horizontally so you have two 33 x 23 cm sponges. Cut each of the sponges in half vertically, so that you have four sponges.
  17. Place one of the sponges on a cake board and brush with one-quarter coffee or liqueur, if used. Spread over one-quarter of the buttercream and then a quarter of the chocolate ganache. Top with another sponge and repeat the layers. End with a layer of chocolate ganache.



Comments

Post a Comment

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl...
1 comment
Read more
The Best Homemade Peanut Butter Ingredients BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts 1 cup (150 grams) unsalted whole almonds 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons peanut oil or vegetable oil, plus more as needed 1/2 cup (45 grams) unsweetened cocoa powder 1 1/2 cups (170 grams) powdered sugar Method ROAST NUTS Heat oven to 176 degrees C. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, ...
Post a Comment
Read more
Honey Almond Granola Ingredients 3 cups of quick cooking oats 3/4 cup of sliced almonds 1/2 cup grated coconut 1/2 cup honey, local if at all possible 1/4 cup of coconut oil, melted 2 tablespoons of warm water 1 teaspoon of vanilla extract Method Preheat your oven to 325 °F (163 °C). Mix the dry ingredients in a large bowl. (Oats, almonds, and coconut) Make sure you have mixed it evenly and set it to the side. Using a smaller bowl, stir together the wet ingredients. (Honey, coconut oil, water, and vanilla extract) You will need to melt the coconut oil in the microwave for about 10 seconds. Make sure the ingredients are well combined. Pour the wet mixture slowly over the dry mixture. Stir thoroughly to ensure that the mixture is well combined. Spray nonstick cooking spray over your baking tray. This will make sure the granola won't stick. Line the baking tray with baking paper. Make sure the baking paper covers all of the inside of the t...
Post a Comment
Read more