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Chocolate Ganache Layer Cake

Recipe Courtesy @Hulettssugar


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)

  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.


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