Ultimate chocolate ganache cakefSquires Kitchen Shop
For the cake
- 110g (3¼oz) plain flour
- 175g (6oz) soft brown sugar
- 90g (3oz) SK Extra Brute Cocoa Powder
- 1½tsp baking powder
- 1tsp bicarbonate of soda
- 2 medium eggs
- 125ml (4¼fl oz) olive oil
- 250ml (8¾fl oz) sour cream
- 250ml (8¾fl oz) warm water
- 3 x 15cm (6") round sandwich tins
- 400g (14oz) dark chocolate
- 200ml (7fl oz) whipping cream
- 20g (¾oz) glucose syrup
- 25g (just over ¾oz) butter, soft
- A bar of chocolate of your choice
- Vegetable peeler
- Line the bottoms of three 15cm (6") sandwich tins with greaseproof paper the grease the sides and place them onto trays. Preheat the oven to 170°C (340°F/gas mark 3).
- Mix the flour, sugar, cocoa powder, baking powder and bicarbonate of soda together in a large bowl until fully combined.
- Mix the eggs, oil and sour cream in a large jug, then whisk into the dry ingredients to make a paste.
- Pour the warm water onto the mixture and whisk again.
- Pour the mixture evenly between the tins and bake in the oven for 30-45 minutes, or until firm to the touch.
- Remove from the oven and leave the cakes in their tins on a cooling rack. Remove them from the tins once they are completely cool.
- To make the ganache, melt the chocolate in the microwave or over a pan of hot water using a bain-marie.
- Separately, heat the cream and glucose to boiling point, remove from the heat and stand for two minutes before pouring over the melted chocolate.
- Stir the mixture slowly until all the chocolate in incorporated.
- Add the butter into the cream and chocolate mixture until it has melted completely.
- Let the ganache semi-set so it is a good spreading consistency.
- Spread some ganache on top of two of the sponges with a palette knife and stack the three cakes on top of each other. Coat the remaining ganache all over the cake, leaving it with a rough surface.
- Using a bar of chocolate and a peeler, shave some chocolate on top of the cake. Use ready made chocolate shavings to save time.
You’ll find some great step-by-step tutorials and much more from top cake designers in the December/January 2016–17 issue of Cakes & Sugarcraft magazine, out now. It’s packed with the latest trends and original, easy-to-follow tutorials that you won’t find anywhere else.
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