Chocolate cake with ganache cream – a detailed recipe cooking. 
Photo of the dish: ПерниллPedersen Time: 2 hours. 40 min Difficulty: medium Portions: 10 – 12 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For shortcakes
- 3.5 tbsp. sifted wheat flour of the highest grade, and even for of forms
- 2 tbsp. hot strong coffee
- 1.5 tbsp. cocoa powder
- 2 tsp salt
- 1 tbsp. l soda
- 1 tbsp. l baking powder
- 4 tbsp. Sahara
- 4 large eggs
- 1 tbsp. vegetable oil
- 4 tsp vanilla extract
For ganache cream
- 700 gr dark chocolate chop
- 3 1/3 Art. fat cream
To decorate
- 120 gr. white chocolate, finely chopped
- 120 gr. milk chocolate, chop finely
- 230 gr. dark chocolate, chop finely
Recipes with similar ingredients: premium flour, coffee, cocoa, eggs, vanilla extract, bitter chocolate, milk chocolate, white chocolate, chocolate, cream
Recipe preparation:
- Prepare the forms: preheat the oven to 180 ° C. Fold a large sheet of parchment paper in half. Put on top round shape with a diameter of 25 cm. and cut circles with a cutter. Grease 2 baking dishes with vegetable oil, place inside cut circles and spread again with vegetable oil. Then sprinkle with flour and shake off excess.
- Make a batter: pour hot coffee into a bowl, add cocoa powder and mix with a whisk until homogeneous state. Pour flour into the mixer bowl, add salt, soda, baking powder and sugar. Install the nozzle in the mixer in oar and turn on low speed, mix the flour mixture, in within 1 min. Add eggs, vegetable oil, vanilla extract and 2 cups of water, mix at medium speed, 2 min. Reduce mixer speed to low and pour in a thin stream. coffee mixture, mix until smooth.
- Cook cakes: pour the batter into prepared mold and put in the oven. Bake cakes, 50 – 60 min., Each after a while, check readiness by inserting a toothpick in the center, it should be clean. Remove from the oven and refrigerate in for 10 minutes, then remove the cakes from the molds and cool to room temperature temperature. Place each cake on 25 cm. Cardboard circles (to do not destroy the cakes when moving). Wrap cakes in a film and refrigerate, cool for 4 hours or overnight.
- Prepare ganache cream: grind in a food processor bitter chocolate. Heat the cream in a saucepan, but do not bring to boiling. Turn on the food processor and pour the hot cream through hole in the lid, mix with chocolate until smooth condition. Pour the mixture into a large bowl and place in a bowl filled with cold water with ice. Cool cream, constantly stirring for approximately 20 minutes.
- Prepare decorations: melt in a water bath or in microwave white chocolate. Fill a pastry bag white chocolate. Put two files on a baking sheet (clerical bag) or plastic bags. Squeeze white chocolate into packets thin stripes.
- Put the baking sheets in a cold place and cool the chocolate until hardens in approximately 10 minutes Then melt milk chocolate and apply another strip on top of white chocolate, cool.
- Melt the dark chocolate and spread on top of the white and milk chocolate. Then cool the chocolate for 30 minutes.
- Remove chocolate from the refrigerator and remove the bags. Then break chocolate plates into pieces of different sizes with arbitrary form.
- To make a cake: cut each cake lengthwise into two parts to make four layers. Put half in a bowl cream ganache and beat until slightly airy consistency. To spread cake with one third of whipped cream, cover with a second cake and repeat with the remaining two cakes. Coat the cake on all sides the remaining non-whipped cream. Then press the chocolate plates to to the sides of the cake.
