The Voice in your Community


Karen’s Cake Corner

by Karen Hill

February 3rd 2021, Issue 103


Chocolate Ganache Cake

Easter is always a big family weekend for us. A great time for us all to get together and have an Easter feast but the Coronavirus Lockdown will make Easter very different this year! This year I made a rich chocolate cake filled and covered with ganache, decorated with mini salted caramel filled eggs.

For your sponge you will need the following:-

170g good quality dark chocolate 70%

cocoa solids

125g unsalted butter

6 large free range eggs

150g golden caster sugar

1 tsp vanilla extract

150g self raising flour

pinch of malden salt

For the ganache filling -

100g good quality dark chocolate 70% cocoa solids

100ml whipping cream

For the ganache frosting -

150g good quality dark chocolate 70% cocoa solids

150 ml whipping cream

Firstly grease and line a 20cm round deep cake tin, preheat your oven to 160˚C.

To make your sponge, melt the chocolate with the butter and leave to cool. Whisk the eggs, sugar and vanilla extract until very light and mousse like. Fold in the cooled chocolate mixture. Next sift the flour and salt onto the mixture and fold in. Pour batter into cake tin and bake for approx 1 hour until a skewer comes out clean. Cool the cake in the tin for 10 minutes then turn out onto a wire rack to cool completely.

Meanwhile, make the ganache filling. Finely chop the chocolate and place in bowl. Heat the cream and butter until hot, but not boiling, then pour over the chopped chocolate. Stir until smooth and glossy. Leave to cool and thicken slightly.

Split the cake in half and sandwich the layers together with the ganache. Make the ganache covering as per the filling and leave to thicken before using. Cover the top and sides with the ganache. Finally, decorate your cake with your mini Easter eggs, glitter or what ever you choose.

A very rich and indulgent cake, but perfect for Easter. Who needs an Easter egg!!