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Ganache Cake Recipe | Little Greene

Ganache Cake Recipe

There is an understated elegance to this glossy ganache cake, yet the recipe is straight forward enough for even the most inexperienced baker to master.

Difficulty: ★★★★☆

For the cake:

280g unsalted butter, softened, plus extra for greasing
150g dark chocolate, chopped
250g self-raising flour
3 tbsp cocoa powder
A pinch of fine salt
5 large eggs
260g caster sugar
300ml plain yoghurt
3 tbsp strong black coffee, cooled

For the ganache buttercream:

250g dark chocolate, 70% cocoa
250g double cream, at room temperature
150g icing sugar
150g unsalted butter
Blackberries and chocolate shaving to decorate.

Preheat the oven to 190°C, 170°C fan, Gas Mark 5. Grease and line two 3 x 18cm sandwich tins. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl is not touching the water. Set aside to cool. Sift the flour, cocoa and salt into a medium bowl. In a jug, lightly beat the eggs. Set both aside.
Beat the butter and sugar in a stand mixer or with an electric whisk, for about 8 minutes until pale and fluffy. With the whisk still running, gradually add the eggs a little at a time until fully incorporated. Gently fold in the flour mixture with a large metal spoon, then the melted chocolate, yoghurt and cooled coffee.
Divide evenly between the prepared cake tins and smooth the top. Bake for about 30-35 minutes, until the cakes feel firm and springy to the touch and are shrinking away from the side of the tin. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

4. Meanwhile, for the ganache icing, put the chopped chocolate in a bowl. Heat the cream in a small pan over a low heat, until steaming but not yet simmering. Pour over the chocolate. Allow to stand for 1 minute then stir to combine; set aside to cool. In a separate bowl, beat the icing sugar and butter until light and fluffy, then stir in the cooled chocolate mixture. Chill until firm but spreadable.

5. Assemble the cake by spreading ganache buttercream on top of each cake. Sit the cakes on top of each other to make a three-tier cake, then use a palette knife to spread the icing around the sides and tidy up the top. Decorate with blackberries and chocolate shavings.

Ganache Cake Recipe

Difficulty: ★★★★☆

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