Heavenly Chocolate Ganache Cake

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Chocolate Cake

Chocolate is one of the sweet things in life that not many people dislike.  I think for most of us its more a  love-hate relationship when it comes to this naughty treat.  For some chocolate can even be an anti-depressant and for others an aphrodisiac. 

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But really, how bad can it be when you are sharing a slice of beautifully moist chocolate cake with the one you love, when that rich chocolaty taste puts a satisfied smile on your face and that sweet smooth happiness warms your heart.  How bad can it possibly be?

Over the weekend I was playing with fondant and made this sheep that reminds me a bit of the cartoon character, ‘Shaun the Sheep’.  I tried it on the cake but didn’t like it as much as I liked the cake on it’s own…  But it was fun experimenting.  Like my dad always says, it’s one of his favourite quotes:

If you always do what you’ve always done, then you’ll always get what you’ve always got. Anthony Robbins

Chocolate Cake

Chocolate cake makes me think of birthday celebrations.  What is a birthday celebration without a cake?  This cake recipe that I’m sharing with you today is definitely the best I’ve ever tasted.  It is so moist, rich and can satisfy any chocolate craving.  I first saw this recipe on a website, specifically the Little Red Chair.  Up until now I used to just doubled my own recipe to make a nice high cake.  This recipe makes a good amount of batter for a proud tall cake.  So here is my adapted version of this beautifully moist chocolate cake.

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Heavenly Chocolate Ganache Cake
Serves 18
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Prep Time
2 hr
Cook Time
30 min
Prep Time
2 hr
Cook Time
30 min
Ingredients
For the Cake
  1. 2 cups buttermilk
  2. 2 teaspoons baking soda
  3. 2 cups caramel brown sugar
  4. 2 cups white sugar
  5. 4 eggs
  6. 1/2 cup cocoa powder
  7. 1 cup olive oil
  8. 3 teaspoons vanilla extract
  9. 1 teaspoon almond extract
  10. 1 cup boiling water
  11. 1 cup freshly brewed coffee
  12. 4 cups cake flour
For the Chocolate Cream Cheese Frosting
  1. 250 g Cream Cheese
  2. 1/4 cups unsalted butter, room temperature
  3. 3 cups sifted powdered sugar
  4. 1/2 cup cocoa powder
For the Ganache
  1. 540 g Cadbury's Bournville Classic Dark Chocolate
  2. 450 ml Fresh whipping cream
  3. 1 tablespoon Corn syrup/Golden syrup
Directions
For the Cake
  1. Preheat the oven to 170 °C (350 °F)
  2. Use cocoa powder to flour 4 8" cake pans.
  3. In a medium bowl, combine the buttermilk and baking soda and set bowl on preheating oven for warmth.
  4. In a bowl of your stand mixer, mix together 2 cups brown sugar, 2 cups white sugar, 4 eggs, cocoa powder, oil, vanilla and almond extract until blended. Stir in 1 cup boiling water and 1 cup hot brewed coffee, then gradually beat in the flour.
  5. Stir in the buttermilk mixture.
  6. Pour batter into prepared pans and bake your cake in the preheated oven for 30 minutes. Because our ovens are so different, check your cakes 5 minutes before they are finished. Your cakes are finished when a cake tester comes out clean. If your cakes are not finished after 30 minutes leave them in the oven and check every 3 minutes.
  7. When your cakes are done, take them out of the pans and let cool completely on a wire rack.
For the Cream Cheese Frosting
  1. Mix the cream cheese and butter until smooth and creamy
  2. Mix in powdered sugar, one cup at a time
  3. Mix in cocoa powder
For the Ganache
  1. In a food processor pulse the chocolate a few times until broken into smaller pieces. Transfer chocolate pieces to the bowl of your stand mixer.
  2. Bring the cream and syrup to a quick simmer. As it starts simmering take it off and pour over the chocolate pieces. At this point you should have everything in a bowl of a stand mixer.
  3. Leave it without stirring for 2 minutes.
  4. When the chocolate starts melting stir slowly until chocolate is well incorporated with the hot cream.
  5. Once at room temperature your ganache will still be a bit runny.
  6. Mix the ganache with the whisk attachment of a stand mixer for about 5 minutes.
  7. Put ganache in fridge and stir every 5 minutes until thick enough to spread over your cake with a pallet knife.
Great Tips
  1. When making the ganache make sure you get the cream up to a high simmer and when poured over the chocolate to leave it for 2 min to allow chocolate to soften and melt. If the chocolate doesn't melt entirely through you will end up with a lumpy ganache.
  2. If you've left the ganache to get too thick in the fridge just put it in the microwave for a few seconds until it is softer. Leave it out of the fridge to cool and thicken again until it reaches the desired consistency.
  3. This cake is also great with strawberry cream cheese icing. In a food processor, mix fresh strawberries with your vanilla cream cheese icing.
Sweet Monty http://sweetmonty.co.za/

Boozy Chocolate Mousse Tart

Chocolate Tart

This blog is starting to come together now but there is still so much to learn.  If you are starting a new blog or thinking about doing so, my advice would be not to stress the little things and just do it.  It’s amazing to see things just happening and falling into place.  It’s also a great feeling when you figure something out all by yourself even if it’s as small as just changing your avatar.  But the internet is a great resource, when using it right of course.  I saw a funny dialog box the other day trying to log into a new account and it made me laugh so much I stopped breathing for a few seconds.  I thought to myself this is exactly what’s happening with my blog at the moment.  It read like this…

Your account is so new, we are still playing with the bubble wrap!

 I could just picture these little IT nerds receiving a package, with enclosed my new account all wrapped in bubble wrap, and them getting all wired about it.  I can actually imagine them looking like those little Minions from ‘Despicable Me’.  Hilarious!

To celebrate women’s day, 9 August 2013, I invited a few of my good friends for a sunny afternoon braai.  I must say we have had a pretty mild winter.  The weather has been great and this is why I love living in South Africa.  So I thought something chocolaty, rich and flavorful would be appropriate.  I decided to make a Boozy Chocolate Mousse Tart.  It was a great idea cause it turned out to be a BIG hit.  It’s the best compliment when your friends go for seconds and even more so when you know they don’t really have a sweet tooth.  

Tart

This Tart is naughty but unbelievably moreish and serving it with fresh fruit is a great way to finish off a delicious Chocolate Mousse Tart.  The base has a chocolate brownie texture that goes really well with the rich Chocolate Mousse.   Layered between the base and the Mousse, I’ve added a spread of blueberry dark chocolate ganache.  Yummm!!!

Chocolate Mouse Tart

 So like they say:

The proof is in the pudding.

Here goes my recipe for a Boozy Chocolate Mousse Tart.

Boozy Chocolate Mousse Tart
Serves 8
A rich chocolaty dessert with a hint of Van Der Hum liqueur.
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Prep Time
1 hr 20 min
Cook Time
20 min
Total Time
1 hr 40 min
Prep Time
1 hr 20 min
Cook Time
20 min
Total Time
1 hr 40 min
For the Brownie Pastry
  1. 175 g flour
  2. 50 g cocoa powder
  3. 50 g icing sugar
  4. 140 g unsalted butter
  5. 3 large egg yolks
For the Boozy Chocolate Mousse Filling
  1. 180 g Cadbury Bournville dark chocolate (70% good quality dark chocolate chopped)
  2. 125 g butter
  3. 3 tablespoons van der hum liqueur (or brandy)
  4. 1 large egg, plus 2 yolks
  5. 2 tablespoons corn syrup
  6. 175 ml wipping cream
  7. 2 tablespoons cocoa, sifted
For the blueberry chocolate ganache
  1. 100 g Lindt Excellence Blueberry Intense (or try your own flavor of good quality dark chocolate)
  2. 70 ml Cream
For the Brownie Pastry
  1. Sift flour, cocoa and icing sugar together into a bowl of an electric mixer fitted with a paddle attachment. Add the room temperature butter until crumb-like. Do not over mix.
  2. Add egg yolks and 2 tablespoons cold water and mix to bring together into a ball of dough.
  3. Wrap in clingfilm and chill for 50 min.
  4. Roll out on a surface dusted in a mix of flour and cocoa powder to about 30cm diameter. Line a 23cm, loose-bottom tart tin with the pastry, prick the base and trim off excess pastry.
  5. Chill for 10 mins. Preheat the oven to 190 °C (374 °F)
  6. Bake pastry blind for 15-20 mins until pastry is set, then for a further 15 min, uncovered.
  7. Take pastry out and leave to cool.
For the Boozy Chocolate Mousse Filling
  1. Melt the chocolate, butter and liqueur in a bowl set over a pan of barely simmering water.
  2. Stir and leave to cool for 30 mins.
  3. Whisk egg and yolks for 3-4 mins until it leaves a trail that remains visible for a few secs.
  4. Add corn syrup to the egg and mix well.
  5. Whip cream with your electric mixer, to soft peaks (do not over mix).
  6. Add the cocoa and whisk again to combine.
  7. Fold into chocolate mix with the egg mix, until smooth. Put aside.
For the blueberry chocolate ganache
  1. Melt the chocolate in a bowl set over a pan of barely simmering water.
  2. As it slowly heats through stir in the cream until creamy, shiny ganache form.
  3. Take off the pan and immediately spread over your baked pastry.
  4. Let cool slightly. Add the Mousse and fill the rest of the pastry.
  5. Chill for 2 hours and take your Boozy Chocolate Mousse Tart out the fridge 30 mins before serving.
Sweet Monty http://sweetmonty.co.za/