Nutty Chocolate Ganache Cake | Chocolate Cake Recipe

This week I am going to taking a little break. But before I go, here’s a look at the chocolate cake I made for my husband’s birthday. I asked him if he wanted a layered cake; or perhaps something with raspberries or some other berry. But he said, “I just want chocolate.”

So here it is. I’ll be back later this week with an exciting post!

nutty chocolate cake without icing

I didn’t have any good quality cream on hand so I made the chocolate ganache without cream, using a combination of milk and butter.

nutty chocolate ganache cake

NUTTY CHOCOLATE GANACHE CAKE

The Cake

INGREDIENTS

  • 100 g butter
  • 200 g castor sugar
  • 2 eggs
  • 100 g flour + a little more to dust the nuts
  • 25 g cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 50 g finely chopped nuts (I used a combination of walnuts and almonds)

METHOD

  • Preheat oven to 180 C
  • Sift together the flour, cocoa powder and baking powder in a bowl and set aside.
  • In a large bowl, cream the butter and sugar together until light and fluffy and pale in colour.
  • Add the eggs, one at a time, whisking well after each one is added.
  • Next, add the flour mixture and the milk, alternately, starting and ending with flour, and whisking well after each addition. It should be flour-milk-flour-milk-flour.
  • Dust the nuts with some flour and fold into the batter.
  • Pour into a 9-inch round tin and bake at 180C for 30 minutes or until a toothpick inserted comes out clean.
  • Allow cake to cool completely before taking out of the tin and icing it.

The Ganache, Without Cream

I found this recipe on nigella.com and it’s pretty awesome; yielding a glossy, creamy, rich ganache.

INGREDIENTS

  • 25 g butter
  • 60 ml milk
  • 100 g semi sweet chocolate

METHOD

  • Place the chocolate pieces/chips in a heatproof bowl.
  • In a saucepan, heat the milk and butter till the butter melts into the milk.
  • Pour this hot liquid over the chocolate chips and let stand for 2-3 minutes, preferably covered.
  • Slowly work your whisk into the chocolate-milk mix till the chocolate dissolves and there are no lumps.
  • Refrigerate, whisking every ten minutes till it reaches a spreadable consistency.
  • Spread over the cooled cake, sprinkle some crumbled nuts on top and eat!
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