Chocolate ganache cake

Hello everyone! My name is Sanaika Jaiswal and I am a student at Maastricht University, Maatricht. Since I graduated from boarding school, I had developed a habit of cooking myself. Gradually I became more and more inquisitive on the subject and deided to take some lessons for both cooking and baking. So here I am sharing whatever I have learned with you guys.

Now who doesn't like chocolate? Whether its a party, or a dinner or just any random occasion, chocolate desserts are the first thing we add to our "to bake" list. So today I will teach you how to bake a chocolate ganache cake!

Ingredients:

Serves 10 people.

• 3/4 cup unsalted butter, plus extra for greasing;
• 3/4 cup superfine suger;
• 4 eggs lightly beaten;
• 1. 3/4 cupself-rising flour;
• 1 tbsp unsweetened cocoa;
• 50 g semisweet chocolate- melted;
• 200 g hocolate glace to decorate;
• 2 cups heavy cream;
• 375 g semi sweet chocolate broken into pieces.

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Preparation:

Preheat the oven to 180 ºC. Lightly grease and line an 20cm spring form cake pan with parchment paper. Beat the butter and sugar together in a bowl until light and fluffy. Gradually add the eggs, beating well after each addition. Mix the flour and unsweetened cocoa together, then fold into cake batter. Fold in the melted chocolate.

Pour into the prepared pan and smooth the top. Bake in the preheated oven for 40 minutes or until springy to the touch. Let the cake cool for five minutes in the pan, then turn out onto a wire rack and let cool completely. Cut the cooled cake into two layers.

To make the ganache place the cream in a sauce pan and bring to a boil, stirring. Add the chocolate and stir until melted. Pour into a bowl, cool, then chill for two hours or until set and firm. Whisk the mixture until light and fluffy and set aside.

Reserve one-third of the ganache. Use the rest to sandwich the cake together and spread over the cake.

Melt the cake covering and spread it over a large sheet of parchment paper. Let cool until just set. Cut into strips a little wider than the height of the cake. Place the strips around the edge of the cake, overlapping them slightly.

Pipe the reserved ganache in shells to cover the top of the cake.

Let it chill for another one hour. And it's ready!

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Good luck to all the bakers!

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