3 Layers Chocolate Ganache Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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As you can notice this is a hard work cake, however you can make the chocolate cake one day ahead as it will be easier in splitting. The caramelized hazelnuts’ taste was unbelievable with the chocolate filling and you can also make it one day ahead and put it in an airtight container. Read more . Enjoy cutting, splitting, spreading and glazing in this cake!! wait for the step by step pic. Ingredients:
caramelized hazelnuts |
1 cup sugar |
1/4 cup water |
1/2 cup hazelnuts |
dissolve the sugar in the water in a saucepan over a medium heat, boil without stirring till caramelized (8minutes).stir in the hazelnuts till all combined and spread on an oiled baking sheet. leave to cool. |
chocolate cake |
4 ounces (120 grams) unsweetened chocolate, chopped |
1/3 cup (28 grams) unsweetened cocoa powder (not dutch-processed) |
1 cup (240 ml) boiling water |
2 1/4 cups (315 grams) all purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (226 grams) unsalted butter, room temperature |
2 cups (400 grams) granulated white sugar |
3 large eggs |
2 teaspoons pure vanilla extract |
1 cup (240 ml) milk |
for the chocolate filling |
1 cup heavy cream |
12 ounces (340 gram) semi–sweet chocolate, diced |
2 ounces (60 gram) butter, at room temperature |
for the finishing and the glaze |
3/4 cup heavy cream |
6 ounces (180 gram) semi–sweet chocolate, diced |
1 tsp clear honey. |
Directions:
1. Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
2. In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
3. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
5. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
6. Pour the batter in the prepared pan and smooth the top. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
7. When completely cooled, split the cake into 3 layers; place one layer in the same baking pan after you have washed it.
8. Chocolate filling:
9. Put the cream in a saucepan and turn the heat to medium. Remove the pan from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved.
10. In a small bowl, using a spatula or a fork beat the butter until soft. Stir the butter into the cream and let it cool at room temperature for about 2 hours. Spread 1/3 of the filling over the cake half and sprinkle some caramelized hazelnuts over . Place a second layer on top and repeat layering using same amount of the filling and hazelnuts. Finish with the last layer and spread the rest of the filling overt the top and sides of the cake. Place the cake in the refrigerator.
11. Make the glaze:
12. Get the cream to a simmer over a medium heat in a heavy saucepan, add the diced chocolate and stir till smoothed. Leave to cool for 5 minutes and then add the honey.The honey gives a shiny look to the glaze but you can omit it if you don’t want that much of sweet taste. Whisk till smoothed and mixture begins to thicken. Pour
13. the mixture immediately over the cake and tilt the rack or use a spatula to cover all the surface and sides. Refrigerate at least for 2 hours.
14. ENJOY!!
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