Скачать или смотреть How to make Rich Chocolate cake recipe | Chocolate ganache frosting By Food and The Foodie

A chocolate ganache cake for a true chocolate lover. Delicious layers of rich chocolate cake frosted with chocolate ganache. Whether you make this for a birthday celebration or for a simple weekend dinner. This chocolate cake is truly a dessert to be enjoyed.

Chocolate ganache recipe is dead easy to make, incredibly versatile and adds a luxurious touch to anything it graces. Spread on cakes as chocolate ganache frosting, pour over sundaes, make fancy drips, or roll it to make truffles!Made with just cream and any chocolate you want (dark, milk or white), chocolate ganache is a rich chocolate concoction that can be used as a sauce, frosting, glaze, filling or for dipping.

When it’s warm, it’s pourable. When it’s cool, it’s spreadable, pipe able And when it’s cold, it’s rollable.

And when you eat it, in any of those forms, it’s heavenly❤️❤️😋😋it literally melts in your mouth🤤🤤

ingredients for Chocolate cake:
1 & 1/2 cup powdered sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla essence
1 cup brewed coffee

instructions:
Preheat oven to 350 degrees F (180 degrees C).
Grease and dust coco powder two nine inch round pans.
all ingredients should be at room temperature.

In a large bowl, Sieve & stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer or with hand whisk.
Stir in the brewed coffee in 2 to 3 batches. Batter will be thin.
Pour evenly into the prepared pans.

Bake 20 to 25 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Cut your cakes from top to level it.
Then decorate as you want or as shown.

Recipe for chocolate ganache
Ingredients:
Dark chocolate 300 grams
Whipping cream 250ml (1cup)
In a pan heat cream until small bubbles comes on the sides of the pan.
Then add in chopped chocolate or pour cream over chocolate.
Mix well.
Keep it at room temperature for 5 to 6 hours or overnight, it depends on your weather.
That's it, sandwich your cake with this or cover or use via piping bag.
If you want light texture then you can beat it after cooling completely, I didn't beat.

KEY POINTS
1= Don't boil.
2= Don't burn, keep an eye on it.
3= Heat over very low flame.
4= Cream should be at room temperature not frozen.
5= Chocolate should be cut in very small pieces.
6= When it's cool you can beat it with an electric beater, it'll become soft peaks to stiff peaks and light in colour also.
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