Tag Archives: ganache

Easy, Moist, Rich, Amazing Chocolate Cake

Please just make this cake – it’s easy to make and lip-smackingly delicious.

See original recipe here

I’ve made very minor tweaks to the recipe, mainly to avoid wastage (e.g. 2 eggs instead of 2.5 eggs). I also reduced the salt, as I have an on-going issue with my salt – for some reason it’s extra salty, so I’m basically halving salt in all the recipes lol

Makes: 8 inch round cake
What you need:
  • 8 inch round pan
  • 125 g Plain flour
  • 30 g Cornflour
  • 40 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 125 g Full fat yoghurt
  • 30 g Water
  • 115 g Unsalted butter, at room temperature
  • 275 g Sugar
  • 2 Eggs
For the ganache:
  • 300 g Dark chocolate
  • 300 g Double cream
  • 30 g Unsalted butter, cut into small cubes
How to put this together:
  1. Preheat oven to 170 C
  2. Line baking pan with baking paper. I lined the bottom only (because I can’t line the sides neatly)
  3. Sift together plain flour + cornflour + cocoa powder + baking powder + baking soda + salt
  4. Sift them again
  5. In a small bowl, mix together yoghurt + water
  6. Beat together butter + sugar until butter is lighter in colour. It won’t be a fluffy creamy texture – it’ll be more like clumps of sand. Scrape down the sides of the bowl if required.
  7. Add one egg at a time, beating well between addition.  Scrape down the sides of the bowl if required.
  8. Add in 1/4 of flour mixture. Use a spatula to fold in the mixture until it’s well incorporated.
  9. Add in 1/3 of yoghurt mixture. Fold until it’s well incorporated.
  10. Repeat with 1/4 flour, then 1/3 yoghurt, then 1/4 flour, then 1/3 yoghurt, then finally 1/4 flour
  11. Pour mixture in baking pan.
  12. Bake for 40-50 mins – until a clean skewer inserted comes out clean.
  13. Let cool completely in the baking pan

To make the ganache:

  1. In a glass bowl, break dark chocolate into small pieces
  2. In a pot, bring double cream to a boil. Take off heat.
  3. Pour hot cream over chocolate pieces. Leave for 1 minute, then stir with spatula until all the chocolate pieces are melted and well incorporated
  4. Add in butter cubes, and stir until melted and well incorporated.
  5. Cover with plastic wrap, and leave at room temperature until it reaches the consistency you want to work with

To assemble:

  1. Cut the cake in half horizontally (I mark the half line with serrated knife, then cut it with a long piece of thread)
  2. Place the bottom half of the cake on a serving plate
  3. Pour a layer of ganache on the cake
  4. Place the top half of the cake on top
  5. Cover the outside of the cake with remaining ganache
  6. Serve at room temperature

Green Tea Macarons with Chocolate Ganache

Makes: 20 macarons (40-42 shells)

What you need

  • Egg whites from 2 large eggs (80-90g)
  • Same amount caster sugar
  • Same amount icing sugar
  • Same amount ground almonds
  • 4 tsp green tea powder
  • Chocolate ganache – see recipe here

How to put this together

  1. Beat together egg whites + caster sugar + food colouring, using balloon whisk, on high speed, until you get a stiff peak
  2. Sieve together icing sugar + ground almonds + green tea powder
  3. Add to egg white mixture, and fold in until the mixture is soft & glossy, and has a lava-like texture
  4. Fill a piping bag with the mixture
  5. Pipe round shapes (about 4cm diameter) on baking sheet or silpat
  6. Firmly tap the baking tray on counter top a few times to release the bubbles
  7. Using a wooden skewer, burst & smooth out any bubbles on the surface
  8. Leave to rest at room temperature for 30 mins
  9. Preheat the oven to 140C
  10. Blow dry the macaron skin – I do 2 rounds of 3 seconds on each macaron. This may not work for you, but it definitely works for me. The macaron surface should form a crust. Check by pressing gently with your finger, the mixture should NOT stick to your finger.
  11. Bake with top & bottom heat for 10 mins, followed by bottom-heat only for 5 mins
  12. Removing the shells
    • If using baking sheet, leave to cool for a few minutes before removing them
    • If using silpat, leave to cool completely before removing them
  13. Leave to cool completely before filling them.

Easy Chocolate Ganache (no cream)

I don’t usually have double cream in the fridge, which means I can’t just make “normal” ganache recipes whenever I feel like it.

This recipe does NOT require cream. Instead it uses butter, which I always have in the fridge.

It’s also super easy to make.

Note: if you’re making this as ganache filling for macarons, I’d estimate about 3.5 grams of ganache per macaron.

So if I have 40 macaron shells to fill, which makes 20 macarons, then I’d make ~70g of ganache (i.e. 35g chocolate + 35g butter)

What you need

  • 1 part cooking chocolate (milk or dark), broken into chunks
  • 1 part butter, roughly cut into chunks

How to put this together

  1. Using a double boil method, add chocolate + butter in the bowl
  2. Stir occasionally until everything is melted & well mixed
  3. Take the bowl off the pot, careful not to let steam droplets get into chocolate mixture
  4. Leave to cool until it reaches the consistency you desire
  5. Note: if I’m in a hurry, then I leave it to cool for 10-15 mins, then pop it in the fridge, and check for consistency every 5 mins (stirring each time)