Chocolate Ganache Cake

I really wanted to eat chocolate cake, it's the only thing that I thought about as soon as I wake up.

Well, I eat chocolate almost everyday, but chocolate cake is not the same as chocolate bar right? Soft chocolate cake and load of chocolate ganache is what I long for ^^. 
Some of you may think that sponge cake is very hard to make, well, if you never made it before baking cake without baking powder is challenging, as the cake will only need the air bubble from whipped egg to rise. 
But believe me it's not that hard!, The only key is you need to whip the egg and sugar until very thick, and it does take time, many of you wrote to me and asked how long do you have to beat the egg and sugar, I have to say that I can't tell you in precise number, as it depends on the power of your mixer and the temperature of the egg. But you can check it easily by lifting the beater and write number 8 with the batter. Start by beating the egg at high power then lower it to crate smaller air bubble (before folding the flour mixture beat with the lowest setting), and remember that the colder the egg the longer the time.
For this cake I filled it with strawberry jam (well, I opened the fridge and saw it, haha), but you can use other kind of jam or if you want more chocolate make half recipe of the ganache and fill the cake with it instead.
Adding oil into the ganache will make the ganache stay softer in the fridge but (I have so many "but" because I think you choose have a choice), you can skip it, if you want harder ganache.


Recipe: Chocolate ganache cake
สูตรภาษาไทย: ช็อกโกแลตกานาซเค้ก

日本語のレシピ：チョコレート ガナッシュケーキ
Youtube: ช็อกโกแลตกานาซเค้ก, Chocolate ganache cake, チョコレート ガナッシュケーキ

Chocolate Ganache Cake

Makes 20 cm cake

Chocolate sponge cake
90 g .................... Cake flour
30 g .................... Cocoa powder
40 g .................... Unsalted butter
30 g .................... Milk
4 ......................... Eggs
............................ Pinch of salt
120 g .................. Granulated sugar

Filling
40-50g .................. Jam

Ganache
100 g ................... Dark chocolate
100 g ................... Whipping cream
1tsp ..................... Rice bran oil

Syrup
2 tbsp ................... Water
25 g ...................... Granulated sugar

Preheat an oven to  180℃
Line 20 cm cake pan with baking paper.

 Sift the flour and cocoa powder together, set aside.

Put butter and milk in a microwavable cup.
Heat in a microwave (600w) for 1 minute (or until the butter melt).

  Beat the eggs with a pinch of salt until foamy.
Add the sugar gradually.

 Beat until thick (ribbon stage).

 Fold 1/2 cup of the batter into the butter bowl, and set aside.

  Fold the flour mixture in 3 additions.

  Pour the butter mixture back into the bowl.

  Fold to combine.

  Pour into the prepared pan.
Tap lightly to remove large air bubbles.

 Bake for 30-35 minutes.
Let it cool completely.

 Remove the cake from the pan.

 Slice the cake into 2 pieces.

Put the chocolate into a bowl.
Warm the whipping cream in the microwave (600w) for 1 minutes.

Pour into the chocolate bowl with oil.

Stir slowly until fully melted.

  Make syrup.
Put water and sugar into a microwavable cup.
Heat in a microwave  (600W) for 1 minute, stir until the sugar melt.

 Sprinkle the cake with syrup.

Spread the strawberry jam over the cake.

Place another piece of the cake over the jam, and sprinkle with syrup.

Pour the chocolate ganache over the cake.

Use a palette knife to smooth the top, and gather the ganache that spread outside cake (the ganache will be thicken when cool, it will be easier to spread but it will be less shiny)

Decorate and refrigerate until ready to serve.

Chocolate Ganache Cake