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Sunday, 24 October 2010

Chocolate MudCake & Dark Chocolate Ganache

Serves 12  | Easy
Serve this luscious rich chocolate cake toppd with Chocolate Ganache and fresh fruits. The fresh fruits cut away from the richness and lend their freshness and tang creating a wonderful balance on your palate, making this cake irresistible.

Mudcake is also a good base for cake decoration as it is firm enough to hold its shape, and is threfore easier to manage especially if you are a beginner in decorations. Most my trainees find it easier to layer, level and fill mudcakes in comparison to sponges. Both are good bases, and since this is a seductive velvety rich cake, I thought I will post it here for you to try yourself :) If you are more into the flavours than the look and do not wish to decorate with flavour altering material such as sugar paste | Fondant or Marzipan then below is a Ganache recipe for you that will help you achieve the shiney finish like the look in the picture. You can use Ganache as a filling too. In the filling you can also add chopped fresh fruits for extra tang and a gorgeous layer of colour in betee cakes. As we say at DK Courses, these are the basics, and there is no limit to what you can do from there... So here you go:

Chopped Chocolate
You Need
675g dark eating chocolate, chopped
400g unsalted butter, chopped
1 ¾ cups (260g) plain flour, sifted
1 ¼ cups (310ml) water
1 ¼ cups (275g) firmly packed brown sugar
4 eggs
½ cup (75g) self-raising flour, sifted
1 ½ tbsp instant coffee granules (optional)
1/3 cup coffee flavoured liqueur (optional) if not using then use 1/3 cup strong coffee instead (you can do without the coffee if ou prefer.

Preheat oven to 325°F 300°F for convection ovens. Grease 9" square cake pan or round pan. Line with baking paper and set aside.

In a large saucepan combine: chocolate, butter, coffee, the water & sugar. Stir over low heat until smooth. Cool mixture for 15 minutes. Whisk in sifted flours, eggs & liqueur. Pour mixture in prepared pans. Bake 2 ½ hours. Cool in pan completely. Turn cake.

Make dark chocolate Ganache, & spread all over top and sides of cake. Sprinkle top randomly with berries: Raspberries, strawberries, blueberries, and/or cranberries.

For Dark Chocolate Ganache
Spoon this versatile chocolate icing over a single cake layer on a wire rack so the excess can drip off. Transfer the cake to a platter once Ganache sets. Ganache can be used as filling if thickened, or poured over baked goods as glaze.
You Need

1 cup heavy or whipping cream
360g dark Chocolate, Chopped
In a medium saucepan, bring whipping cream just to boiling over medium heat. Remove from heat. Add chocolates (do not stir); let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Spoon evenly over desired cake layers.

Here are some Cakes covered with Poured Chocolate Ganache for you to get an idea of what can be done with this amazing chocolate Glaze...

Cake Covered with Poured Chocolate Ganche
Topping Buttercreamed cake

Cakes Covered with Poured Chocolate Ganche
Topped with Chocolate Tiles to create Mosaic effect

More Mosaic Effect
Cakes Covered with Poured Chocolate Ganche

Ganache is one of those amazing icings that can be poured, piped, spread with an offset spatula and even at times molded. Give this recipe a try and see for yourself how it works out. If you get interested and want to learm more join Dima's Chocolate Truffles Course and learn all there is to know about Chocolate, and ganache :)

What is your favourite experience with chocolate? Would love to hear your love for chocolate .... Don't shy away, leave a comment :))