Chocolate Ganache Cake 巧克力伽纳彻蛋糕

Chocolate Ganache Cake

      Ingredients:
      3 egg yolks (70g egg)
      35 corn oil
      60g fresh milk
      80g semi-sweet chocolate
      1tsp vanilla extract
      15g cocoa powder
      35g plain flour
      1/4tsp baking powder
      1/4tsp baking soda

      3 egg whites
      40g sugar
      1/2 tsp lemon juice or 1/4 tsp cream of tartar

• Melt chocolate in a double boiler and stir till smooth, set aside to cool.
• In a large bowl, beat egg lightly with a hand whisk, followed by oil, milk and melted chocolate. Add vanilla extract, stir well.
• Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth.
• Whisk egg whites at low speed till foamy, add lemon juice into it. Then gradually add in sugar and beat at medium high speed to stiff peak.
• Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
• Pour the batter in a 7 inch removable cake pan. 
• Bake in preheated oven at 165 deg C for about 50 minutes at 2nd lower rack in the oven.
• Invert cake pan immediately and let to cool down completely after baked,

      Ganache cream
      250g semi-sweet chocolate, chop to pieces
      200g dairy whipping cream
      30g butter
      1/2 tsp vanilla extract
      1tbsp Kahlua liqueur or rum (optional)

• Combine chocolate pieces, butter, vanilla extract and whipping cream in a sauce pot. Bring to a boil at med low heat. Off heat and stir chocolate mixture to smooth. Add Kahlua liqueur and stir well. Leave to stand 10 minutes before frosting.

      Assemble cake

• Cut away the top of the chocolate cake to slightly flat. Then cut cake into 3 slices.
• Place one slice of cake on a cake board. Spread ganache cream on top and cover with the 2nd piece of cake over it. Spread ganache cream again followed by the 3rd piece of cake on top.
• Lastly frost the whole cake with ganache cream evenly and chill the cake in refrigerator for 15 minutes. Then decorate the cake as desired.