The Chocolate Ganache Cake is a delectable and indulgent dessert that combines the richness of chocolate with the creamy smoothness of ganache. The origins of ganache can be traced back to France, where it was initially used as a filling for pastries and cakes. The term “ganache” comes from the French word “ganache,” which means “jowl” or “muzzle,” describing the smooth and velvety texture of the mixture.

The ganache itself is a simple combination of chocolate and cream, which, when melted together, forms a luxurious, glossy, and rich sauce-like mixture. Over time, pastry chefs and bakers began to experiment with ganache, incorporating it into various desserts, and it eventually found its way into the heart of the Chocolate Ganache Cake.

Today, the Chocolate Ganache Cake is a beloved and popular dessert in many parts of the world. Its luscious texture and intense chocolate flavor make it a favorite for special occasions and celebrations.

INGREDIENTS

For the Filling:

• 150g Country Life Butter
• 150g Sugar
• 200g plain chocolate, broken into small chunks
• 200g ground almonds
• 6 medium Free Range Eggs, separated
• 4 tbsp brandy or milk

For the Ganache:

• 200g plain chocolate
• 200ml double cream

INSTRUCTIONS

1. Preheat the oven to 150°C, gas mark 2. Base line 2 x 20cm sandwich tins with non-stick baking parchment.
2. In a pan, melt the butter, sugar, and chocolate until fully melted. Allow it to cool slightly, then fold in the ground almonds, egg yolks, and brandy or milk, creating a rich and flavorful mixture.
3. Whisk the egg whites in a separate bowl until they hold stiff peaks, creating a light and airy texture. Gently fold the whisked egg whites into the chocolate mixture, ensuring a smooth and well-combined batter.
4. Pour the cake batter into the prepared sandwich tins and bake for 40-45 minutes until the cakes are firm. Once baked, allow the cakes to cool slightly before turning them out onto wire racks. Remove the parchment paper and allow the cakes to cool completely.
5. While the cakes cool, make the ganache by melting the plain chocolate and double cream in a bowl over a pan of simmering water. Stir until the chocolate and cream are fully melted, creating a glossy and luxurious ganache. Let the ganache cool and thicken.
6. Assemble the cake by placing one half of the cooled cake upside down on a serving plate. Spread a quarter of the ganache on top of this cake layer. Gently place the other cake on top, creating a sandwich effect.
7. Use a palate or round-bladed knife to spread the remaining ganache generously on the top and sides of the cake, creating a smooth and shiny finish.
8. The Chocolate Ganache Cake is now ready to be served and enjoyed! Slice and savor the rich, velvety chocolate goodness.