Chocolate Ganache Layer Cake CookqcookQ

Liked by 1 users

This cake is a basic sponge cake filled and covered in chocolate ganache. It was originally inspired by Teresa Rebelo's Vintage Cake; absolutely stunning and delicious and found here:

  • Yield 1
  • Servings 8
  • Portion 1 slice
3/4 cu Flour
6 Eggs
2 cu Powdered Sugar
11 oz Dark Chocolate Chips
11 oz Heavy Whipping Cream
1 cu Shredded Coconut
  1. To make Ganache Frosting: Pour the Dark Chocolate Chips in a metal bowl. Heat Heavy Whipping Cream in a small pan right up until it's about to simmer. Pour the heavy whipping cream over the chocolate chips. Whisk or use food processor and pulse until mixture is smooth.
  2. To make the cake: heat oven to 180 ºC (355º F). Grease two round baking pans (about 20 cm/ 8 inches diameter)
  3. Separate the yolks from the whites. Whip the whites until they form stiff peaks. Add and mix in egg yolks, icing sugar and finally the flour.
  4. Divide the batter between the two pans and bake about 25 minutes or until golden brown. Test for doneness with wooden skewer by inserting in center and making sure that it comes out clean or with few crumbs attached. Let cool and remove cakes from pans.
  5. To assemble the cake: place one cake on serving plate, spread a generous amount of ganache covering the top, place the other cake on top and frost the entire cake with remaining ganache.
  6. Finish by sprinkling shredded coconut over cake
  7. Notes
    1. The ganache recipe used for this cake was based on an Alton Brown Ganache Frosting Recipe found here: