Ganache Layer Cake

Name: Ganache Layer Cake
Ingredients: 330 g plain flour; 375 g caster sugar; 270 g unsweetened cocoa powder; 0.75 tsp bicarbonate of soda; 1.5 tsp baking powder; 1 tsp salt; 270 g water, just boiled; 1.5 tsp instant coffee granules; 3 eggs; 270 g buttermilk; 90 g vegetable oil; 2.5 tsp vanilla extract; 800 g whipping cream; 800 g dark chocolate, broken up

This 12-layer chocolate cake is pure indulgence, with six layers of rich chocolate sponge and six layers of smooth dark chocolate ganache stacked together. Ideal for birthdays or any celebration, it’s both a crowd-pleaser and a real showstopper. For best results, we recommend using a cake leveller to create even, accurate sponge layers.

Difficulty

High

Time

150 min

Author

Kenwood

This recipe is prepared with:

Products

KENWOOD GO STAND MIXER KZM35.000RD

Ingredients

Servings

Makes

1 cake

For the sponge

330 g plain flour
375 g caster sugar
270 g unsweetened cocoa powder
0.75 tsp bicarbonate of soda
1.5 tsp baking powder
1 tsp salt
270 g water, just boiled
1.5 tsp instant coffee granules
3 eggs
270 g buttermilk
90 g vegetable oil
2.5 tsp vanilla extract

For the ganache

800 g whipping cream
800 g dark chocolate, broken up

Utensils

3 Round cake tins 20 cm (8"), Bowl small, Heatproof bowl, Saucepan, Tray deep sided, KZM35.000RD, KZM35.000GY, KZM35.000GR, Whisk Tool

Instructions

Step 1

Making the sponge

Preheat the oven to 150ºC.

Grease the tins and line with parchment paper.

Fit the splashguard, then fit the Whisk Tool.

Add plain flour, caster sugar, unsweetened cocoa powder, bicarbonate of soda, baking powder and salt into the appliance bowl.

Mix for 30 seconds on speed 1 until combined.

Add hot water and instant coffee into a clean bowl and stir until the coffee has dissolved.

Transfer the coffee mixture into the appliance bowl.

Add eggs, buttermilk, vegetable oil and vanilla extract.

Mix for 1 minute on speed 3 until combined and then scrape the bowl.

Mix for 2 minutes on speed 3 until combined.

Divide the mixture between the prepared tins.

Bake for 25-30 minutes at 150ºC until a skewer inserted comes out clean.

Remove the tins from the oven and let cool slightly for 10 minutes.

Transfer the sponges to a cooling rack and let cool completely.

Step 2

Making the ganache

Add chocolate into a heatproof bowl and set aside.

Add whipping cream into a saucepan.

Heat on a medium-high heat until boiling.

Pour the hot cream over the chocolate and let sit for 5 minutes.

Stir the chocolate and cream together until a smooth ganache consistency.

Transfer the ganache into a deep-sided tray.

Chill in the fridge for 30 minutes until the ganache reaches a spreadable and slightly firm consistency.

Step 3

Trim the top of the cooled sponge layers with a cake leveller or use a bread knife.

Slice the sponges in half to create 6 sponge layers and set aside.

Place the bottom sponge layer on a cake board and spread with a thin layer of ganache, around the same thickness as the sponges.

Top with another sponge layer and spread with a thin layer of ganache.

Repeat the process until all layers are used.

Coat the top and side of the cake with a thin layer of ganache and smooth out, use a blowtorch or a hot palette knife to soften the ganache if needed.

Tip: Or use a palette knife to create the swirl on the top and side.

Serve.

Tip: Sponges can be frozen for up to 3 months, defrost thoroughly before using.

You can also prepare this recipe* with:

Products

Kenwood Go Stand Mixer Storm Blue KZM35.000GY

Kenwood Go Stand Mixer Eucalyptus Green KZM35.000GR