Chocolate Ganache Cake

Chocolate Ganache Cake

Level:: Medium
Shelf life:: 3 Days in refrigerator
Conservation:: 13-15°C

12.0 oz

Water
12.0 oz

Sugar
7.1 oz

Butter
2.1 oz

Cocoa powder
0.2 oz

bicarb of soda
0.2 oz

Baking powder
9.5 oz

Flour
4.9 oz

Eggs
0.6 oz

Instant coffee powder
4.9 oz

Vhp signature dark chocolate

Method

1 Bring to the boil the water, espresso, sugar & butter

2 Off the heat add the chocolate, cocoa powder & eggs (which have been slightly whisked)

3 Then mix in the dry until well combined

4 Pipe in to Cake tins

5 And bake at 140c till firm to the touch about 15min

2.2 lb

Vhp milk
1.1 lb

Cream
3.5 oz

Glucose syrup

Method

1 Heat Cream & Glucose

2 Add over Chocolate and emulsify

3 Set and spread between layers