Tag Archive | Chocolate ganache

Chocolate Cake with Ganache

I almost ended up buying a cake off the shelf for my son’s birthday.  Re is 17 today.  Happy Birthday, my dear!
Whipped up this last-minute cake with a simple ganache for him.

chocolate with chocolate ganache. c

chocolate cake with ganache. e

Chocolate Cake with Ganache

Source : Must try chocolate cupcake from my previous attempt (here) adapted from Anncoo Journal.  This recipe has been doubled to make a 9″ square cake.  Chocolate ganache from Joy of Baking.

Makes one 9″ square pan


200g butter, softened ( I used salted butter )

360g sugar

4 eggs

1-1/2 tsp vanilla extract

1 cup milk

2 tsp baking soda

1 cup boiling water with instant coffee powder

380g flour ( I use cake flour )

1/2 tsp salt (I omitted)

6 tsp baking powder

80g cocoa powder ( I used valrhona cocoa powder )


1. Grease and line the bottom of a 9″ square pan.  Preheat oven at 160 degrees C.

2. Sift flour, salt, baking powder and cocoa powder in bowl. Dissolve baking soda in milk.

3. Cream butter and sugar until light. Add essence and eggs, continue beating.

4. Add in the rest of the ingredients (milk, coffee liquid and flour ingredients), beat till smooth.

5. Pour batter into a 9″ square pan.  Bake in a preheated oven at 160C for about 50-55 mins or until skewer inserted into the center of the cake comes out clean.

6. Leave to cool on rack before decorating.

7. Prepare chocolate ganache and pour over the cake.  Decorate as desired.

Chocolate Ganache : 227g semisweet or bittersweet chocolate, cut into small pieces, 180ml heavy whipping cream, 28g butter and 1tbsp brandy/rum.


Place the chopped chocolate in a heatproof bowl.  Set aside.  Heat the cream and butter in a small saucepan over medium heat. ( Can also heat the cream and butter in the microwave.) Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.  Stir gently ( as you do not want to incorporate air into the ganache) with a whisk until smooth.  Add in liqueur (optional).


Happy Birthday, Remus!

Today is Re’s sixteenth birthday! Happy Birthday, my dear son! I’m always excited when come to baking birthday cakes, I can take as long as a week to pick a recipe and thereafter another few days thinking on how to decorate the cake.  It is no mean feat to ganache a cake.  If I say cream frosting is difficult, then I think ganache frosting is challenging.

Since Re mentioned that he likes to have a chocolate cake, I chose this Steamed Moist Chocolate Cake as it received raved reviews from many who tried.  The ganache shared in the recipe is different from the usual chocolate ganache, no whipping cream and chocolate chips,  but, condensed milk together with cocoa powder being used instead. Interesting, I thought.  Somehow I find the chocolate ganache is not solidified despite being chilled in the fridge overnight, it has the consistency of chilled condensed milk.  Anyone has the same problem? This steamed cake cracked a little in the centre and because the cake wasn’t flat, I trimmed off the uneven top which in turn affected the appearance – cake crumbs underneath the layer of chocolate ganache started to show up. So I made another half portion of ganache and pour over the cake, but still couldn’t cover the cake crumbs – guess the ganache wasn’t thick enough.  Or perhaps I should have placed the trimmed part face down on the cake board and use the cake bottom as the top for a better ganache result.  Nothing can be done now, I can only think of beautifying the cake with some white chocolate swirl chips….haha..

Steamed Moist Chocolate Cake

Source : Neyeeloh, with slight modifications. Click here for Esther’s recipe in chinese.

Makes one 8″ round cake


(Cake Batter)

180g butter

180g caster sugar

200g full cream evaporated milk

2 eggs, lightly beaten with a folk

100g cake flour

50g cocoa powder ( I use valhorna )

½ tsp baking powder

½ tsp baking soda

½ tsp vanilla extract

2 tbsp rum


1. Line and grease a 8” round baking pan.

2. Combine sugar, evaporated milk, vanilla extract and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted. Remove from heat, set aside.

3. Heat up the steamer.

4. When (2) is slightly cooled, add in beaten eggs and rum. Stir to combine well. ( I added rum in this step )

5. Sift flour, cocoa powder, baking powder and baking soda together into a large mixing bowl, then pour egg mixture into the flour mixture and stir to mix well ( the cake batter should be runny ).

6. Pour batter into the prepared pan and place it in the steamer, making sure that your cake pan is not touching the water.  Cover the top of the pan loosely with a piece of aluminium foil.

7. Cover the steamer and steam over medium heat for 45 minutes.  Cool the cake in the pan before turning out for further decoration.


(Chocolate glaze)

200g condense milk

½ tsp vanilla extract ( I used 1tsp rum )

2tbsp vegetable oil

20g cocoa powder ( I used valhorna)

1/8tsp salt


1. Combine sifted cocoa powder, condense milk and oil in a bowl and mix well.   Stir over low heat till thicken ( keep stirring all the time).

2. Add in salt and vanilla extract/rum, stir to mix well.

3. Let the chocolate mixture cool a little before spreading onto the cake.