If you are one of those who LOVE chocolate cake with chocolate covered this post is for you! 😎✨
This time I bring a preparation of chocolate cake with chocolate ganague that is really going to ENCHANTMENT and is also super easy, just follow the steps and get great results.
Start by locating the ingredients:
- 4 cups granulated sugar
- 4 cups of wheat flour (leavening or all use).
- 8 eggs.
- 350 g of butter (at room temperature).
- 2 cups of liquid milk (at room temperature).
- Essence of butter (to taste).
- 1 tablespoon of baking powder.
- 1 cup of cocoa powder.
- 200 g of milk chocolate.
- 100 g of white chocolate
- 1/2 cup cream or whipping cream (pastry).
- Optional: Almond liqueur (Amareto) to taste.
Now get to work:
Place the sugar together with the butter (250 g) at medium speed in the blender until a creamy mixture forms and the sugar grains do not sit. Parallel to this, put the two cups of milk to boil and add 200g of milk chocolate to melt.
While the first step is being carried out, that is to say, let the chocolate melt and the butter be creamed together with the sugar, the cocoa powder, flour and baking powder are sieved in a large container.
Once the cream of butter and sugar is ready, separate the egg yolks from the egg whites and add one to one of the yolks to the mixture, as well as adding the milk with the melted chocolate and the butter essence ( here add amareto).
It is ignited and leaves the oven pre-heating, and the mold in which the cake is baked is prepared, it must be taken into account that this is for a cake of 1 kg.
The cocoa and everything sifted to the previous mixture is added little by little (not for a long time since it is better to beat the flour little). Apart beat the egg whites to the point of snow, and add to the complete mix with enveloping movements in a fast way that the minimum of air loses the foam of the whites.
Pour into the mold and let cook for about 40 minutes (the cooking point is evaluated with a wooden stick).
For the ganage place the cream to beat over low heat and add so that the rest of the milk chocolate and the total of the white chocolate melts there until it thickens and a homogeneous mixture is appreciated (here also add almond liqueur and the 100 g of butter that remained).
Once the necessary time has elapsed so that it cooks well and does not dry too much, it is demoulded and covered with chocolate ganague.
Allow to cool enough for the gange to harden a bit and the cake cooled down well (this cake does not lose its softness if it is refrigerated).
It can be decorated with marshmallows (as I did) or cookies depending on the preference.
I hope you like the recipe and are encouraged to try it! Any questions I am willing to answer .. A hug to all! ✨💖
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