Milk chocolate genache cake
I finally baked my first ever cake and I’m super proud and slightly amazed at my own baking efforts!
As many of you will know, I’ve been making my way through my 30 things I’d like to do before I’m 30 list and baking a cake from start to finish was number 15 on the list.
I’m certainly no domestic goddess or Mary Berry so I wanted a simple recipe that I thought my family would enjoy eating too!
I based my recipe on this one featured on the Tesco website.
I baked a chocolate ganache cake from scratch!
I’m not a dark chocolate lover so I decided to use my favourite Cadbury milk chocolate instead for the ganache and therefore had to adapt the recipe.
Steve was a big help.
He bought the two cake tins and a new set of scales when I had a bit of a panic on Easter Saturday afternoon and helped with the baking too.
We decided to put our own stamp on the cake so added mini eggs and white chocolate chards on the top to make it more Easter appropriate.
What ingredients do you need?
For the sponge
220g unsalted butter, softened
220g caster sugar
200g self-raising flour
4 large eggs
1 tsp baking powder
1 tsp vanilla extract
3 tbsp cocoa powder
2 tbsp milk
small pinch salt
For the ganache
166ml double cream
300g milk chocolate
For the top
Cadbury mini eggs
250g white chocolate
How do you bake the cake?
1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm (8in) cake tins and set aside.
In a large bowl, beat together the butter and sugar until pale. Then chuck all the remaining sponge ingredients into the bowl and beat together until well combined.
Divide the beaten mixture between the two cake tins and smooth the tops.
Pop your cake tins in the oven and bake for 20-25 minutes or until an inserted skewer comes out clean.
Once baked, cool in the tins for 10 minutes, then carefully remove from the tins and transfer to a cooling rack to cool completely.
2. While your cakes are rising in the oven it’s time to make the ganache. Heat the double cream gently in a saucepan and break up the milk chocolate into cubes and place in a bowl.
When the cream is just under the boil, pour it over the milk chocolate, ensuring it’s all covered, and allow to stand for 2-3 minutes. This allows the chocolate to start to melt. It will smell divine.
Whisk the ganache gently until it starts to combine and goes glossy. Make sure to get all those lumps and bumps.
Then allow the ganache to cool for 10 minutes, then pop it in the fridge for around 30 minutes, until it is a spreadable consistency.
3. For the white chocolate chards break your chocolate bar into squares into a small bowl. Place the bowl over a pan of boiling water and gently stir until it melts.
Pour the delicious melted chocolate onto baking paper on top of a tray and allow to cool.
Place the tray in the fridge to cool next to your genache. You’ll want a good 40 minutes or so to let it harden.
Once hard remove from the fridge and break it up ready to decorate your cake.
4. Now it’s back to your sponges. Once the sponges are cool, lay one with the topside down on a cake stand and spread with 1/3 of the ganache mixture.
Pop the other sponge, topside up and push down slightly to secure it onto the filling.
Ice the top of the cake with the remaining ganache mixture by piling it in the centre and spreading it to the sides of the top sponge.
While your genache is still gloopy carefully place your white chocolate chards on the top of your cake and pop your mini eggs on the outer edge but not too close as they may slip off.
Carefully place your cake into your storage tin or box and place in the fridge overnight.
Serve in large slices and enjoy!
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