Chocolade Ogura Cake with Dark Chocolate Ganache

Aren’t Mondays the darkest days of the week? Wouldn’t hurt to make these frowning Mondays even darker with some dark chocolate cake, would it?


It’s the same old Triple Chocolade Ogura Cake (refer to cake #3 recipe here), now with a dark chocolate ganache glaze!
Making ganache for the purpose of glazing cake doesn’t sounds as daunting as it sounds; it’s simply a mixture of 1 part chocolate and 1 part heavy cream. Since I do not usually have heavy cream in my kitchen, I found a recipe here  that uses whole milk and butter instead. Though the steps to making ganache is truly straightforward (i.e. pouring warm milk+butter mixture over finely chopped up chocolate or chocolate chips), the outcome of the ganache, taste wise, is heavily dependent on the quality of ingredients used. My advice? Use good quality chocolate (at the minimum!) because that’s the first bit that’s going to touch someone’s lips. Speaking of the ganache recipe that I tried, it reaped a pretty decent first try; it was rich, smooth and glossy. Mmm…


underside of bare cake



I omitted the coffee bit in today’s cake as I was trial testing for a friend’s order for his little kid who don’t take coffee. Plus, I substitute one tbsp of regular unsweetened cocoa powder with dark cocoa powder to give it a deeper cocoa flavor and a boost of color. Not too shabby!



With a pretentious looking maraschino cherry




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