Since the last chocolate ganache-frosted cake, I’ve been thinking of ways to improve on the taste of the ganache, to make it smoother, more velvety and…luxurious. Also, I felt that the ganache does not adhere very well to the surface of the Ogura Cake and tends to lift off from the cake surface when sliced or when pushed with a fork. Why! Is the cake composition not absorbent enough? To test the theory, I searched online for a light fluffy spongecake recipe and I found this amazing looking Italian Spongecake by Elena that I decided to give it a go based on the simplicity of its ingredients. I did not have great success with this cake recipe, though. First of all, my cake turned out pretty lacked in height, about 5cm tall. You can see how it looked like in the cake pan when baked. I’m not sure how tall Elena’s cake turned out, but it certainly looked tall and fluffed judging from her pictures. Secondly, the texture of the cake was a little too dry for my liking. I baked this cake twice; the first time for 40mins at 170C (as stated in the recipe) and the second for 5mins less. Both cakes still turned out a little on the dry side, especially at the base of the cake. The cake pan was placed at the second lowest rack though…
Anyhow, I chucked the first cake away (unfortunately…) and used the second cake as my base for the chocolate frosting. I tried a 2-tier chocolate frosting this time; first with a layer of whipped chocolate ganache frosting, chill the cake well for a couple hours, and finish it off with a layer of glaçage chocolat miroir (a.k.a mirror glaze). It’s a lot of chocolate (I used dark couverture chocolate) involved!
Whipped Chocolate Ganache
100g Heavy cream
120g Dark chocolate chips
1. Bring heavy cream to a boil and turn off the heat. Pour over chocolate and let it sit for 3-5mins, covered with a lid to retain heat.
2. Then, stir continuously with a whisk or rubber spatula till smooth and shiny.
3. To make whipped ganache, chill the ganache in the fridge for at least 2hours and whipped at high speed using an electric mixer attached with whisk attachment for about 1-2mins till volume increases and ganache turns lighter in colour.
Glacage Chocolat Miroir
80g Granulated sugar
35g Unsweetened cocoa powder (sifted)
50g Heavy cream
5g Gelatine leaves (soaked in 25g chilled water for 20mins)
1. Combine water, sugar and cocoa powder in a small saucepan and bring to a boil.
2. Add in heavy cream and bring to a boil.
3. Squeeze water out from gelatine leaves with your fist and add into chocolate mixture. Stir well.
Note of caution:
Do not use the same amount of gelatine powder directly in place of gelatine leaves as I read that they function differently in terms of setting strength. I made a mistake of using 5g of gelatine powder and made another blunder of adding the hydrated (or bloomed) gelatine powder into the mixture when it just came off the boiling heat. Avoid adding gelatine into boiling liquids as it loses its setting strength by doing so. It’s no wonder my glacage did not look too thickened up after adding in the gelatine. ):