Callebaut chocolate and coffee whipped ganache cake

Method Print recipe

The page that you are currently reading is an ad feature

Chocolate and coffee cake

1. Make a mayonnaise with the yolks and oil.
2. Dissolve the sugar, cocoa powder and coffee powder/granules in the hot water. Pour this into the mayonnaise slowly.
3. Sieve together the flour and baking soda and add slowly to the mixture.
4. Add the alcohol last. Weigh at 1400g per tray and bake at 180°c for 8 minutes or until sponge bounces back.

Whipped ganache

1. Add 300g cream to the pan and bring to the boil.
2. Add the gelatine to the pan.
3. Pour contents of pan over the dark chocolate and mix.
4. Add 200g cold cream to the bowl and mix.
5. Cling contents of the bowl (with cling film touching the ganache) and put in the fridge.
6. Add ganache to mixer bowl and whip until it's firm. Ganache can be piped from a piping bag but it's better to weight out each layer.

Dark chocolate glaze

1. Add glucose and cream together in a saucepan and bring to the boil.
2. Pour onto chocolate and hand blend until emulsified.
3. Add butter and emulsify again.

Assembly

1. Add layer of chocolate on to the layer of sponge to stop it sticking to the base of the paper.
2. Add first layer to the tray with frame around it.
3. Add layer of whipped ganache and smooth out evenly with a palette knife.
4. Place next layer on top and repeat.
5. Add greaseproof paper to the top layer and press down with a chopping board.
6. Place in the freezer.
7. Glaze your cake then allow to set.
8. Cut you cake into the desired shape (small cake triangles or slices).
9. Pipe rosette of whipped ganache on top.