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Monday, December 31, 2012,3:19 AM by
V.Chitralekha

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CHOCOLATE VELVET GANACHE GATEAU

Serves :
12

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • The Ganche: Bring cream to the boil in a small pan. Remove from heat and stir in chocolate until it melts. Beat with a wooden spoon until mixture is smooth.
  • Allow to cool at room temperature or until thick enough to spread, stirring occasionally until light and creamy.
  • The Cake: Preheat oven to 180°C / 350°F / gas mark 4.
  • Grease a 9-inch spring form tin and line base and sides with baking parchment.
  • Mix the yogurt with oil, sugar and eggs in a mixing bowl. Beat together until smooth and evenly combined.
  • Sieve in flour, baking powder and cocoa, fold in gently.
  • Pour mixture into prepared tin and bake for about 45 minutes or until a knife inserted in the centre comes out clean.
  • Cool in tin for about 10-12 minutes, then turn out onto a wire rack to cool completely.
  • Split cake in half through the centre. Spread bottom layer with apricot jam. Place second layer on top and spread top and sides with chocolate ganache.
  • Decorate with chocolate shavings and truffles. The cake will keep in the refrigerator for several days.

INGREDIENTS

For the cake

  • 300 grams cups self-raising flour
  • 250 grams dark brown sugar
  • 150 ml plain yogurt
  • 150 ml sunflower oil
  • 3 large eggs
  • 1 teaspoon baking powder
  • 75 grams unsweetened cocoa powder
  • 2 tablespoon milk

The Ganache and Filling

  • 250 grams plain chocolate, chopped
  • 150 ml whipping cream
  • 2 tablespoon apricot jam
  • Chocolate shavings and chocolate truffles, to decorate

8 comments for “Chocolate Velvet Ganache Gateau”

  • Posted Monday, February 13, 2023 at 3:36:37 PM

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