Super Moist Christmas Chocolate Ganache Cake

Happy New Year!  I hope you are having a great start to the new year.  I wish that I made more posts this past holiday since I did cook quite a few fun dishes and desserts.  But time just flew away!  This is the cake I made for Christmas this year.  

For the past several years I have made Buche de Noel, aka a Yule Log.  It is a very popular Christmas cake in Japan.  "Do you celebrate Christmas in Japan?" is a common question people ask me.  Ummm... yes, sort of.  Christmas is celebrated in Japan mainly because of the commercial and entertainment reasons.  But there are so many great bakeries in Japan and they make amazing Christmas cakes.

This year I was ready to do something different and I desperately wanted to use up some mini marshmallows that never seem to go away.  I think this cake turned out pretty cute and delicious (of course!).  I knew I couldn't go wrong with the combination of dark chocolate and pomegranate for the visual effect : )

Recipe: 8"x2" round pan 

Chocolate cake:
150g (1/2 cup) semi sweet chocolate chips
75g (about 2/3 stick) butter
125cc (1/2 cup) heavy cream
3 eggs
100g (6 tablespoons) cane sugar
45g (3 table spoons) flour
45g (3 table spoons) cocoa powder
a pinch of salt

Chocolate ganache:
300g (1 cup) semi sweet chocolate chips
150g (1/2 cup) heavy cream
60g (1/2 stick) butter
1 tablespoon or 1 pack instant coffee 

1/4 cup pomegranate seeds
powder sugar
about 50 mini marshmallows

To make the cake:
Preheat the oven to 350 degrees. Cut out parchment paper to fit the bottom and side of cake can and place in pan.  Set aside pan.  

Mix chocolate chips, butter and heavy cream in bowl and place over a pot of simmering water.  Stir until mixture is melted.  Separate the eggs.  Mix egg whites with sugar and beat with hand mixer until it forms a peak.  Then, mix egg yolks with hand mixer until it becomes whiter.  Slowly combine egg whites with egg yolks.  Shift flour, cocoa powder and salt over the mixture in the bowl.  Mix quickly and gently by scooping and folding the mixture.  

Pour the mixture into cake pan and bake for about 45 minutes.  Check the middle of the cake with a skewer when it's done.

To make ganache:
Mix chocolate chips, heavy cream, butter and instant coffee in a bowl and place it over a pot of simmering water.  Stir until mixture melts.  Let cool but keep it slightly warm until it's ready for decoration.

Take cake out of the pan and place onto a large cake plate.  Pour ganache over and cover the cake entirely.  Sprinkle pomegranate seeds and powder sugar on top.  Decorate the side of the cake with mini marshmallows. 

*The recipe adopted from here.
*An excellent guide for pan sizes found here.
*Weight converter I used is here.


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