Chocolate Ganache Champagne Cake Recipe

Chocolate Ganache Champagne Cake Recipe

• 2 1/4 cup all-purpose flour
• 2 1/4 cups brown sugar
• 1 1/2 cups dark cocoa powder(at least 70% cacao)
• 2 1/4 teaspoons baking soda
• 2 1/4 teaspoons baking powder
• 1 ½ tbsp. cacao powder
• 3 eggs
• 1 1/2 cups milk
• 3/4 cup sunflower oil
• 1 tbsp. vanilla extract
• 1/2 cup Champagne
• 1/ 2 cup hot water

• 2 1/4 cups heavy cream
• 14 oz. 70% bittersweet baking chocolate, chopped

• 1 ½ cup heavy cream
• 8 oz. dark chopped 50% cacao chocolate
• 2 tbsp. maple syrup
• 3 oz. salted butter at room temperature

• 2 or 3 23kt edible Gold leaves

1. Preheat the oven to 350 degrees F.
2. Spray each cake molds with cooking spray, line with parchment paper and spray again. Reserve.
3. Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into a bowl. Reserve.
4. Using an electric hand mixer, beat the eggs, milk, oil and vanilla extract until uniformly blended, then with a wire whisk add the sifted dry ingredients, mixing well until you get a smooth batter. Add the champagne and hot water, mix until well combined.
5. Divide the batter into the 3 cake pans and bake 20 to 25 minutes, until the tops are set and the center slightly firm. Remove from the pan and let cool five minutes. Unmold the cakes upside down over a plate previously lined with parchment, cover with a clean cloth and set aside to cool completely.

1. Place the chopped chocolate in a bowl, heat 1 cup of the cream in a medium pot until it hot but not boiling, then pour over the chocolate until it melts. Stir until well blended integrated and let cool – should be pourable, not stiff.
2. With an electric whisker whip the remaining 1 1/4 cups cream in a big bowl until thickened, then add the cooled chocolate to the cream, mixing slowly with a wire whisk until it smooth, but don’t over mix.

1. Put the chocolate and maple syrup in in a heat-safe bowl.
2. Heat the cream in a small pot until hot but not boiling., then pour over the chocolate and syrup. Let stand until it melts.
3. With an electric hand whisker beat the butter until it is creamy. Mix it in slowly and in batches with the chocolate and cream, blending with a spatula until well combined and smooth. Reserve and assemble the cake.

1. Place 1 layer of the prepared cake, flat-side down, over a cake stand or plate. Spread half of the ganache filling, then add with the second cake layer, press a little to fully attach, and spread the other half of ganache filling. Top with the final cake layer, flat side up. Frost the cake by pouring the frosting in the middle so it will slowly cover the cake, then spread smoothly. Reserve in the fridge until the cake frosting is set, then decorate with the gold leaf. Store in the fridge until ready to serve.