Dark Chocolate Cake Topped With Ruffle Ganache

A simple yet decedent chocolate cake recipe finished with a milk chocolate and cocoa nib whipped ganache.

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Method

• Step 1Preheat the oven to 200 degrees Fan and line an 18″ cake ring with greaseproof paper.
• Step 2Heat the chocolates and butter together to 50-55 degrees. This will ensure that everything is melted and when mixing to the egg yolk, it won’t cause it to split.
• Step 3Place the egg white in a mixing bowl and whisk until soft peaks.
• Step 4Turn it down to a medium speed and slowly add in the caster sugar a bit at a time.
• Step 5Whisk until it forms a stiff meringue.
• Step 6Combine the chocolate mix with the egg yolks then take a small amount of the meringue and mix it in to loosen the mixture.
• Step 7Carefully fold in the rest of the meringue to the chocolate mix. Once it’s nearly all combined, sift in the flour and fold the mix until there is no sign of flour or meringue.
• Step 8Pour the mix into the lined cake ring and place into the oven for 20-25 mins.
• Step 9To tell if the cake is cooked, take a wooden skewer or knife and carefully stick it through the middle and it should come out clean.
• Step 10Once cooked, remove from the oven and leave it to cool completely.
• Step 11Place the cocoa nibs on a tray and roast at 150 degrees for 10-12 minutes.
• Step 12In a pan, place the whipping cream (1) and glucose in and bring to the boil.
• Step 13Add in the roasted cocoa nibs to the boiled cream and infuse for 15 minutes.
• Step 14Heat the chocolate in the microwave in 30 second blasts until fully melted and keep to the side.
• Step 15Once infused, bring the cream mix back to the boil and then pass it through a sieve over the chocolate.
• Step 16Combine in the cream mix to the chocolate and then slowly add the second amount of cream until it is fully emulsified.
• Step 17Place into the fridge with clingfilm to surface for minimum 6 hours.
• Step 18Take the whipped ganache and place in a mixer and whisk on a slow speed until it becomes stiff and pipe-able.
• Step 19Place into a piping bag with a nozzle and decorate the top of the cake.
• Step 20Finish off with a sprinkling of roasted cocoa nibs and chocolate pearls.

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This recipe was created by  Chocolatier and Patissier Dominic Hutchings. You can find more of his recipes at his website and follow him on Instagram @domhutchings