Cake with Ganache Filling and Fondant Coating

The first thing to do is prepare the ganache. Chop the chocolate into really fine pieces with a large knife. If you have a good mixer, you can also use this to help. Now bring the cream to the boil briefly and then add the chocolate. Let it rest briefly so that the chocolate "melts". Then mix the chocolate and cream with a wooden spoon. Don't forget the pots.

When everything is well mixed, it is the turn of the blender. You have to immerse it correctly so that no foam forms and the mass is only homogenized. Now the mass comes to cool for about 2 hours in the refrigerator.

Now prepare the cake bases one after the other as follows. Mix the eggs and sugar with the mixer for about 7 minutes until they are really white and frothy. Then mix the flour with cocoa and baking powder. Stir the oil into the egg and sugar mixture in several stages. Then sift the flour mixture and stir in, this is also done in several steps. Finally stir in the cooled, still liquid chocolate.

Put the batter for the small base in a size 18 baking pan and the batter for the large base in a size 28 baking tin. Bake at 180 ° for about 40 minutes. At the end of the baking time, observe the bottom and ideally do a stick test. Shortly before the end of the baking time, prepare the second dough. When the cake base is ready, set it aside to cool and bake the next batter.

While the second base is baking, the fondant can be prepared. To do this, mix the ground gelatine with the 12 tablespoons of water and let it swell for about 10 minutes. Then briefly heat in the microwave, do not boil! Also heat the 40 ml water and add the glucose. Then mix the two mixtures together. Now 500g of the powdered sugar can be stirred into the liquid in several stages.

Now melt the palm fat in a saucepan and also add to the mass and stir well. Now icing sugar is again stirred in until a sticky lump forms. Then knead in the rest of the powdered sugar with your hands. The fondant shouldn't be brittle or sticky anymore. In terms of consistency, it should be like solid modeling clay. If this is not the case, either add a little more powdered sugar or fat.

Now the fondant can be colored in the desired colors. The best way to do this is to use gel-based food coloring. When everything is colored the way you want it, the individual fondants are wrapped in cling film and refrigerated until shortly before use.

Now the second floor should also be ready. This is also put aside so that it cools down. You can cut the first floor into 3 slices and stand ready to hand.

While you wait for the second base to cool down, you can finish the ganache. To do this, beat the mass with a mixer. At first the ganache becomes thick, then creamy, after a short time it becomes lighter and also firmer. Now you have to make sure that the cream is not beaten for too long, otherwise the butter will separate from the liquid components in the cream and the ganache will be gritty. Finally stir the mixture again with a spoon. The cream is now ready.

The second floor should have cooled down enough by now. Now cut it into three even slices and place it on the other floor. Put the cake platter to go with it. The fondant should now also be taken out of the refrigerator compartment. You also need two baking papers and 5 kebab skewers.

Now take the larger base, place a disc on the work surface and coat it with the ganache. Then you cover the coated disc with the next disc and spread the cream on top again. Finally, you put the next one on top and coat it with ganache as well. Now spread the cream on the edges and smooth them so that a nice, even skin is created.

Do the same with the smaller base. Then you put the larger base on the cake plate, the smaller one on a plate or the like. and puts it one more time cold. During this time you can knead the fondant until it is soft and divide the part intended for the coating into two parts (1/3 and 2/3). Then roll it out in a circle about 3 mm thick.

Take the larger base out of the refrigerator compartment and place the rolled out fondant over it, smooth it out and carefully cut off the excess fondant. Now stick the chess kebabs in a circle in the middle of the lower cake stick. Now cover the smaller base with fondant in the same way. Then you put it carefully on the lower cake base.

Now the cake can be decorated as you like, with shapes made of fondant or sugar or chocolate motifs, etc. The only thing that must not be used is whipped cream, as it does not go well with the fondant ... there are no limits to your own creativity have fun! 🙂