Cake with chocolate and strawberry ganache filling

 

Did you know that the first decorated cake recipe published was in 1840 in the book "The Complete Confectioner and Pastry Cook", by Charles Elmé Francatelli? The recipe was for a chocolate cake decorated with chocolate icing and fruit.

The practice of decorating cakes quickly spread to other countries, including Brazil. In Brazil, decorated cakes are popular on special occasions, such as birthdays, weddings, and parties.

The first ganache recipe appeared in France in the 19th century. The original recipe was made with chocolate and cream. The chocolate was melted in a bain-marie, and then the cream was added slowly, stirring constantly.

The first ganache recipe published was in 1883, in the book "Le Livre de Cuisine", by Jules Gouffé. The recipe was for dark chocolate ganache.

Ganache quickly became popular in France and soon spread to other countries. In Brazil, ganache is a common ingredient in desserts such as cakes, pies, and cupcakes.

Below is a recipe for a cake filled and decorated with ganache.

Cake with chocolate and strawberry ganache filling

 

Ingredients for the dough:

8 to 9 eggs (depending on size, if small)

230 g wheat flour

230 g of crystal sugar

1 mold with a removable bottom lined with baking paper (20 cm in diameter by 10 cm in height)

 

Ingredients for the ganache:

1 kg of milk chocolate

400g sour cream

400 g strawberries (remember to leave 4 to 5 whole strawberries to decorate)

 

Ingredients for the syrup to wet the cake:

200 ml of coconut milk

1/2 cup of sugar

Dough preparation method:

Place the eggs and sugar in the bowl of the mixer, beat until doubled in volume; it may take approximately 5 minutes, and after doubled in volume, take the mixture to a water bath until the dough reaches 54°C and becomes warm; if not a thermometer, test using your finger; once it's warm, it's ready. Then remove from the bain-marie and add the wheat flour little by little, stirring slowly with a whisk until all the flour is incorporated. Pour into the mold and bake in a preheated oven at 180° for 30 to 40 minutes, or do the oven test. toothpick; if it comes out dry, it's ready.

How to prepare the ganache:

Melt the chocolate in a water bath, add the cream, remembering that the cream cannot be frozen, stir until the cream incorporates with the chocolate and it melts completely, cover, and let it cool in the fridge for approximately 30 minutes, or leave for 5 hours if you prefer a harder ganache.

 Assembly:

Unmold the cake, remove the parchment paper, and let it cool. After cooling, cut the cake into three parts (in layers). Place the first layer on the plate it will serve, wet with the syrup, pour the filling approximately 400 g of ganache, pour some chopped strawberries on top, cover with another layer of cake, repeating the same process: wet with the syrup, pour 400 g of ganache, then the chopped strawberry. Place the third layer, wet with the syrup, pour the ganache, and decorate with strawberries, and it's ready!