Homemade Ganache Mirror Glazed Cake Method

In the process of enjoying love, sweetness is often interspersed with bitterness.Chocolate, just like love itself, always leaves us wanting more. Today, let's make a delicious chocolate dessert together.

Ganache is a French term meaning a very ancient chocolate making technique.

Ganache Egg Pastry This cake uses Ganache as its material; unlike liquid chocolate that hardens and becomes brittle after solidifying, it has a smoother texture. Compared to liquid chocolate sauce, Ganache offers a richer mouthfeel without being sticky.

In the end, I used Mascarpone Cheese to decorate (primarily for photography; it's not necessary for actual consumption), possibly because it had been a long time since I decorated and I was in a hurry, so the sides were not perfectly smooth. However, the taste was quite good, rich and creamy, definitely worth trying.

Ingredients

For 6-inch cake:3 eggs, 24 grams of salad oil, 24 grams of milk,43 grams of low flour, 8 grams of cocoa powder, 18 grams (for egg yolks), 36 grams of sugar (for egg whites)Baking Oven at the middle lower layer at 140 degrees for about 55 minutes (adjust according to your oven).)

　　Ganache filling:：100 grams of heavy cream, 100 grams of dark chocolate.

Mirror glaze ingredients: 130 grams of milk, 90 grams of sugar, 30 grams of cocoa powder, a little rum, and 3 grams of gelatin Steps 1. First, make the cake base. Beat the egg whites in three stages with sugar until stiff peaks form.

2. In another bowl, beat the egg yolks with sugar until the color lightens, then add the salad oil and mix well.

3. Add milk and mix thoroughly.

4. Sift together low flour and cocoa powder into the egg yolk mixture and mix well.

5. Gently fold in the whipped egg whites to the batter.

6. Pour the batter into a cake mold, bake in the oven, then turn out onto a cooling rack after baking, and let it cool.

7. Now make the ganache filling by placing cream and chocolate in a bowl.

8. Melt the chocolate by gently heating over water until fully melted, allow to cool slightly before refrigerating until it's spreadable.

9. Divide the cake into three layers.

10. Spread the ganache evenly between each layer of cake.

11. Now make the mirror glaze, soften the gelatin in cold water.

12. In a pot, combine milk, sugar, and cocoa powder, heat gently while stirring continuously until it thickens somewhat.

13. Turn off the heat and add the softened gelatin, stir until fully dissolved, then add a little rum and mix well; this is your glaze.

14. Strain the glaze through a sieve.

15. Once cooled, pour it over the cake; by now you should have a ganache mirror cake. If desired, add some additional decorations such as fruit. Ganache Mirror Cake Tips:

1. The filling is quite generous so I also coated the surface of the cake with a layer of it.

2. This glaze was based on a recipe by Yoko Kumagai; its lustrous finish upon application is indeed appealing.

Ganache mirror cake tips:

1. The ganache is a bit more than needed, so I spread some on the cake surface as well.

2. The mirror layer uses Yoko Tanigaki's recipe, and it indeed looks very shiny when poured on, which I like.