Vanilla Cake with Chocolate Ganache Icing

Yo!

I've already posted both about the Vanilla Cake & Chocolate Ganache. This post is dedicated to only assembling the cake. I posted both those recipes separately because you can use the Ganache on any other cake. Similarly, you can use any other icing for the Vanilla Cake too!

Here's how you assemble our cake -

Things you'll need
Vanilla Sponge Cake
Chocolate Ganache
Whipped Cream (optional - for decoration)
White & Dark Chocolate Chips (optional - for decoration)
Sugar Syrup (optional - to make the cake soft)

Method
1. Cut the cake horizontally into 2 or 3 pieces. (I was in a hurry, so I cut it into 2 pieces only)
2. Keep the bottom piece on a plate & sprinkle some sugar syrup all over the piece.

3. Apply some whipped cream on top of it. (this step is optional. I had some left-over whipped cream from the Black Forest Cake day, so I applied it on this cake too. If you don't have it, you can totally skip it)

4. Pour some Ganache into a glass or vessel with a small spout. Then, slowly, start pouring the Ganache all over the cake. Start from the middle & keep pouring it until the half cake it completely covered.

5. You can add some Chocolate Chips here if you want.
6. If you want to have a thick filling - wait until the first layer of Ganache has completely cooled & settled on the cake. Then, pour the Ganache again on the piece. But you have to do this BEFORE you close the layer with another layer.
6. Arrange the upper half of the cake right on top of the lower half. Again, repeat the same process of pouring the Ganache on top of the Cake. Let it cool completely. Repeat a second time if you want.

 

7. Refrigerate the cake for about 30 minutes before you serve. This makes the Ganache really settle into the Cake & make it gooey! :-)
8. Use a piping gun & decorate the cake with Whipped cream if you want.
ENJOY!

This was the first time I ever used a piping gun. I put in the whipped cream. But it was probably too frozen in the beginning. Hence, I couldn't write my cousin's name properly. Anyhoo, that's how you learn right? By the way, for people who didn't understand, I've tried to write "Ramji"on the cake! :-)


Points to be noted
- Make sure the Ganache is neither too thick nor too thin. Mine was thinner than what is required. Hence, it didn't really stay on the cake the first time I poured it. So I had to refrigerate the ganache for about 30 minutes, whip it again & then pour it.
- Keep a butter paper below the cake. This will ensure that all the excess Ganache can be collected & used again. I kept the cake at an elevation.
- If you have some excess Ganache, just store it in your refrigerator. It lasts for a long time! :-)