Where Is My Spoon Recipes Sweet Recipes Cakes Triple Chocolate Cake with Ganache

Triple Chocolate Cake with Ganache

by Adina 13/05/2017 6 comments

triple chocolate cake with ganache
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Brownie-like triple chocolate cake soaked in caramel syrup and topped with ganache and whipping cream, a must-have recipe for all chocolate lovers.

 

TRIPLE CHOCOLATE CAKE

 

Romanian Chocolate Cake Boema

 

You will not believe this cake! A chocolate heaven, I suppose.

Triple chocolate: a chocolate base made with cocoa, a rich chocolate glaze to cover the cake and a decadent ganache topping. And to increase the calorie number some nice whipped heavy cream on top.

 

CAKE BOEMA

Another classic Romanian cake, this chocolate cake Boema is definitely for the hardcore chocolate lovers out there. To tell you the truth, I don’t remember ever using so much chocolate for just one recipe and, mind you, the cake is not even particularly large, the baking tin I used was only 24×24 cm/ 9.5×9.5 inches.

Yet I needed 450 g/15.8 oz chocolate for the cake… So chocolate, chocolate, chocolate, if you love chocolate, you should not miss this cake.

You should not miss these other chocolate cakes either: Hazelnut Chocolate Banana Cake, Chocolate Cheesecake, Flourless Chocolate Cake and so on.

This is one of those cakes we used to be able to get in any Romanian coffee shop at any given time. I did not have it often, but the last time I did I must have been quite grown-up already because I can totally remember the taste. I was not much into chocolate but still I liked this triple chocolate cake because it was so moist, dripping with syrup and had lots of whipped cream on top, which I have always been very fond of…

 

Romanian Chocolate Cake Boema

 

INGREDIENTS FOR TRIPLE CHOCOLATE CAKE

I found many recipes for the Boema cake in internet and after much consideration I chose this recipe. Actually a combination of several recipes.

Chocolate:

  • When posting a chocolate cake or chocolate dessert on the blog, I always recommend using the best chocolate you can afford, the one chocolate that you enjoy eating as it is and not some cheap baking chocolate. I feel that if a recipe contains so much chocolate, the quality of the chocoalte does matter.
  • I recommend using European style dark chocolate to make this triple chocolate cake (German, Swiss, Belgian chocolate would be fine).
  • I have recently heard that American chocolate is not quite what we are used to and love in Europe and as the recipe requires such a large amount of chocolate, I worry that the taste of the cake would not be authentic if you use another kind of chocolate.

Cream stabilizer:

  • Cream stabilizer is not always necessary, you will have to decide yourself if the whipped cream is stable enough or not.
  • Cream stabilizer can be replaced with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case you will mix 2 teaspoons icing sugar with 2 teaspoon cornstarch and use exactly as described in the recipe.

Otherwise, the remaining ingredients are nothing special, the usual ingredients needed to make a cake.

 

Romanian Chocolate Cake Boema

 

HOW TO MAKE TRIPLE CHOCOLATE CAKE?

I would say that this is really a cake to impress. So, if you are planning a fancy tea party or just want to treat yourself with the moistest, most delicious chocolate cake, give Boema a try, you will love it!

Making this chocolate cake is not particularly difficult, but it does involve more steps than usual, so you have to take your time and be patient.

Make the cake step by step, finishing one step before starting with the next one. Otherwise, the process of making the cake might become stressy.

What to make ahead?

  • The base of the cake, the ganache and the syrup all need time to get completely cool before assembling the cake, so make them in time.
  • You could make them a day in advance as well.
  • In this case, let the base cool completely on a wire rack, wrap it in foil to prevent it from drying out and leave it on the counter until needed.
  • Once you’ve made the ganache, place a piece of cling film/plastic wrap on top to prevent it from forming a skin. Once cool, keep refrigerated, but remove from the fridge about one hour before using it.
  • Syrup let cool and keep on the counter until needed.

More waiting time:

  • The cake also needs to spend some time in the refrigerator (about 30-40 minutes) after you’ve soaked it with the caramel syrup.
  • And another 30 minutes or longer after you’ve glazed it with the chocolate glaze.

Topping:

  • The ganache needs to be whisked until fluffy before using it to top the cake.
  • The same with the heavy cream.
  • You will need two piping bags with large nozzles to pipe the ganache and the whipped cream on the chocolate cake squares.

 

Romanian Chocolate Cake Boema

 

MORE IMPRESSIVE CHOCOLATE CAKES?

Chocolate Gateau –  there are very few cakes that I’ve baked more often than this chocolate cake, it is easy to make and everybody just loves it.

Chocolate Mousse Cake – three rich layers of chocolate mousse: milk, white and dark chocolate.

Chocolate Zucchini Cake – zucchini cakes are always a treat. Try this decadent chocolate zucchini cake with mirror glaze.

Chocolate Hazelnut Cake – a super easy to make chocolate and hazelnut cake topped with chocolate ganache.

Lamington Cake – the Australian classic chocolate cake squares, iced with chocolate and dipped in coconut flakes, this is one of the most popular posts on the blog.

Dobos Torte – one of the most amazing cakes you can imagine!

 

PIN IT FOR LATER!

triple chocolate cake with ganache

 

Triple Chocolate Cake with Ganache

Triple Chocolate Cake with Ganache

Yield: 12-14
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Additional Time: 13 hours
Total Time: 15 hours 10 minutes

Brownie-like triple chocolate cake soaked in caramel syrup and topped with ganache and cream, a must-have recipe for all chocolate lovers.

Ingredients

  • Base:
  • 2 eggs (medium Germany, large US)
  • 130 g/ 4.6 oz/ 2/3 cup sugar
  • 150 ml/ 5 fl.oz/ 2/3 cup vegetable oil
  • 100 ml/ 3.4 fl.oz/ scant ½ cup milk
  • 200 g/ 7 oz/ 1 2/3 cups all-purpose flour
  • 50 g/ 1.8 oz/ ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • Ganache:
  • 230 ml/ 8 fl.oz/ 1 cup heavy/double cream
  • 230 g/ 8 oz dark chocolate
  • some icing sugar to taste
  • Syrup:
  • 150 g/ 5.3 oz/ ¾ cup sugar
  • 230 ml/ 8 fl.oz/ 1 cup water
  • Glaze:
  • 230 ml/ 8 fl.oz/ 1 cup heavy/double cream
  • 50 g/ 1.8 oz/ ¼ cups sugar
  • 230 g/ 8 oz dark chocolate
  • Topping:
  • 230 ml/ 8 fl.oz/ 1 cup heavy/double cream
  • 50 g/ 1.8 oz/ ½ cup icing sugar
  • 1 packet whipping cream stabilizer (Dr. Oetker), optional (See note)

Instructions

Base:

  1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking dish 24x24 cm/9.5x9.5 inches with parchment paper.
  2. Mix together the eggs and the sugar until creamy. Add oil and milk and incorporate.
  3. In another bowl, mix together the flour, baking powder and cocoa and sieve over the egg mixture. Fold in gently. Pour the mixture into the prepared pan, level and bake for 18 minutes. Let cool completely.
  4. Make the ganache and the syrup immediately after preparing the cake, they have to cool as well.


Ganache:

  1. Chop the chocolate very finely, I prefer to do this in the food processor, it is quicker and finer. Place the chocolate into a bowl.
  2. Heat the heavy cream in a small pot. When it starts to simmer pour it over the chocolate in the bowl. Let stand for 5 minutes then whisk with a hand whisk until the chocolate is completely melted and shiny. Cover with cling film and let stand until completely cool, it should take at least two hours.


Syrup:

  1. Place the sugar in a non-stick pan and let caramelize, start stirring with a wooden spoon when it starts to caramelize and don't let it burn.
  2. When the sugar has a nice deep brown color, slowly and carefully pour in the water. The sugar will harden immediately, keep stirring until it dissolves completely. Let get cool.
  3. When the cake is cool, cut it into small squares, about 4-5 cm/1.6-2 inches. Place the cake squares into a square baking dish. Carefully and evenly pour the cold syrup over the cake pieces. Place the dish in the fridge and let it there for about 30-40 minutes or until the cake has absorbed all or almost all the syrup.


Glaze:

  1. Chop the chocolate very finely, I prefer to do this in the food processor, it is quicker and finer. Place the chocolate into a bowl.
  2. Heat the heavy cream in a small pot. When it starts to simmer pour it over the chocolate in the bowl. Let stand for 5 minutes then whisk with a hand whisk until the chocolate is completely melted and shiny.
  3. Pour the glaze using a tablespoon over the cake squares letting the glaze dribble over the edges of the cake. Place in the fridge for about 30 minutes or longer until the glaze has set.


Topping:

  1. Beat the heavy/double cream shortly. Mix the icing sugar and the whipping cream stabilizer (if using) and slowly add to the cream while beating all the time. Beat until the cream stiffens.
  2. Place the whipped cream in a piping bag fitted with a large nozzle.
  3. Beat the ganache until very fluffy as well, adding some icing sugar to taste. Place the ganache in another piping bag fitted with a large nozzle as well, the nozzle I used for the ganache was even larger than the one I used for the whipped cream.
  4. Nicely pipe the ganache over each cake square.
  5. Pipe the whipped cream on top of the ganache.

Notes

Cream stabilizer can be replaced with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case you will mix 2 teaspoons icing sugar with 2 teaspoon cornstarch and use exactly as described in the recipe.

Nutrition Information:
Yield: 14 Serving Size: 1 square
Amount Per Serving: Calories: 696Total Fat: 44gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 87mgSodium: 74mgCarbohydrates: 70gFiber: 4gSugar: 50gProtein: 7g
Nutrition information isn’t always accurate.
6 comments
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6 comments

[email protected]'s Recipes 14/05/2017 - 11:31

That looks seriously rich and ever so tempting with whipped cream and ganache.

Reply
Monica 15/05/2017 - 15:22

I’m at the edge of my seat here looking at this! I am your absolute chocoholic so this screams out to be. Looks amazing! What a wonderful treat! That ganache!! : )

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grace 16/05/2017 - 13:06

a chocolate lover’s dream come true! this is absolutely decadent.

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Sissi 19/05/2017 - 13:26

Gorgeous cake, Adina. I shouldn’t look at it too long because otherwise I’ll be tempted to make a chocolate cake this weekend…
I’d like to add that French “cooking” dark chocolate is excellent for those who have access to it. Not only the quality is good, but also the fat content is (apparently) adapted to pastry making.

Reply
Kim | Low Carb Maven 01/06/2017 - 20:49

Oh, wow! Adina, this cake looks amazing. I don’t mind desserts that take several steps and this one looks worthy of the extra time. I agree with you about the chocolate, but Ghirardelli is one American chocolate that may do will in this recipe – maybe a darker blend like 60% or 72%. Thanks for sharing this luscious chocolate cake!

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Jess 02/04/2020 - 18:46

I made this last night. Followed recipe exactly (I’ve been baking for 10 years). Although the texture is definitely more brownie-like than cake-like, I found it to be a bit on the dry side.. and although it had a rich chocolate flavour, the cake itself lacked sweetness.. I do want to try this again, but I think I’ll be making some alterations (a bit more sugar, and adding some vanilla extract, and a bit of salt to bring out flavors etc.)

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