The history of a great savory like chocolate ganache cake History of cake chocolate is very rich. Cream ganache is whipping cream that is dairy based available in all baking supply stores. It is thick in consistency. It holds well its shape when piped out. Cream chocolate ganache cake is an amazing savory. Chocolate cake is most relished cakes these days with numerous sizes, shapes and varieties. It is representation of fact of growth of confectionery industry. The chocolate cake is present around for a long time now. It has improved with time. The history of this cake dates back to 1764. It is when Dr. James Baker discovered on ways of making chocolate by the grind factor of cocoa beans in between 2 big stones that were circular. In 1828 there was development of a way by Conrad Van Houten. He used extraction mechanically that brought out fat from liquor cacao that resulted in compact mass of solid (partly cacao defatted and cacao butter) which can be sold in its original form “rock cacao” or powdery grinded. In 1879 there started a process for preparing smooth and silkier chocolate. This process is these days called conching. This process had been developed those days by Swiss Rodolphe and it became easier for backing with chocolate and with batters of cake. In between 1890 to 1900 chocolate was used for drinking purposes. Chocolate decadence cakes became popular extremely in 1980. In 1990s chocolate infused with flavors exotic like champagne, red pepper, tea, curry and passion fruit and molten cakes with chocolate centers of liquid were being very popular. Ingredients of chocolate ganache cake• Whipping cream of dairy 150g • Chopped chocolate 250g • Melted butter 15g Procedure- Butter and whipping cream is combined. Heat till butter melts over double boiler. Fire is switched off. All chocolate is combined into mixture of above step. Allow it to sit in mixture of hot cream for time of 10 minutes. Stir the chocolate. It will soften after waiting for 10 minutes. Continue stirring till combination is well. Allowance for cooling is done such that it holds the shape nicely. Then it is ready for using in piping purposes. Milk ganacheMilk ganache is used for cake coating and not for piping. It is runny and wet even after cooling, so not desired as cupcake’s chocolate ganache. You vary milk amount and get great consistency for piping. Ingredients• Milk 80g • Chopped chocolate 200g Procedure- Milk is heated over double boiler till it bubbles. Fire is turned off. Chocolate is combined with heated milk. Allow it to sit in mixture of hot milk for time 10 minutes. Chocolate is stirred. It softens after waiting for 10 minutes. Continue stirring till combined nicely. Allowance for cooling is done such that it holds the shape nicely. Then it is ready for using in piping purposes.
These days all types of chocolate cakes are available starting from moist fudge cakes to plain dry chocolate cakes. These are covered with icing, icing sugar or chocolate ganache and options are various and unlimited. Cake chocolate is well known amongst crowd of today and they are flourless rich cakes. These cakes are moist and use almond meal as a replacing ingredient.