Tingling chocolate cake with white chocolate ganache

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Tingling chocolate cake with white chocolate ganache

Name: Tingling chocolate cake with white chocolate ganache
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12 Porções
Ingredients: 200 g Wheat flour; 175 g Sugar; 175 g Butter; 50 g Corn starch; 150 g Eggs (3 pieces); 40 g Cocoa; to taste Vanilla essence; 15 g Chemical Yeast; 150 g Chocolate sprinkles; 150 ml Milk; 100 g White chocolate bar; 100 g Sour cream

🇧🇷Brazil

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(Português)

90 min(s)

12 servings

alexandre luna

@quandoalexcozinha

Ingredients
Recipe

Wheat flour200 g
Sugar175 g
Butter175 g
Corn starch50 g
Eggs (3 pieces)150 g
Cocoa40 g
Vanilla essence to taste
Chemical Yeast15 g
Chocolate sprinkles150 g
Milk150 ml
White chocolate bar100 g
Sour cream100 g

Pre heat the oven to 180°C.
Sift the dry ingredients, minus the sugar and set aside.
Add the eggs, butter, sugar and vanilla to the bowl of an electric mixer. Beat with the wire whisk until it forms a white and light cream.
Gradually add the dry ingredients, alternating with the milk on low speed.
Disconnect. Add the granules and mix gently.
Grease a mold with a hole in the middle, 20 cm in diameter.
Bake for at least 40 minutes, or until a dry toothpick comes out of the center. Let cool to unmold
Prepare the ganache. Chop the white chocolate, place in a glass bowl, add the cream and melt in the microwave, every 30 seconds, until creamy.
Unmold the cake and place the ganache.

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Tingling chocolate cake with white chocolate ganache

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