Kirsten Tibballs Shares Delicious Six-Layer Chocolate Ganache Cake for ‘World Chocolate’

Kirsten Tibballs is known as the country’s chocolate queen.

And on Sunday, she headed to Weekend Sunrise to create a six-layer chocolate cake.

Tibballs will be exhibiting at the Good Food and Wine Show in Perth.

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As a special offer for Weekend Sunrise viewers, the show is offering a 2 for 1 deal on the Perth ‘Good Food & Wine Show’. Simply use the code SUNRISE2FOR1.

This will be a 2 for 1 offer capped at 1,000 tickets and will last for 1 week starting Sunday and expiring on Sunday, July 14.

Recipe below:

Decadent Chocolate Cake with Milk Chocolate Shavings

From Chocolate all day long, by Kirsten Tibballs.

The ultimate, most shameless and elaborate display of chocolate. If I had to describe this cake in one word, it would be: sumptuous.

Layers of covet-worthy chocolate cake, brushed with an irresistibly indulgent chocolate dip, topped with decadent chocolate ganache and adorned with milk chocolate curls.

This is truly chocolate royalty and a must-try.

Servings: 12-15

CHOCOLATE CAKE

Vegetable oil spray, for greasing

420 g plain flour

105g Dutch processed cocoa powder

13 g of baking soda

1 teaspoon baking powder

420 g caster sugar

1 teaspoon salt

115 g coconut oil

100 g whole eggs

120 g buttermilk

1 teaspoon vanilla bean paste

120 g hot water

Method

1. Grease two 180mm cake tins with vegetable oil spray, then line with baking paper.
2. Preheat the oven to 150°C, fan-assisted.
3. Sift the flour, cocoa powder, baking soda and baking powder into a bowl, add the sugar and salt and set aside.
4. Beat coconut oil, eggs, buttermilk and vanilla for 1 minute.
5. Add the sifted ingredients, sugar and salt and mix until well combined.
6. Slowly pour in the hot water while continuing to mix.
7. Divide the batter evenly between the 2 prepared cake pans, then bake for 50 to 55 minutes, until a skewer is inserted and comes out clean.
8. Allow to cool to room temperature before placing in the freezer for at least 60 minutes.
9. Using a serrated knife, cut the tops off the cooled cakes, then cut each cake into 3 equal layers. Set aside until ready to use.

REMARKS:

Coconut oil can be substituted with the same amount of vegetable oil.

To make your own buttermilk, mix 120ml of whole milk with 4ml of fresh lemon juice and let sit for 5 minutes before using.

DECADENT CHOCOLATE GANACHE

540 g of 35% fat crème fraîche

2 teaspoons vanilla bean paste

60 g liquid glucose

1140 g, good quality milk chocolate

1. Place the cream, vanilla and glucose in a small saucepan and bring to the boil.
2. Meanwhile, place the chocolate in a microwave-safe bowl and microwave in 30-second increments until half-melted.
3. Pour the hot cream mixture over the chocolate and whisk until the chocolate is completely melted and combined.
4. Cover with plastic wrap touching the surface of the ganache and let sit at room temperature for about 3 hours, until firm but still spreadable.

Chocolate Dipping

100 g of water

100 g caster sugar

1 teaspoon vanilla bean paste

1 tablespoon Dutch processed cocoa powder

Method

1. Place the water, sugar and vanilla in a saucepan and bring to the boil.
2. Once the sugar has completely dissolved, remove from the heat, add the cocoa powder and whisk until there are no more lumps.
3. Allow to cool completely to room temperature.

MILK CHOCOLATE CURLS

250 g of good quality milk chocolate

Method:

1. Temper the chocolate by placing it in a microwave-safe plastic bowl and heating in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids are completely melted. If you have stubborn spots, you can gently heat the chocolate with a hair dryer while stirring.
2. Spread a small amount of tempered chocolate in a thin layer on a stone work surface. Work the chocolate back and forth until it begins to dull.
3. Using a metal scraper or the blade of a knife, scrape the chocolate to create curls of different shapes.
4. Leave to set at room temperature.

ASSEMBLY

1. Place the first layer of chocolate cake on a serving plate.
2. Brush the surface of the cake generously with the prepared chocolate mixture.
3. Spread one-sixth of the prepared ganache over the cake, pushing it towards the edges of the cake.
4. Repeat with remaining cake layers, chocolate dipping sauce and ganache.
5. Cover with prepared chocolate chips.

NOTE: Cake can be stored in the refrigerator for up to 5 days. Allow cake to come to room temperature before serving.

ADVICE:

• To create even layers, mark the edges of the cake where you will cut it and cut, rotating the cake until you reach the center.
• Once the cake is cut into layers, place them in the freezer, which will make handling and assembly easier.
• Use one of the cake bases, base side up, as the top layer of the cake. This will ensure a flat surface on top.
• Do not let the ganache become too firm before layering the cake. It should be used with a spreadable consistency.

WOW!:

• Enhance the presentation by sprinkling the chocolate curls with gold luster dust.

Storage: This cake can be prepared and stored for up to 5 days in the refrigerator. Let it return to room temperature before enjoying.