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Whipped Chocolate Ganache Cake with Lemon Curd

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Whipped Chocolate Ganache Cake with Lemon Curd is a super delicious summer cake! Doesn't take much time to prepare, and tastes absolutely divine!

S ummer is definitely a good time to try some new recipes! Although in most summer baking, fresh fruits play a dominating role, you can never go wrong with chocolate.

The whole cake is relatively easy to make, and lemon ganache gives it an amazing, zesty twist. Absolutely divine!

I made it to celebrate passing the exams, I hope you will find many occasions to bake it and amaze your loved ones

Don't forget to tag me on Instagram if you will use my recipes. I'd love to see your creations!

Print Recipe
Chocolate cake with lemon curd
Prep Time 1 h
Cook Time 40 min
Passive Time 8 h
Servings
ppl
Ingredients
Sponge cake
Whipped chocolate ganache
Lemon curd
Extra
Soaking
Prep Time 1 h
Cook Time 40 min
Passive Time 8 h
Servings
ppl
Ingredients
Sponge cake
Whipped chocolate ganache
Lemon curd
Extra
Soaking
Instructions
Sponge cake
  1. Whisk egg whites until stiff picks. Continue whisking, start adding sugar, one spoon at the time. Add yolks, one at the time. Whisk until combined.
  2. Sift flour and cocoa powder into the mixture. Fold gently with a wooden spatula until combined.
  3. Bake in the round pan, Ø16cm, in 175°C for 35min.
  4. Cool down completely. Cut lengthwise into 3 bottoms.
Chocolate ganache
  1. Boil the whipping cream on the medium heat until it simmers. Remove from the heat.
  2. Add roughly chopped chocolate. Wait 2 min.
  3. Stir until it creates a homogeneous, smooth sauce.
  4. Chill in the fridge for min. 4h, preferably overnight.
  5. Whip until it forms stiff picks.
Lemon curd
  1. Whisk egg, yolk and sugar. Transfer into a medium heat.
  2. Add the remaining ingredients.
  3. Boil stiring, until it thickens.
  4. Cool down into a room temp and transfer to the fridge for min. 4h, or overnight.
Assembling
  1. Take the first chocolate bottom. Soak with the soaking (mix liqueur and water), using a tea spoon.
  2. Spread a nice layer of whipped ganache and lemon curd.
  3. Cover with another bottom and repeat.
  4. Soak the 3rd bottom, and cover the whole cake with the remaining ganache.
  5. Fish up with chocolate balls.
  6. Chill in the fridge for 4h or overnight.
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