How To: Apple & Chocolate Ganache Swirl Cake

Hi Nibblers!

I’ve been one for swirl cakes lately. I just love how it just adds an oomph to the physical look of a cake but also makes excites my taste buds because it’s like I’m eating two different types of cakes at the same time! With Sydney heading into Autumn, this is the perfect go to recipe when you need something to warm your hearts.

How To: Apple & Chocolate Ganache Swirl Cake
Makes 1 Standard 1 tiered bundt cake

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What you’ll need:
For cake component:
– 450g self raising flour
– 3 tsp. cinnamon
– 1 1/2 tsp. baking powder
– 130g of brown sugar
– 2 Medium apples (cored, peeled and diced) – Your favourite kind will do
– 180g melted butter
– 3 eggs (beaten)
– 270mL of milk
– 25g of melted butter (optional – for tin greasing)
Chocolate Ganache:
– 150mL thickened cream
– 150g dark chocolate

 How To:
1. Pre-heat oven to 150 degrees Celsius or 300 degrees Fahrenheit
2. Lightly line cake tin or lightly grease bundt cake tin with oil spray/ 25g melted butter
3. Prepare chocolate ganache first by placing cream and chocolate in a bowl over a double boiler – let water simmer underneath bowl – ensuring water is not touching base of bowl with choc/cream in it – and stir until smooth and silky then set aside off the heat
4. Place dry ingredients in a large mixing bowl – flour, baking powder, sugar and cinnamon and mix until well combined
5. Form a well in the middle of the dry ingredients – fold in melted butter, milk and beaten eggs until well incorporated
6. Fold in diced apples into cake batter until evenly spread through
7. Take cake tin and pour 1/4 of the chocolate ganache on the bottom on the tin
8. Pour 1/4 of the cake batter
9. Repeat steps 8 and 9 until all ganache and cake batter is used
10. If you like, leave as is OR using a skewer, swirl the ganache and cake batter in the cake tin in a few swift motions
11. Pop into pre-heated oven for approximately 40-45 minutes or until cooked (Skewer should come out cleanly)
12. Leave to cool in tin for about 10 minutes before removing cake onto serving board
13. Enjoy – for an even naughtier treat, serve with a scoop of vanilla ice cream

The cake did come out a bit like a Frankenstein creation but, it tasted amazing. Definitely one I would love to make time and time again. Omit the ganache if you like but, the ganache adds a self-saucing like softness that gets those taste buds rushing! Be sure to comment if you give this one a try or have any other queries!
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Nibble Away,
Jo

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