Chocolate Ganache Cake Птичье Молоко

 Chocolate Ganache Cake Recipe

Chocolate Ganache cake.Another sweet reminder of my childhood : cake called “Bird’s Milk”,”Թռչնի կաթ” or “Птичье Молоко”. Really decadent and simply delicious dessert. It has the light vanilla buttercream, soft cake layers and thick chocolate ganache , what else do we need to be happy:) In Armenia this Chocolate Ganache cake was made on very special occasions and of course for New Year’s table ,this was the “must” in our dessert menu.This cake is quite similar to the classic honey cake , except for the ganache addition, and this is not the classic Bird’s Milk either, since the original  one has a thick mousse frosting in between or on top of the soft sponge cake .I’ll be making that version soon, for now enjoy another this recipe and happy baking!

Ingredients

For the cake

3 Eggs ,at room temperature

⅓ Cup granulated white sugar

⅓ Cup honey

50 Grams unsalted soft butter

1 Tsp baking soda

1 Tsp baking powder

1 Tbs vinegar

2½ -3 Cups of all purpose flour

For the buttercream frosting

300 Grams unsalted soft butter

2 Cups of milk ( I use full fat)

1 Cup granulated white sugar

2 Tbs flour

1½ Tsp Vanilla extract

For the ganache

⅔ Cup heavy cream

6 oz chocolate chips

20 Grams soft butter

1-2 Tbs rum or cognac (optional)

Directions

Start by making the custard for buttercream

Since it needs to be cooked and cooled for using later

In a saucepan over medium heat combine :milk,sugar and flour

Cook by continuously stirring until bubbles start forming and it thickens

Do not overcook to avoid burned taste!

Set aside to cool down while you make the butter

Making the cake batter

Preheat the oven to 350 /180

Start a double boiler on medium heat

In a heatproof bowl beat the eggs and sugar with a whisk,2-3 minutes

Add the honey,butter,vinegar, lastly add baking soda

The mixture will become foamy as it cooks, lower the heat if needed

Start adding the 2 cups of flour,continue mixing until a thick sticky dough forms

Turn off the boiler and continue the rest on your working surface

Transfer the dough onto a generously dusted surface

Add the additional cup of flour ,if needed

Knead until the the dough is no longer sticky ,but avoid adding too much flour

Divide the dough into 5 balls

Roll out into 8”-9” diam. circles

Bake on a lined baking pan 6-7 minutes or until light golden color




Making the buttercream

Beat the 300 grams butter until light and fluffy

Lower the speed and add cooled custard slowly, a tablespoon a time, add vanilla

Frost the cake by generously spreading the buttercream on all 4 layers

Leave the last layer without cream ,to cover it with the ganache

Cover the cake with plastic wrap and let it sit for 2-4 hours allowing the layers to absorb the cream and become softer

Making the Ganache

Heat the heavy cream and pour over the chocolate ,add the butter and rum

Mix until it’s smooth consistency

Let it cool down and thicken .4-6 minutes

Pour over the cake

Chill for 2-3 hours before serving

Enjoy Your Chocolate Ganache Cake !

Բաղադրատոմսը

(բաժակի չափը 250 մլ)

Շերտերը 2 ձու ⅓ բ շաքարավազ 100 գ կարագ 2 ճ գ մեղր 0.5 թ գ սոդա 1 թ գ փխրեցուցիչ

Պտղունց աղ 1.5 բ ալյուր , շերտերը գրտնակելու համար էլ է պետք լինելու

Կրեմը

250 գ փափուկ կարագ 1.5 բ կաթ ¾ բ շաքարավազ, կարող եք մի ամբողջ բաժակ, եթե ավելի քաղցր եք ուզում 1.5 ճ գ ալյուր 1.5 ճ գ օսլա Վանիլին

Գլազուրը

100 գ շոկոլադ ⅓ բ կաթ կամ սերուցք 10 գ կարագ 1 ճ գ կոնյակ կամ ռոմ