My Birthday Cake - 2016

Nov 7, 2016

This was made for my birthday. I seldom make such rich chocolate cake but on this special day, I would bake one for myself to indulge in this devilish dark chocolate ganache cake because birthday cake calories..... DON'T COUNT!

做给自己的生日蛋糕，永远都是简简单单的。生日嘛，为什么要把自己弄得那么忙呢？今年原本想做个黑森林，那料到香蕉熟得太快，要尽快把它消灭掉，就做了这个香蕉巧克力相思蛋糕。一不做，二不休，反正都开了个头，再来个浓郁的黑巧克力甘纳许蛋糕。

点击以下链接即可继续阅读食谱 》》

耐室温不会溶化的黑巧克力甘纳许食谱

香蕉巧克力相思蛋糕食谱

Initially, I wanted to make a Black Forest cake but looking at the bunch of over ripe bananas sitting on the pantry, I have decided to bake a chocolate banana ogura cake instead of a dark chocolate sponge cake. 

CLICK HERE  >> Chocolate Banana Moist Sponge Cake aka Ogura Cake Recipe 

I made these strawberry flavoured chocolate toppings.
My hubby and son thought these were waffle biscuit. 

Everything on this cake were made of chocolate... dark, white, green tea and strawberry flavoured chocolate. 

The highlight of this cake is the dark chocolate ganache frosting. Dark Chocolate Ganache is super easy to make, no skill required and it can withstand room temperature for hours, the taste is awesome! Made with just 2 ingredients - dark chocolate and cream. ;)

CLICK HERE >> 2 Ingredients Dark Chocolate Ganache Recipe 

Added some chopped cranberries in between the chocolate layers to elevate the taste. 

2 Ingredients Dark Chocolate Ganache 黑巧克力酱（甘纳许）

Rich Dark Chocolate Ganache Cake
My birthday cake - year 2016

This is the frosting method that I would highly recommend to those who are new in decorating/ frosting a cake. This dark chocolate ganache can withstand room temperature for hours without melting like those fresh cream does. No colouring needed, a simple ganache cake can be done with just a few ingredients. Hope you'll like it. ;)

Chocolate Banana Moist Sponge Cake aka Ogura Cake with dark chocolate ganache frosting.

Click here for Chocolate Banana Moist Sponge Cake aka Ogura Cake recipe

Ingredients: Frosting for one 6" round, 4 layers cake. 
材料：

蛋糕食谱：点击 这里 》》香蕉巧克力相思蛋糕食谱



300g Dark Chocolate 黑巧克力 300克

255g Cream 奶油 255克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！  



Method: 步骤

1. Melt the dark chocolate using double boil method or microwave for 1 minute.

把黑巧克力隔水溶化或放进微波炉煮1分钟。

2. Stir in cream, mix well and set a side to cool. Cover with cling wrap and leave it at room temperature to thickened, about 2 hours. And, it's ready to use. If you like my recipe, click here, follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

加入奶油，搅拌均匀至幼滑。盖上保鲜纸，放置室温至浓郁，大概两小时，即可。这个巧克力酱可耐室温，不会溶化。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

Recipe adapted from Alton.B.2004

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