Chocolate-poppy cake with mocha ganache

Name: Chocolate-poppy cake with mocha ganache
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g Whole milk couverture; 525 g Whipped cream; 2 TEASPOONS instant espresso powder; 100 g Dark chocolate coating; 50 g Butter; 4 Eggs (size M); 150 g + 1 tablespoon of sugar; 1 pinch Salt; 2 packages Vanillin sugar; 250 g Flour; 1 1/2 TABLESPOONS Cocoa powder; 2 TEASPOONS Baking Powder; 4 TABLESPOONS coffee liqueur; 1 package Cream stabiliser; 125 g ready-to-bake poppy seed filling; 200 g thickened wild cranberries; 7-10 Tbsp golden sugar pearls; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g Whole milk couverture
525 g Whipped cream
2 TEASPOONS instant espresso powder
100 g Dark chocolate coating
50 g Butter
4 Eggs (size M)
150 g + 1 tablespoon of sugar
1 pinch Salt
2 packages Vanillin sugar
250 g Flour
1 1/2 TABLESPOONS Cocoa powder
2 TEASPOONS Baking Powder
4 TABLESPOONS coffee liqueur
1 package Cream stabiliser
125 g ready-to-bake poppy seed filling
200 g thickened wild cranberries
7-10 Tbsp golden sugar pearls
baking paper

Directions

1
Coarsely chop the whole milk couverture. Heat 275 cream and remove from heat. Add couverture and espresso powder and melt while stirring. Pour the chocolate cream into a tall mixing bowl and chill for at least 3 hours
2
Use a knife to remove the edge of the cake from the tin. Let the base in the pan cool down for about 1 hour, remove from the pan, remove baking paper. Cut the cake base in half horizontally. Cover the bottom cake layer with a cake ring and sprinkle with coffee liqueur. Mix 1 tbsp. sugar, 1 packet of vanilla sugar and cream thickener. Whip 250 g cream until stiff, allowing the sugar mixture to trickle in. Fold in the poppy seed filling, stir in the cranberries slightly and spread on the base. Place the upper cake layer on top. Chill the cake for approx. 1 hour
3
Whip the chocolate mocca cream with the whisk of the hand mixer for approx. 1 minute. Spread the chocolate cake with the chocolate cream using a pallet dipped in hot water over and over again, make tips with a hot tablespoon and decorate with sugar pearls. Chill the cake for at least 1 hour
4
waiting time approx. 2 1/2 hours