甘纳许巧克力富奇蛋糕(Chocolate Fudge Cake with Chocolate Ganache)

向来安迪对奶油装饰或加工蛋糕，总是一知半解，

近日机缘之下，约了一位志同道合的博友，一起上课去。

这个脆薄巧克力甘那许蛋糕就是当天上课的其中一款蛋糕。
I was never good with decorations of cake involving cream and other spatula waving types. But since the chance to attend class with a fellow blogger came up, I decided to give it a go. This Ganached Chocolate Fudge Cake was one of my tasks for the class.

笨拙的手势，加上第一堂课，

粗造的呈现，幸好有老师的帮忙掩饰，

才勉为其难的放上来与大家分享和做个记录。
Turns out, the clumsy hands of a first timer really did not do the cake any favors. Fortunately, I had help from teacher during the decoration process and managed to salvage the cake so that it looks presentable enough in the end. 

甘纳许巧克力富奇蛋糕 

巧克力蛋糕
材料：
A)  奶油  100克
      细砂糖  120克
      鸡蛋   70克（不需冷藏，一般温室即可）
      香草精  1/2茶匙
B)  低筋面粉  88克
      可可粉    20克
      苏打粉  1/4茶匙 
C)  冷咖啡  100克（ 1/2茶匙即溶咖啡精+ 100克水，冷藏冰箱数时）
      咖啡酒  数滴（随喜）



甘纳许酱：
奶油 10克
糖浆（glucose syrup) 10克
烹调巧克力  100克
动物性鲜奶油 100克

做法：
1。将材料(A)混合在搅盆，搅打至松软。徐徐的加入蛋，搅拌均匀。
2。将(B)的粉类筛过，然后和冷咖啡交替，分3次加入做法（1）的面糊。
3。将面糊倒入7寸圆形烤模，放入已预热170‘C的烤箱，烤约20分钟或蛋糕熟。蛋糕脱模置架上待冷备用。
4。 准备克力甘那许： 在一个小煲，烧热动物性鲜奶油（将要滚即可），加入烹调巧克力和糖浆。置旁10分钟，这是才开始搅拌成顺滑的糊，加入奶油，继续搅拌成光亮顺滑的干那许。最后将干那许冷藏10- 20分钟，使之略稠，以方便涂抹和装饰工作。

蛋糕上小玫瑰花是用上图4号剂花嘴，

大玫瑰花则是用3号剂花觜。

I used piping nozzle no.4 for the small roses

 and nozzle no.3 for the big roses.

Chocolate Fudge Cake with Chocolate Ganache
Uses a 7-inch round shape cake pan 

Light Chocolate Fudge Cake
Ingredients:
A) 100g butter
     120g sugar
     70g egg （room temperature)
     1/2tsp vanilla essence
B) 88g low protein flour
     20g cocoa powder
     1/4 tsp baking soda
C) 100g cold coffee (1tsp instant coffee powder + 200g water)
     Few drops of Khalua （Optional）

Chocolate Ganache
Ingredients:
10g butter
10g glucose syrup                                                                           100gcookingchocolate                                                                                                
100g fresh cream

Method:
1. Mix A in a mixing bowl. Beat until light and fluffy. Add in egg gradually and beat until the egg is incorporated into the batter.
2. Sift B and fold into the batter in 3 portions, alternating with the cold coffee.
3. Pour the batter into the 7-inch cake pan and bake in a preheated oven at 170°C for 20 minutes. Remove the cake from pan and allow to cool.
4. To prepare the chocolate ganache, heat cream in a pot until almost boiling. Add in the chocolate and glucose syrup. Allow it to set for 10 minutes before stirring into a smooth paste. Add in butter and stir until smooth and glossy. Chill it in the fridge for 10-20 minutes for easy frosting and piping.

整体来说，是充满浓郁巧克力味的蛋糕。

如果你是一位巧克力控，那你肯定会喜欢。
Simply put, this is a very chocolaty cake. If you're a chocolate lover, this will be the cake for you.