Sunday, May 2, 2010

Monkey business

Chocolate cake covered in chocolate ganache.. monkey shaped.

Two tones of chocolate ganache. The lighter tone has added white chocolate and icing to lighten the colour.

Chocolate cake
Makes a 20cm diameter cake (head), plus a 8cm diameter cake (ears)

200g self raising flour
150g sugar
34g cocoa
2 eggs
175ml milk
125g butter, melted

Preheat oven to 160C.

Blend on low to combine all ingredients.
When combined, mix on medium speed for a few minutes.

Line a 20cm diameter and a 8cm diameter springform pan.
Pour mixture into both springforms.

Bake larger springform for about 40mins or until cooked.
Bake smaller springform for about 15mins or until cooked.

Leave both cakes to cool before decorating.

Cut the small cake into 2 crescent moons. This will form the ears.

Make a sugar syrup. (Heat 2tbsp water and 2 tsbp sugar to form a syrup).

Make the ganache (Heat 150ml cream, and pour over 375g cooking chocolate. Mix until chocolate is melted. Set aside to cool and thicken).

Brush all cake pieces gently with sugar syrup. Apply some ganache to the ears and attach to the larger cake. Make sure the ears are stable before you continue ganaching the rest of the cake.

Decorate as required. Refrigerate and allow to set.

It didn't turn out as I had hoped, but at least it resembles a monkey right? :)

Sarah, I hope you had a marvelous birthday @ the zoo!


  1. I think it's adorable! Great idea to add white chocolate and frosting to lighten the ganache.

    I love this cake :D

  2. I agree with whisk-kid. I like how you made the lighter ganache. I'll have to keep that idea in mind.

  3. This is such a delicious treat for all the cake lovers out there. My sister and I are dreaming of a business that we surely want to have. And one of those is pastry business. We both love to bake and I think with proper knowledge on business and international capital management, we may be able to have a successful business soon!