Chocolate sponge cake with dark chocolate ganache decorated with homemade oreos

October 24th, 2019 § Comments Off on Chocolate sponge cake with dark chocolate ganache decorated with homemade oreos § permalink

If you are missing a classic snack, here it is the dark chocolate cookies sandwiched with butter vanilla cream fillings, nowadays called oreos!

  • 1 1/2 cups of flour
  • 1 cup sugar
  • 1/2 cup dark cacao powder
  • 1/2 cup butter (room temperature)
  • 1 t.vanilla
  • 2 eggs

Beat the butter and sugar until smooth about 2 minutes. Add vanilla.

Add eggs and dark cacao powder and mix on low speed.

Add flour gradually until the dough turns a clean ball and pulls cleanly away from the sides of the bowl.

Be careful you might not need all the flour. arrange the dough of needs add more flour or if it is crunchy add a bit butter.

Between two sheets of parchment paper, roll the dough about 1 cm thick.

By the help of a cutter cut on round shapes and place the cookies to the parchment placed oven tray.

Bake at preheated 180° C for 9 to 11 minutes until crisp around and done in the centers. Be careful not to overbake!

for the filling:

  • 40 gr. butter
  • 1 t. vanilla
  • 1/2 cup powdered sugar

In a mixing bowl, beat all the ingredients until smooth.

Sandwich the cookies with the filling.

Today I used these homemade (oreos) cookies to decorate my chocolate sponge cake covered with dark chocolate ganache without heavy cream.

for the sponge cake:

  • 9 eggs
  • 3/4 cups sugar
  • 1 cup flour
  • 6 T. cocoa powder
  • 3 t.vanilla
  • 3 t. baking powder

Preheat the oven to 200°C.

Beat the eggs and sugar together until thick, about 5 minutes using a mixer.

Add flour, cocoa and baking powder and continue to mix.

Pour the mixture into a parchment lined ring mold.

Bake for about 30 minutes until firm. The best way to check is to use a toothpick , when it comes out clean you can take the cake out.

Remove from the oven and set aside to cool down.

for the bitter chocolate ganache without heavy cream:

  • 10 T. good quality butter
  • 350 gr milk
  • 800 gr bitter choclate couverture

For the smootest chocolate ganache use a good quality chocolate.

Chop or grate the couverture chocolate into small pieces and place it to a saucepan.

Place milk and butter into a sauceopan over medium heat. Cook stirring occasionally until butter melts completely and tiny bubbles comes out.

Do not allow the milk to boil, not to burn.

Pour the hot milk to the chocolate saucepan.

Stir until the chocolate melts completely and the mixture will be glossy and smooth.

The ganache will be liquid so put it to a piping bag and place it to the refrigerator to have a velvet texture.

for the assemble:

Carefully and slowly cut the sponge cake into layers.

Set the bottom aside and put the top into the bottom of the ring mold.

Moist the cake with Rum and orange jam mixture syrup– which is optional.

Spread the dark chocolate ganache with piping bag.

Repeat the same for the remaining layers.

Place the bottom layer on top and remove the ring mold from the cake gently.

Start spreading the ganache to top also coat the sides with ganache.

Use a fork or a spatula for the sides of the cake for decoration.

Decorate top with home made oreos cookies and strawberries.

Happy birthday Mükü

December 5th, 2017 § Comments Off on Happy birthday Mükü § permalink

Artos: Spiced bread

September 12th, 2014 § Comments Off on Artos: Spiced bread § permalink

I know I haven’t been around lately, let’s keep it up with a mouth watering and easy to do Greek spiced bread.

In ancient Greek artos meant loaf of bread, nowadays it is generally used for celebration bread generally in church.

It is a kind of spiced bread with mastic and/or mahleb flavours. This recipe is only with mahleb.

  • 40 gr fresh yeast
  • 2 orange (freshly squeezed juice)
  • 1/4 cup a good quality cognac
  • 1 t vanilla
  • 1 t mahleb
  • 1 t anice seeds
  • 1 cinnamon stick
  • 1/2 t cloves powder
  • 3/4 cup sugar
  • 1 t baking powder
  • 1/2 cup extra virgin olive oil
  • 3/4 cup water
  • 900 gr all purpose flour
  • Put the water, anice and cinnamon stick in a bowl and boil at low heat for 15 minutes.

    Remove the cinnamon stick and let cool the syrup.

    Activate fresh yeast cube by mixing it with 1/4 cup of luke warm water and 2 T flour.

    Add orange juice and let it be foamy or show signs of expansion (about 10 minutes).

    Add sugar, cognac, mahleb, vanilla and cloves powder. Wait 5 to 10 minutes.

    Add olive oil and stir.

    Mix baking powder and flour. Add this mixture to the liquid mixture gradually.

    Make a soft dough.The dough should not stick to your fingers.

    Put the dough in a large greased round tray.

    Let rise in a warm place about an hour until double in volume.

    Bake in 180° C pre-heat oven until golden brown for about an hour.

    A perfect bread for breakfast!

    Cherry Cake

    July 1st, 2014 § Comments Off on Cherry Cake § permalink

  • 2 eggs
  • 1/2 cup sugar
  • 80 gr milk
  • 100 gr butter
  • 1  cup flour
  • 1 1/2 t. baking powder
  • 1 t. vanilla
  • 300 -350 gr cherries
  • 1/2 cup almonds (I used coarsely crushed walnuts)
  • Melt the butter in a saucepan. Set aside to cool at room temperature.

    Wash and pit the cherries. Cut 12 cherries in half and set aside to be placed on top of the cake during baking. Heavy fruits like cherries tend to sink to the bottom of the pan while baking. In order to eliminate this problem, I save some cherries aside to add halfway through the baking time to make them float on top of the cake.

    Cut the rest of the cherries into quarters for the cake batter.

    In a separate bowl whisk together the flour, ground almonds or walnuts and baking powder.

    ?eat the eggs and sugar until light colored.

    Add vanilla, butter and milk one by one until incorporated.

    Add gradually the flour mixture. Finally add the quartered cherries.

    Put the batter into a greased pan and smooth the top with a spatula.

    Bake in 175° C pre-heated oven for 15 minutes then remove from oven. Arrange the remaining 12 – 14 cherries on the top of the cake.

    Return the cake to the oven immediately and bake for a further 15-20 minutes or  a toothpick inserted into the cake portion comes out clean.

    If the cake over browns, cover with a piece of aluminum foil.

    Serve warm or at room temperature preferably with a scoop of ice cream.

    One May day with friends and family

    May 27th, 2014 § Comments Off on One May day with friends and family § permalink

  • 3 eggs
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1 T lemon juice
  • 1 t. grated lemon rind
  • 1 t. vanilla extract powder
  • 1 t. baking powder
  • Beat eggs with sugar until fluffy.

    Add vanilla, lemon juice and rind.

    Then add sifted flour with baking powder.

    Pour the mixture into a greased tart pan.

    Bake in 180° C pre-heat oven about 20 minutes.

    Let cool the tart.

    for the seven minute frosting:

  • 1 egg white
  • 1/2 cup sugar
  • 1 t. cream of tartar
  • 2 T water
  • vanilla extract powder (optional)
  • Place sugar, egg white, cream of tartar and water to a bowl in the top of a double boiler.

    Set bowl over pan of simmering water. (bain maire)

    Beat with electric hand held mixer gradually increasing speed for 7 minutes.

    Beat in vanilla.

    The frosting can be made 2-3 hours ahead and chilled to have a good consistency to spread.

    for top:

  • Choose fresh fruits like banana and plum
  • You can change the fruits with fresh berries.

    Skin bananas and cut the fruits in thin slices.

  • crushed hazelnuts
  • to assemble:

    Remove the tart from tart pan and reverse it.

    Spread the sven minute frosting on the reverse surface of the cake and place your desired fruit slices.

    Finally decorate the center of the cake with crushed hazelnuts to give richness.

    Where Am I?

    You are currently browsing the cakes category at Aegeaneating.

    • Recent Posts

    • Categories

    • Follow Me on Pinterest
    • Archives







      2009-2020 All rights reserved.
      Use of this site’s images and writings are due to the acceptance of its user. Reproduction in whole or in part without permission is prohibited.