Eye-candy cake with chocolate ganache

casaveneracion.com Eye-candy cake with chocolate ganache

If you’ve been following this blog long enough, you might remember the zebra cake and the rainbow cake from three years ago. This cake — and I really can’t think of a better name for it except eye candy because it is so, so, soooo pretty — is a cross between the zebra cake and rainbow cake. Like the zebra cake, one portion of this eye-candy cake has cocoa powder. Like the rainbow cake, this eye-candy cake has three colors.

But unlike the zebra cake and the rainbow cake, I covered this eye-candy cake with chocolate ganache. Actually, I thought long and hard about the ganache part. The cake was so pretty with its cream, brown and pink patterns on the outside, and I wondered why I should cover up all that beauty.

In the end, the eating experience won over the visual delight. The ganache made the cake so much more delicious. And the eye-candy part? Well, once the cake was sliced, all the wonderful colors were revealed.

So, let’s make the cake.

Preheat the oven to 350F. Prepare a 10-inch round cake pan. If you don’t have a non-stick pan, you will have to grease the bottom and sides of your pan.

For the cake batter, follow the zebra cake recipe.

casaveneracion.com Eye-candy cake with chocolate ganache

But instead of dividing the batter into two portions, divide it into three. Leave one portion as is, stir in 2 tbsps. of cocoa powder into the second portion and add a few drops of red food color to the third portion.

casaveneracion.com Eye-candy cake with chocolate ganache

Pour the batter into the pan. Pour by quarter cups straight into the center of the pan. White, brown, pink — or whatever order you prefer. Pour each quarter cup of batter directly at the center of the previously poured batter — like making an archery target. Don’t wait for the first quarter cup of batter to spread totally before pouring in the next color. Work fast so that you’re like pushing the last quarter cup of batter to spread outward with the next quarter cup. Keep at it until all the batter has been poured in.

Bake at 350F for 55 minutes or until a skewer inserted at the center comes out clean.

casaveneracion.com Eye-candy cake with chocolate ganache

Cool the cake in the pan for 10 minutes, transfer to a wire rack to cool completely.

casaveneracion.com Eye-candy cake with chocolate ganache

Make the ganache — I followed the instructions from Martha Stewart’s Baking Handbookcasaveneracion.com (see the online version).

Ganache thickens as it cools. Wait until the ganache has thickened somewhat but is still of pouring consistency.

casaveneracion.com Eye-candy cake with chocolate ganache

While waiting for the ganache to cool, cut off the top of the cake. What for? Because the ganache will slide down if the top is mounded. So, cut off the top to make it flat. See the illustration on splitting a cake in the strawberry shortcake recipe. It’s the same principle — you just place the toothpicks right where the mound begins.

casaveneracion.com Eye-candy cake with chocolate ganache

Keep the cake on the rack. Pour the ganache in a thin stream straight at the center. It will spread on its own.

casaveneracion.com Eye-candy cake with chocolate ganache

Wait for the excess ganache to drip before transferring the cake to a plate or a cake stand, if you have one.

casaveneracion.com Eye-candy cake with chocolate ganache

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

16 Responses

  1. Ree says:

    Oooh. I hope I can pull this off. It’s so perfect for a party I’m planning. Thanks!

  2. mark says:

    hello ms v.
    thanks for the post just like to ask what kind of cream did you use for the ganache coz. its hard double heavy cream in our locals supermarkets. thank you

  3. Barbie says:

    Ohmygosh, Miss Connie… This is so pretty!!!

    I think I’m making this tomorrow. :))

  4. nina says:

    very pretty cake! is that silicone cake pan you used? Doesn’t it get deformed when cake batter is poured in? I have silicone muffin molds and they just dont hold their shape when my batter is poured. I end up with oval muffins and cupcakes sometimes.

  5. docs says:

    hi! thank you for sharing this recipe.

    i tried making the chocolate ganache using nestle cream in can. the chocolate melted fine but yung cream may nagbuo-buo na maliliit. so i used a strainer para hindi masyadong halata. the small ones passed through the strainer pa din. what went wrong kaya sa ginawa ko?

    this morning i put the left over cream to my coffee and kahit mainit yung tubig may natira pa din na maliliit na buo-buo na cream. :(

  6. Iya Corpus says:

    Hi tita, this is Iya, Alex’s friend. Alex made me taste this cake, and SOBRA lang po talaga sa SARAP. :) Pwede po next week ulit? HAHAHAHA. Thank you tita! I super love it! One of my favorites! ?

  7. jinky says:

    Hi Ms. Connie, I’ve tried this a long time ago (the zebra cake) thru this website also.. I really never imagine to do it this way. You really got a very creative mind :) You bet I have to try it this way very soon. Thank you so much..

  8. imelda says:

    I’i got lots of muffins and cakes to try. Love the way you wrote down ur step by step instructions. Love ur page.

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