Countdown to Christmas Day 12: Chambord Berry White Chocolate Ganache Layer Cake

On the twelfth day of Christmas my true love gave to me Chambord Berry White Chocolate Ganache Layer Cake!! 

Baking is something i've loved to do since i was young probably because i've always loved to cook.. 
My mum has always been an amazing baker and actually studied patisserie when she was young but unfortunately never kept it up after having my sisters and i.
I've been lucky enough to be surrounded by a family of great cooks/bakers and have picked up the trait! 
I could speak about food all day and never get bored but i'm also very secretive about certain recipes as they've either been passed down or i have concocted them myself. 

The recipe for the cake its self is one i'd like to keep a secret as its the best one but everything else is pretty easy to make. 

I actually made this a few months ago so i can't remember the exact quantities and we always have chocolate ganache in the fridge (i make every few weeks when it runs out).

Chocolate Ganache is best made the day before you need it as it gives it time to set and it lasts in the fridge for a couple of weeks when kept in an airtight container. 

Its pretty quick and easy to make which is great when you don't have much time but also takes practise to get the best consistency. 

This is an 8inch round deep pan cake

Bake your favourite Vanilla Cake (don't buy a pre made one) the night before to give it time to cool completely.

While the cake is baking warm 900ml of double cream until its gently simmering keeping your eye on it to make sure it doesn't burn. 

Meanwhile break 900grams of good quality white chocolate into a big bowl once the milk is gently simmering remove from the heat and pour over the chocolate. Don't stir the mixture for a few minutes to give the chocolate a chance to melt a little.

 Once the chocolate has melted a little begin to stir until the ganache is completely combined and theres no chocolate lumps. Using a spatula scrap down the edges of the bowl to make sure there is not chocolate left unmelted.

Cover with plastic wrap and pop in the fridge over night.

Just before you begin to assembling the cake its the prefect time to prep the berries and take the ganache out of the fridge. 

Its now time to prep the berries i used a mix of raspberries and blackberries around a pack of each. Always wash the berries before your about to eat them to remove any yukky bits and check for any rotting berries too. 

Once you've done that place the mixed berries in a bowl and pour over a couple of table spoons of Chambord  Liquor leave the berries to soak while your prep the rest of the cake.  

Soak half the berries first for the inside and then the 2nd before you start the final layer of ganache!!

 Once the cake is completely cooled even out the top of the cake to make a flat surface (keep the 

knife flat to the cake) then slice into 3 even layers place.

Place the top layer upside down (its now going to be the bottom layer) onto a cake board or cake plate using a bit of chocolate ganache to keep the layer in place. 

Spread the bottom layer with chocolate ganache and cover with some berries, now repeat this process once  more  once you place on the top the layer of the cake put the cake along with the ganache into the fridge for 20-30 minutes to give it time to set up. 

Chocolate Ganache warms up the more you work with so to get the best finish its best to do it in stages. 

Now its time to crumb coat incase you don't know what that is its coating the cake with a thin layer of ganache to even out the surface and seal in any crumbs. Once you've done that place in the fridge to set the ganache. 

If you would  like a smooth finish warm up your metal spatula (using a blow torch or boiling water always dry it first) or if you would like a more rustic finish just swirl the ganache with your spatula. 

Take the cake and ganache out of the fridge and its time to start soaking the berries. 

Once you've taking everything over to your work station start to apply the final layer of ganache evenly all over the cake. Its best to keep your spatula as clean as possible so just scrape onto the side of the bowl.

Then its time to decide if you would like to do a smooth or rustic finish to your cake, once you've finished take your berries and create a mountain of wonderfulness on top. 

To finish the cake dust with icing sugar (powdered sugar) and to add a final bit of pizazz sprinkle over edible glitter.

Serve the cake at room temperature to get the most out of the cake and enjoy!!

LoveLx