Valentine’s recipe: Chocolate Ganache cake with a Sicilian twist


Happy Valentine’s Day, everyone! As you all know, today is the day of chocolate, hearts  and cheesy quotes (and, yeah, of lovers too). I asked my brother, who’s an excellent cook, to prepare something special for you and he came up with the most chocolatey thing on earth. Here’s how he did it, in seven simple steps.

May your taste buds and cholesterol levels explode!


For the sponge cake
5 eggs
150g flour
150g sugar
A pinch of salt
A pinch of baking soda
A few drops of lemon

For the chocolate Ganache cream
250ml double cream
200g dark chocolate
2 spoons of sugar
50g butter

For the chocolate icing
200g dark chocolate
100-120 ml double cream
30g honey
25g butter

For the decorations
200g dark chocolate
100g white chocolate

Preparation method

PicMonkey Collage

1. Prepare the sponge cake. Preheat the over at 170°C . Beat the eggs , add a pinch of salt, two drops of lemon juice and the sugar and mix with an electric hand mixer or food processor. Sift over the flour and add the baking soda. Butter the baking pan (24 cm) and cover with baking paper. Pour the cake mix into the baking pan and bake in the oven for about 35 minutes.

QUICK TIP: The secret for a soft sponge cake is adding the flour very slowly and mix with a spatula from the bottom up.

2. Meanwhile, prepare your Ganache cream. Heat the cream and butter in a small saucepan. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth. Allow the Ganache to cool in the freezer for 10-15 minutes and then mix with a hand mixer for about 8-10 minutes.

3. Now it’s time to fill the cake. Cut the cake in two and remove the top layer. Using a spatula, spread the filling on top of one layer,  place the other half on top and spread the cream all around the cake. Put the cake in the fridge for a few minutes.

QUICK TIP: Dip the spatula in water to help spread evenly.

4. Prepare the icing. Melt the chocolate in a saucepan (or microwave). Heat the double cream and honey and bring close to boil. Pour the mix in a bowl, add the chocolate and whisk together very slowly. Then add the butter and keep stirring until smooth. Let it cool.

5. Ice the cake. Set up a cake stall (you don’t need a professional one, just use what you have in the kitchen to create a base for your cake). Pour the chocolate icing on top of the cake, starting from the centre and proceeding to cover the rest of the cake. Use a spatula to help spread the icing.

Cake step2

6. Decorate your cake. Put two trays in the the freezer for about 10-15 minutes. Melt the dark chocolate in a saucepan or in the microwave and pour in a pastry bag once melted. Place two pieces of baking paper on the trays and use your pastry bag to draw some chocolate lines on top of the paper. Once the chocolate has cooled down, remove it very carefully using a spatula and use the chocolate sticks the to decorate your cake.

Cake step3

7. Make the chocolate hearts. Do the same thing with the white chocolate and cut some hearts out of it to decorate the top of the cake. Sprinkle some pistachios on top of the cake to give it a proper Sicilian twist!

Cake step4

Et voilà! Enjoy your Valentine’s, folks!

For more recipes like this, follow Secret Sicily on Facebook or Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *