Moldovan-style Torta Garash

Ingredients

In the Moldovan adaptation of Torta Garash, we incorporate traditional Moldovan ingredients and flavors to give it a unique twist. While the original Romanian version focuses on the chocolate cake and ganache, the Moldovan-style Torta Garash incorporates a hint of Moldovan brandy, such as divin, into the ganache for an extra depth of flavor. This addition adds a touch of sophistication and highlights the influence of Moldovan culinary traditions. We alse have the original recipe for Torta Garash, so you can check it out.

• For the cake: For the cake:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar 1 3/4 cups (350g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• For the ganache: For the ganache:
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 16 ounces (450g) semisweet chocolate, chopped 16 ounces (450g) semisweet chocolate, chopped
• 2 tablespoons Moldovan brandy (divin) 2 tablespoons Moldovan brandy (divin)
• Optional garnish: Optional garnish:
• Chocolate shavings or cocoa powder Chocolate shavings or cocoa powder

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 58g, 40g
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually pour in the boiling water while stirring the batter. The batter will be thin, but that's normal.
5. 5.
   Divide the batter equally between the prepared cake pans.
6. 6.
   Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. 7.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
8. 8.
   While the cakes are cooling, prepare the ganache. In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
9. 9.
   Remove the cream from the heat and add the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.
10. 10.
    Stir in the Moldovan brandy (divin) until well incorporated.
11. 11.
    Let the ganache cool for about 30 minutes, stirring occasionally, until it thickens to a spreadable consistency.
12. 12.
    Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous amount of ganache over the top.
13. 13.
    Place the second cake layer on top and cover the entire cake with the remaining ganache.
14. 14.
    Optional: Garnish with chocolate shavings or dust with cocoa powder.
15. 15.
    Refrigerate the cake for at least 2 hours before serving to allow the ganache to set.

Treat your ingredients with care...

• Chocolate — Use high-quality semisweet chocolate for the ganache to ensure a rich and smooth texture.
• Moldovan brandy (divin) — Choose a good-quality Moldovan brandy to enhance the flavor of the ganache.

Tips & Tricks

• To achieve a moist cake, make sure not to overbake it. Check for doneness with a toothpick.
• For a stronger Moldovan brandy flavor, you can add an extra tablespoon to the ganache.
• If you prefer a sweeter cake, you can increase the amount of sugar in the cake batter.

Serving advice

Serve the Moldovan-style Torta Garash at room temperature for the best texture and flavor. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To make the cake visually appealing, smooth the ganache evenly on the top and sides of the cake. You can also use a piping bag to create decorative patterns or add chocolate shavings on top for an elegant touch.