Chocolate Tulband Cake with Ganache
A Dutch chocolate tulband cake is a stunning ring-shaped dessert featuring a moist, tender crumb infused with cocoa powder and enriched with Greek yoghurt and sunflower oil. What sets this version apart is the combination of a lightly spiced cake base with a silky chocolate ganache coating, creating layers of chocolate intensity. The ganache is made by pouring hot cream over chopped chocolate, yielding a glossy finish. This cake suits home bakers seeking an impressive yet achievable showstopper for special occasions. The tender crumb comes from the emulsion of oil and yoghurt rather than butter alone, producing a cake that stays moist for days. Serve at room temperature with coffee or as a dinner party centerpiece. The nougatine garnish adds textural contrast and visual elegance, making this a celebration-worthy dessert that balances simplicity with sophisticated presentation.
Ingredients
Instructions
- 1
Combine eggs, superfine sugar, salt, and vanilla sugar in a deep bowl and whisk for one or two minutes.
- 2
Add sunflower oil, Greek yoghurt, and water, then mix until combined.
- 3
Add cocoa powder, flour, and baking powder, then mix until smooth.
- 4
Grease a tulband pan thoroughly with butter, then dust the greased pan with cocoa powder.
- 5
Pour batter into the prepared pan and place in a preheated oven at 325°F for 50 to 55 minutes.
- 6
Allow the cake to cool completely.
- 7
Combine whipping cream and vanilla sugar in a saucepan and heat until just before boiling.
- 8
Remove from heat and add chopped chocolate, let sit for one minute, then stir until smooth.
- 9
Spread the chocolate ganache over the completely cooled cake.
- 10
Finish with nougatine.
Tips
Dust the greased tulband pan with cocoa powder instead of flour to prevent a raw flour taste on the cake exterior and enhance chocolate flavor throughout.
Cool the ganache-coated cake completely before adding nougatine; warm cake will cause the decoration to slide or melt unevenly.
Greek yoghurt and oil create a naturally moist crumb that stays tender longer than butter-based cakes; store covered at room temperature for up to four days.
Good to Know
Cover tightly and store at room temperature for up to four days. The yoghurt and oil keep the crumb moist.
Bake the cake one day ahead, cool, wrap, and refrigerate. Apply ganache and nougatine on serving day for best appearance.
Serve at room temperature with strong coffee, espresso, or hot chocolate. Pairs well with whipped cream or ice cream on the side.
Common Mistakes
Skip greasing the pan thoroughly to avoid the cake sticking in the tulband mold.
Dust with cocoa powder after greasing to prevent raw flour taste on the exterior.
Cool the cake completely before ganaching to prevent melting and uneven coating.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a regular round cake pan instead of a tulband mold?
Yes, any 9-10 inch round pan works. The tulband shape is traditional but not essential. Baking time may adjust slightly depending on pan depth; check doneness with a skewer at 50 minutes.
What if I don't have Greek yoghurt?
Sour cream or regular yoghurt work well at the same ratio. Sour cream produces a slightly tangier crumb. Avoid non-dairy alternatives as they may alter texture and moisture balance significantly.
How long does the ganache-covered cake keep?
Covered at room temperature, it stays fresh three to four days. The ganache and cake both keep well due to the oil content. Do not refrigerate unless your kitchen is very warm, as cold dulls chocolate flavor.