31 Days of MOO No. 31 Chocolate Ganache
Cake decorating is not my forte, but this very easy chocolate ganache makes any cake look amazing, and I use it often for special occasion cakes.
My go to cake is my One Bowl Cake recipe, changing the flavour according to the occasion. https://www.cheapskatesclub.net/one-bowl-cake.html and it holds the ganache beautifully.
Ganache is so simple: a ratio of 1:1 warm cream and chocolate. Yes, just two ingredients make this superb cake topping. Stir the chocolate into the warm cream until it is smooth and shiny and you are done. Then you can pour it over your cake and let it run down the sides, use it as a filling, let it set a little and pipe it onto the top of the cake or as the topping for cupcakes. Even use it as a dip for cut fruit fingers. You are limited only by your imagination once you master ganache making.
Ingredients:
300ml cream
300g dark cooking chocolate
Method:
Place finely chopped chocolate into a heat-proof glass or metal bowl.
Heat cream on the stove until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
Let the 2 sit for a few minutes before stirring - don't skip this step, it makes the end result so much better.
Stir slowly until smooth.
Use immediately to pour over cakes or use as a dip. If you want to pipe the ganache, let it cool in the fridge for two hours.
To make a whipped ganache, yes you can whip it, let it cool two hours, then beat it on medium with your mixer until it is light and fluffy, about four minutes. Then you can use the mousse-like ganache for piping onto cakes or to fill pastry shells.
Notes:
You'll get the best results if the chocolate is very finely chopped. I've even grated it so it melts evenly and quickly into the warm cream.
Warm the cream until bubbles just start to appear around the side of the saucepan. Don't boil it, it will burn the chocolate and could separate and you'll end up with a useless gluggy mess.
My go to cake is my One Bowl Cake recipe, changing the flavour according to the occasion. https://www.cheapskatesclub.net/one-bowl-cake.html and it holds the ganache beautifully.
Ganache is so simple: a ratio of 1:1 warm cream and chocolate. Yes, just two ingredients make this superb cake topping. Stir the chocolate into the warm cream until it is smooth and shiny and you are done. Then you can pour it over your cake and let it run down the sides, use it as a filling, let it set a little and pipe it onto the top of the cake or as the topping for cupcakes. Even use it as a dip for cut fruit fingers. You are limited only by your imagination once you master ganache making.
Ingredients:
300ml cream
300g dark cooking chocolate
Method:
Place finely chopped chocolate into a heat-proof glass or metal bowl.
Heat cream on the stove until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
Let the 2 sit for a few minutes before stirring - don't skip this step, it makes the end result so much better.
Stir slowly until smooth.
Use immediately to pour over cakes or use as a dip. If you want to pipe the ganache, let it cool in the fridge for two hours.
To make a whipped ganache, yes you can whip it, let it cool two hours, then beat it on medium with your mixer until it is light and fluffy, about four minutes. Then you can use the mousse-like ganache for piping onto cakes or to fill pastry shells.
Notes:
You'll get the best results if the chocolate is very finely chopped. I've even grated it so it melts evenly and quickly into the warm cream.
Warm the cream until bubbles just start to appear around the side of the saucepan. Don't boil it, it will burn the chocolate and could separate and you'll end up with a useless gluggy mess.