How to make the perfect ganache?
- In a saucepan over medium heart, bring the cream to a simmer.
- Pour the hot cream over chopped chocolate and let it rest for a minute.
- Whisk the chocolate cream mixture until everything is combined well.
- Let it cool in the fridge for 30 minutes at least before using.
What is ganache and how do you make it?
What is ganache and how do you make it? Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. What does the name ganache mean?
How long does ganache last on a cake?
- Ganache and Refrigeration Can You Put Ganache in the Refrigerator to Set? How Long Does Ganache Last in the Refrigerator?
- Freezing Ganache Can You Put Ganache in the Freezer to Set? How Long Does Ganache Last in the Freezer?
- How Do You Know if Ganache Has Gone Bad?
- How Do You Extend the Shelf Life of Ganache?
How to decorate a cake with ganache?
Step 4: Confections
- Remove your ganache from the fridge.
- Using a melon baller, small cookie scoop or a spoon. Make a ball of ganache.
- Drop it into a small bowl of cocoa powder and roll to coat all sides.
Step 1: Prepare Cake & Crumb Coat
Applying a crumb coat is exactly what it sounds like! It traps in all the cake crumbs to make the final application of ganache perfectly smooth.
Step 2: Make a Guide
While the cake is in the refrigerator we can prep the guide for the final layer of ganache.
Step 3: Final Ganache Layer
This is my favorite part of preparing a cake for decorating! It's enjoyable to get the ganache perfectly smooth!
Step 4: Smooth and Level the Top
Now that the sides of the cake are firm and set the cake board needs to be removed and the top needs to be smoothed and leveled.
Step 1
Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
Step 2
Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
Step 4
Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
Step 5
Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
Step 6
Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
Step 7
Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour.
Step 8
Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.
Start with the Chocolate Ganache
Ganache is a simple icing made with cream poured over chocolate. It is effortless to make and only requires three ingredients: semi-sweet chocolate chips, heavy whipping cream, and unsalted butter. This delicious icing is key for this recipe because it adds a luxurious touch and stays juicy and moist for days!
Bake Your Cake!
What I love most about this recipe is that you don’t need a mixer! You can whip it up in a couple of bowls without having to wash tons of dishes afterward! And, while the recipe highlights all the measurements in detail, here are the key ingredients to a successful chocolate cake:
Assemble, Slice, and Serve!
This cake tastes absolutely divine on its own, but you may top it off with some fun additions to take it up a notch! I love berries because they balance the flavor and add a beautiful splash of color.
Notes
Toppings are totally optional for this cake as it tastes absolutely divine on its own! However, you may use strawberries, raspberries, shaved chocolate, buttercream icing, crushed nuts, toasted coconuts, sprinkles, or your favorite cake topping to decorate your cake!
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