Monday, October 13, 2014

Chocolate Ganache Cake

This was the cake I baked for my hubby's birthday last week. He is a huge chocolate fan. So a cake smeared with chocolate ganache sounded like a good idea! 

I baked 3 plain vanilla cakes with a 6" pan. And layered it using chocolate ganache as filling and frosting. Making the chocolate ganache is as easy as eating it :) and it also holds well in the humidity.

Chocolate Ganache Recipe:
Directions :
Thickened Cream - 1 Cup
Baking chocolate/semisweet chocolate chips - 2 Cups
Unsalted Butter - 1 Tablespoon(Optional)
Vanilla Extract - 1/2 Tablespoon

  • Place the chocolate in a heat-proof bowl. If using chocolate bar, chop into small pieces.
  • Heat the cream on stove until boiling.
  • Pour the hot cream over the chocolate and mix well. 
  • Make sure all the chocolate has melted without any lumps.
  • Add the softened butter and vanilla to the chocolate and  mix well. (If any lumps prevail, heat it for a few more seconds in the microwave, and mix well.)
  • Cool the ganache in the fridge for a couple of hours.
  • Whisk the thickened gaanche with a electric beater before use. 

  • The ratio of the cream can be increased to make a thinner ganache that can be poured over your cake to form a glossy finish.
  • I used Wilton 2M icing nozzle for the rosettes on the top of the cake, and used the back of a palette knife to make the stripes along the sides of the cake.

No comments:

Post a Comment