Chocolate Ganache is a rich, decadent chocolate filling that is used in many cake recipes. It is made by melting together chocolate and heavy cream, then adding sugar and vanilla extract.
Ganache is a type of chocolate cream that can be used on cakes, cupcakes, brownies, and more. It’s typically made with heavy cream or half-and-half, but you can also make it with milk. The how far in advance can i ganache a cake is the process of covering a cake with chocolate ganache.
Hello my lovelies, if you’re like me and don’t care for buttercream frosting or simply want to try something different, chocolate ganache is a great way to decorate your cakes. It’s not difficult, but there are a few tips you’ll want to learn that will make your life a lot easier, so let me show you how to do it.
- Milk chocolate (8 oz) (or any desired chocolate)
- 1/2 gallon of heavy cream
1 5′′ Drip Cake (to create one 5′′ drip cake, cut two 5′′ inch cakes into four pieces)
- In a saucepan over medium-high heat, cook heavy cream until it reaches a thick simmer.
- Place the chocolate in a mixing dish and pour the simmer cream over it. Allow for one minute before mixing everything together with a spatula. To make the chocolate totally smooth, combine all of the ingredients in a mixing bowl. If there are still lumps, microwave the chocolate mixture for 30 seconds before stirring it again. Continue in 30-second intervals until the chocolate is totally smooth and there are no lumps (do not overheat your chocolate).
- Allow the chocolate to rest at room temperature for at least four hours or two hours in the refrigerator. You want the chocolate to be thick enough that when you take a scoop with the rubber spatula, it falls off in one big clump or doesn’t come off at all.
Make sure your cream doesn’t come to a boil. Make certain to keep a close watch on it. It won’t take long for the cream to reach the temperature you want.
RECIPE FOR CHOCOLATE CAKE:
- a quarter cup of sugar
- 2 tbsp. olive oil
- 2 tbsp. butter, softened
- 1 egg
- 1 teaspoon of baking soda
- 1 teaspoon extract de vanille
- a half teaspoon of salt
- a quarter cup of coffee, hot or cold (not hot)
- 1/2 cup sifted cocoa powder
- a quarter cup of buttermilk
- 3/4 cup all-purpose flour sifted flour
One drip cake, which is made out of two 5′′ cakes sliced into four layers. If you want to make two Drip cakes (or a bigger cake) as in the video, double the recipe.
Substitute baking soda for baking powder if you want a denser cake instead of a moister cake.
AN EASY SYRUP:
- 1 tablespoon of sugar
- 1 cup of water
- In a saucepan over medium heat, combine the sugar and water.
- Remove the pot from the heat after the sugar has fully dissolved.
- Place the simple syrup in a heat-safe container and set aside to cool before using over the cake layers.
- Preheat the oven to 350 degrees Fahrenheit.
- On medium speed, whisk together the butter, oil, and sugar in your mixer fitted with the whisk attachment. Then, for another 15 seconds, beat in the vanilla essence and the egg.
- After that, mix in the baking soda, cocoa powder, salt, and cooled coffee until smooth.
- Scrape down the edges of the basin as needed to ensure that all of the ingredients are thoroughly mixed.
- Then, with the buttermilk in between, add your flour in two steps. Scrape down the sides and bottom of the dish, then give everything another stir.
- After that, grease two 5-inch cake pans and line the bottoms with parchment paper. Preheat oven to 400°F and bake for 40 minutes.
If you’re making a bigger cake, you’ll need more time.
- When the cakes have completed baking and have cooled fully. Remove them from the pans and cover them in plastic wrap to freeze for at least 4 hours or overnight. This will assist to seal in the taste and make cutting them easier.
- Cut out the bulge at the top of the cake once it has frozen overnight, so you have a flat cake. Then, using a cake leveling tool or the toothpick technique (seen in the video), cut your cakes in half, resulting in four equal-sized pieces.
- On a moving, decorative cake stand, place a 5′′ cake board. Then, using a little amount of chocolate ganache, put it on the cake board (I failed to do this in my movie). Oops!) Then, as the bottom of the cake, put a bottom slice of one of the cakes (Bottom face down). Then brush the cake with simple syrup, top with a layer of peanut butter cream cheese frosting, and continue until the final layer of cake is completed. Use the second bottom half of the cake for the last layer of cake, but this time put the bottom side up so that the cake has beautiful edges. Apply a layer of simple syrup to the cake’s top layer.
- Then spread a thick layer of ganache over the top of the cake, pushing the chocolate all the way to the borders and smoothing it out with an offset spatula.
- The remainder of the video’s instructions should be followed (description is too long). Once the ganache is done, place the cake in the refrigerator to allow the cake to set fully.
FROSTING WITH PEANUT BUTTER CREAM CHEESE:
- 8 oz. room temperature cream cheese
- 2 tbsp. softened butter (1/2 stick)
- 2 c. sugar (powdered)
- 1/2 cup peanut butter (creamy)
2 drip cakes’ worth of icing If you just want to make one drip cake, half the recipe.)
DRIP CAKE WITH CHOCOLATE AND PEANUT BUTTER
The chocolate ganache ratio for covering cake is a popular way to cover cakes. It is made with chocolate and heavy cream, but there are many variations of this recipe.
Frequently Asked Questions
How do you cover a cake with ganache?
To cover a cake with ganache, you would need to use a spatula or knife to spread the chocolate evenly over the top of the cake. You can also use a pastry bag and do it by hand.
How long do you leave ganache before putting on cake?
You should leave the ganache to cool for about 10 minutes before putting it on the cake.
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