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Recipe for chocolate ganache for a cake

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Cake covered with ganache

Anyone who makes a lot of cakes themselves will sooner or later come across ganache. Especially if you want to try your hand at beautiful fondant cakes. Ganache is a cream made from whipping cream and chocolate and is ideal as a base for fondant. But not only that: it is also very good for cake pops, toppings, or as a filling for cakes or pralines.

Recipes for chocolate ganache

Depending on what the ganache is used for, there are different quantities.

Soft chocolate ganache

Soft ganache is used for filling pralines and cakes, or as a topping for cupcakes or cake pops. Here are recipes for different tastes:

Firm chocolate ganache

A firm ganache is needed when coating themed cakes (fondant).

Instructions for homemade chocolate ganache

Cake covered with ganache

Short versions: And as luck would have it, I have already tried everything under time pressure. The milk chocolate ganache is very forgiving and can withstand quite a lot: I have already coated cakes directly with the ganache (without the overnight cooling time), and it worked wonderfully. I also did not whip the ganache with a mixer, but heated it a little so that it became spreadable again. Let it cool to room temperature and then apply it to the cake.

Photo by Sabine, meinhaushalt.at

Read also: Cake decoration with chocolate and berries

Ingredients

Brown ganache

White ganache

Dark ganache

Milk chocolate ganache (also applies to nougat or other types of chocolate)

White ganache

Dark chocolate ganache

Preparation

  1. Cut the chocolate into very small pieces with a knife.

  2. Bring the whipping cream briefly to a boil in a pot - be careful not to let it boil over.

  3. Put the chocolate into the whipping cream and let the mixture sit for 2-3 minutes so the chocolate softens nicely.

  4. Then stir with a spoon until the chocolate has fully melted, making sure to scrape the pot corners so everything can melt.

  5. Use a stick blender to blend the ganache until very smooth.

  6. Always immerse the stick blender completely so as to create as little foam as possible and avoid incorporating air.

  7. Store this mixture in a cool place overnight, but not in the refrigerator, as it will become too firm there.

  8. If there is no cool place other than the refrigerator, take the pot out of the refrigerator at least 1 hour before you begin working.

  9. Take the ganache out of the refrigerator and whip it with an electric mixer.

  10. The ganache will first become thick, then creamy, and after a short time lighter and firmer.

  11. Now the cream must not be beaten for too long, otherwise the butter will separate from the liquid components and it will become grainy.

  12. Finally, briefly stir the cream once more with a spoon - then it is ready to use.

  13. The ganache can be smoothed wonderfully with a sheet of parchment paper.

  14. To do this, always hold one side parallel to the cake and scrape off the excess cream.

  15. This gives you a perfectly smooth base without the need for special tools.

  16. Let the cake firm up after spreading the ganache and wrap it in plastic wrap.

  17. This prevents the surface from drying out.

  18. Store in a cool place.

Tips & Notes

The ganache can be smoothed wonderfully with a sheet of parchment paper. If some ganache is left over, it freezes very well; in the refrigerator it will keep for another 4-6 days.

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