Ganache is a rich chocolate mixture that can be piped onto desserts, formed into truffles, whipped and used as a quick filling or melted and used as an icing. There are many different recipes for ganache, and the simplest contain at most equal parts dark chocolate and heavy cream. Different chocolates can be used to give a different colour. Milk chocolate ganache recipes will give a creamy brown colour, white chocolate will give a rich cream colour and dark chocolate will give an intense dark brown colour. Ganache icing sets up as a shiny, chocolate glaze that is perfect for any occasion and especially great for chocolate lovers.
- Skill level:
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Things you need
- Chocolate ganache, prepared and melted
- Cake, prepared and cooled
- Pastry brush
- Offset spatula
- Cardboard circle the same diameter as the cake
- Cooling rack, for draining the excess ganache
Prepare the ganache. If made ahead of time, melt and allow to come to room temperature. If made fresh, allow the mixture to come to room temperature.
Place the prepared cake on the top of a cardboard cake circle the same diameter as the cake. This will assist in moving the cake from the rack to the serving platter.
Using a pastry brush, lightly stroke the top and sides to ensure all the loose crumbs have been dusted off.
Place the cake on the rack set over a sheet pan to collect the ganache drippings.
Take the ganache and hold the container over the top of the cake. Beginning at the middle, slowly pour the ganache over the cake. The ganache will run over the sides and to the bottom of the cake, dripping over the rack into the reserved sheet pan. When all the ganache has been poured, gently take the offset spatula and swirl outward to remove extra. The ganache will set up quickly, so the least amount of strokes needed to remove the extra the better, and the icing will remain smooth and shiny.
Run the offset spatula under the perimeter of the cake to loosen it from the rack. Gently lift up and slide the spatula under the cake while sliding the opposite hand to lift up the cake. Transfer to a serving platter and allow to completely set up.
Tips and warnings
- The ganache sets up very shiny if not overworked. Therefore, use as little strokes as possible icing the cake and smoothing the ganache.
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