How to make Cake Decorators Chocolate Ganache – Chocolate Ganache Under Fondant Recipe
The perfect chocolate ganache for decorating a cake is one that you can use to cover a cake with fondant and I call it the Cake Decorators Chocolate Ganache Recipe. One that adds stability to the sculpted cake when working on a novelty cake and stays firm when stacked into a tiered wedding cake. My chocolate ganache is like my rock for me as a cake decorator.
Chocolate Ganache for Decorating a Cake, Cake Decorators Chocolate Ganache, What ganache to decorate a cake, Chocolate Ganache under fondant, Cake decorating ganache,
Chocolate Ganache for Decorating a Cake, Cake Decorators Chocolate Ganache, What ganache to decorate a cake, Chocolate Ganache under fondant, Cake decorating ganache,
Let’s talk ingredients and substitutes (Save/Pin)
- Chocolate – ganache can be made with any chocolate, coverture or compound. The quality of chocolate you use will determine how delicious your ganache will taste. I use Callebaut or Laubeca. Most of my ganache cakes have 70% cocoa dark chocolate – the reason I like to use dark because I usually fill my cakes with buttercream, so the dark chocolate cuts down some of the sweetness. Having said that you can use any percentage of chocolate from 55% to 90%.
- White chocolate – works differently from dark, semi-sweet or milk chocolate so will cover that in another post here. I will explain in detail with a video how I made my white chocolate ganache.
- Cream – The high the percentage of fat in the cream the creamier and richer the ganache. In some cases, it will bring out the sweetness in the chocolate as well. I usually use no less than 38% fat I think it always has the best consistency for the ganache. Having said that you can use anything from 32% to 45%.
If you are unable to use fresh whipping cream you can also use coconut cream and follow the same exact process we do below.
Chocolate Ganache for Decorating a Cake, Cake Decorators Chocolate Ganache, What ganache to decorate a cake, Chocolate Ganache under fondant, Cake decorating ganache,
Recipe – (Dark) Cake Decorators Chocolate Ganache Recipe (Save/Pin)
This is the simplest ganache recipe you can make for your desserts, cake, cupcakes. You can use dark, semi-sweet, or milk chocolate. Need to make Cake Decorators White Chocolate Ganache? You can use my recipe here.
Tools
- Double Boiler or Microwave
- Bowl
- Spatulaor Wooden Spoon
- Cling wrap/ Plastic wrap
Chocolate Ganache for Decorating a Cake, Cake Decorators Chocolate Ganache, What ganache to decorate a cake,
Ingredients – (save/Pin)
- Heavy whipping cream – 250 ml (1 cup or 8 oz)
- Chocolate – 450 grams (1 lbs) – Dark, semi-sweet or milk
- Need a Cake Decorators White Chocolate Ganache Recipe – Click here
Chocolate Ganache for Decorating a Cake, Cake Decorators Chocolate Ganache, What ganache to decorate a cake, Chocolate Ganache under fondant, Cake decorating ganache,
Method
Note: This recipe is just enough to fill and frost a six inch round cake. If you fill the cake with vanilla buttercream and frost with this ganache you will have some left for piping borders. This recipe can be easily doubled or halved without any issues.
Hot cream method
- Place chocolate in a heatproof bowl – set aside
- Pour cream in a saucepan and bring to an almost boil but do not boil. (I heat it in the microwave for a minute)
- Next, pour hot cream over the chocolate.
- Cover and let sit for a minute
- Stir until smooth.
- Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. For some reason, if you still have unmelted bits of chocolate, place the bowl over another bowl of hot water and stir till melted. A little heat is all it takes.
Microwave Ganache
- Break the chocolate in a microwave safe bowl,
- Pour cream over the chocolate
- Place the bowl in the microwave for a min on high.
- Stir well until you have a smooth ganache
- If necessary – continue to heat in microwave at 30 sec intervals until you have a smooth mix.
Rest the Chocolate Ganache
- When cake decorating we do not use the ganache soon after it’s made. We let it rest.
- It’s best to let the Ganache sit at room temperature or fridge for at least a couple of hours ( I usually keep it overnight)
- This helps firm the ganache again and give it the stability we need for covering a cake.
Consistency for covering a cake
- Ganache rested may not necessarily be ideal to just start using.
- The ideal consistency is peanut butter consistency.
- You want to be able to hold the ganache on the spatula and spread it around the cake.
- The best way to bring it to consistency
- In cold weather – stick it in the microwave for 10 secs (when it comes to chocolate 10 secs is a lot so don’t’ over-heat)
- If the ganache was in the fridge resting it out for an hour works too.
- If you live in a hot an humid climate – just a vigorous stir with a spatula is all you need.
Chocolate Ganache for Decorating a Cake, Cake Decorators Chocolate Ganache, What ganache to decorate a cake,
How to cover a cake with ganache.
We covered this as well with video tutorials. You can find them here.
Chocolate Ganache for Decorating a Cake, Cake Decorators Chocolate Ganache, What ganache to decorate a cake,
Storing Ganache covered cakes
Ganache can be kept at room temperature for about two to three days depending on the amount of chocolate/cream proportion.
As you can see the quantity of chocolate or sugar and fat in Ganache is so high that you do not need to refrigerate your cake, which makes it an ideal frosting under fondant. However, if you have another perishable filling with your Ganache or the ratio of cream to chocolate has changed drastically then it’s best to be safe and keep the cake in the fridge.
Ganache and Humidity
Since chocolate can withstand heat better than butter, ganache frosting is usually more preferred by cake decorators under fondant than buttercream in summer, or humid climate. In fact, summer here in the middle east is so hot that I do not offer buttercream under fondant at all. It’s only ganache cakes in summer. Why?
Well, my home is cold so the cake stays in the airconditioned room and looks perfect, but what happens as soon as you take it out of the house? Here in the Middle East, it is like stepping into an oven. The cake has no fate but to melt away. The last thing I want is for the person to be halfway home calling me that the cake is a mess. So… no buttercream cakes in summer.
Ganache and flavors
Have you ever wondered how to take Ganache to a whole new level? Yup? Have you tried to add different flavors to your ganache? Nah, I’m not talking about extracts! I’m talking more… check it out here.
10 Tips/Troubleshoot when making Chocolate Ganache
- Always chop chocolate finely or keep them to similar size pieces. That way the whole batch will melt evenly.
- Never let heavy whipping cream boil. You want the cream to be hot but not boiling. If necessary it’s better to place the ganache in the microwave for 30 seconds to get the last bit of unmelted chocolate.
- If you have one or two stubborn pieces of chocolate left in the ganache that won’t melt. It’s best to remove them, then to take a chance of overheating the whole batch and risking a split.
- Microwave ganache – often a culprit of overheated ganache. Depending on how big the batch is, start with 30 seconds then heat at increments of 1o secs stirring between every interval to distribute the heat evenly.
- Ganache has split or separated – this happens when the cocoa solids and fat don’t emulsify properly. Add a splash of milk and give it a good stir. Add another splash and stir again until you have a smooth ganache.
- If the chocolate looks lumpy, grainy means you have overheated the chocolate. Use a stick blender and give it a whiz. All should be well again.
- If you realize the ganache is split only after it has cooled. Add a little more chocolate to it. And reheat the melting process keeping a close watch, making sure to stir and encourage even distribution of heat. If necessary add more cream to maintain the ganache ratio you need.
- Never over mix chocolate ganache – this will incorporate too much air into the ganache but also can cause the ganache to split. Especially with white chocolate ganache keep stirring to a minimum once the chocolate is melted.
- Ganache is best made in a glass bowl when using a microwave and in a stainless steel when using a stove top. Never use plastic or aluminum for melting chocolate, the ganache will not have a shiny appearance.
- Place a plastic wrap/cling wrap directly over the ganache when letting it cool. This will prevent any crust from forming on top.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Chocolate Ganache for Decorating a Cake, Cake Decorators Chocolate Ganache, What ganache to decorate a cake,
Cake Decorators Chocolate Ganache Recipe
The perfect chocolate ganache for decorating a cake is one that you can use to cover a cake with fondant and I call it the Cake Decorators Chocolate Ganache Recipe. One that adds stability to the sculpted cake when working on a novelty cake and stays firm when stacked into a tiered wedding cake. My chocolate ganache is like my rock for me as a cake decorator.
Ingredients
- 250 ml Heavy whipping cream (1 cup)
- 450 grams Chocolate (1lb)
Instructions
Hot Cream Method (method shown in white chocolate ganache video)
-
Place chocolate in a heatproof bowl - set aside
-
Pour cream in a saucepan and bring to an almost boil but do not boil. (I heat it in the microwave for a minute)
-
Next, pour hot cream over the chocolate.
-
Cover and let sit for a minute
-
Stir until smooth.
-
Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. For some reason, if you still have unmelted bits of chocolate, place the bowl over another bowl of hot water and stir till melted. A little heat is all it takes.
Microwave Ganache (See video)
-
Break the chocolate in a microwave safe bowl,
-
Pour cream over the chocolate
-
Place the bowl in the microwave for a min on high.
-
Stir well until you have a smooth ganache
-
If necessary - continue to heat in microwave at 30 sec intervals until you have a smooth mix.
Rest the Chocolate Ganache
-
When cake decorating we do not use the ganache soon after it's made. We let it rest.
-
It's best to let the Ganache sit at room temperature or fridge for at least a couple of hours ( I usually keep it overnight)
-
This helps firm the ganache again and give it the stability we need for covering a cake.
More Chocolate Ganache Recipes
- Classic White Chocolate Ganache video- here
- Classic Chocolate Ganache (dark) video – here
- Cake Decorators White Chocolate Ganache – here
- Cake Decorators Chocolate Ganache (Dark) – here
- Chocolate Ganache Cake Filling – here
- Chocolate Ganache Glaze and Drips – here
- How to ganache a Cake video – here
- How to get sharp edges on ganache cakes – here
Are you new to cake decorating? Do you love cake decorating?
Click here to see some of my Index of all cake tutorials from basic to advance.
I’ve never tried ganache on a cake. I thought it would be too difficult and I’d make a mess out of the cake. You certainly make it sound doable. I’m pinning your tutorial and I will give the chocolate ganache a try. We love chocolate so it would be very much appreciated. Keeping my fingers crossed I don’t destroy a ganache nor a cake.
Ganache is so easy to make Marisa. You must try. It’s absolute chocolate heaven.
Ganache always makes this look so elegant. I love using it on cakes and cupcakes. Makes it look fancy…and isn’t that difficult to do. I need all the help I can get to make cakes look 1/2 as good as yours.
Thank you, Gloria. It really is easy, just time-consuming.
Thank you Thank you Thank you so much Veena. You just told me everything I need to know about Ganaching my cakes. I had the same confussion as you.
Thank you, Shalu. SO happy you found this article useful. Thanks