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
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.
Nutrition Information
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
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Hi! Can i use the decorators ganache recipe for whipped ganache instead of the regular ganache? I want my ganache to be lighter in color for a semi naked cake but i also want it to be stable and can stand the hot weather in my country.
Hey Tata. Yes, you can use this for whipped ganache but since the cream in there is so little you won’t really get a good whipped effect. If you want your ganache to be light in color use the regular Classic Chocolate Ganache. That has more cream so it will whip light and fluffy too. I think whipped ganache if used minimum on a naked cake may be ok for hot weather.
Tha ks for the recipe Veena.
Will this affect the flavor of the cake?
Say, they want a vanilla cake with vanilla frosting. Wont covering it with chocolate ganache change the flavor?
How can I use this recipe to get sharp edges without changing the flavor of the cake asked for?
Hey Kanthi, Sorry this comment moved to spam (not sure why)
If you use chocolate – it will taste like chocolate. Chocolate is a strong flavor so while we use it for the firmness we also have to accept that it will taste like chocolate. You can use white chocolate for a less intense chocolate taste but there is still chocolate. The other option is to use buttercream – use my post how to get sharp edges on buttercream and see if that method helps.
Thanks Veena, I appreciate your reply.
can i use whipped ganache as filling without a dam and plain ganache as crumbcoat under fondant?will it be ok
Yes Demi. Whipped cream without ganache will work and so will this ganache plain as a crumb coat and frosting. Thanks
I’m looking forward to trying your flavored ganache recipes! Have you flavored your cake decorator’s ganache recipe with all of the options you suggest and still keep a stable ganache that produces sharp corners for fondant application. (especially when adding large quantities of flavorings like – peanut butter, nutella, and caramel? Thank you!
Hey Michelle. Almost all of these will work well as filling and frosting. Personally, if I need to drape with fondant, I will use these as a filling and then use a plain vanilla flavored ganache for frosting, just so it will be stiff under fondant and give me enough working time because humidity here in Israel is crazy. I hope that makes sense. For fruit favors, I would only use them as filling.
Very helpful! Thank you so much Veena!
You are welcome Michelle.
I hope you see this comment as its on such an old post.
I go so excited at the title – cake decorator’s ganache. But i realised it’s the ganache I’ve always made. I tried it again yesterday. And the same disaster.
It’s nice and firm with a sharp edge till i put the fondant on. Then it’s a sticky hot mess and the weight of the fondant drags the ganache down too and everything sags and bulges. It doesn’t help that I live in Bombay on the sea-shore.I’m desperate to make cakes that look great with sharp edges. Even in what passes for winter here, it’s the same.
I’ve tried different brands, pure chocolate, chocolate compound…everything. It never works. 🙁 Any suggestion would be welcome.
Hey Kamini,
I see all post unless it goes to spam so feel free to comment and ask anything on olds post too.
Actually, I lived in Bombay and I have used ganache. In fact, I remember giving my niece a quick course on how to ganache a cake and cover it in fondant.
The ganache was not bad. If I remember correctly.
– I made the ganache with more chocolate and less cream – less than this as well.
– I used half good chocolate bars and half compound chocolate (that’s what I could find in my sister’s fridge at the time)
-I made the ganache and let it set in the fridge overnight.
– Next day, I kept it out for an hour the gave it a good whip by hand using a spoon until it was peanut butter consistency.
– I covered the cake in ganache – one coat – chilled an hour.
– covered the cake in ganache again – final coat and chilled overnight.
– Next day – I took the ganache cake out just when I started rolling my fondant.
– Before I put the fondant on the cake. I rubbed my hands on the ganache cake to spread the condensation that was just starting out.
– covered the cake – with fondant – quick sharp edges.
– Left it alone – there was some sweating which dried off
– then we decorated the cake once the fondant dried.
– I know with places that have high humidity fondant in the fridge is not a good idea. So leave it out.
Not sure I have an answer to your question but see if my process on top gives you any ideas.
Also when you roll the fondant – roll it a bit thicker and not a big skirt. Remove excess quickly.
Work in an airconditioning room or choose to work in the evening when its’ cooler than the day.
I think compound chocolate such as chocolate chips works better as they are meant to handle heat and still hold their shape better.
Have a good day.
Thank you so much, Veena, for the detailed response. No wonder you’re such a star. So deserving. 🙂
I have tried higher proportion of chocolate to cream. Same results.
But I shall try the slow steps like you mentioned. I tend do do everything at a rush on one day, in a few hours as I’m constantly afraid the cake might go bad in the insane heat.
There is an additional problem I face. Being an ecologist by training and conservationist by passion, I do not have air-conditioning in the house. This makes a world of a difference and reading your buttercream post made me realise you’re the first person who understands what I’m talking about. When you say (to paraphrase), ‘I could have it all cooled and perfect, but it could turn into a hot mess in the client’s car’. A lot of people do not have a/c. I don’t want the cake to turn into a mess when it leaves my house. So, looking for apt solutions. Wonder what people who have outdoor weddings/functions in hot places do?
Thanks once again for the response. Much appreciated.
yes, one of the big issue with cakes is when you try to do it all in one go. The best way is to space the work and let it rest so it has time to set. Cakes baked from scratch have a longer shelf life and taste better over time.
We have to all work with what we have and the circumstances we live in. For example, in summer I never sell buttercream under fondant. I do have Air Conditioning but I can’t keep in on 24 hours – not worth the electricity bill – right?
I highly recommend you work slowly – cover the chilled cake with fondant and don’t put fondant cakes in the fridge since you don’t have air-conditioning.
XX
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