Chocolate Ganache Recipe for Decorating Cakes
Calories: 27
Adjust Servings Here: 570 grams
Description
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
Servings are adjusted based on the first measurement - for 6 inch cake
6-inch round or 5-inch square cake
- 1 lb (450 g) Chocolate dark, milk, semi-sweet
- 8 oz (240 ml) Heavy cream
7-inch round or 6-inch square cake
- 1 ¼ lb (560 g) Chocolate
- 8 oz (240 ml) Heavy cream
8-inch round or 7-inch square
- 1 ½ lb (680 g) Chocolate
- 8 oz (240 ml) Heavy cream
9-inch round or 8-inch square
- 1 ¾ lb (790 g) Chocolate
- 10 oz (280 ml) Heavy cream
10-inch round or 9-inch square
- 2 lb (900 g) Chocolate
- 12 oz (340 ml) Heavy cream
12-inch round or 10-inch square
- 2 ½ lb (1.10 kg) Chocolate
- 16 oz (450 ml) Heavy cream
Instructions
- Stovetop method - Place chocolate in a heatproof bowl and set aside. Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the cream over the chocolate and let it sit for 5 minutes. Then, stir with a spatula until smooth. Pro tip - DO NOT let the cream come to a rapid boil as it can burn the chocolate). If the chocolate is chopped fine there should be no more chocolate pieces. If necessary, melt in the microwave for 20 to 30 seconds.1 lb Chocolate, 8 oz Heavy cream
- Microwave Method - Place the chopped chocolate into a microwave-safe bowl. Pour the cream all over the chocolate. Heat it in the microwave on high for a minute. Stir and continue to heat at 30-second intervals until you have a smooth ganache.
- Cover -Once the ganache is ready, cover it with plastic making sure the plastic touches the top surface of the ganache to prevent skin from forming on the top.
- Rest - Leave the ganache to set in the bowl at room temperature for a few hours or in the fridge for 2 hours. Once it reaches a spreading consistency it can be used for frosting.
- Storage - Ganache will keep at room temperature for 2 days. It can be kept in the refrigerator for up to 5 days. It can also be frozen for up to a month in the freezer. Thaw in the fridge overnight for best results. Pro tip - To warm the ganache simply place it in the microwave for no more than 10 to 20 seconds intervals.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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