I have an order for a 1/2 sheet cake..chocolate cake filled with Raspberry. I just don't care for chocolate buttercream with this recipe (its just TOO much!) and was thinking of maybe trying a ganache...

I have a couple of questions though:

Has anyone done a ganache on a sheet cake?
The chocolate cake I use is very dense..will ganache work well on it? I have only done ganache on light cakes.
This cake has to travel a few hours in the back of a car..will the ganache keep well?

Does anyone else have any other suggestions? (I am ALWAYS opened for new ideas!! You guys have taught me more then my classes!)

Thanks!

Mmmmmmmmmmm ganache! I think ganache would taste great on a 2x4! I'm sure it would work fine on your cake. I've never done a sheet cake though, maybe someone else has. If i remember correctly ganache is fine at room temp for a day or two, so it should be ok in the car.

Bahahaha!!! Ganache on a 2x4--love it! (And I agree, btw!)

As far as ganache on a chocolate cake--if you think that chocolate bc is too much--are you at all concerned about ganache? IMO, ganache is WAY richer than bc. Of course, I love the stuff--so "too much" for chocolate is not a problem for me.

It should hold up fine. I have done ganache over "regular" chocolate cakes befure--up to 14" rounds with no problems. Don't see why it would be a problem with a sheet.

HTH!

Lisa

Yum! I made a choc raspberry cake with choc ganache. It was sooooo good. It is in my photos. The layers were more chocolate and raspberry preserves on top of the choc layer!

I'm still drooling over that cake, Parismom!

LOL

tell me about it, i have wiped my keyboard off a couple of times just reading about it

Ok now you guys are making me hungry for that cake again. I may have to whip up a chocolate raspberry cake...... sigh (haha)...

This is a very dangerous website for dieters. I try to eat healthy..then I get on CC and before I know it my KA is mixing up some cake batter. How does that happen??? LOL

Maybe your KA is possessed?

Here is the ganache recipe...

1/2 cup heavy cream
8 ounces good semisweet choclate chips
1 teaspoon instant coffee granules

Cook the heavy cream, chocolate chips and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

I let it cool for a little while then when it was spread ing consistency I just spread it on. It was warm, not cold, but not hot.

hi getting ready to make the ganache when i finished do i just pour it over the cake or is this something that i ice on the cake. lorie i have some raspberry left over and becasue of you i am using the rest on this cake.

I did not drizzle it and let is sort of pour over the cake like some ganache recipes say. I actually frosted it like buttercream. The consistency scared me before I did it b/c I thought it wouldn't be firm enough. But it stuck on really well.

I recently did a ganache truffle frosting on a valentine's day cake I did. It had a more spreadable icing consistency, then just being poured.

Once you have cooked the cream and chocolate, you have to pour the ganache into a mixing bowl after you have removed it from the stove (Do not let it stand first) and immediately place in refrigerator. Let stand for at least 8 hours. Then, remove from fridge and let set for at least 30 minutes and whip on medium speed to reach spreading consistency. Add a little corn syrup if it needs to be thinner. This icing consistency went on the cake real smooth and had a clean look to it.

A general ganache recipe may have to be doubled, but for a sheet cake I am not sure.

I may be too late in posting my response. I am sure whatever you make will be delicious.

You're welcome! Don't forget to post pics!!

Ok finshed the cake tonight...and THANK YOU SOOOOO Much for the recipe! It was easy and very tasty! (we had some the trimmings from the cake..grin)

As promised, here is a photo!! (the roses, which are BC, are made with using kisses as the base...they turn out so nice!!

yummmmmmmm!!!

It looks great! Glad it worked out for you!!