I cover a lot of my cakes with ganache under the fondant and would like to also fill them with whipped ganache. I've read that to do so, use the same ganache as I do for covering my cake, and simply take a mixer to it right before I fill my cake. However, this method seems to turn out a pretty thick ganache (not much different from the consistency of the ganache used to cover the cake)... am I suppose to be adding more cream or something to it before "whipping" it?

TIA!

You add more cream, I'm not sure what ratios though. Hoping someone will let us know that. But it's definitely not the same as normal thickness ganache.

Hi, this recipe for chocoalte ganache is the best i have made . It is so creamy. I make this whole recipe , cake,etc. So delicious.


http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

Iwould say that if it is getting to thick on you, that you are whipping it to long......... It doesn't take any time at all to have it set up on you..... I"ve never added more cream.( unless I whipped it to long and it set up ) LOL!

icer101 that recipe looks delicious! Thanks for sharing! Do you use the chocolate called for in the recipe or do you use a different kind? Thanks!

I have a question for you. I just clicked on the chocolate link and there are a bunch of different types of chocolate. which one would you recommend? I accidentally tried the Lindt Excellence 85% cocoa. when I tried to make ganache 2:1 ratio, my ganache was rock solid. I notice that it said cocoa and not cacao, stupid mistake on my part that im hoping i wont make again, but how do i know which type of chocolate to buy other than cacao.
Thank you
Bake and Cake

@bakeandcake there is no difference between cocoa and cacao...its just different brands try to make their stuff seem more high class.
http://www.equalexchange.coop/what-is-the-difference-between-cacao-and-cocoa--1

thanks chefjess819. If it was not the chocolate i wonder why my ganache was rock hard?

Thanks everyone, I'll give it another shot

At the risk of sounding ignorant, I think different types of chocolate, (white, milk, semi, bittersweet), need a different cream to chocolate ratio?

I go by 2:1 chocolate to cream by weight for dark or semi-sweet chocolate and 3:1 chocolate to cream by weight for milk chocolate... HTH

sugarmama5, yes, it whips up fluffy(it is cream anyway).


momto2pottsy, yes, i use that brand name also. I guess, that is why it is so good. it is expensive, but well worth it.

sugarmama5, yes, it whips up fluffy(it is cream anyway).


momto2pottsy, yes, i use that brand name also. I guess, that is why it is so good. it is expensive, but well worth it.

I have a question about regular chocolate ganache, I made some yesterday and was planning on using it on a cake today....but, I woke up this morning not feeling well...a little dizzy..not good for caking..What can I do? If its going to be a couple of days can I save it? Thanks so much

I belive that it can keep in the fridge for up to 3 days or you can freeze it for about a month. hth

Thank you so much for the quick reply..Have a great day

My mouth is watering now...

I'm going to do a small cake for my Grandma's 93rd birthday this weekend...she's a chocoholic like me, so I'm going to make her a rich choc cake with whipped choc ganache filling, covered in choc ganache. I might even put chocolate fondant on the outside!!

:::pardon me while I clean the drool from my keyboard::: LOL!

i saw that you posted 3:1 ratio for milk chocolate. this might be a dumb question but... could I use hersheys milk chocolate? got kisses for vday and wondering if i could melt and turn into ganache

Thank you icer101!

Sweet! pun intended

I refrigerate it for weeks and/or freeze it for weeks with no problems. It's easier to make big batches for me. Also, once you encase a cake in ganache, it's sealed up and doesn't need to be refrigerated - unless, of course, you use a perishable filling. I LOVE ganache!!