Has anyone ever use chocolate ganache as a cake filling? If so, was it tasty? Also what recipe did you use? I am making my friends wedding cake in a few weeks, and she wanted Chco Ganach filling. I just wanted to be sure I would do it before I told her yes!
Thank,
Katie
Chocolate ganache is fabulous as a filling. I use 2 parts dark chocolate to 1 part heavy cream, 1-2 tbls of real butter and 1-2tbls of real vanilla. You can also add candy flavoring oils (LorAnn) like raspberry.
The better your quality of chocolate, the better your final outcome. I get the huge bars of Belgian Dark from the Fresh & Easy Market near me. If you are near Trader Joe's they have big bars of good chocolate at reasonable prices. You can make it w/chocolate chips but I like to chop the big bars.
Put chopped chocolate in a big bowl (I put it in my stand mixer bowl). Bring cream, butter & flavors just to a boil (be careful it can boil over really fast). Pour hot cream on chocolate--let it sit for a few minutes. Stir to melt--keep going until it is glossy. WALK AWAY--let it sit overnight at room temp. I cover mine w/a clean tea towel.
In the AM, you can use it as is or whip it w/the mixer.
Kristy
I use 3/4 to 1 cup heavy cream, 7 ounces semi sweet chocolate, 2 tablespoons butter and a splash of vanilla. After you make the ganache you can let it cool and then whip with a mixer into whipped ganache. Instead of a thin fudge layer you would get a nice mousse like chocolate filling. Yum.
I don't use anything else besides chocolate and cream too. 2 to 1 ratio for milk and dark chocolate and 3 to 1 ratio for white chocolate.
Mamarobin also uses butter. I haven't seen her on here lately. What's the saying everything tastes better with butter. I have always used butter.
I just made my first batch of gananche thanks to the help in this post....Now what? I am wanting to pour it over my cake. I know one of you said to let it sit overnight. Will that make it harden? Do you have to mix it or anything the next day?
If you let it set up overnight, it will have a sort of peanut butter consistency that is perfect for spreading. If it gets too hard for spreading, you can warm it a little in the micro. It only takes 10-15sec to get it back to spreadable consistency.
Kristy
Am I correct in assuming that it does not need to be refridgerated?
It does NOT need to be refridgerated. Think about chocolate truffles--they are filled with ganache and sit out at room temp all the time.
For filling, if I am going to frost w/ganache I don't do a dam.
If I will be frosting w/BC, I do a dam w/BC so the dark chocolate doesn't show through the lighter colored frosting.
Kristy
Kristy,
I made the your ganache recipe and I LOVED it as well as all my friends who ate the birthday cake!!! I am using it on a wedding cake next weekend, so I know the bride will LOVE it too. The only thing I was told was to out MORE!!! haha I will do my best! Thanks for your help!!
Katie
Thanks Kristy for helping (and to everyone else too). By the way Melrose, I used nestle chocolate chips and it turned out great.
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