Description
This chocolate ganache frosting creates a smooth, firm, professional finish, ideal for covering cakes and working under fondant. This recipe is designed to coat a 6-inch (15 cm) cake, about 5 inches (12 cm) tall, serving 8–10 people.
Ingredients
Dark Chocolate Ganache
- 600 g (21 oz) dark baking chocolate - 54%
- 300 g (1 ¼ cups) heavy cream - 30% fat
Milk Chocolate Ganache
- 640 g (22.5 oz) milk baking chocolate - 33%
- 260 g (1 cup + 2 tbsp) heavy cream - 30% fat
White Chocolate Ganache
- 680 g (24 oz) white baking chocolate - 28-33%
- 220 g (1 cup) heavy cream - 30% fat
Instructions
- Chop the chocolate into small pieces and place it in a bowl.
- Heat the heavy cream in a saucepan over medium heat until it just starts to simmer, then remove it from the heat before it boils.
- Pour the warm cream over the chocolate in 1 to 3 additions, letting it sit for a minute before stirring.
- Use a spatula or wooden spoon to gently mix until the chocolate is fully melted and smooth.
- For an extra smooth finish, blend the mixture with a hand blender for 10-20 seconds.
- Cover the ganache with plastic wrap, making sure it touches the surface, and leave it at room temperature or refrigerate until it has the texture of buttercream.
Notes
Storage Instructions
- At Room Temperature: Ganache can be stored at room temperature for 24 to 48 hours in a cool, dark place.
- In the Refrigerator: Keep it in the fridge for up to 2 weeks. Be sure to cover the cake to prevent it from absorbing any odors.
- In the Freezer: Ganache can be frozen for 2 to 3 months. Wrap it tightly to prevent freezer burn. Thaw in the refrigerator before using.
Tips for Covering Ganache
- Ideal Temperature: Let the ganache rest at room temperature for a few minutes before applying to get the perfect texture.
- Work in a Cool Space: Avoid warm environments to prevent the ganache from melting too quickly.
- Use a Heated Spatula: Dip a spatula in warm water, then wipe it clean before smoothing the ganache for a flawless finish.
- Let It Set: Allow the ganache-covered cake to chill in the fridge for at least 4-6 hours before decorating with fondant or other toppings.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Cake Design, Layer cake, ganache, frosting
- Cuisine: American
Nutrition
- Calories: 193
- Sugar: 6
- Sodium: 10
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
- Cholesterol: 18