The Smooth chocolate ganache cake is a perfect frosting recipe ! An easy cake cover icing to make and to apply on your cakes covered with fondant or not.
A smoothing finish with sharp edges and no more visible defects on your cakes! It is thanks to this wonderful chocolate ganache that you will be able to obtain this perfect finish!
Are you new to cake design and all these techniques and recipes confuse your mind? How to make a successful fondant covered cake? What icing to use inside and outside of a layer cakes?
I explain everything there is to know about the chocolate ganache cover. How to prepare it and how to apply it easily on your cakes!
And you'll quickly see the difference on your cakes, with finishes worthy of a pro!
What is a ganache
Ganache is a preparation widely used in pastry, a mixture of chocolate and heavy cream. The ratio used between these two ingredients makes it possible to create ganaches with different textures.
Probably, the one we know the most in pastry making, is the ganache to garnish cakes, macarons, desserts. But also to decorate, glaze and smooth cakes.
Chocolate ganache for fondant
In cake design, cakes creations made for special occasions such as birthdays, weddings and which are exposed for a long time at room temperature.
This is why it is not recommended to use fragile fillings, such as creams containing eggs, ganaches, mousses, etc...
The risk of food intoxications with these frostings is high, therefore ganaches and creams that are stable at room temperature should be used instead:
- Smooth chocolate ganache cake frosting, especially for exterior smoothing.
- Chocolate ganache, not whipped to fill the inside.
- Swiss meringue Buttercream, for inside and outside.
- Italian meringue buttercream, to smooth and garnish the inside.
- Fruit curd, to garnish the inside in addition to a ganache or buttercream.
- Vanilla buttercream frosting, smoothing and garnishing.
Why use the Cover Ganache
In a few words you must understand that to have a "perfect cake" with sharp edges and a smooth finish, you must use a cream that will harden in the cold and remain firm at room temperature.
- To erase the ugly defects of the cakes (bumps, bulges, cracks)
- For a solid base, to assemble your layer cakes
- For sharp edges and a perfect smooth finish before covering with fondant.
- For cakes that can be stored at room temperature.
This special design cake cover ganache can be made with dark, milk and white chocolate.
Covering ganache ratios
Example: I have 400 g of milk chocolate, I divide by 2.5, so I need 160 ml of heavy cream.
Materials to make this ganache
- A saucepan, to heat the heavy cream.
- A soft spatula or wooden spoon, to mix the ganache without incorporating air.
- A hand mixer, to obtain a smooth and silky ganache.
- Quality pastry chocolate, (Dark semi-sweet chocolate 54%, Milk chocolate 33%, White chocolate 28%), cut into small pieces or chopped it will melt better and faster in contact with hot cream.
- Heavy cream with at least 30% fat, to be used at room temperature.
How to make the cover ganache
- Weigh your ingredients with an electronic scale, an essential step to have the right amount of chocolate and cream to make a successful ganache.
- Cut or chop the chocolate as finely as possible and place it in a container.
- Heat the heavy lcream, placing it in a saucepan over medium heat and bring to a boil, remove from the heat as soon as it boils.
- Melt the chocolate, pour over chocolate the heavy cream in 1 or 2 times depending on the quantity, let it rest for a few moments before stirring with a wooden spoon or spatula.
- Mix the ganache with a hand mixer to smooth and eliminate the small pieces of chocolate remaining (be careful not to add air to your ganache, the mixer head must remain constantly immersed in the preparation).
- Let the ganache rest, cover it with cling film on contact and place it either in the fridge for at least 4 hours or at room temperature up to cool completly.
- The ganache is ready when it has the texture of a buttercream and is easy to handle.
How to preserve Chocolate ganache cake
Keep your ganache cover in the fridge for up to 1 month, at room temperature it will keep for about 2-3 days.
Or in the freezer in a container with a lid for up to 3 months.
How to make a successful cover ganache
- Use quality chocolate, 54% cocoa butter dark semi-sweet chocolate, 33% cocoa butter milk chocolate, 28% cocoa butter white chocolate.
- If your ganache is kept in the fridge, spend a few moments in the microwave at low power to bring it back to room temperature.
- Chop the chocolate as finely as possible to melt it quickly.
- Use heavy cream at 30% fat at room temperature.
- Do not overheat the heavy cream, as soon as it starts to boil, remove from the heat.
- Do not use a whisk to mix the ganache.
FAQS on Chocolate ganache cake cover
- Can I flavour the ganache?
Yes, by adding :
- Food flavorings
Avoid flavoring this recipe at the risk of changing its texture, but you can instead flavor the inner filling with fruit coulis, crunchy etc ...
- How to recover a grainy ganache?
Over-mixing or mixing too quickly can make it grainy, here's how to proceed to get a smooth ganache:
- Add water in very small quantities and mix with a hand mixer.
- Heat the ganache a little and blend with a hand mixer.
- Can I use this ganache to garnish the inside as well?
No, this ganache is too firm to be used indoors, use a chocolate ganache instead.
- Can I use this ganache cover without fondant?
Yes, it is quite possible to use it as an exterior glaze alone. Even if in this case, I would advise you to choose a 1:1 ratio to have a softer ganache. (amount of chocolate = amount of heavy cream)
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Smooth chocolate ganache cake frosting
Dark chocolate ganache
- 300 g dark chocolate - 54% cacoa butter
- 150 ml heavy cream - whole 30% fat
Milk chocolate ganache
- 300 g milk chocolate - 33% cocoa butter
- 120 ml heavy cream - whole 30% fat
White chocolate ganache
- 340 g white chocolate - 28% cocoa butter
- 113 ml heavy cream - whole 30% fat
- Break into pieces or chop the chocolate finely and place it in a container.
- Pour the heavy cream into a saucepan over medium heat and remove from the heat of the first boil.
- Then pour 1 to 3 times the warm heavy cream over the chocolate and let it rest for a few moments before stirring with a wooden spoon or spatula.
- Continue to mix until a homogeneous ganache is obtained.
- Finish by blending for 10-20 seconds with a hand blender to smooth it perfectly.
- Cover the ganache with cling film and leave at room temperature or place your ganache in the fridge for at least 4 hours.
- The ganache is ready when it has the texture of a buttercream.