Dark Chocolate Ganache
Dark Chocolate Ganache
I am super excited to share this chocolate ganache recipe with you all as it has been a revelation in my cake decorating journey.
I have been decorating cakes for a while now but when I first started out I never understood how decorators would achieve perfectly smooth fondant covered cakes with really sharp edge detail.
I really loved the look and wanted to achieve it on my cakes, so I did some research and found an online tutorial platform that taught me so much.
One of the things that I learned is how to achieve sharp edges Yeah!. What is fundamental in achieving this is having a great base to cover in fondant and ganache offers this. Many cake designers use butter cream, but when contending with different climates and seasons I find ganache to be more reliable.
The recipe is super easy as it uses a ratio method, so whether you want to increase or reduce the quantity the ratio stays exactly the same.
Recipe
Dark Chocolate Ganache - 2:1 Ratio
Ingredients
• 32 ounces (907 grams) of dark chocolate (at least 52% cocoa)
• 16 ounces (454 ml) of double cream (at least 33% fat)
Instructions
If your chocolate isn’t in small pieces (chocolate chip size), break it up well and set aside in a glass bowl.
Heat up double cream to almost boiling.
Pour heated cream over chocolate chips and wiggle the bowl to make sure all the chips are coated in the double cream.
Let it sit for a minute.
Wiggle bowl again and place in the microwave for one minute on high.
Wiggle bowl and let sit for another minute.
Chocolate should be warm, not hot.
Grab a whisk and begin to slowly incorporate the melted chocolate and cream together.
Continue to whisk until all the chocolate and cream come together.
If there are any small pieces of chocolate that are still not melted, put the mixture in the microwave for one more minute, let sit for a minute and stir again.
Let ganache sit out until it’s the consistency of buttercream and begin crumb coating your cake.
This recipe should make enough ganache to crumb coat a 6" (15.2 cm) and an 8" (20.3 cm) round cake with a little left over.
If you like the dark chocolate recipe you may also like to try the white chocolate recipe below;
White Chocolate Ganache - 3:1 Ratio
Ingredients
• 48 ounces (1.36 kg) of good quality white chocolate
• 16 ounces (454 ml) of double cream (at least 33% fat)
The recipe is super easy as it uses a ratio method, so whether you want to increase or reduce the quantity the ratio stays exactly the same.
Recipe
Dark Chocolate Ganache - 2:1 Ratio
Ingredients
• 32 ounces (907 grams) of dark chocolate (at least 52% cocoa)
• 16 ounces (454 ml) of double cream (at least 33% fat)
Instructions
If your chocolate isn’t in small pieces (chocolate chip size), break it up well and set aside in a glass bowl.
Heat up double cream to almost boiling.
Pour heated cream over chocolate chips and wiggle the bowl to make sure all the chips are coated in the double cream.
Let it sit for a minute.
Wiggle bowl again and place in the microwave for one minute on high.
Wiggle bowl and let sit for another minute.
Chocolate should be warm, not hot.
Grab a whisk and begin to slowly incorporate the melted chocolate and cream together.
Continue to whisk until all the chocolate and cream come together.
If there are any small pieces of chocolate that are still not melted, put the mixture in the microwave for one more minute, let sit for a minute and stir again.
Let ganache sit out until it’s the consistency of buttercream and begin crumb coating your cake.
This recipe should make enough ganache to crumb coat a 6" (15.2 cm) and an 8" (20.3 cm) round cake with a little left over.
If you like the dark chocolate recipe you may also like to try the white chocolate recipe below;
White Chocolate Ganache - 3:1 Ratio
Ingredients
• 48 ounces (1.36 kg) of good quality white chocolate
• 16 ounces (454 ml) of double cream (at least 33% fat)
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