Saturday, October 17, 2015

Dark Chocolate Butter Ganache

There are many uses of ganache. Depending on the temperature of the ganache, it can be use to pour over the cake, to use it for frosting and to sandwich the cake.


  • 200g dark chocolate
  • 120g salted butter
  • 125ml (1/2 cup) double cream or thickened cream

  1. Using double boiler, add in chocolate, butter and thickened cream. Make sure the bowl does not touch the water and the water should be barely simmering.
  2.  Let the heat melt the ingredients. It will take about 3 minutes. Combine the ingredients well and leave it for 2 minutes. It will look liquid. Remove from double boiler and cool it down in the fridge to thicken. The duration in the fridge is very much depending on the purpose of the ganache.
  3. I used this ganache to pour over chocolate mud cake I have made earlier, therefore, I place the ganache in the fridge for an hour to thicken. 
  4. To pour it on the cake,  I prefer to remove the top bit of the cake to get even surface. Pour starting from the edge of the cake then move to the middle and smooth out.

  • Before placing the ganache in the fridge cover the top of ganache with cling wrap so layer of skin does not form (cling wrap touching the ganache top) 
  • Thicken ganache consistency suitable for pouring on the cake? Stir with whisk, remove and you can see ribbon form. 
  • Over thicken the ganache for pouring? No worries. You can spread the the chocolate ganache on the top and the side or even use it to sandwich the cake. 
  • Use baking paper to catch the drips of the ganache so that the yummy-licious ganache did not go to waste.

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