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This is Amazing! Great recipe! I had some devils food cupcakes in the freezer, and wanted something other than frosting for them… this ganache was perfection!
I did a ratio of chocolate to heavy whipping cream. Hi, To frost an half kg cake what is the measurement I should take? And how can I incorporate brandy or rum into the ganache frosting?? It depends on your cake, is it a layered cake? If so how many layers? I imagine that you could add a tablespoon or two of brandy or rum to the ganache after you mix it together too. Very good explanation about using different ratios.
Thank you, Angie! You could try adding a tablespoon or so of granulated sugar to the heavy cream before heating it and pouring it over the chocolate. Hi there! I want to make the whipped chocolate ganache to fill and frost an 8inch 3 layer cake. Is it possible to use the ratio for this purpose? Thanks a lot. Your email address will not be published. By submitting this comment you agree to share your name, email address, website and IP address with Live Well Bake Often.
This information will not be used for any purpose other than enabling you to post a comment. I believe that anyone, even beginners, can bake amazing desserts! Learn my secrets that make baking from scratch easy. Jump to Recipe Print Recipe. Pin 6. What Is Ganache? Heavy Cream: Also known as heavy whipping cream, this helps to thin out the chocolate.
This ratio is great for a thinner, pourable glaze. In this case, I used 4 ounces of semi-sweet chocolate and 4 ounces of heavy whipping cream.
This ratio is great for a thicker glaze and works well as a drip on cakes too. You can see how I used this as a drip on my chocolate cupcakes with peanut butter frosting.
This will create a much thicker ganache, which is great for making candy like chocolate truffles. Depending on the intended use, the ratios of the ingredients will vary. Additionally, you can add flavor with liqueurs, extracts, and other elements depending on what treat you are making.
Butter can also be included in the mixture to give a rich, shiny sheen and flavor. Equal parts chocolate and cream, along with butter and any additional flavorings desired. This glaze is used for pouring over cakes, dipping cupcakes and cookies, pouring over ice cream, as well as other pastries or sweet treats. Two parts chocolate to one part cream, along with butter and any additional flavorings desired. I use this ganache filling in my Chocolate Ganache Cookies recipe.
So I have shared many amazing chocolate recipes with you. Here are a few favorites that I hope you try soon! The Best Chocolate Cake Ever. Chocolate No Bake Cookies. Chocolate Banana Bread. Mention addapinch or tag addapinch!
Your email address will not be published. I was thinking of making a ganache for filling crepes, would the glaze or filling be better for that? Question- how do you think it will work if I use light cream instead of heavy cream? Hi Jenny, I hope your ganache turned out ok! I am making a 7 thin layer chocolate cake I am going to use the fudge icing that hardens between the layers.
Will this Ganache recipe harden and also will I have to keep the cake in the fridge? Hi Judy, The ganache will not get really hard.
My Fudge Icing Recipe will harden, though. The ganache can stay out of the refrigerator for about 2 days but will need to be refrigerated after that. Hope this helps! Hi Robyn , Thank you for sharing your Ganache recipes. I am going to layer my chocolate cake with ganache filling, then cover it with fondant for a birthday cake. Can I leave the fondant covered cake in room temperature for overnight with our refrigeration?
I am afraid the fondant might sweat if I put in the fridge for overnight.. Maybe someone else on here has done that and can help you. Thank you for the explanation and recipes! It is perfect!
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