Monday, December 4, 2017

Easy Chocolate Ganache for Cakes

Chocolate ganache is one of those things that sounds intimidating but will surprise you because it is so easy to make.  I especially love to use it as a cake topping when I am in a hurry.  It takes very little time and looks impressive. A chocolate cake topped with ganache is a delicious treat for the chocolate lovers in your life.

Easy Chocolate Ganache for Cakes

The chocolate ganache topping on this single-layer chocolate cake was so shiny it was like a mirror on top of the cake. Don't you love how the ganache drips down the side of the cake?  I added some chocolate sprinkles around the edge of the cake for a little texture, but icing this cake with ganache was as easy as one-two-three.

Ganache is a two-ingredient topping.  Yes, that's all.  You'll need chocolate and heavy cream in a one-to-one ratio for a topping.  I make my ganache super easy by using chocolate chips.  Most often I'll choose semi-sweet chocolate chips but choose your favorite type of chocolate.  You can also use a block of chocolate that you cut into small pieces for easy melting.  I find that the chocolate chips melt easily and produce a perfect, shiny topping every time.

Easy Decadent Ganache
The one-to-one ratio of chocolate to cream is perfect for topping cakes and cheesecakes or drizzling over your favorite ice cream.  A two-to-one ratio of chocolate to heavy cream will cream a much thicker consistency that is perfect as a filling between layers of cake or rolled into truffles. I used a two-to-one ratio for the topping on these Caramel and Ganache-Topped Brownies.

Caramel and Ganache-Topped Brownies
Caramel and Ganache-Topped Brownies

Once you start making ganache you'll find many ways to use it in your desserts.  It's perfect for holiday desserts treats.

Ganache Topped Chocolate Cake
Ganache-Topped Chocolate Cake

Easy Chocolate Ganache  

Frosting for one single-layer cake

  • 4 ounces heavy cream
  • 4 ounces semi-sweet chocolate chips or chunks chopped into small pieces
Heat the heavy cream in a small pot over medium heat. Bring the cream to a boil. The cream will expand and quickly boil over so you'll want to watch it carefully.

Place the chocolate chips in a heat safe bowl. Pour the hot cream over the chocolate. Stir gently, until all the chocolate is melted and you have a shiny, smooth topping.

Cool the ganache for about ten to fifteen minutes to a still pourable, but spreadable consistency.  Pour the ganache into the center of your cake and spread to the edges with an offset spatula or the back of a spoon.  Allow the ganache to drip over the edge of the cake.  The ganache will set as it cools completely.

Kitchen Essentials for Ganache

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You'll want a kitchen scale to easily weigh your chocolate when making the ganache.  This is the scale I use.

An offset spatula makes it easy to spread the ganache with little effort. This small size is very handy.

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