Chocolate ganache is a simple, versatile recipe that every baker should have in their repertoire. All you need is some chocolate (this recipe uses bittersweet) and heavy cream for a smooth, delicious ganache.
When I walk into a pastry shop, the glossy, perfectly smooth chocolate cakes covered with poured ganache always catch my eye. The finish is sophisticated and elegant, but it is one of the easiest ways to cover a cake once it is crumb coated. It can be a base for other decorations or left sleek and exquisitely understated.
Favorite Chocolate Ganache Recipes
For more chocolate recipes check out my collection of 30 Recipes!
Chocolate Ganache Tips
- Pour your ganache in one go to get a perfectly smooth finish on your cake with chocolate ganache, otherwise you may have drips instead of sheen.
- After you have made your ganache, let it set so that it has thickened enough to cling to the cake. If it is still too warm, it will just run off and not create a thick enough layer to cover the cake. If it is too cool, it will be too dense and won’t spread on its own.
- If your chocolate gets too firm, you can put it in the microwave or over a double boiler to warm for a few seconds.
- If you are covering a layer cake, you’ll want to do a ganache crumb coat to fill any gaps that will be accentuated by the glossy poured ganache. Separate about 1 cup / 240g of the ganache and allow it to set to room temperature. You can place the separated ganache in the refrigerator and stir every few minutes until it is firm enough to spread onto the cake, being careful not to let it get too firm. It will now be spreadable and you can use it to create your crumb coat.
- Line a baking sheet with parchment paper. Place the crumb-coated cake onto a wire rack and set over the prepared baking sheet—you will be pouring quite a bit of ganache over the cake, so this setup will catch the excess.
How To Pour Chocolate Ganache
- Starting in the center of the cake, pour the ganache in a steady stream and work your way out to the edge in a spiral, making sure there are no bare spots.
- Continue pouring over the edges, until the sides are completely covered. The ganache should be smoothing itself out as you pour.
- If there are any ripples, ever so gently lift and set down the whole baking sheet to settle the ganache; only do this right after you finish pouring or you may end up creating more ripples.
- Let the cake sit until set up enough that you can move it without disrupting the finish on the ganache, 15 to 20 minutes.
- Run a metal icing spatula under the base of the cake to separate it from the wire rack before trying to lift it, or the ganache may tear.
Servings: 3 cups
Ingredients
- 2 cups (480ml) heavy whipping cream
- 16 oz (450g) bittersweet chocolate finely chopped
Instructions
- In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth.
- Transfer the ganache to an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- Gently warm the ganache over a pan of simmering water, forming a double boiler, to a pourable or spreadable consistency, depending on your needs.
Variation
- Firm, fudgy ganache can be spread just like chocolate frosting, but it is even more decadently chocolatey. Let the ganache set to room temperature, it will be quite thick. Use a decorating spatula to put it on like buttercream or even pipe it to decorate a cake.
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I made this cake today and it was amazing, all my family loved it.