Ganache 101

Ganache 101



In Ganache 101 I show you three types of ganache to make when baking the ultimate chocolate cake! 

For the filling you want the Light Brown Sugar Ganache. Now it’s important to fill the cake when it is soft. If it thickens/hardens too much, you can use a hair dryer to lightly warm it then stir it again until it is smooth. It also helps to heat your palette knife just slightly as you spread it, as this will keep it fluid.

For the chocolate drip you want the Butter Ganache (AKA melted chocolate and butter!). It’s a simple technique but takes your cake to the next level. I’ve used dark chocolate for this recipe, but you could try milk chocolate instead if you like yours slightly sweeter.

Finally, for the topping you want the Whipped Ganache recipe. You can pipe this how you want on top of your cake. I recommend using a star tip nozzle around the edges!

As always, good quality chocolate goes a long way in these recipes, so try not to scrimp on this key ingredient!

Follow my video and step-by-step recipes to make these three different types of chocolate ganache – perfect when making cakes, cupcakes and brownies.

Fancy trying out some different whipped ganache flavours? Check out my whipped ganache 101 video and recipes.


 


 

Ingredients


For the Light Brown Sugar Ganache
 300 g Dark Chocolate
 40 g Unsalted Butter
 50 g Light Brown Sugar
 Pinch Sea Salt Flakes
 300 g Double Cream / Heavy Cream
 110 g Sour Cream
For the Butter Ganache
 100 g Dark Chocolate (70%)
 60 g Unsalted Butter
For the Whipped Ganache
 100 g Dark Chocolate (70%)
 400 g Double Cream / Heavy Cream
 5 g Sugar or Honey
 2.50 g Powdered Gelatin (Knox or platinum grade)
 15 g Water
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Method


Light Brown Sugar Ganache
1

In a bain marie / double boiler melt the chocolate and set to one side.

2

In a saucepan over a medium heat, heat the cream, butter, sugar and salt until steaming.

3

Slowly pour this mixture over the melted chocolate, stirring in small circles. Don’t worry if it looks split.

4

Add the sour cream, then blend with a hand blender until smooth and emulsified. Cover the surface with clingfilm and leave at room temp for 2-3 hours or until it is a buttercream like consistency.

5

Fill your cake immediately, before the ganache goes too hard.

Butter Ganache
6

In a bain marie / double boiler melt the butter and chocolate.

7

Cool to 35C and immediately pour it onto your chilled cake. Quickly spread it to the edges with a palette knife.

Whipped Ganache
8

Bloom the gelatin and water for 5 minutes.

9

In a bain marie / double boiler melt the chocolate and set to one side.

10

In a saucepan over a medium heat, heat the cream and sugar until steaming, then add the gelatin and stir until dissolved.

11

Pour thie cream over the chocolate then blend to combine.

12

Pour it into a shallow tray lined with cling film. Cover the surface with cling film and then chill for 4 hours. It should feel firmer. Whisk to a medium peak by hand. Then pipe onto your cake.

Ingredients

For the Light Brown Sugar Ganache
 300 g Dark Chocolate
 40 g Unsalted Butter
 50 g Light Brown Sugar
 Pinch Sea Salt Flakes
 300 g Double Cream / Heavy Cream
 110 g Sour Cream
For the Butter Ganache
 100 g Dark Chocolate (70%)
 60 g Unsalted Butter
For the Whipped Ganache
 100 g Dark Chocolate (70%)
 400 g Double Cream / Heavy Cream
 5 g Sugar or Honey
 2.50 g Powdered Gelatin (Knox or platinum grade)
 15 g Water
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Directions

Light Brown Sugar Ganache
1

In a bain marie / double boiler melt the chocolate and set to one side.

2

In a saucepan over a medium heat, heat the cream, butter, sugar and salt until steaming.

3

Slowly pour this mixture over the melted chocolate, stirring in small circles. Don’t worry if it looks split.

4

Add the sour cream, then blend with a hand blender until smooth and emulsified. Cover the surface with clingfilm and leave at room temp for 2-3 hours or until it is a buttercream like consistency.

5

Fill your cake immediately, before the ganache goes too hard.

Butter Ganache
6

In a bain marie / double boiler melt the butter and chocolate.

7

Cool to 35C and immediately pour it onto your chilled cake. Quickly spread it to the edges with a palette knife.

Whipped Ganache
8

Bloom the gelatin and water for 5 minutes.

9

In a bain marie / double boiler melt the chocolate and set to one side.

10

In a saucepan over a medium heat, heat the cream and sugar until steaming, then add the gelatin and stir until dissolved.

11

Pour thie cream over the chocolate then blend to combine.

12

Pour it into a shallow tray lined with cling film. Cover the surface with cling film and then chill for 4 hours. It should feel firmer. Whisk to a medium peak by hand. Then pipe onto your cake.

Ganache 101