Chocolate Ganache Recipe
This chocolate ganache recipe is a delicious, rich chocolate glaze that is poured over the cake to create a glossy, beautiful finish. When chilled, ganache can be whipped up for piping decorations.
In order to pipe chocolate ganache icing, you must make sure that the chocolate bits are completely melted.
If solid bits come out when you are piping decorations, they will clog up the decorating tip. I only use whipped chocolate ganache for piping borders - the tip is larger and less likely to be clogged with chocolate pieces.
To cover the cake smoothly with the chocolate ganache recipe, I first use a crumb coat of chocolate icing to help the ganache adhere to the surface and to fill in any imperfections on the surface of the cake.
Place the cake on a cardboard round or foamcore board, then set it on a rack with either a pan or waxed paper beneath to catch the dripping chocolate ganache.
Pour the ganache over the top and guide it to flow evenly down all sides of the cake. Use a metal spatula to even out the sides as it flows down. If you need to smooth out any imperfections, do so before the ganache sets. The surface will lose its sheen and wrinkle if you try to fix it later.
- Place heavy cream, butter and sugar into a saucepan. Stir frequently and bring the mixture to a boil.
- Set chocolate in a stainless steel bowl.
- Pour hot heavy cream mixture over the chocolate and cover with plastic wrap. Allow to sit for 5 - 10 minutes to melt the chocolate.
- Mix thoroughly, making sure all bits of chocolate are dissolved.
- Pour mixture over cake while ganache is still warm.
If you wish to decorate with the chocolate ganache icing, chill it until it is firm. Scoop ganache into the bowl of an electric mixer and beat for 2 - 3 minutes on medium setting.
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