I told you on Wednesday that I would give you the finishing touches to my perfect chocolate cake…and here they are! I am giving you two recipes. If you are feeling adventurous, then make both (the whipped is in the middle between two cake layers). For my friend’s going away party, I finished the cake with ganache. Do not be daunted by these recipes…if you follow the directions, they are easy to make.
Over the holidays, my mom made the chocolate cake recipe from Wednesday (recipe HERE), the whipped ganache recipe, and a white chocolate ganache recipe for my friend’s wedding. Everyone at the wedding was grateful and appreciative of the effort my mom took to make a cake. Let me tell you, it didn’t taste like any typical wedding cake!
Ganache is a versatile sweet that can be an icing, glaze, or filling. It is made with three simple ingredients – chocolate, cream, and butter. The texture of the ganache depends on the ratio of chocolate to cream. The larger amount of cream, the looser the ganache, which is best for frostings, glazes, and even an ice cream topping. The smaller amount of cream, the firmer the ganache, which is best for fillings in cakes or truffles
1 cup heavy cream (1/2 pint)
1 stick butter
8 oz. Bittersweet Chocolate – I use Ghirardelli which comes in 4 oz packs – so you need 2
On low heat warm cream
Add chocolate (broken in pieces) & butter
STIR, STIR STIR over low heat until chocolate is almost melted
Take off heat & stir til smooth
Cool for at least an hour & then whisk until it thickens a bit (you will probably have to put in fridge for 20 minutes for the ganache to thick to correct consistency)
Spread one layer on cake (it should stay in place, if not it isn’t cool enough) – then put entire cake with 1 layer of frosting in fridge for 20-30 minutes
Spread with second layer of ganuache
(You will probably have too much ganache for cake)
Whipped Ganache Filling
2 cups heavy cream, cold
7 oz bittersweet chocolate, chopped coarsely (any good-quality chocolate may be used) (my mom used white chocolate for the wedding cakes)
5 1/3 tablespoons butter
Warm the heavy cream in a heavy saucepan.
Add the chopped chocolate and butter
Stir over low heat until the chocolate is almost melted
Take saucepan off the heat, and stir until smooth
Cool, then refrigerate until cold
Whip until light and fluffy, but not dry
Use as the middle filling layer for a 9 inch cake
Best to keep cake in the refrigerator or in a cool place
Spread a thick layer whipped ganache between 2 cake layers
Enjoy the pictures of my mom cakes from the wedding!
Hope you give these recipes a try!
And, don’t forget to “like” the newsforchews facebook page (http://www.facebook.com/#!/pages/NewsforChews/276447152386516) for a chance to win home made goodies from me…see the details HERE!