How to fill/torte a cake with Chocolate Ganache
You know that delicious chocolately goodness that you often find in the centre of a great cake? Well, that is most likely a chocolate ganache! Ganache is a fancy word for filling . . . or icing . . . or glaze. Commonly, you will find it inside cakes, cupcakes, pastries, or you may recognize it as the “dripping” chocolate on Boston Creme cakes, or on Banana Splits!
Chocolate Ganche Pictures
This is post 2/3 on our Homemade Vanilla Cake from Scratch Series! If you haven’t had a chance to check out our first post, find it here, How to Make Vanilla Cake with Chocolate Ganache, and Vanilla Buttercream- Vanilla Cake.
Chocolate Ganache
Ingredients:
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1 ¼ cups (8 ounces) semisweet chocolate chips
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⅔ cups (158 milliliters) whipping cream
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2 tablespoons (30 grams) butter
Procedure:
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Heat cream in a medium saucepan over medium heat, or in the microwave in a microwave safe bowl, until cream is hot, but not yet boiling.
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Remove from heat and add chocolate chips and butter. Let sit for one minute, and then stir continuously until mixture has incorporated and no chunks remain.
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Allow to cool for 10-15 minutes before using or the ganache may be too runny.
- Store in a sealed container in the fridge for up to a week. To return to liquid state, briefly warm ganache in the microwave for 10-20 seconds.
Coming up next is 3/3 and we will be talking about how to finish the cake off with a vanilla buttercream!
When making the vanilla cake do u suggest unsalted or salted butter
You can use either…I usually use salted.
Hi Jenn,
May i know for the butter, you use salted or unsalted?
You can use either.
Can other flavored chips be used in the ganache recipe? Such as peanut butter, butterscotch, or white chocolate chips?
I’ve never tried that, but I don’t see why it wouldn’t! Let me know if it works out for you.
Ji Jenn,
Can I use any kind of chocolate chips like either semi-sweet, dark chocolate or milk chocolate chips for the ganache?
You can use whichever ones your prefer. Enjoy!
Can I substitute the chocolate chips for chopped hershey’s bar.
You’ll have to try and see.
First, I’m really enjoying your videos and recipes. You’re doing a great job, keep it coming.
I tried making this ganache today. I failed miserably. I followed the ingredients precisely. 2/3 cup whipping cream. 8 oz chocolate pieces (I used Callebaut milk chocolate chunks). 1 Tbs butter. It definitely wasn’t spreadable, more like pourable.
Where did I go wrong? What can I do to more successful the next time?
Thanks, Shan
You just have to let it sit until it cools down a bit, and then you are able to spread it onto the cake, or whatever you’re using it for. Thanks for watching!
I put it in the fridge for at least 30 mins, then in the freezer for even longer. It did thicken up some but not nearly as thick as on your video. Could it have something to do with my using milk chocolate instead of semi-sweet or dark? Maybe I should try using more chocolate? Thanks.
Hmmm, I’m not sure…that sounds weird. I’ve used it with chocolate chips, pure chocolate, etc and never had a problem once it’s cooled.