Cakes

Chocolate Ganache Everything You Need To Know About It (Traditional)

ganache

How To Make Chocolate Ganache

What You Need:

Ingredients
Dark chocolate – I use Plaistowe Dark Block (the 70% cocoa one is quite bitter so normal dark one for me!)
Heavy cream – I use whatever I can get, usually just a thickened cream

Chocolate Ganache Proportions

These proportions are based on weight. For example, a 1:1 ratio means 100g chocolate to 100g cream.

  • Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
  • Chocolate truffles: 2:1, two parts chocolate to one part cream.
  • Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.

Equipment
Kitchen scale
Heavy bottomed sauce pan
Spatula or wooden spoon

Instructions

  1. Weigh the chocolate: Weigh out the amount of chocolate called for in your recipe. If you aren’t following a recipe, start with a small amount and make more as needed.
  2. Measure the cream: Based on the ratio chart above and how you’re intending to use the ganache, weigh the amount of cream needed for the ganache in a separate bowl.
  3. Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it’s not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.
  4. Chop the chocolate: While the cream is heating, chop the chocolate into fine pieces.
  5. Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  6. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.
  7. Cool the ganache: Cool the ganache as specified in your recipe, or as described here:
  • If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry.
  • To whip the ganache for frosting or for layer cake filling, cool the ganache until it is thick, but still soft, and then beat in a stand mixer or with a hand held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.
  • To use the ganache make truffles, you may need to set the pan in the refrigerator so the ganache cools. Remove the pan every 5 minutes or so and stir so that the ganache cools evenly. As the chocolate begins to stiffen, stir it more frequently — it will go from soft to very hard quite suddenly. (If this happens, soften the ganache over gently simmering water, stirring until you’ve reached the right consistency again.)
  • The easiest way to work with ratios is to measure both the cream and the chocolate by weight.

ganache cupcakes

Chocolate Devils Food Cake (Traditional)

Chocolate Devils Food Cake (Traditional) - by Serena

  • Servings: 2 x 20cm round cakes or 12 x cupcakes and 1 x 20cm round cake
  • Difficulty: easy
  • Print

Notes: This recipe makes 2 x 20cm round cakes or 1 x 20cm round cake plus 12 cupcakes.

Dry Ingredients:

  • 2 cups plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp bicarb (baking soda)
  • 34 cup unsweetened cocoa powder
  • 2 cups sugar (white or raw)

Wet Ingredients:

  • 1 cup vegetable oil
  • 1 cup hot coffee – 2tsps instant coffee added to 250ml boiling water)
  • 1 cup milk
  • 2 large eggs
  • 1 tsp vanilla

Method:

  1. Preheat oven to 180°C. (170 if fan forced)
  2. Grease and line with baking paper 2 x 20cm round cake pans (if making cupcakes, place paper liners into cupcake pan without greasing)
  3. Please rack on middle – bottom half of oven (cooler)
  4. make up one cup of coffee as above and set aside
  5. In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
  6. Pour into 2- 20cm round pans. Bake 9 x 13 pan for about 50-55 minutes or cupcakes for about 30-35 minutes. Cool in pans for about 15 minutes and then cool completely on racks. Ice as desired. My mock cream icing goes well with this, or a ganache, either poured over or whipped.

Tips: All ovens are different. When attempting a new recipe, use caution and check the cake often – and do a skewer test 10 minutes before it is supposed to be ready. Make notes on your recipe for next time.

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Chocolate Devils Food Cake (Thermomix)

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Chocolate Devils Food Cake (Thermomix) - by Serena

  • Servings: 2 x 20cm round cakes or 12 x cupcakes and 1 x 20cm round cake
  • Difficulty: easy
  • Print

Notes: Big Giant Tick of Yum for this Cake. The ONLY chocolate cake recipe you will need from now on.

Dry Ingredients:

  • 280g Plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda (bicarb)
  • 105g unsweetened cocoa powder
  • 400g white sugar

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Wet Ingredients:

  • 210g Vegetable Oil
  • 1 c hot coffee – 2 x heaped tsps. instant coffee or a shot of regular coffee plus 250ml boiling water)
  • 250g milk
  • 2 large eggs
  • 1 tsp vanilla

Method:

Preheat oven to 170 d for fan forced oven, or 180 d. Place your oven rack in the middle to lower half of the oven. Grease and line with baking paper 2 x 20cm (9 inch) round cake pans. Using butter to grease your pans gives a much better result with cakes. Set aside. If making cupcakes, use cupcake liners (do not grease)

Make up 1 cup of hot coffee by placing 2 heaped teaspoons or a shot of espresso in a measuring jug and adding 1 x 250ml measuring cup of boiling water. Set aside.

Add all dry ingredients to tmx bowl:

  • 280g Plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda (bicarb)
  • 105g unsweetened cocoa powder
  • 400g white sugar

Turbo 5 times to sift.

Add all wet ingredients to the bowl:

  • 210g Vegetable Oil
  • 220g hot coffee (250ml or 1 c)
  • 250g milk
  • 2 large eggs
  • 1 tsp vanilla

Mix for 1 Minutes, Speed 4. Scrape down. Mix for a further minute Speed 4. Scrape down. Mix for 2 minutes Speed 6. Batter is quite thin.

Divide between two cake pans. Cook for 50-55 minutes. (35 minutes for cup cakes) Check using skewer method after 50 minutes, and each 5 minutes until skewer comes out clean (ensure you wipe skewer clean between checks) * Note, every oven is different. Get to know your oven. Check your cakes often and get a feel for how hot your oven runs. This is a slow cooked cake but too long and your cake sides and top will be too crunchy.

Leave cakes to cool in the pan for 15 minutes. Place a wire cooking rack over the cake pan and gently turn over so the cake releases. leave on wire racks to cool completely before icing. I recommend either a ganache icing for this cake or a mock cream icing.

Here are the cupcakes I made today. Iced with my mock cream bakery icing, tinted pearl pink and decorated with fondant hearts and beads.

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