How to Use Chocolate Ganache Cake Filling

Using chocolate ganache cake filling in any cake will bump it up to the next level of chocolate gourmet perfection. If you think it is difficult to make this rich, creamy confection – well you are wrong. It only takes two simple ingredients to create a basic chocolate ganache.

Ganache, pronounced guh-NOSH, is the same thing as the chocolate confection you spend way too much on at the chocolate shop. There you will find it enrobed in melted chocolate and called a truffle. The main difference is that truffles are chilled and rolled into balls then dipped in chocolate while ganache filling is spread thickly between layers of cake.

Both have the same rich consistency and intense chocolate flavor.

Since there are only two ingredients in this ganache you will want to use the highest quality ingredients you can find. Use a good dark chocolate like Valrhona or Scharfenberger. Heavy cream can differ from brand to brand. Some have additives and fillers which you don't want. Always try to get a heavy cream that only has cream and milk as ingredients. Organic is usually your best option.

Basic Chocolate Ganache Recipe

Ingredients

• 2 1/2 cups heavy cream
• 20 ounces high quality chocolate

Instructions

1. Chop the chocolate into very small pieces or use a food processor.
2. Heat the cream in a heavy saucepan just until bubbles form around the edges but don't let it boil.
3. Remove the cream from the heat and stir in the chocolate until the mixture is completely blended and all of the chocolate is melted.

The basic ganache recipe can be varied in any number of ways. Just be sure, if you plan to add a flavoring, to add it after the chocolate and cream are combined but before it cools. If you add it to the chocolate the chocolate may seize and cluster together and you won't be able to fix it – you will have to throw it away.

Use about a tablespoon of liqueur or a teaspoon of extract. You can also use milk chocolate, white chocolate, bittersweet or a combination of chocolates in ganache. Spices can be added to the mixture or you can flavor the cream by steeping tea or coffee in it and straining it before heating.

Use your imagination for unlimited possibilities. Some flavors to consider are:

• Almond extract
• Amaretto
• Bourbon
• Caramel or other flavored vodka
• Cointreau
• Irish Cream
• Kahlua
• Mint
• Spiced rum
• Vanilla

You can also add a pinch of one of the following spices:

• Cardamon
• Cinnamon
• Chipotle
• Ginger
• Nutmeg

Or steep with:

• Anise
• Black pepper
• Chai
• Coffee beans (coarsely ground or cracked)
• Earl Grey tea

If you are using flavorings always be sure to strain the cream through a tea strainer or fine mesh before making the ganache.

Ganache is easy to use but there are a few things to consider. Since the filling is so highly flavored and rich you will want to be careful that you don't use it with too delicate of a cake or the cake's flavor will be overwhelmed.

Flavors that are strong enough to handle ganache filling and make a good combination with it are:

• Caramel
• Chocolate
• French Vanilla
• Lemon
• Orange
• Marble cake
• Peanut Butter
• Pound cakes
• Red Velvet

You can add a little extra flavoring or extract if you think the finished cake won't have enough flavor to compete with your ganache.

• Make the filling at least four hours ahead of time and chill. You may need to let it come to room temperature before using so allot yourself plenty of time.
• Use the highest quality of chocolate you can find. Semi-sweet chocolate chips can work but a higher quality chocolate is better. Try to get at least a 60% to 72% bittersweet chocolate for best results.
• Stir carefully by hand. It is important that you don't beat any air into the mixture.
• If you plan to use it as a glaze pour the room temperature (or slightly warm) ganache over the cooled cake, smoothing with a spatula. Chill to set and then pour more ganache over the chilled cake. This will give a nice thick glaze that is shiny and smooth.

Whipped Ganache Frosting and Filling

Whipped ganache has all of the flavor of ganache but is light and airy. It works better than the traditional ganache for frosting. You make it just the same as traditional ganache and chill for at least 6 hours. The cooled ganache is then whipped at high speed until it is fluffy and easy to spread.

If the ganache is not completely chilled it will curdle and separate during whipping. Always chill the ganache six hours or overnight before whipping.

• Use cold beaters and bowl when whipping the ganache.
• Do not overbeat or the ganache will get grainy.
• Make the whipped ganache just before you fill your cake.
• Store the cake in the refrigerator.
• Remove from the refrigerator 45 minutes before serving for the best consistency and flavor.

An Elegant Option

Ganache is an easy and elegant option for almost any kind of layer cake. Keep the ganache layer about half the thickness of the cake layer for best flavor. Any left over ganache can be refrigerated and used for truffles or melted over low heat for glaze.

Like any other recipe it will take a little practice and experimentation to become comfortable working with the ganache. Soon you will be able to serve a gourmet chocolate cake that any pastry chef would be proud of.

Best Chocolate Truffle Recipe

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