Thursday, June 9, 2011

Ganache Gives Your Cake Panache

As many of you know, when I am stressed out or have a lot on my mind I bake. That was case this week. So I decided to challenge myself a bit and make a torted chocolate layer cake with peanut butter frosting. But that wasn't enough. I wanted to kick it up a notch, so I tried my hand at covering the entire cake in chocolate ganache. It turned out really well. I even had some leftover sugar flowers to use as decorations.

I can't wait to cut the cake to see how the layers turned out. Since this was just an 8 inch cake, the layers were not very tall to begin with, so cutting each layer in half was a challenge. I will have to take a photo when we cut into it tomorrow night. Speaking of cutting into it, I hope it tastes ok. If it was anything like the groom's cake I made for my friend, I am sure it will be delicious. That cake was awesome, so pouring chocolate on top can only make it better. Don't worry, I bought some milk to go with it. I have a feeling this one is going to be rich.

How to Ganache a Cake:
For those of you interested in chocolate ganache, all you need to know is you heat some heavy cream (you can do this in the microwave - don't let it boil). Then dump in an equal amount of chocolate chips and a tablespoon of butter (that give it the shine). If you want to pour it on top of the cake (it is good to frost it first), you let the ganache cool down a bit. This will allow it to thicken up a bit. Then you just pour it over the cake, letting it run down the sides. You will have to use a spatula to make sure the sides are well covered. After the first pour, I put the cake in the fridge to set. Then I poured a second layer on. Keep in mind you can take the used ganache and reuse it. If you chill it, it becomes a great frosting (which is what I used to pipe around the cake and set the flowers). You can also roll the chilled ganache in balls and make truffles by coating them in cocoa powder or chocolate.

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