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DARK CHOCOLATE GANACHE (FROSTING AND GLAZING THE CAKE)


At first I have used American buttercream only for frosting my cakes. Actually I was very much comfortable with that. Later I wanted to try other frosting options. So I next one that came to my mind is chocolate ganache. Then I tried chocolate ganache frosting recipe ,Ohh my god, how delicious it was. Really it was great to frost and also tastes yummy.
DARK CHOCOLATE GANACHE (FROSTING AND GLAZING THE CAKE)

Few days before I have made my daughter’s third birthday cake, which is a chocolate sponge cake with whipped cream filling and dark chocolate ganache frosting. After finishing I had some leftover ganache, my friend took that with her and eating as it isJ. That much tasty it was.
You can find the links for chocolate and vanilla sponge cakes below and also other cake recipes in my Bakes abd cakes Page.
Vanilla Sponge cake with egg
Chocolate sponge cake with egg
Ok now let’s see the recipe.
The chocolate ganache can be used for frosting and also used as glaze. The ratio of the chocolate and cream only varies. Actually truffles are almost same as this ganache, only the ratio of cream and chocolate varies. I’ll write a separate post for truffles.
DARK CHOCOLATE GANACHE (FROSTING AND GLAZING THE CAKE)

Chocolate cake with Dark chocolate Ganache glaze

The simple formula for these two types of ganache is
1:1 of cream and chocolate for glaze
1:2 of cream and chocolate for frosting and filling

There is one more type of  ganache whipped chocolate ganache which uses chocolate and whipped cream.

CHOCOLATE GANACHE
RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL |
|PREPARATION TIME: 5 Min | COOKING TIME: 5 Min


INGREDIENTS:
For frosting:
Dark Chocolate                              2 cup
Heavy Cream                                 1 cup
Butter (optional)                            1 tbls
For glazing:
Dark Chocolate                             1 cup


Heavy Cream                                1 cup
Corn Syrup(optional)                   1 tbls
*tbls: table spoon 
                                                                                                          
METHOD:
Chop the chocolate into very fine pieces, and then only it will be easy to mix with the cream. It is better to shred the chocolate.
Heat the cream in a heavy bottomed pan and till it is warm. Don’t let it boil , it may get curdled. Just heat it for few minutes.
Then remove from heat and add chocolate and let it sit for few minutes, then mix it with a whisk or spoon, till all the chocolate pieces get melts completely.

If you want your glaze to be shinier then add the butter or corn syrup also with chocolate pieces into the hot cream and mix. Use the prepared ganach for glazing.
Or cover the ganache and let it sit for minimum 5 hrs or overnight. It will solidify and easy for you to make frosting or filling.

NOTES:

  • Use bittersweet or semi sweetened chocolate. Don’t use unsweetened chocolate.
  • Mix the chocolate pieces completely, if you find and pieces left over remove them or heat for few seconds using double boiler method. Don’t heat more.
  • The leftover pieces will struck in the nozzles while piping, so mix thoroughly.

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