Ganache is a versatile and luscious component in many cakes. This post covers recipes, uses, and common issues.
(1) What is Ganache?
- Ratio of chocolate to cream; types (thin glaze, filling, frosting).
(2) Basic Recipe & Technique
- Chop chocolate finely, heat cream, pour, rest, stir to emulsion.
(3) Variations & Flavor Add‑ins
- White chocolate ganache, dark chocolate, flavored (coffee, liqueur, fruit purée).
(4) Uses in Cakes
- Drip edges, pour topping, filling layer, frosting.
(5) Adjusting Consistency
- Thicker: more chocolate or cooling.
- Thinner: warm or add cream.
(6) Troubleshooting
- If ganache splits → reheat, add warm cream, whisk.
- Grainy texture → strain, reheat gently.
(7) Storing & Reheating
- Keep covered, room temperature or fridge depending ratio.
- Warm gently in microwave or bain‑marie.
(Conclusion)
Ganache is a powerful tool — experiment with it and you’ll find many uses in your cake repertoire.