How to properly pour ganache over a cake. Chocolate ganache recipes with photos and how to use the finished cream
The recipe for chocolate ganache is very simple, and there are a lot of ways to use it. So, chocolate ganache under mastic evens out the surface of the cake, creating a base for further work with cake decorating. This is possible thanks to unique property ganasha - harden, creating a smooth, even surface.
Another way to use this cream is chocolate pasta ganache. This is a win-win topping that goes well with pasta. By adding various fruit purees instead of some of the cream to the basic recipe, you can get many variations of ganache, each of which will surprise you with interesting flavor notes. Apply the finished ganache to the center of the cooled half of the pasta, press down with the other half and store in the refrigerator. The finished pasta will be strong and tender. The cream securely holds the halves together, preventing them from falling apart even in hot weather.
Chocolate ganache to cover the cake, it can also be used as an independent element of the decoration of the finished confectionery. Smooth shiny ganache will create a wonderful cake surface, on top of which you can do nothing else, decorate with your favorite nuts as much as possible.
The principle of cooking ganache is the same, its different types differ only in the proportion and type of ingredients. It can be made from different types of chocolate, with the addition of flavors and fruit and berry purees (for example, raspberry ganache, mango). Chocolate ganache, the recipe for which you will read on this site, is a base that allows further flight of imagination.
White chocolate ganache
Ganache from white chocolate will work just as well for covering a cake as for filling in a cake. It pleases with its light color and very sweet taste. You can add banana puree if you like.
For ganache on white chocolate, you need to take white chocolate and 33% cream in a 2: 1 ratio, as well as a little butter(10%). For example, 200 g of chocolate, 100 ml of cream, 10 g of butter.
Break the chocolate into pieces and pour the cream into a ladle and bring to a boil. Once they boil, pour the cream over the white chocolate. Now it remains to stir the resulting mass until the chocolate is completely dissolved. And then the product is ready to leave in the refrigerator for 2-3 hours, if necessary, you can leave it overnight. After the required time, take out the yellowish mass and begin to beat it with a mixer. In the process, you can add butter - it is necessary for the shine and more delicate structure of the cream. After this manipulation, the ganache will thicken, turn white and be ready for use.
Helpful hints:
- Choose only high-quality products, as the success of your idea depends on it.
- Make sure not a drop of water gets in, as the chocolate may not melt.
Milk chocolate ganache (white ganache)
This is a basic recipe for all occasions. This ganache is versatile: suitable for any function, and also goes well with most products.
The required proportion of chocolate and cream for ganache on milk chocolate is 3: 2, as well as the 10th part of butter. For example, 300g milk chocolate, 200ml cream 33%, 30g butter.
Bring the cream to a boil, but do not boil. Pour them over the finely broken chocolate and melt it completely. Leave the resulting mass in the refrigerator for several hours. When you take the ganache out of the refrigerator, add the softened butter and beat with a mixer. Milk chocolate ganache is ready.
Dark chocolate ganache
This is the simplest chocolate ganache. It is not as sweet and soft as previous versions of the cream. But it is a great icing for cake coating that can be prepared in no time. In it, you just need to mix hot cream with chocolate, and then stir until the chocolate is completely dissolved. Ratio of chocolate and cream for black ganache 5: 3. The main feature is only boiled cream. They help the chocolate melt correctly and evenly.
Useful advice:
In order to have time to cover the cake before the icing hardens, put the container with the ready-made ganache on water bath.
Cocoa ganache
An affordable and easy-to-use option. Good as a glaze. It tastes a bit like a truffle.
Ingredients: 170 ml milk, 4 tbsp. l. cocoa powder, 5 tbsp. l. sugar, 100 g butter.
Pour milk into a saucepan and bring to a boil. Now add sugar and cocoa. Cook the ganache over medium heat, stirring constantly, until the sugar is completely dissolved. Next, remove the future frosting from the heat and add the oil. Stir to dissolve the oil. When the mass cools down, it thickens and will be finally ready.
On this list basic recipes the ganasha is finished. As you can see, all options are very simple to prepare, and the result is always pleasing with its taste and beauty. Moreover, you can adjust the consistency of the finished cream. By adding more cream, you will have a thinner cream that can be poured over fruit or ice cream. Adding more chocolate will give you a firmer texture, perfect for croissant toppings. Almost all children and adults like chocolate, it gives refined taste any dessert. For this reason, you will not go wrong by deciding to prepare this cream. By using your imagination and trusting your culinary intuition, you can create unique variations of chocolate ganache. Culinary inspiration and bon appetit!
Chocolate ganache is an incredibly delicious duo of chocolate and cream. And most importantly, this useful invention of the French has such a wide range of applications that you simply must know what chocolate ganache is and how to cook it correctly.
Chocolate ganache recipe
The cooking technology is so simple that even a child can handle it. Grind the chocolate (the finer, the better - this will melt the chocolate faster). Put the cream on the stove, bring to a boil, but do not boil. And just fill the chopped chocolate with hot cream (you can leave the chocolate under the hot cream for a couple of minutes). Stir with a whisk until the chocolate is completely dissolved. Oil can then be added, but not required.
The oil makes the ganache "softer" and adds shine. Accordingly, depending on the desired result, you can add from 10% to 50% butter.
A few words about the required amount ingredients. There is a fundamental ratio of chocolate to cream, depending on the type of chocolate (the more cocoa in the chocolate, the more cream you need).
- Dark chocolate ganache: 1 part chocolate + 1 part cream;
- Milk chocolate ganache: 3 parts chocolate + 2 parts cream;
- White chocolate ganache: 2 parts chocolate + 1 part cream.
Try to choose high-quality chocolate, and pay attention to the fat content of the cream (it should be at least 33%).
In addition, you can add different "flavoring":
- As fruit puree: Grind berries or fruits in a blender and puree through a sieve into a finished chocolate ganache. In this case, the initial amount of cream must be reduced. For example, you decide to make a dark chocolate ganache with fruit filling... So, you need to break 100 g of chocolate, pour 50 ml of hot cream (instead of 100 ml), stir until the chocolate dissolves, then, if desired, butter and at the end you can add 50 g of fruit puree;
- Flavor the cream. This option is especially relevant for white chocolate ganache. You can add various spices and / or herbs to the cream (according to your taste), bring to a boil and pour through a sieve onto the pieces of chocolate (in this case, the proportions do not change).
You do not need to put yourself in a rigid framework, the proportions given above are approximate - experiment and develop your perfect recipe... Which you will like in taste, consistency and usability.
So, for example, using the same chocolate, changing the proportions, you can get different results. Add more cream (1: 2) for a great icing. Take equal parts chocolate and cream, refrigerate and whisk - you get incredibly airy and delicious cream... More chocolate (2: 1) - ideal truffle mass.
And more clearly, using the example of decorating cupcakes.
And finally, the perfect ganache recipe from Chef Serdar Yener. We have already shared with you his cakes using dark chocolate ganache (s).
How to use ganache
So, above we have already considered different proportions for ganache, and, accordingly, the resulting consistency. Now let's talk about how to use ganache.
Chocolate ganache for covering cake and other baked goods
Cooking ganache by classic recipe.
Freshly made ganache is too runny - they won't be able to flatten the cake. Therefore, either let it stand for 5 hours at room temperature or an hour in the refrigerator. Or fill a large bowl cold water with ice, dip a cup of cream in it and beat until thickened. Well, proceed to the direct coating of the cake.
The texture of the chocolate ganache allows for even coating even pancake cake... And if you want the perfect finish with smooth edges, check out this article.
Chill the ganache for 3 hours in the refrigerator. Transfer it to a piping bag and decorate muffins or muffins. The result is simply excellent, rich chocolate flavor will conquer anyone.
Add the strawberry puree for a chic pasta filling.
You can also make whipped ganache filling for cookies, cupcakes or cake. In this case, the taste will not be as rich, but it will not make it worse. Just a different texture, airy and delicate.
And maximally quick option: Use ganache as a frosting. You can also serve it with ice cream.
Chocolate ganache as part of baked goods
You can make a chocolate layer out of it into cookies.
Or make a cake with a liquid center.
Pie "Galette des Rois - Galette de Rois" will be simply incomparable with chocolate filling... In addition to the classic recipe, you will need to add a mixture of corn starch with milk and 10 grams of eggs.
First, mix the starch with milk and set aside. Make chocolate ganache. Add the egg to the starch-milk mixture, beat and pour the resulting mixture into the chocolate. Place the container of cream on low heat, stirring constantly, bring to a boil and remove after 1 minute. Transfer a thin layer to a large container and cover with cling film.
Roll out puff pastry, cut out the circles. Put the cream on one of them or squeeze out the cream using a baking bag. Cover with the second half of the dough, press it down. Cut off the excess, brush on top with a beaten egg. Draw a drawing with a knife. Send the cake to an oven preheated to 200 ° C, after 10 minutes reduce the temperature to 180 ° C, after another 10 minutes to 160 ° C and bake for 25-30 minutes (until tender). Best served cold.
Chocolate truffles
Here everything is simple for 2 parts of dark chocolate, only 1 part of cream is needed, besides, you can add some kind of liqueur or rum (at the end, into the finished, but still liquid ganache). The resulting mixture is cooled to room temperature, then it is better to put it in the refrigerator for 30-50 minutes (the chocolate mass should harden, but remain plastic).
If you overdo it in the refrigerator, just leave the plate at room temperature - it will go away.
Next, form balls with a spoon, cover them with parchment and let stand for 20 minutes in the refrigerator. Then roll them in cocoa powder. Store ready-made truffles in the refrigerator in a hermetically sealed package (container with a lid).
Culinary victories for you!
Recipes for making cream and other confectionery decorations
ganache to cover the cake
1 hour 20 minutes
460 kcal
5 /5 (4 )
My girlfriend is an amateur homemade baked goods, with which she pampers her guests at every opportunity. Chocolate cake with ganache - one of her signature desserts, which does not leave a sweet tooth indifferent. Before she treated me to tea with an unusual cake, I had no idea about the existence of ganache and did not know what it was.
Ganache (Ganache) is a French cream that is widely used to cover a cake, layer layers of cakes, and also as a filling of cakes and sweets. Confectioners often use ganache to flatten the cake: the surface of the cake covered with it becomes ideal for decorating with mastic and other decor.
Now I will reveal the secret of my culinary friend and tell you how to make chocolate ganache, describing in detail the recipe with a photo of the main stages.
The preparation of the cake coating should be carried out using high quality chocolate, since it melts perfectly and gives the best result when decorating sweet pastries.
- Kitchen appliances and utensils: deep bowl, silicone or wooden spatula, mixer.
Necessary products
For cooking, we need the following products:
Cured chocolate cream becomes matte, losing its original shine.
The history of ganache
France is considered the birthplace of the cream: it was created in 1850 by Patisseri Seraden in his own confectionery shop, where various sweets were sold for local residents.
The young pastry chef loved to experiment with recipes and ingredients, creating real sweet masterpieces of the time.
In the classic form, French cream was prepared from heavy cream and chocolate, however, after its spread in many cuisines of the world, the recipe changed, as confectioners changed it in their own way.
How to make ganache for cake coating at home
Consider all the stages of making ganache, namely a detailed recipe homemade with a photo of some actions step by step.
First stage- preparation of confectionery glaze or chocolate. 
At the initial stage of creating a cream, you need to chop the chocolate or grate it. Received chocolate chips pour into a large deep bowl and microwave on low power until melted.
Second phase- cooling down. 
The melted chocolate mass should cool to room temperature so that the ganache coating on the cake and its hardening takes as little time as possible.
Stage Three- combination of ingredients. 
Gradually add soft butter to the melted glaze, stirring the mass continuously with a silicone spatula for homogeneity. 
Fourth stage- whipping the cream. 
Answering the popular question of how to make ganache for a cake so that it is tender and easy to lay on the confection, I will say - beat it. Beat our creamy blank with a mixer or food processor for 5 minutes at high speed. 
This is done to better mix butter and chocolate, as well as to give the mass of airiness.
Fifth stage- completion of the preparation of the cream. 
For optimal application of ganache cream under mastic and other dessert decorations, you need to leave the whipped cream to infuse at room temperature for about 1 hour.
The finished ganache cream can be stored in the refrigerator in a sealed container for about a month. If necessary, bring it to room temperature and beat thoroughly.
Chocolate ganache is ideal for any type of cakes, and the given recipe for covering the cake is universal and easy to perform, its preparation is within the power of novice confectioners and lovers of baking sweets at home.
How beautiful to decorate and serve a ganache-covered cake
I have already told you how to make ganache for a cake, now I will tell you the most interesting thing - how to decorate and serve a cake with this sweet cream. 
The baked shaped cake, the cakes of which are already smeared with cream and are completely ready for decoration, begin to cover with a sweet mass from the very bottom: first, the side part, and then proceed to the processing of the upper surface. 
It is better to apply the mass with a thin metal spatula, giving the confection as smooth as possible with a straight long side part.
After processing chocolate composition the dessert needs to be refrigerated for 30-50 minutes to set, after which the pastries are ready for the final decoration with mastic.
Ganache for mastic, in addition to an excellent base, also gives a strengthening effect for confectionery, allowing them to be transported without fear of safety appearance, the recipe is easy to follow, and a delightful holiday with bright photos will be a worthy reward for your efforts.
Aligning the cake with ganache under the mastic should be about 3 mm thick. A large thickness will not give the decoration a reliable fixation, and a thinner layer will not hide minor flaws in the dough.
Before making a ganache for a cake, make sure the freshness of the products from which it will be prepared in order to avoid poisoning, bitterness of the finished product and other troubles.
Milk chocolate ganache has a beautiful beige color and a light creamy flavor that kids will appreciate. 
Using white chocolate, you can make a chic cream for decorating wedding confectionery in light colors.
Invitation to discuss cake coating and possible improvements
Freshly whipped chocolate cream can be used to fill liquid muffins, layering cakes in cakes and pastries, and as a frosting over sweet pastries. The thickened cream can be used to fill pies, cookies and wafer rolls, or use to create sweets - by forming balls and rolling them in crushed waffles or nuts.
Using such a cream, you can decorate a variety of desserts - for this you need to put it in a pastry syringe and use your imagination and personality. The addition in the form of fruit puree will diversify the taste of the cream and make the dessert more original.
I'd love to see your feedback on my recipe, as well as your options for using this French cream.
Ganache cake is a very tasty and beautiful dish that is not at all difficult to perform. It is worth trying to cook such an exquisite dessert and please your family and friends with it when organizing the next festive event.
This recipe is the fruit of my personal research in the confectionery industry. Having prepared a large number of cakes, as a result of practical experience, I came up with a recipe for the perfect ganache for leveling and decorating cakes! I do not mind! I am pleased to present this recipe to you.
The virtues of my chocolate ganache topping the cake
First, it's a delicious cream! Secondly, this cream can be used to repair irregularities of ANY depth and size on your cake! Thirdly, even a novice hostess will be able to level the cake with this cream! It is easy to work with it, as it retains its plasticity for a long time and stops flowing quickly if you overheat the chocolate. It does not freeze as quickly as pure chocolate. It is easy to align. After covering the cake with it, you can decorate it as you wish. Or continue decorating with the remains of the cream, which will already thicken and will perfectly settle out of the pastry bag.
So here's my pride and confectionery find - the perfect chocolate ganache for cake topping! Take it, use it and enjoy it! Surprise your family and friends!
Prepare butter at room temperature, condensed milk, a spoonful of cocoa and chocolate.
Let's weigh the chocolate. Do not be greedy, it is he who will make this cream irresistible!
Put it on a steam bath to melt and stir in the process.
In the meantime, beat the butter until fluffy and add the condensed milk. We will continue to beat everything with a mixer.
Add cocoa and continue whisking. Then pour in the melted chocolate and mix until smooth.
The cream will turn out to be a little thin, but this is because the chocolate is warm. Leave the chocolate ganache to cover the cake for 5 minutes on the table ...
Prepare your own chocolate tool yourself. What? Don't you have anything? Then you can use a spatula and a metal ruler.
We get our cake out of the fridge ...
And let's get started. The cream thickened a little, but this is it for work, and after a few minutes we have not some kind of workpiece with uneven sides, but almost ... almost ready cake.
For a finer alignment, we use a thinner tool - a palette knife. We will finally cover all sorts of holes with it and smooth out irregularities.
Well, somehow it happened like this. Note that you can endlessly level the cake, so the main thing is to stop on time.
Now let's send our cake to the cold and decide what to do with it next. Will we decorate with cream flowers, or maybe ruffles? Or maybe we just sprinkle it with cocoa and lay out a few chocolate decorations, or maybe cover it with mastic? Oh, I don’t know what I’ll do next. The morning is wiser than the evening!
Ganache is a thick cream made from chocolate. Confectioners simply cover the finished cake with it or use it as a base before applying mastic. The paste is great for leveling the surface of the cake, its edges, and quickly and tightly hardens. Also, cupcakes and muffins are stuffed with this emulsion, truffles and other sweets are decorated. To the taste, the delicacy is an amazing duo of milk cream and chocolate.
The history of chocolate ganache
Ganache is an amazing display of French confectionery talent. The history of the emergence of the name given to chocolate cream in France is very interesting. In general, the very appearance of a delicacy for many remains a mystery, because it appeared quite by accident. A pastry chef working in a French restaurant accidentally poured cream into hot chocolate, as a result of which the chef called it an offensive word that sounds like "ganache" in French, and "blockhead" in Russian. Having tried what turned out due to the carelessness of the employee, the owner was amazed: the mass had an excellent taste, was tender, and quickly solidified. So a new cream-paste appeared, for which the random name stuck so quickly that no one had time to come up with anything more suitable.
Features of the composition of ganache
In order for the chocolate ganache for covering the cake to turn out thick, to harden in time, to align the edges, it is necessary to cook it correctly. The following products are usually used to prepare the cream:
- Chocolate. And not “confectionery bar” with its taste, but real, dark, classic, with a large percentage of cocoa in the composition (at least 60%).
- Sugar. It is rarely used. Any kind of it will do: large or small, white or brown. The main thing is not to take powder.
- Cream. They are often replaced with milk, condensed milk and even sour cream. This component of the recipe improves the taste, makes the pasta more tender.
- Oil. Quite common, but not a constant component. It is better to take with a high percentage of fat, which will be at least 72%.
- Cocoa. Various recipes use powder as an addition to or instead of chocolate. Better to choose natural composition, without any additives.
Each recipe for amazing icing is slightly different from the other in the range of products. The main set can be supplemented various additives, such as honey, zest, powdered milk... Depending on the composition, the technology of cooking the cream may also change.
Classic ganache recipe
Basic French recipe the thick cream is made from a small amount of ingredients, and there is no sugar in it - for this reason, the cream will be slightly bitter:
- Cream - at least 35% fat - 100 ml;
- Dark chocolate - 100 g;
- Oil drain. - 40 g.
To cook classic version DIY cream is very simple, just follow the scheme:
- Break the chocolate into small pieces.
- Put the cream in a small saucepan on the fire, bring to a boil.
- Pour hot cream into chocolate, let it brew for 3-4 minutes.
- Gently stir the mixture with a spoon until smooth.
- Add oil, stir again so that the paste does not fall into layers.
That's all the effort it took to get classic French. chocolate cream... It is ideal for covering a cake with a fondant. If you need white chocolate ganache to cover your cake, cook it the same way, only using a different type of chocolate.
Recipe for ganache with condensed milk
To make a chocolate coating based on condensed milk, you do not need to be a guru - you just need to observe the proportions and sequence of product introduction. The specified number of products in the list will be enough for a cake with a diameter of 23 cm:
- Oil - 200 g;
- Cocoa - 10 g;
- Chocolate - 250 g;
- Condensed milk - 100 ml.
How to make condensed milk frosting:
- Grind the chocolate bar, then melt in the steam bath. Do the same with oil.
- Beat butter with a mixer for 5 minutes, adding condensed milk in parts.
- Add cocoa, also cooled chocolate, beat everything.
- Leave the liquid paste on the table to thicken (10 minutes is enough).
After the specified time, you must immediately apply to the cake.
Milk ganache recipe
The recipe for a milk cake coating is similar to the previous one, except that it lacks cocoa. You need to take 200 g of butter and chopped chocolate, plus 100 ml of milk. Add chocolate to hot milk, put the container on a steam bath; leave until the mass becomes homogeneous. When it cools down, add a little oil, stirring thoroughly. You can add vanilla for flavor. Use milk cream to decorate the cake after it has cooled slightly.
Cocoa ganache recipe
This option can be called economical, and in addition to covering, it can be used for a layer of cake.
Components:
- Oil - 100 g;
- Cocoa - 5 tablespoons l.;
- Sugar - 4 tablespoons l (no more than 2 extra spoons if you need more sweetness);
- Milk - 150 ml.
The oil must be softened in advance. Combine cocoa with sugar in a separate bowl, stir. Add milk, put in a water bath. After dissolving the sugar and acquiring a homogeneous structure with the cream, remove and cool. Add butter and stir well with a spoon.
Honey ganache recipe
Honey - an affordable, healthy, loved by all product will add a zest to the chocolate ganache for the cake. It will make the cream more aromatic and taste better. The honey glaze recipe eliminates sugar - no need for it. The rest of the products are practically the same:
- Cream - 2 tablespoons l.;
- Oil - the same amount;
- Honey - one and a half tablespoons. L.;
- Chocolate - 110 g.
Use only classic chocolate: none other than dark chocolate will do.
Cooking process:
- Mix cream with honey in one bowl, heat in a water bath.
- Grind the chocolate bar, add to the heated mixture. Continue heating process.
- When the mass becomes homogeneous, remove from heat, cool.
- Add oil, stir.
Sour cream ganache recipe
Only three ingredients are required - this is the recipe: 8 tablespoons l. sour cream, 6 tsp. cocoa and the same amount of sugar. Mix all components in a common saucepan and cook until thickened, stirring continuously. It only takes a few minutes. You can add a small piece of butter to enhance the color. 5 minutes - and the simplest sour cream ganache is ready!
Chocolate ganache cake is a wonderful delicacy, which is very easy and quick to prepare. But the taste is amazing and unforgettable!
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