OMG!!! I finally know what the fuss is all about! Ganache literally rocks my world! No more using buttercream to cover my cakes!
Here are a few tips for you that I have learned today……
Dark Chocolate Ganache
Use chocolate with a coco content of 30%
The ratio to dark chocolate to double cream is 2:1
White and Milk Chocolate
30% Coco content
For white chocolate ganache use, the more expensive chocolate such as Lindt as others can be very oily.
The ratio from chocolate to double cream is 3:1
1) boil the cream and pour over the chocolate
2) Stir until all the chocolate has melted and completely combined.
3) allow time to cool – then cover and refrigerate overnight.
To use the ganache bring back to room temperature. You can zap it in the microwave for 10-15 seconds at a time, keep checking it. You want to be able to spread it easily. I was actually surprised how quick it comes back and sets.
Quantities To Cover The Outside of Cakes
To be on the safe side you’ll need approximately:
350g – 6″ cake
400g – 8″ cake
450g – 10″ cake
500g – 12″ cake
I actually crumb coated with buttercream and then did two layers of chocolate ganache.
This picture is quantities for filling and covering your cake with ganache. I found this on Paul Bradford’s website. In fact, pop over there as he has a free tutorial all about Ganache too!