Simple Spreadable Ganache
I discuss a ratio of 2:1, chocolate to cream in this recipe. This applies to dark or semisweet chocolate. If you are working with milk chocolate or white chocolate, a ratio of 3:1 gives best results. ****You can also whip this ganache to create a whipped ganache filling--it is less perishable than our chocolate mousse filling and is fine to leave at room temp for a day or two. It will be a thick consistency.
If you'd like a softer ganache, use a 1:1 ratio of chocolate to cream rather than 2:1 (referring to semi-sweet or dark chocolate). Equal parts of chocolate to cream will make it more perishable but will give you a softer consistency. I use this 1:1 consistency for chocolate drip cakes.
Simple Spreadable Ganache Frosting:
Heavy Cream
Dark Chocolate
I usually use dark chocolate chips with at least 53% cocoa for my frosting. The key with this ganache is that you want a 2:1 ratio of chocolate to heavy whipping cream. For example, if you have 2 lbs of chocolate, you will need 1 pound of cream. You will need to measure by weight.
Let your cream become very hot over medium heat. Turn the heat off just as the cream comes to a boil and pour in the chocolate. Let it sit for a couple of minutes (to soften the chocolate). Stir and keep stirring until chocolate and cream are smooth. If you find that you still have a few chocolate bits unmelted, you can use an immersion blender. You shouldn't have any chocolate pieces floating around.
At this point, your ganache will be runny. Allow to cool to room temperature, whenever I try to speed up the cooling process by putting the ganache in the refrigerator while still warm -- the ganache never sets up correctly, so I let it cool over several hours at room temperature. Putting the ganache in a large, shallow casserole dish will speed things along. It will cool during several hours or overnight and become spreading consistency. This consistency is much like peanut butter. If you are not ready to use it at this point, it can be refrigerated. Press plastic wrap onto the surface of the chocolate, you don't want condensation to form and the water droplets to fall into the chocolate. We have refrigerated ganache for two weeks with no problem. It can also be frozen for 3 months, maybe longer, but we haven't tested beyond that time. You can always do a taste test, because if the cream in the ganache has gone bad you definitely know by tasting.
I usually have to do two coats of ganache in order to ensure that everything is covered. Another alternative would be to frost your cake with a thin coat of buttercream first, and then follow with a coat of ganache frosting. Use a hot spatule for a very smooth finish. **IF MAKING A WHIPPED GANACHE FILLING, SEE BELOW.
**If you are whipping the ganache for a filling....
After allowing ganache to cool to room temp, and chilling the ganache, it may become too firm to whip. If this happens, warm in the microwave in 10 second intervals (stirring each time) until it is the right consistency. The mixture must be slightly chilled at the time of mixing in order to whip properly. I would whip on medium speed.
Hi Fattouma, Yes, you can. It firms up nicely when refrigerated giving you a nice surface to apply the fondant.
Hi BeBe, I need to use white chocolate ganache for filling as well as using it under my fondant. I have a few questions... Should I use the same 3-1 ratio for filling as well as coating the outside of my cakes? Do I still need to dam the layers since I am crumb coating with the ganache? I don't want my filling to get hard like the crumb coated ganache either. Also can I use white chocolate ganache baking chips ( I already bought white chips online but may not have enough so I will need to buy more quickly) Is Ghiradelli white chips ok to use? Thank you soooooooo much!!!!
Hi Trini! Yes, Ghiradelli white chips are fine to use for making white chocolate ganache. If you are using a 3:1 ratio of chocolate to cream, you can get by with no dam. Still, I would keep the edge of the filling about 1/4 inch or so from the edge of the cake. Once layers are stacked, if you have any gaps between layers, just fill those with frosting before applying your crumb coat.
As for the 3:1 ratio, once set, it is a thicker consistency of frosting but not hard (although if served chilled it will be firmer). To give you an idea, 3:1 is often the ratio recommended for truffles. If you want a softer filling, you could go closer to a 2:1 ratio by adding a little more cream or a little less chocolate. You have some wiggle room when it comes to ratios, you can adapt to the consistency you're going for.
Thank you Melissa for the quick response! This cake is giving me a headache! If I understand you correctly, you are saying I should fill the gaps with buttercream frosting?
As for the ganache as a filling is that out of the realm? I just thought that would make it easier to fill with ganache and then ganache the outside of the cake. I may be over thinking this.... I'm pretty new at ganache
Hi Trini- When I mentioned filling in the gaps between the stacked layers, I just mean with the ganache before applying your crumb coat. (This is just something that I do with any cake.. just to prevent air pockets).
Yes, you can totally use the 3:1 ratio of white chocolate to cream for both filling and frosting... I've done this with semisweet chocolate, using the same ganache for both filling & frosting (2:1 ratio rather than 3:1 since white chocolate is softer than semi-sweet). If you're looking for a softer filling, you could add a little more cream- it all just comes down to personal preference. It's going to taste great either way!
Hi Melissa - Ahhhhh I understand. I've done that before with BC. I'll message you at the end of the week and let you know how I did! lol! Thank you again, I really appreciate your help! Have a great night!
Hi, Is there a chart somewhere that shows how much ganache I will need to cover an 8" round by 4-1/2" tall cake in chocolate fondant? I have no idea how much to make for this. I will also need to make a white chocolate ganache for a 6"round by 4-1/2" tall cake. Thanks!
Hi Gloria, I used to always use a really helpful chart called the ganacherator for this but I just checked and it appears to be no longer available. I hope it returns! A quick search will give you other charts--
Here is one that I found: https://www.cakeflix.com/how-to-ganache-cakes-without-gnashing-your-teeth
Hi, I recently started using ganache under my fondant covered cakes and was told the cake was difficult to cut. I used white chocolate ganache 3:1, should I try using a whipped ganache?
Hi Belinda, that is strange! While the (3:1 ratio) white chocolate ganache does provide a nice foundation for your fondant I don't find it difficult to cut- I wonder if she was slicing when her cake was still cold?
Anyway, if you'd like to experiment with softening the ganache, you could play around with the proportions of chocolate to cream a little--Slightly less than 3 parts chocolate to one part cream for instance.
The 3:1 ratio is really common for making white chocolate ganache beneath fondant--some even go with a 4:1 ratio. I think that most of your customers will not have this complaint but there is no harm in making slight adjustments if you'd like to experiment.