As much as I love American fudge frosting, nothing beats the decadent, indulgent taste and texture of chocolate ganache. Made of pure chocolate and heavy cream, ganache is a chocolate lovers best friend. Its versatility as a glaze, decorative piping, and whipped cream answers the need for icing, frosting, and filling.
Below I have pictured 3 different ways to adorn cupcakes using the same recipe and batch I made yesterday. As a glaze, you can easily pour ganache over cakes for a nice smooth finish. If you are looking for a chocolate whipped filling, look no further. Just whip the ganache as you would heavy cream, making sure your mixing bowl and beater are nice and cold. And whatever you do, not put your ganache in the freezer with the hopes of whipping it. It will not whip and have a curdly like texture. For a thick frosting or decorative piping, allow the ganache to cool for a truffle like texture. Anyway you decide to eat it, this ganache will satisfy your sweet tooth and chocolate cravings. Below are step by step photos to guide you. Enjoy!
- 12 ounces chocolate, chopped into small pieces
- 1 cup heavy cream
- optional 3 tablespoons flavored liqueor
- Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.
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Hi Samm,
I add the liqueur towards the end when I’m stirring the ganache into a nice glossy sauce.
At what point in the process would you add the flavored liqueur? Will that change the consistency? Do you have a preference of liqueur that you’ve used?
Thank you
HI Monty,
Absolutely!! This is how professional bakeries do this all the time, as do I! Just bring the cake out a couple hours before serving. You will see the water crystals from freezing thaw on the frosting but do not worry about the “sweat.” The water will evaporate off.
Can a ganache filled cake be frozen for a week? Outside frosting will be buttercream.
I’m right there with you on chocolate ganache. It’s so yummy! I’d rather eat this than frosting 🙂
Hi Kathleen,
It depends on whether or not you plan on spread, whipping, or piping. Can you tell me which one?
How many cupcakes will this recipe frost?
I use milk chocolate to make my ganache this way and it is sweet enough for the kids.
Once the ganache cools it is the consistency of… maybe, peanut butter when you spread it. I’d suggest letting it come to room temperature to use because that way you will know excatly what thickness and ‘stickiness’ it will have for holding the cake together. I doubt you will have any trouble using it as a glue for the cake though (unless you live in a warm climate, then it will tend to be more towards a glaze when at room temp).
Hey!
Ok so I am trying to make a standing cake and going to be doing a lot of carving and shaping. I was thinking of using a ganache to fill and glue together pieces of cake, but it’s for a kids birthday and I’m worried it won’t be sweet enough and too bitter. Any suggestions on how to keep it really strong glue? Also I Was wondering if anyone had any suggestions on a dense cake that will make carving a little easier?
They are very much clear….it says to cool then pipe…for the whipped..you cool…whip..then pipe…for the glaze..she said..cool a Lil..then pour over desired dessert