Dessert - Chocolate ganache for cake filling recipes
Author: Michael Martin
This fudgy chocolate ganache cake and cupcake filling is incredibly easy with only two ingredients! This versatile chocolate ganache recipe can be used as a cake filling, cupcake filling, or drizzle.
Easy Fudgy Chocolate Ganache
This fudgy chocolate ganache cake and cupcake filling is incredibly easy with only two ingredients! It is deliciously rich and fudgy and received many compliments at Amycakes Bakery. This versatile chocolate ganache recipe can be used as a cake filling, cupcake filling, or drizzle.A 1x batch will fill one 6" three-layer cake or about 18 cupcakes (with a little extra for drizzling). A 2x batch will fill one 8" three-layer cake or about 36 cupcakes (with a little extra for drizzling).
Provided by: Amy
Total time: 7 minutes
Cook time: 2 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 2
Provided by: Amy
Total time: 7 minutes
Cook time: 2 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 2
Ingredients:
- 1/2 cup Heavy Cream
- 172 grams (1 cup) Semi-Sweet Chocolate Chips (I use Nestle)
Nutrition:
- Calories: 1453 kcal
- Carbohydrate: 98 g
- Protein: 13 g
- Fat: 113 g
- Saturated Fat: 67 g
- Trans Fat: 1 g
- Cholesterol: 174 mg
- Sodium: 63 mg
- Fiber: 14 g
- Sugar: 66 g
- Unsaturated Fat: 37 g
- Serving Size: 1 serving
- Make Ganache Filling
- Make Ganache
- Combine heavy cream and semi-sweet chocolate chips in a medium-sized microwave-safe bowl. Microwave at 30-second increments, stirring for 30 seconds to one minute in between each heat. (It should only take two to three heats in the microwave. Lots of whisking will melt your chocolate faster and prevent the chocolate chips from overcooking in the microwave.
- Chill Ganache
- Whisk until all the chocolate chips are melted and your ganache is shiny and smooth.
- When using the ganache as a cupcake filling or a ganache drizzle decoration, fill a squeeze bottle with the melted ganache. Core the cupcakes with a cupcake corer and squeeze in the melted ganache.
- When using the ganache as a cake filling, place it in the fridge to cool. Stir occasionally until it is has cooled to a very thick and fudgy consistency. Once it is the right thickness, remove it from the fridge until you are ready to fill and layer your cake. (If your ganache gets too cold, it will be too thick to spread. Simply reheat in the microwave at 5-10 second increments, stirring frequently, until it is the right consistency.)
- Store any unused ganache in the fridge.
Chocolate ganache filling from scratch
Need filling ideas for your layered cakes? Pastry chef James Rosselle demonstrates how to
Duration: 7:09
Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes
Duration: 9:25
How to Make Silky Chocolate Ganache
This rich, silky chocolate ganache is beyond easy to make and perfect for chocolate glazes
Duration: 6:41
Whipped Chocolate Ganache Filling
Add a chocolate ganache filling to any layer cake for extra decadence.
Provided by: Southern Living Test Kitchen
Total time: 250 minutes
Yields: 2 servings
Number of ingredients: 3
Provided by: Southern Living Test Kitchen
Total time: 250 minutes
Yields: 2 servings
Number of ingredients: 3
Ingredients:
- 2 (4-oz.) chopped semisweet chocolate baking bars
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
How to cook:
- Microwave chopped baking bars and whipping cream in a medium-size microwavable bowl on HIGH until melted and smooth, 90 seconds to 2 minutes, stopping to stir every 30 seconds. Whisk in vanilla extract until smooth.
- Cover and chill until ganache is thickened, at least 4 hours or up to 3 days. (If ganache chills 6 hours or longer, let it sit at room temperature for 30 minutes before whipping.) When you are ready to use the ganache, beat the chocolate mixture with an electric mixer on medium speed until soft peaks form and ganache lightens in color, 20 to 30 seconds (do not overbeat). Use immediately.
Chocolate Ganache Cake
For a fancifully tall cake, we used 3 (7-inch) round pans. It can also be baked in 3 (8-inch) pans, though the cake will be slightly lower. We tested this recipe with several different brands of chocolate, and found Lindt and Ghirardelli had the best flavor for this particular cake. Ours is garnished with unsprayed, organically grown rose petals, but be as creative as you'd like with yours.
Total time: 360 minutes
Cook time: 90 minutes
Yields: 16 items
Number of ingredients: 13
Total time: 360 minutes
Cook time: 90 minutes
Yields: 16 items
Number of ingredients: 13
Ingredients:
- 3/4 cup boiling water
- 1/2 cup unsweetened cocoa powder (not Dutch-process)
- 1 teaspoon instant-espresso powder
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups packed dark brown sugar
- 4 large eggs
- 2 1/2 cups heavy cream
- 20 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
How to cook:
- Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
- Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
- Sift together flour, baking soda, and salt.
- Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
- Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
- Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
- Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
- Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.
Ganache Filling (for cake)
Get Ganache Filling (for cake) Recipe from Food Network
Provided by: Food Network
Total time: 255 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: french
Number of ingredients: 3
Provided by: Food Network
Total time: 255 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: french
Number of ingredients: 3
Ingredients:
- 4 1/4 cups (35 ounces, 1000 grams) heavy cream
- 7 cups (42 ounces, 1200 grams) bittersweet chocolate, finely chopped
- 1/2 cup (4 ounces, 120 grams) Grand Marnier or Stoli
How to cook:
- Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
- If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
- When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.
