Chocolate Ganache Buttercream Recipe Cake
This is a post that explains how I spread buttercream frosting and chocolate ganache on to cakes so it’s (nearly!) perfectly smooth – on both top and sides!
There are various reasons why you might want a perfectly smooth frosting on a cake. Maybe you’re simply wanting a pristine, smooth cake surface for your cake decoration. Or perhaps you need an immaculately even base for a flawless Mirror Glaze.
So today I’m sharing how I do it. Yes, I will be pulling out some speciality cake decorating equipment. But no, they aren’t essential. They just help to frost cakes faster.
Chocolate Buttercream Frosting (6 Minute Recipe)
So don’t worry if you don’t have all the equipment listed – I provide alternatives that I used to use myself up until a few months ago!
Both buttercream and chocolate ganache are suitable for this tutorial. For the buttercream frosting, you can use any flavour you want, as long as it has enough structure – ie. not too loose. Both my Chocolate Buttercream and Vanilla Buttercream recipes are suitable for this tutorial. (Note the Vanilla Buttercream is in the Vanilla Cake recipe).
You can use any cake you want. I’m using my Chocolate Cake with a dark chocolate ganache in this tutorial because it’s an elegant, classic combination. Especially once finished with a Mirror Glaze – which is why I want a smooth surface on this cake! And the, ummmm, “icing on the cake” (yeah I went there): The cake is a dead easy one-bowl miracle creation that’s intensely chocolatey, ultra-moist and has a long shelf life.
The Best Ever Chocolate Cake With Whipped Dark Chocolate Ganache
My classic Vanilla Cake pictured below would also be ideal. Bonus: You are unlikely to need to level it because it comes out near perfectly flat!
7. Smooth roughly – use a small palette knife (or butter knife) to smooth it out but don’t bother trying to make it ultra smooth at this stage. We’re going to refrigerate it to make the ganache easier to work with to make it beautifully smooth 👍🏼
KEY TIP: The easiest way to make the sides and surfaces smooth is when the buttercream or ganache is slightly on the firm side, cold out of the fridge. So if you handle it for too long and it starts getting soft again, just pop it back in the fridge briefly.
White Chocolate Ganache Frosting
The time it takes for the ganache or buttercream to get too soft to work with depends on how warm your kitchen is – it can be 10 minutes in winter to 3 minutes at the height of summer inside my house!
Here’s how I move cakes neatly when I need to take extra care – using two palette or kitchen knives. The example shown below in the step photos and in the video is a Mirror Glaze Cake:
And there you have it. Now you have a beautiful cake with smooth frosting or chocolate ganache, ready to decorate as you wish!
Chocolate Raspberry Cake With Whipped Ganache Frosting
It seems strange to write a post without inserting a recipe, but there doesn’t seem to be much value in writing out the above steps in a recipe card.
Perhaps I’m wrong. If you want me to abbreviate the steps in a recipe card – perhaps even with the photos – drop a message below and I’ll do it! – Nagi x
This is not one of his cuter habits (it’s a really windy, blustery cold day today and it’s blasting into the house!).
How To Make Chocolate Ganache
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Easy Chocolate Cake recipe with Ganache Frosting makes an extremely moist chocolate cake with a rich chocolate frosting. This Chocolate Cake is a favorite in our house for Valentines Day, Easter, and Birthdays!
What could possibly be a sexier dessert for Valentines Day then a moist slice of Chocolate Cake with rich ganache frosting? When I think of a dessert for my love on Valentines Day this is it!
This cake isguaranteedto leave the one you love swooning and asking for more. Once you make this cake I promise you will never buy or look at another box cake mix the same.
High Altitude Marble Cake With Chocolate Drip
It is wonderfully moist with a lovely rich chocolate flavor and easy to make. The ganache is best made with a chocolate you would eat plain, whether you prefer a dark chocolate or semi sweet.
I find one of the biggest mistakes when making a ganache is using a chocolate that you would not eat plain. It's important to use a good quality chocolate.
Divide batter evenly between both pans and bake in a 350 degree oven for 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Dark Chocolate Cake With Chocolate Ganache Frosting
Allow ganache to cool for 1-2 hours or until thick enough to frost the cake with. (For a lighter ganache beat in mixer on medium speed with a whisk attachment until desiredconsistencyis reached.
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Oist Chocolate Cake recipe from Scratch with Ganache Frosting is a favorite Birthday Cake in our house from Serena Bakes Simply From Scratch.
Four Layer Chocolate Birthday Cake With Milk Chocolate Ganache And Nutella Buttercream Recipe
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.Fluffy and moist chocolate cake filled with creamy chocolate ganache, frosted with whipped chocolate ganache and topped with a chocolate drip. This cake is dark and rich and not for the faint of heart!
For more chocolate heavy recipes, make sure to check out my chocolate mousse cake for something lighter, double chocolate cookies, triple chocolate macarons, and double chocolate banana bread.
Step 1: Make the cake first. Start by creaming the butter with the sugar for 1-2 minutes. Then add the oil and beat at full speed until it’s pale and fluffy.
Chocolate Ganache Cake
Step 2: Add the eggs one at a time. Make sure each egg is fully incorporated before adding the next egg. Then add the vanilla and sour cream, mixing just until they’re combined.
Step 3: Add half of the dry ingredients, followed by the milk and the other half of the dry ingredients. Make sure to scrape the bottom and sides of the bowl well so it’s evenly mixed.
Step 5: Bake for about 30-35 minutes. When the cake is done baking, it will release itself from the edge of the pan and spring back when you press on the center. Flip the cakes over onto a cooling rack or a tea towel right away. Allow them to cool completely to room temperature.
High Altitude Chocolate Fudge Cake With Ganache Icing
Step 6: Make the chocolate ganache by chopping up the chocolate and placing it in a large bowl. Heat the cream in a saucepan and pour it over the chocolate. Cover the bowl for 3-5 minutes to allow the chocolate to melt.
Step 7: Stir the chocolate ganache gently until it’s completely melted and smooth. Allow it to cool to room temperature. You can also refrigerate it but make sure to stir it every 10 minutes or so, so that it cools evenly and doesn’t harden around the edge.
Step 9: Use a mixer to beat the other half of the chocolate ganache at full speed, until it lightens in color and resembles more of a frosting.
Vegan & Paleo Chocolate Cake With Chocolate Ganache Frosting
Step 10: Use the whipped chocolate ganache to pipe a border around the edge of the cake. Then fill it in with the plain chocolate ganache. Repeat with the second layer and then place the third layer on top.
I use a similar method to assemble my chocolate caramel cake, chocolate chip cake, chocolate blueberry cake, biscoff cake and ferrero rocher cake.
Step12: For the chocolate drip, repeat the steps for the chocolate ganache (but with a smaller amount of ingredients). Let it cool for about 15-30 minutes, until it’s no longer warm and has thickened just slightly. Spread it on top of the chilled cake, allowing it to run off the edge a little.
Easy Chocolate Ganache Recipe
Chocolate drips are simple to make. Just follow the same process as making chocolate ganache with a few differences in how it’s used:
You can use dairy free butter, dairy free milk/cream to make any of my cakes. You can also use a dairy free cream to make the ganache.
– Two or three round 9 inch baking pan (two will be thicker and three will be thinner than the cakes in the photo) – increase
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