Chocolate ganache for cake. Chocolate ganache for cupcakes

Classic chocolate ganache is a very simple and common chocolate cream. You've almost certainly encountered it, even if you didn't know it was called that. You know that crazy chocolate one, not really? soft filling V chocolates or in thick chocolate bars with filling? As a rule, this is ganache. The dessert or layer in the cake has a strange consistency - it is denser than cream, but softer than chocolate? Most likely, this is also ganache. Most famous cake with chocolate ganache, driving all chocoholics crazy - Demel cake, the second most popular cake in Viennese cuisine after Sacher.

Classic chocolate ganache (as such a recipe would be called in the USSR - “ganache according to GOST”) is made from one part cream and two parts chocolate. This ganache can be used for everything - in candies, as a cream for a cake, for coating a cake, and for filling, it is universal. This ganache is easy to cut, it is plastic and at the same time holds its shape well. However, sometimes it is more rational to make more or, on the contrary, more ganache.

Chocolate ganache can be flavored with various confectionery flavors, or its taste is enriched by the introduction of fruit and puree, zest or mint. IN in some cases A small amount of butter is added to it.

Because the ganache itself is very, very simple to prepare, and there is essentially nothing to talk about. I'll show you one example of its practical use here along the way - filling a cake with a thick ganache shell.

We will fill it in a connector metal form. Before you start preparing the ganache, you should make some preparatory activities both with the shape and with the base of the cake. Firstly, if a metal mold will be used, then you need to insulate the walls of the mold from the ganache with some kind of film. For me it will be a strip of pastry paper; you can also use food-grade plastic (thick bags, not thin film, if you don’t want wrinkles on the walls of the cake). Silicone forms There is no need to cover them with anything, they themselves separate perfectly from the frozen ganache.

I can’t coat cakes smoothly, so for me the technology of covering a cake with ganache is, of course, very convenient. But the filling underneath should have a smaller diameter than the shape in which it hardens. Therefore, the cakes and other parts should either be baked in a smaller form or cut off. Here I use a mold of a smaller diameter to press the outline onto the cake.

The excess is cut off along the marked line with a knife.

The base is placed inside the mold lined with paper so that there is a uniform gap everywhere between the filling and the walls.

Now, and now that all preliminary preparation done, you can start making ganache. Because it is done easily and quickly. Grind the chocolate.

Melt the chopped chocolate in hot, but not boiling cream, stirring gently with a spoon. No whisks, no whisking.

And at that moment when the ugly liquid mess from the previous frame turns into such a beautiful shiny thick cream with a homogeneous consistency, the ganache will be ready! Confectionery flavors are usually added to it at this stage so that the aromas do not disappear during cooking. As you can see, everything is very simple. Ganache is one of the most basic creams and is difficult to mess up. The main thing is not to boil it while cooking.

Well, now - how to pour ganache over the cake to form a shell? Yes, just pour it on the cake, it will slide down between the walls and the filling, it’s liquid while it’s warm.

The surface needs to be slightly smoothed, the mold should be gently shaken so that the liquid mass is well distributed in the cavities around the filling and there are no air bubbles there. If the room temperature is below 20°C, the ganache will harden even at room temperature. If higher, then the cake should be placed in the refrigerator, but not very cold.

The finished classic chocolate ganache is not creamy, but hard. The paper comes off easily.

The surface of the finished ganache is more matte than that of liquid. To cut cakes with ganache coating, there is no need to heat the knife - the ganache is cut without breaking, just like more thick cream, not like a chocolate coating. How are you satisfied with the smoothness of the side surfaces of the cake? I can't spread the cream that smoothly.

Some people probably wondered whether it is necessary to use it to make ganache. water bath, as you can see in my photographs. No, absolutely not necessary. I use it simply so that I can take photos for a long time and the ganache does not harden before I pour it onto the cake. You can easily prepare ganache in any other pan - the main thing is not to bring it to a boil. As soon as the chocolate begins to melt into the cream, immediately remove the pan from the heat and stir until you obtain that characteristic dark and shiny cream.

Ganache is chocolate buttercream. Although it seems, due to its name, to be very sophisticated, it is simple and quick to prepare, and it tastes wonderful. Ganache made from white and milk chocolate- very tasty also as a cream between cake layers, in whipped form. Dark chocolate ganache - for lovers of bitter chocolate creams, such as “truffle”. But most often I use it as a base for mastic. In addition, ganache is indispensable for covering the cake - that is, making such a beautiful chocolate filling on top so that the droplets flow down the sides and then you can decorate the cake with fruit, for example. In general, fashionable design. In the photo - red ganache)

Typically, for ganache, use one part chocolate to one part cream. For white chocolate you can take two parts of chocolate to 1 part of cream, for milk - one and a half to one. Although 1 to 1 all these creams turn out well, then you just need to cool them properly. After cooling, this cream should be whipped and used as a filling for cakes.

And to level the cakes - under the mastic - you can use regular one, but if there is some complex shape, then it is better to prepare double ganache, that is, two parts of dark chocolate to one part of cream. I prepare ganache for mastic, so I make just such a cream in this master class.

But still, in my experience, it is not ganache that holds the shape of cakes best, but . That’s why I use delicious ganache for simple cakes, and cream for leveling more complex or multi-tiered ones. He never failed.

Products:

100 grams of cream 20-35%

200 grams dark chocolate

Ganache: recipe. How to make chocolate cream

1. Cut the chocolate into small pieces.

2. Add chocolate to cream.

3. Melt in the microwave or in a water bath (I used the microwave). At the same time, take it out and stir every 15 seconds. You need to stir first in the center until the chocolate combines with the cream in the very center, that is, an emulsion is formed. When it turns out in the center, then stir the whole cream, it will also quickly become homogeneous.

4. The chocolate was stirred and the cream became homogeneous.

5. Now put the cream in the refrigerator for several hours. Then beat with a mixer and it will gradually soften. If you are in a hurry, you can put it in the refrigerator for a while, the cream will become thicker, and you can already level the cake. You can put the cake in the freezer for a while if you need the cream to harden. Or immediately cover with mastic.

All lovers of sweets, as well as those who love to bake this sweet, definitely know what ganache is and how to prepare it. There are also those people who have never heard such a name. That is why below we will talk about this interesting element of cooking, as well as recipes for its preparation.

So, ganache is basically a chocolate cream that is used as a layer or as a top layer for cakes and other desserts.

It is known that this sweet addition to dishes was first prepared in France, and that recipe included only three main ingredients - this is a classic dark chocolate, cream and butter. Depending on the purpose, the ganache can be either thicker or thinner.

Classic recipe

How to make ganache (step by step):

Classic cream is perfect for layering pastries, cakes, and also as a filling for croissants. Ganache is the perfect element to prepare chocolate truffles, as well as any other pastry dish of French cuisine.

Other options for making ganache

In addition to the classic recipe for this chocolate mousse There are many others that are perfect for various delicacies, meeting all the taste preferences of those with a sweet tooth. And one of these recipes is ganache with the addition of rum.

Recipe No. 1 - Ganache with rum, which requires the following:

Preparation rum recipe It will take only 15-20 minutes, and the calorie content of the product per 100 g will be about 357 kcal.

Step-by-step preparation:

As usual, you need to start with chocolate: you need to break it into small pieces;
Place the cream in a container that can be heated in a water bath. The cream must be brought to a boil and immediately removed from the heat;
Pour chocolate slices into hot cream, then beat both ingredients until smooth;
Last but not least, you can add rum (or cognac), after which mix the chocolate mass well again. Ganache prepared according to this recipe, ideal for covering a cake.

Along with the classic recipe, you can prepare a sweet creamy mass using not dark chocolate, but white.

Recipe No. 2 – Ganache made from white chocolate, which requires the following products:

This delicacy is prepared quite quickly - no more than 20 minutes. The calorie content of the product will be about 280 kcal per 100 g.

How to prepare ganache according to this recipe:

Pour the cream into a suitable container, place it on a fire or water bath, and then gradually bring to a boil;
Remove the boiling cream from the heat, add the white chocolate slices, gradually mix both ingredients using a whisk or mixer to obtain a homogeneous mass;
Place the resulting creamy chocolate mass in the refrigerator to cool;
The finished white chocolate mass can be used as a coating for cakes.

Ganache was invented 150 years ago, but over all these years it basic recipe has never changed: only cream, chocolate and butter are always used. If desired, the recipe can be supplemented with other ingredients - powdered sugar, cognac or rum, added to the cream coconut milk or replace dark chocolate with white or milk chocolate, but in general the three main ingredients never change.

The classic cooking method (as in the first recipe) does not contain sugar, so the taste of this delicacy will be creamy and at the same time spicy, since dark chocolate will give it a bitter taste.

Ganache, the recipe of which uses rum, can be left in the refrigerator for a while until it hardens, then beat it with a whisk and use a pastry syringe to decorate the cake. IN in this case The delicious chocolate mass will be very airy and light.

If the ganache is being prepared solely for coating cakes, it is best to use it immediately after preparation. And if you want to make a filling from it, then it must be left in the refrigerator for 12 hours.

Chocolate for ganache must be broken into cubes or small slices. This will ensure a more even distribution in the hot cream. If desired, you can grate the chocolate, then it will melt faster and be distributed more evenly.

It should be remembered that the ganache retains its glossy shine only if it is used while still hot. When the mass cools, it acquires a matte tint.

Knowing how to make her own chocolate ganache to cover a cake, every housewife will be able to make her dessert not only tasty, but also beautiful. This is especially important if the treat is intended for festive table or as a gift for the birthday boy. Several are known good recipes such a chocolate coating.

The cream is brought to a boil. They must be removed from the heat immediately after the first tiny bubbles appear on the surface and not boiled. B classic recipe heavy cream usually paired with rum. You also need to choose good dark chocolate without additives (260 g). In addition, the ganache coating for desserts will include: 1 tbsp. cream and a large spoon of alcoholic drink.

If you plan to use a pastry syringe when decorating sweets, you need to put the slightly cooled ganache in the refrigerator, then beat it again

The chocolate is finely crumbled and poured with hot cream. Using a whisk, lightly beat the mixture until smooth.
All that remains is to add rum to the mixture and mix it again.

Chocolate ganache with cream

This is another one simplest recipe special cream for covering cakes.
The main thing is to use very high-fat, high-quality cream for it - at least 30%.

Perfect product for whipping. In addition to a glass of cream, the following will be used: 190 g of dark chocolate, 4 large spoons of granulated sugar, 70 g of butter, 2 small. spoons of cognac, 1.5 tbsp. spoons of cocoa. How to make chocolate ganache with cream is described below.

You can do without alcohol, but this addition will give the ganache an amazing nutty aroma. The taste of cognac will not be felt in the finished dessert.

The cream is heated to approximately 75-85 degrees. They shouldn't boil.
Sugar and cocoa powder are poured into the hot liquid. These ingredients are added together to avoid lumps.
The mass is thoroughly mixed and after 10-15 seconds removed from the heat.
The chocolate is crumbled into a separate bowl, after which it is poured with hot cream. It is better to cover the cup with a lid so that the tile slices melt faster.
All that remains is to add butter and cognac to the mixture.

With whole milk

The recipe must use milk with at least 3.2% fat content. Besides dairy product(120 ml), take: a pack of butter, 2 bars of high-quality dark chocolate.

Vanilla on the tip of a knife or a couple of drops of cognac will help improve the taste of the chocolate mass.

The chocolate is finely chopped and poured into a saucepan set in a water bath.
Warm milk is poured into the melting slices of tile.
The mass is heated until it becomes homogeneous. However, you should not bring it to a boil.
Add the hot chocolate mixture a couple of tablespoons at a time to the softened butter. As a result, the container should contain a homogeneous cream.
When the ganache has cooled a little, you can decorate any desserts with it.

With cocoa powder

This version of ganache is ideal as a glaze. It tastes like classic truffle candies. Taken from products: 180 ml full fat milk, 5 large spoons of sugar, half a pack of quality butter, 4 tbsp. cocoa powder.

The amount of milk will allow you to adjust the structure of the cream

The milk in the saucepan is brought to a boil.
Immediately after the first signs of the mass boiling, cocoa is poured into it and granulated sugar. Cook the mixture over low heat until the sugar crystals are completely dissolved.
Next, the mixture is removed from the stove and pieces of butter are added to it. It will melt quickly as you stir.
Once the ganache has cooled and become thick, you can use it to decorate sweets.

With condensed milk

The specified amount of products will be enough to cover a cake with a diameter of 21-23 cm. You need to prepare: a stick of butter, 230 g of dark chocolate, a large spoon of cocoa powder, 120 ml of condensed milk.

If the mass turns out to be too liquid, you need to keep it in the cold for 5-7 minutes. But not longer, so that it does not freeze completely.

The chocolate is finely chopped and heated in a water bath until liquid.
In another container, soften the butter, cut into pieces. Next, you need to beat it with a mixer for 5-6 minutes, gradually pouring in condensed milk. The result should be a homogeneous cream.
For an appetizing color, cocoa is added to the mixture.
The cream combines with the still warm chocolate. The ingredients are whipped.
This cream will allow you to create a delicious and beautiful mirror coating on the cake.

Chocolate ganache with honey

Natural Bee Honey allows you to make the ganache unusually fragrant and tender. It is suitable for both cake and pastries. You don't need to add sugar, you just need to take a sweet chocolate bar. Also take: 45 g of liquid honey, 70 ml of heavy cream (more than 30%), 40 g of butter.

If you need to prepare chocolate ganache for mastic, you do not need to add cream or milk to it. It is enough to combine 2 chocolate bars with 310 ml full fat sour cream and melt the food in the microwave.

Bee honey and cream are mixed and placed in a saucepan in a water bath.
When the mass is heated, slices of chocolate are added to it.
The cream is heated in a water bath until it becomes homogeneous.
The softened butter is added to the mixture after it has cooled slightly.
After thoroughly whipping the cream, you can cover the cake with it.

With milk powder

If there is too little fresh milk in stock, this will not prevent you from preparing a delicious ganache. You can supplement it with dry product (65 g). You will also need to take: 65 ml of fresh milk, 1.5 bars of high-quality dark chocolate, half a stick of butter, a large spoon of granulated sugar.

The mixture must be used immediately before it begins to harden.

The broken chocolate is placed in a water bath.
In a separate container powdered milk mixed with granulated sugar and then diluted fresh product. Heat the mixture on the stove for a couple of minutes.
The softened butter is whipped with a mixer. Gradually the milk mass is poured into it.
Slightly cooled melted chocolate is combined with butter and milk cream.

Chocolate ganache for cupcakes

When preparing chocolate cream to decorate various cupcakes, first of all you need to pay attention to its thickness and density. This delicacy should keep its shape well. It will include following ingredients: 210 g butter, 1/3 tbsp. cocoa, 60 ml heavy cream, small. spoon vanilla extract, 2 tbsp. powdered sugar, a pinch of salt, 180 g dark chocolate. Preparing chocolate ganache for cupcakes is quite quick and easy.

Cocoa powder and powdered sugar carefully sifted together.
Beat the softened butter for 2-3 minutes at medium mixer speed. Gradually cocoa and powder are added to it.
When all the bulk products are in the mass, you need to beat it for another 3-4 minutes until smooth.
The chocolate is melted in a water bath, salt and vanilla extract are added.
Both masses are mixed at minimum mixer speed until smooth and desired airiness.

The resulting cream is enough for 23-25 cupcakes.

No similar materials

Chocolate ganache for cake coating: recipe with cocoa powder

An economical version of chocolate ganache cream for covering the cake. Important! So that the cream turns out tasty and in no way inferior to the coating made of full chocolate, you need to use high quality cocoa powder. You can add more sugar to taste, but no more than 2 tablespoons, otherwise the consistency may suffer.

Ingredients

100 g butter;

5 spoons of cocoa;

4 spoons of sugar;

160 ml milk.

Preparation

1. Take the butter out in advance to a warm room, you can cut it into cubes so that it softens faster.

2. First combine cocoa and sugar and stir. The grains of powder will rub against the sand, there will be no lumps.

3. Now dilute sugar mixture milk, stir and place in a water bath. But you can prepare such a cream in a regular saucepan with non-stick coating. In this case, turn on low heat and cook, stirring constantly so that the cocoa does not burn.

4. As soon as the sugar dissolves, the cream becomes homogeneous, you can remove it from the stove.

5. Cool the chocolate mass a little and add softened butter. Stir quickly until smooth. It's okay if the butter melts. As the cream cools, it will thicken anyway.

6. We use ganache to cover the cake or decorate cakes, ice cream, and homemade sweets.

Chocolate ganache for cake coating: recipe with cream and chocolate

Another very simple ganache recipe, but it is important to use at least 30% heavy cream. Both chocolate and cocoa powder are used here.

Ingredients

200 g cream;

170 g dark chocolate;

4 spoons of sugar;

1.5 spoons of cocoa;

1.5 tsp. cognac;

50 g butter.

Preparation

1. Heat the cream until hot, but do not boil. Up to about 70-80 degrees.

2. Add granulated sugar combined with cocoa powder. If you pour them separately, lumps may appear. Quickly stir the cream. Leave for a few seconds and remove from heat.

3. Crumble the chocolate. You can chop it quickly with a knife. Transfer to a bowl.

4. Fill the chocolate pieces with hot cream and cocoa. Cover the bowl for a couple of minutes until the pieces melt.

5. Open, stir.

6. Add softened butter. But, if the cream is of high quality, then you can do without it.

7. Pour cognac for flavor. This amount is enough for the cream to give off a slight walnut, but at the same time there was no alcohol in it.

Chocolate ganache for cake coating: recipe with milk powder

A recipe for chocolate ganache for covering a cake, which can be prepared not only with milk powder, but also with cream. It will turn out even tastier, since the fat content of the product will be higher.

Ingredients

50 g milk powder;

60 ml fresh milk;

110 g butter;

150 g chocolate;

1 spoon of sugar.

Preparation

1. Chop the chocolate and place in a water bath.

2. Add sugar to the milk powder, dilute it all fresh milk or ordinary water, place separately on the stove and heat to 50 degrees.

3. Beat the butter with a mixer, gradually add milk to it. We do this slowly so that the oil absorbs all the liquid.

4. Remove the melted chocolate from the water bath and mix well. It shouldn't be hot. If necessary, cool a little.

5. Add the chocolate mixture to the butter, continuously whisking the cream.

6. Ganache is ready! To taste, add vanillin or cognac to it, as was done in the previous recipe. Use the cream immediately before it hardens.

Chocolate ganache for cake coating: recipe with orange zest

In fact, you can make cream with lemon zest, but the taste and aroma will be completely different. We choose citrus at our discretion. Don’t forget to wash it thoroughly with a brush and pour boiling water over it.

Ingredients

200 g dark chocolate;

1 tbsp. l. orange zest or 1 tsp. lemon zest;

150 ml milk;

1 pinch of salt;

1 spoon of oil.

Preparation

1. Build a water bath. Place all the chocolate in the top bowl, after chopping it small pieces. We begin to melt.

2. The zest needs to be chopped and added directly to the chocolate.

3. Heat the milk with a pinch of salt. If you want to get more custard, then add two or three tablespoons of sugar, but no more.

4. As soon as the chocolate and zest warm up and become homogeneous, add butter and stir.

5. Next, pour in the milk in a thin stream, take your time.

6. Warm the ganache for another minute in a water bath and remove.

7. Cool until warm, but not cold. We use it to decorate the surface of the cake or for any other purpose.

Chocolate ganache for coating the cake - useful tips and tricks

Does the ganache harden quickly and you can’t cover the cake? Place the bowl in a saucepan with warm water, let the mixture heat up and stir constantly. Scoop the glaze straight from it and cover the cake.

White chocolate is much more capricious than dark chocolate. It may not melt at all if the product is of poor quality or even a drop of water gets in.