Chocolate ganache for cake coating - 8 recipes

Oh ganache! You make the cakes look great and the edges of those cakes are sharp! But you are the reason for spatulas thrown in anger and evil curses addressed to you. In this article you will find a description of a method for coating a cake with ganache, which will definitely make you friends with this chocolate miracle!

The fashion for cakes with smooth, sharp edges first appeared in Australia, and from there it spread throughout the world. There are many methods for covering a cake with ganache; this method is a synthesis of several. In general, there are no right or wrong methods, the most important thing is to find a method for yourself!

The key to success lies in the correct consistency of the ganache. Moreover, the concept of “correct consistency” is purely subjective. Some pastry chefs like to work with dense ganache, others, on the contrary, with softer ones. Choose a consistency that is convenient for you; it is possible to use a denser ganache in the layer of the cake, and a softer one for the coating.

If you've never made ganache before, here's a quick rundown of how to make ganache. There is no recipe as such, there are only two key ingredients - chocolate and cream, and their proportions. To achieve a quality ganache, try to use the best chocolate you can afford. Only in this case will you be able to experience the taste and texture of real, high-quality chocolate.

For dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and one part cream of at least 33%. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

For milk ganache (30% cocoa content) you will need 3 parts milk chocolate and one part cream of at least 33%. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For white ganache you need to take 3 parts white chocolate and one part cream (at least 33%). In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate; white chocolate ganache tends to spread in the heat, so many confectioners are not very willing to work with it in the warm season. If you're a beginner, it's best to start with a dark or milky ganache.

What is ganache

Creamy chocolate cream for a cake doesn’t surprise anyone now, but it wasn’t always like that. This emulsion was invented completely by accident, but its delicate taste was quickly appreciated. Chocolate ganache in the classic version is prepared on the basis of cream. But confectioners have gone further and offer a version of cream made with butter. It can also consist of these two components. A prerequisite for the cream is the presence of chocolate.

History of the cream

The recipe for chocolate ganache appeared thanks to an accident, and was entrenched in cooking for a long time. His invention again involved French chefs. They have long been considered tastemakers.

The young cook accidentally spilled cream into the melted chocolate. The boss scolded him very much for this offense. He called the careless pastry chef “ganache,” which translates from French as “fool.” Subsequently, we tried the milk chocolate ganache and were amazed by its delicate taste, but the unpresentable name stuck to it forever.

There are several types of this French delicacy. Chocolate buttercream is made with a base of: cream, butter, or both. The main thing in preparation is the proportions and quality of the ingredients. Chocolate ganache is used for cakes, muffins and pastries.

Features of the composition

Real ganache cream was made using only a chocolate bar and heavy cream. But over time, confectioners have developed enough variations to diversify the taste, as well as simplify the composition, since it is not always possible to find a dairy product with sufficient fat content.

How to make your own ganache for dessert? More often, natural butter is used to add fat content. This product also helps to achieve smoothness and shine of the cream.

You can use any chocolate:

• white;
• lactic;
• dark;
• bitter - for gourmets.

They began to add fruit and berry purees, milk, and even water to chocolate ganache cream, which do not spoil the quality at all. The main thing is to maintain a 2:1 ratio, where two parts of the sweet bar account for half the amount of the remaining ingredients. But these are just standards. In reality, everything depends on the quality of the selected products.

Subtleties of making chocolate ganache

Heat the cream and pour in the chocolate. Stir until smooth and voila: you've made ganache. Can you warm up a cup of coffee in the microwave? Then you can make ganache too!

Make bittersweet, semisweet, milk or white chocolate ganache for decorating cakes, ice cream, cookies, icing, baked goods. It will be the perfect appetizing decoration.

One of the great things about frosting is the ability to change its texture - first by adjusting the cream to chocolate ratio, then using the product warm or waiting for it to cool. You can make it gossamer thin or spread it thick on the cake.

But which chocolate should you choose? Make two ganaches, one from dark dark chocolate and the other from milk. The result will be completely different; bittersweet chocolate makes the ganache much harder.

Why? Milk chocolate contains more sugar. The sugar liquefies when heated and remains liquid, creating a finer texture than with low-sugar chocolate. The sweeter the chocolate (i.e. the more sugar it contains), the less cream you will need to make a thick ganache. It's simple.

Even the thinnest ganache will thicken as it cools. So if you added the wrong amount of cream, don't despair; Over time, the mass will return to its normal appearance.

On the other hand, if during the cooling process you find that the ganache has become too thick, simply beat it with an electric mixer. You will get a great spreadable frosting.

Classic recipe

Chocolate cream with ganache cream, which is considered canonical, is made from only two products, but for your own cake the proportions are selected to your taste.

The ganache for coating is prepared from the following ingredients:

1. Black chocolate.
2. Cream with high fat content (for a medium-sized product - 250 g).

Sometimes the latter are replaced with butter, but this is a variation, not a classic.

The result is a fatty and viscous mass, and the cake is coated with classic ganache while it is hot.

Cooking method:

• Break the tile into pieces and melt it.

Food should be melted without the risk of burning - in a water bath. To do this, boil water in a large container, place a smaller bowl in it, into which the broken tiles are poured. It is advisable that there be a distance between the bottom of the second pan and the first.

• The cream is heated separately until foam appears around the edges. It is important not to miss this moment, because you must not allow it to boil.
• Then they are poured into a container where the chocolate is melted. The mixture is stirred until smooth. When an even color appears, you're done.

Stored in the cold for 2 days, you can prepare it in advance before the holidays. To use, you do not need to reheat the ganache for coating again - just leave it in the room for a while.

With whole milk

The recipe must use milk with at least 3.2% fat content. In addition to the 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.

1. The chocolate is finely chopped and poured into a saucepan set in a water bath.
2. Warm milk is poured into the melting slices of tile.
3. The mass is heated until it becomes homogeneous. However, you should not bring it to a boil.
4. 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.
5. When the ganache has cooled a little, you can decorate any desserts with it.

Chocolate ganache for coating the cake with honey

A cake covered with such chocolate ganache turns out to have a smooth surface.

It is better to choose a dark tile to get a subtle taste of the dessert. The mass turns out dense and smoothes out the side surfaces of the cake with smudges well. Experienced chefs often use this method to decorate baked goods.

The ingredients will be as follows:

• high quality honey - 2 tbsp. l.;
• cream (fat) - 100 ml;
• butter - 2 tbsp. l.;
• chocolate - 150 g.

Let's start cooking

1. The ganache recipe is quite simple: the initial steps are practically no different from the classic version.
2. Pour the cream into a suitable container and heat in a water bath. To quickly melt the chocolate, use a coarse grater. Add to the warm milk mass along with honey, stirring constantly, until all components are dissolved.
3. Use a wooden spatula for stirring, which will cover more area and prevent the food from burning.
4. Just remove the saucepan from the stove, add butter, combine all the products.
5. The cream can be stored on the bottom shelf of the refrigerator.

Ganache with dark chocolate under mastic

Ganache, the recipe for which the cake is coated with oil, turns out shiny and glossy. Its texture is more velvety compared to classic creamy.

This is the perfect covering for a cake that will then be decorated with fondant.

What ingredients will you need?

To make ganache for mastic, you need:

• 360 g dark chocolate, finely chopped;
• 2–3 tbsp. cream;
• 8 tbsp. l. unsalted butter, cut into pieces (previously left at room temperature).

Step-by-step cooking process

To prepare dark chocolate ganache for mastic, you need the following:

1. Melt the chocolate and cream in a double boiler or double boiler, stirring frequently until smooth.
2. Next, the mixture should be removed from the heat and butter should be gradually added to it, in small cubes, whisking with a fork or whisk until it melts and is completely mixed.
3. The resulting cream needs to be cooled at room temperature until it becomes thick enough. This will take several hours. To speed up the process, you can place the container of ganache on a bowl of ice and stir to ensure even cooling.
4. The chocolate cream can be stored in the refrigerator and in an airtight container for up to 1 week, but must be softened before using.

Recipe for cream ganache with chocolate

Sometimes it is not possible to find good quality dark chocolate, and housewives have to add fat to the composition. Cream ganache with added butter will come to the rescue.

Ingredients

The following composition will balance the fat content:

• milk chocolate - 300 g;
• butter - 50 g;
• cream - 250 ml.

Step by step recipe

Chocolate ganache cream is perfect for both coating and leveling the cake. If you repeat all the steps correctly, you will achieve a good consistency of the composition.

Since milk chocolate melts faster, a water bath is not necessary. It is enough to heat the cream in a saucepan to 60 degrees and remove from heat. Then add chocolate pieces and butter. Stir in a circular motion to obtain a homogeneous mass.

Rum ganache

The presence of alcohol is only possible in adult companies. Notes of rum will add a refined taste and aroma to the chocolate dessert.

Products

Cream composition:

• cream - 250 ml;
• rum (you can take expensive cognac) - 1 tbsp. l.;
• chocolate - 250 g.

How to make delicious chocolate cream

1. First break the tile into small pieces.
2. Heat the dairy product strongly, without bringing it to a boil. Pour into the chocolate, stir until it melts.
3. Add a spoonful of cognac.

Cake with ganache is a wonderful dessert at the end of a lavish party.

Butter ganache for coating the cake

The most reliable and suitable for leveling is an oil-based cake ganache. Mastic will fit perfectly on such a base, the cake will not float with it, will stick well to the substrate and will retain its original shape even during long-term transportation. You can melt the chocolate in stages in the microwave on defrost mode or using a traditional water bath.

Ingredients:

• dark chocolate – 400 g;
• butter – 200 g.

Preparation

1. Dark chocolate is broken into portions as needed, placed in a bowl and melted in any convenient way.
2. Stir the chocolate base until all the pieces dissolve and acquire a homogeneous texture, leave to cool at room conditions, stirring from time to time.
3. Add soft butter at room temperature to the cooled chocolate.
4. Stir the butter ganache to coat the cake until smooth with a mixer, let it stand at room conditions for about an hour, or use it immediately for its intended purpose.

White chocolate ganache

White chocolate ganache works just as well for topping a cake as it does for filling a brownie. It pleases with its light color and very sweet taste. You can add banana puree if you wish.

For white chocolate ganache, you need to take white chocolate and cream 33% in a 2:1 ratio, as well as a little butter (10%). For example, 200 g of chocolate, 100 ml of cream, 10 g of butter.

Break the chocolate into pieces, pour the cream into a ladle and bring to a boil. Once it boils, pour the cream into the white chocolate. Now all that remains is to stir the resulting mass until the chocolate is completely dissolved. And then you are ready to leave the product in the refrigerator for 2-3 hours, if necessary you can leave it overnight.

After the required time, take out the yellowish mass and start beating it with a mixer. You can add butter during the process - it is necessary for shine and a more delicate structure of the cream. After this manipulation, the ganache will thicken, turn white and be ready for use.

How to make chocolate frosting for a cake at home

Another interesting way to make glaze. In this method, the most important thing is to find real chocolate in the store. If you like to diversify your desserts, I recommend that you try this recipe. I think that in order to prepare this glaze you do not need a higher culinary education.

I just want to say that you also need to consider how to drizzle the glaze. Firstly: the first layer is thin, and the second is thicker, and secondly: the temperature of the glaze should be 35-40 degrees. Approximately so that if you put your finger in it, it would be tolerable. If it is hotter, it will be too liquid, and if it is colder, it will be thick. So pay attention to this.

Ingredients

• Chocolate – 200 grams
• Cream - 100 ml.
• Sugar - 100 grams

Pour the sugar into the cream, put it on the fire and bring to a boil. The sugar should completely dissolve.

Break the chocolate into pieces and pour in hot cream. Wait one minute and stir until the chocolate is completely dissolved.

Ganache - what is it in cooking?

Now the resulting glaze has a different name - GANACHE. It was first prepared in France in 1850. Although there is no way to verify this now, many argue and claim that its origin began in Switzerland. Allegedly, a young and slow pastry chef accidentally poured cream into a container of melted chocolate.

There are several types of Ganache. If you want glossy or even mirror-like, then you can add butter to the composition, and if you want it with a slight hint of alcohol, then add a tablespoon of cognac or rum at the end, the main thing is to mix well.

When you pour glaze over the cake, it will easily spread over the surface. The excess can be collected and used in the future, but first it needs to be melted in a water bath.

Recipe with condensed milk

Ingredients:

• 250 g chocolate;
• 200 g butter;
• 150 g condensed milk.

Cooking method:

1. Place the condensed milk indoors in advance so that it is at room temperature.
2. Melt the butter and pieces of tiles separately in a bathhouse.
3. Add condensed milk into the butter and stir until smooth.
4. Mix the resulting mixtures.

The sweet mass is perfect for layering chocolate cake - it is a delicate buttercream that is recommended to be used without refrigeration. For a bright color, you can mix in a couple of tablespoons of cocoa powder.

Recipe with milk

The product turns out to be more liquid, so it is perfect for creating appetizing smudges on the sides of the cake. It is slightly cooled and watered in small portions. After hardening, the product becomes glaze-like.

In addition to chocolate (400 g), you need:

• 50 g sugar;
• 350 ml milk.

Sequencing:

• put the chocolate on fire;
• milk is heated to 900;
• Dissolve the required amount of sugar in it;
• sweet hot milk is poured into a container with melted tiles and kneaded;
• The semi-finished chocolate product can be improved by beating it with a blender - this will make it more tender.

The resulting chocolate dessert is used warm or chilled. It can be poured over a cake; ganache can also be served as a sweet sauce for pancakes.

Another dessert recipe that is more like chocolate cream, but is prepared with milk and dark chocolate.

For him they take:

• 200 g chocolate from 70%
• 100 ml milk (except skim)
• 200 g butter.

Preparation:

• a broken chocolate bar is poured into preheated milk;
• then the mixture is placed in a bath and kneaded;
• if desired, add vanilla and powdered sugar;
• Cool the mixture slightly;
• She mixes it into the butter in small portions.

To add flavor, cognac, liqueur, and rum are added.

Cover the pastries with chocolate cream while hot. Hot or cold, it can be served as an addition to pancakes, cottage cheese, and fruit. You can pour hot ganache made from milk and dark chocolate over the ice cream - this is done right before serving.

Features of the composition of ganache

In order for the chocolate ganache for coating the cake to be thick, to be able to harden in time, and to allow the edges to be evened out, it is necessary to prepare it correctly. The following products are usually used to prepare cream:

• Chocolate. And not a “confectionery bar” with its taste, but real, dark, classic, with a large percentage of cocoa in the composition (at least 60%).
• Sugar. Rarely used. Any type will do: large or small, white or brown. The main thing is not to take powder.
• Cream. They are often replaced with milk, condensed milk and even sour cream. This component of the recipe improves the taste and makes the pasta more tender.
• Oil. Quite a common, but not permanent component. It is better to take with a high percentage of fat content, which will be at least 72%.
• Cocoa. Various recipes use the powder as an addition to or instead of chocolate. It is better to choose a natural composition, without any additives.

Each recipe for amazing glaze is a little different from the other with a set of ingredients. The basic set can be supplemented with various additives, such as honey, zest, milk powder. Depending on the composition, the technology for cooking the cream may also change.

White chocolate ganache for coating the cake

White ganache for covering the cake is prepared using identical technology, but has slightly different requirements for the proportions of the basic ingredients. To obtain a thick cream that is convenient to cover the surface of the dessert and at the same time level it, you will need 3 parts of high quality natural white chocolate and 1 part of heavy cream. For a slightly thinner ganache, add 2 parts chocolate to 1 part cream.

Ingredients:

• white chocolate – 600 g;
• cream – 200 ml.

Preparation

1. The chocolate bar is broken into small slices or cut with a knife until large chips are obtained.
2. Heat the cream almost to a boil, but do not allow it to boil.
3. Pour the hot cream into the chocolate chips and stir with a spoon or spatula until the chocolate chips are completely dissolved.
4. Cool the white ganache for coating the cake and beat it for a minute with a mixer if necessary.

How to make chocolate icing for a cake from cocoa powder

Chocolate glaze is the most delicious and most necessary ingredient for all home baking. It can be easily prepared at home, with your own hands. It will take you a few seconds to prepare it. There are several secrets for making glaze. I want to share them with you.

Ingredients

• Milk - 3 tbsp. l.
• Cocoa powder - 3 tbsp. l.
• Powdered sugar - 2 tbsp. l.
• Butter - 30 grams

We turn sugar into powdered sugar or buy ready-made sugar. Mix it with cocoa and add milk. Place on the fire and heat, stirring constantly until the cocoa is completely dissolved.

Next, remove from heat and add butter, stir. In this case, you can use a mixer.

That's all! The cocoa glaze is ready. As you can see, there is nothing complicated.

Chocolate ganache with white chocolate

White chocolate in terms of sweetness and amount of cocoa butter is somewhere between dark and milk, so when preparing ganache its proportions in relation to cream are slightly different from the other two recipes already known to us. When preparing this type of cream, you need to take 2 parts chocolate to 1 part cream, add 10% soft butter.

For a cake with a diameter of 20 cm you will need:

• white chocolate - 200 g;
• cream (fat content not less than 33%) - 100 ml;
• butter at room temperature - 30 gr.

Preparation:

1. Break the chocolate into small pieces and pour in hot, but not boiling, cream.
2. Add oil, stir until smooth.
3. At this stage, the cream can be flavored: for example, replace 50% of the cream with fruit or berry puree, add lemon zest, use vanilla or any other flavoring, such as rum, liqueur or almond extract.

White chocolate ganache fits well under mastic and holds its shape if used for cupcake tops. It is easy to level with a spatula on the surface of the cake. This cream has an unobtrusive, pleasant creamy taste and aroma.

Ganache with condensed milk

Ganache based on condensed milk has an original taste, reminiscent of both chocolate and toffee.

It is ideal for covering a cake soaked in buttercream.

What ingredients will you need?

To make ganache with condensed milk, you will need the following:

• 360 g dark (semi-sweet) chocolate, cut into small pieces;
• 0.25 tsp salt;
• 1 standard can (375 ml) condensed milk;
• 2 tbsp. l. unsalted butter;
• 1 tsp. vanilla extract;
• 2 tbsp. l. heavy cream.

Step-by-step cooking process

Making dark chocolate and condensed milk ganache requires the following steps:

1. It is necessary to pour a layer of water 5-6 high in a large saucepan, place it over medium heat and bring to a boil.
2. Next, reduce the heat and place the heatproof bowl with the chocolate pieces and salt over simmering water and cook, stirring constantly, for 2 to 3 minutes, or until the chocolate has melted.

3. Then add condensed milk and cook, stirring constantly, for 1-2 minutes, or until the mixture becomes homogeneous.
4. After this, remove the bowl from heat, add butter and vanilla extract to the mixture and stir for 4 to 5 minutes. or until smooth.
5. The resulting mixture should be left to cool to room temperature (about 45 minutes), then carefully pour the cream into it and beat with an electric mixer at high speed for 2-3 minutes, or until the consistency of a thick creamy glaze is obtained.
6. The prepared ganache must be used immediately.

Curd ganache

Another interesting recipe for this universal cream. The presence of cottage cheese gives it an interesting sour taste. The absence of cloying, intrusive sweetness allows this type of ganache to be used for decorating confectionery products with pronounced flavor or aromatic accents.

For example, cupcakes with cherries, blueberry macaroons, cakes with fruit and berry layers and much more. The only thing is that this cream does not combine with tropical fruits or coconut, so if the cakes contain some kind of exotic, choose a different recipe.

Compound:

• butter with at least 82% fat content - 200 g;
• white chocolate - 200 g;
• condensed milk - 20 g;
• pasty cottage cheese - 180 g;
• powdered sugar - 20 gr.

Preparation:

1. In a bowl, beat butter, cottage cheese and condensed milk until smooth. Add powder. Gently stir until smooth using a wooden spatula.
2. Melt the chocolate in a water bath. Be careful not to let the water touch the bottom of the top pan.
3. Add the chocolate one spoon at a time into the butter-curd mixture, mixing or whisking thoroughly after each spoonful.
4. Cool the cream for 1-2 hours in the refrigerator. You can decorate the cake!
5. Despite the large amount of cottage cheese in this ganache, the finished cream will not have a pronounced cottage cheese taste.

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.

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

Ganache for covering a drip cake

Ganache for drips on the cake should have a certain texture and thickness, which can be tested first on a chilled glass, and then adjusted by adding more cream or additional chocolate. The glaze can be made with the addition of butter or gelatin pre-dissolved in cream.

Ingredients:

• dark chocolate – 100 g;
• heavy cream – 90 ml;
• butter – 10 g.

Preparation:

1. Heat the cream, but do not boil it, pour it into the chocolate, stir until all the slices are dissolved.
2. After the chocolate glaze has cooled, add soft butter to it and stir until it is completely melted.
3. Apply ganache to the edge of the cooled cake using a cornet or a teaspoon.

Useful tips and tricks

To ensure that the cake frosting turns out perfectly the first time, follow a few simple tips.

Cooks know the rules for coating a cake with glaze, which results in a beautifully decorated dessert:

• Biscuit temperature . Ganache is applied only to the cooled cake. It is advisable to keep it in the refrigerator first. Otherwise, the watering will spread over the surface and saturate the glaze or cream.
• Watering temperature . Room temperature is considered ideal, at which the ganache lays evenly. If the pouring is too hot, it will melt the cream and quickly drain from the surface. If the filling has cooled down and thickened during operation, it is slightly heated and stirred.
• Glaze consistency. The ideal thickness of ganache is when it flows from a spoon in the form of a ribbon. If the glaze is too thick, dilute it with cream, gradually add it to the composition and knead intensively.

• Surface of the cake . The top layer must be even, otherwise the watering will slide. If the surface is convex, it is cut off at the cream coating stage.
• Cake coating . Drips are also applied on top of a simple sponge cake, but the glaze goes on easier on other coatings (cream cheese, ganache, etc.).
• Glazing tools . The cake is placed on a wire rack, smoothed out and frosted using a spatula. So in the process, the excess will not flow onto the dish or substrate, but past it.
• First stage of glazing . The surface of the sponge cake is covered with a thin layer of ganache to hold the invisible crumbs together. This way the next layer of glaze will go on smoother and easier.
• Second stage of glazing . Apply ganache with a spatula over the top layer and side parts. The blade is directed in one direction. If necessary, add ganache.
• The final stage of glazing . Level the glaze with a spatula, which is moved back and forth.
• Formation of smudges . Smudges are applied with a syringe (pastry syringe), pastry bag or a simple spoon. They begin to make smudges from the side of the cake, then move to the surface. There is another option, when you immediately pour the glaze onto the surface and push it to the edges so that smudges form from the excess from the surface.
• They try to make smudges of different lengths and thicknesses - this way they look more aesthetically pleasing and appetizing.
• If colored smudges are made , then their color should contrast with the tone of the cake coating.
• In order for the smudges to be multi-colored , it is not necessary to use different dyes. Ganache can be colored in several stages, gradually adding dye. So each new layer will be the same color, but of different intensity.

Ganache is made for drips on a cake from different types of chocolate, but it is recommended to choose a more natural composition of the product. In the classic version, chocolate is melted and mixed with butter or cream. There are other frosting variations that use caramel or colored chocolate frosting as a topping.

Cocoa recipe

This recipe will cost a little less because this ganache includes cocoa powder or hand-ground cocoa beans.

You will need:

• 100 g cocoa;
• 100g sugar (if you want it sweeter, you can use 150g sugar);
• 55 ml cream;
• 100 g butter.

Preparation:

• cocoa is mixed with sugar;
• Gradually add the mixture, while stirring, to the hot cream standing on the fire;
• Brew over low heat, stirring constantly;
• cool the cooked mixture;
• add slightly heated soft butter, stir until smooth.

While the chocolate mass is hot, it will be liquid, but then it will gradually thicken.

The resulting product is coated with the cakes and poured over the cakes. The recipe for chocolate cocoa ganache for cake coating is also suitable for homemade chocolates.

Chocolate ganache with sour cream

Sometimes the cream in the ganache is replaced with sour cream. This ingredient gives it a whole new taste. It is well suited for layering honey or shortbread cakes. Cream with sour cream is a little thinner than the classic version, but holds its shape much better than honey. It can easily be used to decorate cupcake tops or as a beautiful glossy glaze for a cake.

Please note that to prepare ganache with sour cream we will need the product with the highest fat content. The optimal option is 58%, but 40% will do. It is not recommended to use sour cream below the specified fat content, as the cream may curdle.

Compound:

• milk chocolate - 300 g;
• sour cream 40% and above - 150 g;
• softened butter (fat content not less than 75%) - 45 g;
• alkalized cocoa - 40 g;
• powdered sugar - 50 gr.

Step by step recipe:

1. Since heating the sour cream in this recipe is strictly not recommended, you will have to melt the chocolate using a water bath or in the microwave, using short pulses of 15 seconds.
2. Immediately after the chocolate mass becomes completely creamy, add cocoa to it.
3. In a separate bowl, beat sour cream with softened butter and powdered sugar.
4. Combine both mixtures. If necessary, blend them using an immersion blender or mixer.
5. If you plan to use cream as a glaze, pour slightly warm ganache over the cake. If you need it for decoration, then keep it in the refrigerator for at least 10-12 hours.

Ganache with sour cream

Ganache, the recipe for which includes sour cream for covering the cake, turns out glossy in appearance and has a creamy chocolate taste.

What ingredients will you need?

For sour cream and chocolate ganache you need:

• 500 g dark (semi-sweet) chocolate, finely chopped (cocoa content 55-65% recommended);
• 450 ml of fat sour cream, stored at room temperature;
• 1.5 tsp. vanilla extract.

Step-by-step cooking process

To prepare this glaze, you will need to follow these steps:

1. Place the chopped chocolate in a large heatproof bowl and melt in the microwave in 30-second sessions, stopping for the same amount of time between heating. During the melting process, the product must be stirred to speed up the process.

2. When the chocolate becomes completely liquid, add sour cream and vanilla extract and beat everything well with a wire whisk. The mixture will look thin at first, but will thicken as it cools.
3. Until the ganache cools to room temperature, whisk it periodically. Once the product reaches the texture of buttercream, you need to pour it onto the surface of the cake or cupcakes.
4. If the ganache becomes too thick to spread evenly, you can microwave it in short bursts of 10 seconds until you have the right consistency.
5. If the glaze is prepared in advance, you should wrap the container with it in cling film. The product can be stored at room temperature for several hours, in the refrigerator for up to a week.

Since different brands of chocolate and sour cream have different fat percentages, the proportions of ingredients may need to be adjusted. So, if the ganache seems too thick even before it cools, it is recommended to slightly warm it up and add more sour cream, 0.25 tbsp. at a time until the consistency is suitable.