Chocolate ganache to flatten and cover the cake - 8 step-by-step recipes

Thanks to the French culinary inventors, perfect alignment of a cake or any other confection is not difficult at all. Chocolate cream is prepared very easily and quickly, does not require a lot of effort and effort.

Milk chocolate ganache for flattening cakes

Ideal emulsion for the final coating of all cakes with various fillings. Ganache is prepared very simply and quickly, however, after hardening it has a very dense texture and perfectly holds its shape.

Cooking time - 1 h. 10 min.

Cooking time - 10 min.

Portions - 1 cake with a diameter of 20 cm.

• 
  Pour about 200 milliliters of water into a small saucepan and send it to the stove, the heat is medium.
• 
  Break the chocolate into small pieces and fill with heavy cream.
• 
  As soon as the water in the pan starts to boil, put a heat-resistant container with chocolate on top.
• 
  Using a silicone spatula, we "help" the sweets to melt faster - stirring constantly. Lump formation at this stage of cooking is the norm.
• 
  After a few minutes, all the lumps will begin to gradually dissolve.
• 
  As soon as the mass has matured into a homogeneous consistency, remove it from the stove and let it cool to 40-45 degrees. After that, add butter (very important: butter is not from the refrigerator chamber, but at room temperature).
• 
  Stir the chocolate-creamy mass thoroughly until smooth.
• 
  Press the mixture tightly with cling film and put it in the refrigerator for 1.5-2 hours - for complete solidification.
• 
  As time passes, the ganache will set and its texture will become very dense. You can safely align your masterpieces!

White chocolate ganache for cake coating

Ganache prepared according to this recipe is great for making cakes mirror-smooth and for airy delicate cupcake filling.

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions - 1 cake with a diameter of 12 cm.

Ingredients:

• Butter - 230 gr.
• Powdered sugar - 210 RUB
• White chocolate - 200 gr.
• Vanilla extract - 1 tablespoon
• Food dye (optional) - 1-2 drops.

Cooking process:

1. Break 2 tiles of white milk chocolate into small tiles and simmer in a water bath, stirring constantly.
2. We bring the sweet mass to a uniform consistency, without a single piece.
3. In a deep bowl, mix the icing sugar and butter, cut into small cubes. We interrupt to an airy consistency using a submersible or stationary blender.
4. Beat the creamy mixture until the powder completely dissolves and expands in volume, as a rule, it takes about 5-7 minutes.
5. Gently pour the liquid chocolate into the airy-creamy mass.
6. We interrupt again until smooth, about 3-4 minutes and add vanilla extract, mix.
7. You need to be very careful with liquid vanilla, as liquid can spoil the dense texture of the ganache, so it is better to use a paste.
8. Add a few drops of food coloring to the semi-finished cream.
9. Once again we interrupt the mass for about 2 minutes and our perfect ganache is ready!

How to make dark chocolate cream ganache for your cake?

A masterpiece invention of French confectioners is an emulsion made from chocolate with the addition of cream or butter. Only by reading the ingredients, you can understand that the result is a delicate creamy chocolate cream that is ideal for leveling cakes and other confectionery decorations.

Cooking time - 2 hours

Cooking time - 15 minutes.

Portions - 1 cake with a diameter of 16 cm.

Ingredients:

Dark chocolate 70% - 200 gr.

Cream 33% - 400 gr.

Cooking process:

1. Pour 400 milliliters of heavy cream into a saucepan or a saucepan with a thick bottom.
2. Over low heat, bring the cream to a boil and immediately remove from heat. Then add the handcrafted chocolate bars.
3. Mix vigorously with a silicone spatula for 4-6 minutes until a homogeneous consistency is obtained.
4. We interrupt the chocolate-cream mixture with a mixer for about 2 minutes.
5. Cover the cream with a film, pressing it tightly, and put it in the refrigerator for 1.5-2 hours.
6. After the specified time has elapsed, we take out the saucepan from the refrigerator and carefully remove the cling film.
7. Beat the thickened cream with a mixer at maximum speed until the volume increases, as a rule, no more than 3 minutes.
8. Ganache cream is completely ready to use. Be creative!

Ganache for leveling butter and chocolate cake

Probably, everyone has known for a long time that cream ganache is an ideal finishing coating on which mastic and decor from other components are ideally held. It is prepared very quickly and from very affordable ingredients, and the results are consistently good.

Cooking time - 1 h. 20 min.

Cooking time - 15 minutes.

Portions - 1 cake with a diameter of 12 cm.

Ingredients:

• Chocolate - 300 gr.
• Butter - 150 gr.

Cooking process:

1. The process should start with the preparation of the main ingredient - chocolate, which, by the way, can be replaced with chocolate confectionery glaze. Pour the chopped chocolate into a bowl of suitable size and melt in the microwave at low power.
2. Cool the resulting mass to room temperature.
3. Then add chilled butter in small pieces.
4. Stir constantly, maintaining a homogeneous consistency. After merging the ingredients, we get an air mass.
5. Beat the chocolate-butter mixture with a blender until the volume increases.
6. Beat for about 5 minutes, during this time the mass is saturated with oxygen and will be very tender and weightless.
7. We leave the finished ganache at room temperature for 1 hour and proceed to decorate the prepared cake.

Chocolate ganache for smudges on the cake

Appetizing and “inviting” chocolate drips are one of the most beautiful and uncomplicated ways to decorate a cake. The recipe is very simple and doesn't take a lot of time.

Cooking time - 25 minutes

Cooking time - 20 minutes.

Portions - 1 cake, diameter 18 cm.

Ingredients:

• Cream 33% - 70 ml.
• Chocolate 70% - 90 gr.
• Butter - 40 gr.

Cooking process:

1. Pour heavy cream into a saucepan and bring to a boil over low heat. As soon as the first bubbles appear, immediately remove from the stove.
2. Add a broken bar of dark chocolate to the hot cream, with a cocoa bean content of at least 70%.
3. We begin to gently mix the mass using a silicone spatula - the process is not fast and initially the mixture will clump.
4. After 3-5 minutes, the chocolate will cool down and the almost finished cream will acquire a thick consistency.
5. In order for the smudges on the confectionery to have a glossy effect, add 40 grams of butter at room temperature.
6. Mix the chocolate-cream mixture thoroughly until smooth.
7. The result is a thick, flowing ganache that's perfect for creating smudges.

Curd ganache on white chocolate to flatten the cake

Delicate cream of white chocolate and curd cheese - combined to form the perfect finish for smoothing any pastry. It doesn't take much effort or skill to make curd ganache - everything is very simple and delicious!

Cooking time - 8 hours

Cooking time - 15 minutes.

Portions - 1 cake with a diameter of 20 cm.

Ingredients:

• White chocolate - 170 gr.
• Curd cheese - 400 gr.
• Cream 33% - 300 ml.

Cooking process:

1. Bring the heavy cream to a boil in a bowl with a thick bottom and remove from heat, then fill it with chocolate or chocolate icing.
2. We carefully interrupt the hot mass with the help of a submersible or stationary blender until a homogeneous consistency and put it into the refrigerator until it is completely cooled and solidified for 7-8 hours.
3. Transfer the curd cheese from the package to a deep plate and beat lightly with a mixer at medium speed.
4. Combine the chocolate mass, curd and stir until smooth.
5. We continue to beat the mass for about 5 minutes and as a result we get a stable and stable cream with which you can easily level any coating. Be creative!

Simple and delicious ganache cream for a chocolate and cream cake

A rudimentary way to make a delicate, creamy ganache from the most affordable ingredients found in any grocery store. The cream is simple and very easy to use - even a beginner will be able to flatten a cake or decorate cupcakes.

Cooking time - 30 minutes.

Cooking time - 20 minutes.

Portions - 1 cake, diameter 18 cm.

Ingredients:

• Bitter chocolate - 100 gr.
• Cream 33% - 100 ml.
• Butter - 30 gr.

Cooking process:

1. We heat the cream to a temperature of 90 degrees (it is convenient to heat it up in a microwave oven) and pour the chocolate, broken into small pieces, with it. Stir lightly and leave for 2-3 minutes, so that the tiles warm up and melt.
2. Add a small piece of butter to the chocolate mass and stir until smooth. For aroma, you can add a few drops of cognac or liqueur.
3. We continue to stir the mixture until the surface becomes mirrored.
4. The finished ganache can be poured into a fondyushnitsa and absorbed by dipping fresh strawberries or French cheese.
5. Another way to use it: make the top coat on the cake and decorate it to your liking. Be creative!

How to make chocolate ganache for cocoa cake?

Chocolate ganache is an ideal coating for all types of baked goods and a rich aromatic layer for biscuit cakes. However, you can cook something chocolate even without the chocolate itself, replacing it with cocoa.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions - 1 cake with a diameter of 10 cm.

Ingredients:

• Cocoa - 3 tablespoons
• Water - 2 tablespoons
• Granulated sugar - 2 tablespoons
• Butter - 35 gr.

Cooking process:

1. Let's prepare the main ingredients: measure out the required amount of cocoa, granulated sugar and first remove the butter from the refrigerator so that it has room temperature.
2. Pour two tablespoons of sugar into a saucepan or stewpan (preferably with an aluminum coating).
3. Add cocoa powder sifted through a fine metal sieve to the granulated sugar (can be replaced with 70-80 grams of finely grated dark chocolate).
4. Add a piece of butter to the sweet mixture and set it on minimum heat, be sure to stir constantly.
5. Gently add water (it is better to introduce it gradually), bring it to a uniform consistency with a whisk and remove it from the stove.
6. After 20-30 seconds, begin to coat the cake or pie with a thin even layer of chocolate glaze.
7. Decorate with berries, fruits or nuts if desired and serve. Bon Appetit!