Few months ago, I was making a cake for my birthday and the vision I had was a simple Vanilla 2 layered cake with White chocolate Ganache and Buttercream roses on top in pink, White & red colors.
The cake was done, the layers were assembled. Crumb coated with buttercream and final frosting is finished to make it almost perfect.
This was the first time I made chocolate Ganache and I wasn’t paying attention to very basic detail like – how hot the ganache should be or when the ganache has to be poured on the cake, how chilled the cake supposed to be, how long I need to rest the ganache and how to pour on top of the cake.
So, I made the Ganache – and started dripping on the chilled cake. One disaster after another and another. Buttercream started melting badly as its hot chocolate, the dips are melting as its super runny on all the sides – Finally it all made a super ooey-gooey mess.
I was horrified, surprised and kind of sad. I took a step back, cleaned up the mess as much as I could and then made the cake with totally different design than what I planned. I kind of went with the flow as per what ever I could do to save the cake. The result was still good and I did present to you all the cake I made in June(below).
Now, I have been practicing on the correct temperatures and ingredients. The chocolate Ganache usually uses only 2 ingredients – Full fat cream/Whipping cream and chocolate.
My previous cake versions did have the cream+chocolate ganache. But recently I tried the milk+butter+chocolate to make the ganache for those days when we dont have the whipped cream in the house OR if you are like me, its never on the regular shopping list.
Now, this ganache is very simple. Add butter and milk to a pan on low heat. Add chocolate chips (Or candy melts) and let sit for few minutes. This is very important. Dont start mixing it immediately, you need to give some time for chocolate to melt and marry butter+milk mixture.
Slowly, start mixing, it will be bit lumpy at first. Keep going and it will slowly start to come together and glossy. That’s it! Silky smooth chocolate ganache is ready.
The next important step is to let it sit for 5-10 mins. The mixture is very hot and very runny if you want to use as a drip on the cake like I do. So, the resting time gets it to the actual drip consistency you wanted.
But dont just stop there, this ganache can be used in many many ways.
- Cake drips
- Between cake layers
- Choc dip for strawberries
- Choc topping for Icecreams
- To dip cookies
- And many more
So, let’s see how it works.
1 Bowl Chocolate Ganache without Heavy Cream.
1 Bowl Chocolate Ganache without Heavy cream.
- 2 tbsp – Unsalted Butter
- 1/4 cup – 2% or full fat milk – I used 2%
- 1/2 cup – Chocolate chips – I used Bittersweet
- In a pan over low heat, add butter and milk and let it melt completely. Not more than 2-3 mins.
- Add Chocolate chips and let stand for 3-4 mins.
- Slowly start mixing. It will be bit lumpy at first. Keep going and it will slowly start to come together and glossy and silky smooth.
- Let stand for 5-10 mins before using on baked items. Chocolate ganache is ready.
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