How to fill/torte a cake with Chocolate Ganache
You know that delicious chocolately goodness that you often find in the centre of a great cake? Well, that is most likely a chocolate ganache! Ganache is a fancy word for filling . . . or icing . . . or glaze. Commonly, you will find it inside cakes, cupcakes, pastries, or you may recognize it as the “dripping” chocolate on Boston Creme cakes, or on Banana Splits!
Chocolate Ganche Pictures
This is post 2/3 on our Homemade Vanilla Cake from Scratch Series! If you haven’t had a chance to check out our first post, find it here, How to Make Vanilla Cake with Chocolate Ganache, and Vanilla Buttercream- Vanilla Cake.
1 ¼ cups (8 ounces) semisweet chocolate chips
⅔ cups (158 milliliters) whipping cream
2 tablespoons (30 grams) butter
Heat cream in a medium saucepan over medium heat, or in the microwave in a microwave safe bowl, until cream is hot, but not yet boiling.
Remove from heat and add chocolate chips and butter. Let sit for one minute, and then stir continuously until mixture has incorporated and no chunks remain.
Allow to cool for 10-15 minutes before using or the ganache may be too runny.
- Store in a sealed container in the fridge for up to a week. To return to liquid state, briefly warm ganache in the microwave for 10-20 seconds.
Coming up next is 3/3 and we will be talking about how to finish the cake off with a vanilla buttercream!