Adding Ganache To Cake Batter

Sugar Work By staceyboots Updated 3 Sep 2008 , 12:32am by michellenj

staceyboots Posted 22 Jul 2008 , 12:41am
post #1 of 10

Hi Guys

I want to try a white chocolate cake it okay to add ganache to cake batter?

At first, I figured that I would just make the cake batter (the recipe is based on the WBH Cake recipe found here on CC) and then swirl the ganache in; but then I thought that it may be better to subsititute the milk in the recipe for the ganache instead (since it is milk-based).

9 replies
staceyboots Posted 22 Jul 2008 , 7:35pm
post #2 of 10

no responses ?!

sadiepix Posted 24 Jul 2008 , 12:27am
post #3 of 10

You may want to post this on the Recipe Tips forum. as you ended up in Candy and Pulled sugar, which has lower traffic. More folks may see the question on another forum and you may get your answer.

I would not add ganache to cake batter myself. I would be afraid of it going soggy or falling. I would just add melted white chocolate at near room temp to the batter.

Worth an experiment though!

staceyboots Posted 24 Jul 2008 , 2:01pm
post #4 of 10

thanks, sadiepix!

staceyboots Posted 24 Jul 2008 , 2:01pm
post #5 of 10

thanks, sadiepix!

cupcakemkr Posted 24 Jul 2008 , 2:15pm
post #6 of 10

I'm not sure the ganache replacing milk would work either but, I do know that you can get teh white chocolate jello pudding and use that in your recipe.

as pp said, swirling the w chocolate in the batter at the end may work. give it a try!

Good luck.

eatdessert1st Posted 24 Jul 2008 , 2:16pm
post #7 of 10

It sounds really good. I'm at a loss, though, as to how it would affect the cake. I'm not good at the chemistry part of caking. What does extra fat do to the end product? (besides go directly to my hips and gluteus maximus...) Hopefully one of the caking gurus will pick up and answer.

Mel Mc.

staceyboots Posted 25 Jul 2008 , 1:27pm
post #8 of 10

i experimented with the substitution last night and it seems as though it came out great (i haven't tasted it as yet though...i placed it in the freezer for a couple days). it rose beautifully in the pan and smelt great!

i used the WBH White Cake recipe found here on CC and substituted the milk with the white chocolate ganache. i did add a bit more milk (about 4 Tbsps) to the batter because it was beginning to look a little dry though.

the top of the cake came out a little crusty but i moistened it with a little white creme da cacao.

will keep you posted on the taste-test.

staceyboots Posted 1 Aug 2008 , 9:09pm
post #9 of 10 i took the cake out of the freezer and placed it in the fridge and then on the kitchen counter to come to room temperature.

i found it to be dry and really really dense. i didn't care too much for the taste either.


michellenj Posted 3 Sep 2008 , 12:32am
post #10 of 10

Make cake balls with it!

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