Chocolate Ganache

Decorating By TPACakeGirl Updated 15 Oct 2009 , 5:55pm by prterrell

TPACakeGirl Posted 15 Oct 2009 , 11:30am
post #1 of 6

I'm making a very simple chocolate cake covered with chocolate fondant. I was thinking about putting chocolate ganache in between the layers of the cake instead of chocolate buttercream. Will this work or is ganache only for the outside of the cake? Will the cake need to be refrigerated if I use the ganache layers?

Thank you.

5 replies
vickymacd Posted 15 Oct 2009 , 11:41am
post #2 of 6

Cream is in the ganache so it will have to be refrigerated.
Whip the ganache and you will have the most delicious chocolate frosting.

jdconcc Posted 15 Oct 2009 , 12:02pm
post #3 of 6

I saw on another thread here that because the cream boils and is mixed with chocolate it no longer needs refridgeration. Can anyone else back this up?

TPACakeGirl Posted 15 Oct 2009 , 1:50pm
post #4 of 6

I hope you are right JustDarling. I live in Florida. It's still hot and humid where I live. The last time I put a cake in the fridge and then frosted it, the cake inside and the frosting outside, completely melted into a nasty, droopy mess. I had to toss the cake.

pouchet82 Posted 15 Oct 2009 , 2:02pm
post #5 of 6

From what I have been lead to believe- the chocolate acts to stabilize the cream so that it can be left out

prterrell Posted 15 Oct 2009 , 5:55pm
post #6 of 6

You can use ganache as a filling. I do it all the time. It will be fine out at room temp.

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