ok so i am having some major issues right now and im not home or even in my home state to start with!!!! im from ny and am in FL at my in-laws making my cousins wedding cake for next weekend. the chocolate pudding recipe i had is GROSS!!!!! someone please help me out i need a good chocolate filling recipe asap... heading to the store now to get new ingredients (i hope)!!! the entire cake is chocolate! and it cannot have any kind of alcohol! i have done a search but no time right now!
oh and if possible not have to be refrigerated!!!! (i have no room)
whipped ganache. Thats what i would use. Just one part cream and two parts chocolate.
whats the difference with the ganache i made to put on the outside under the fondant??? does that have to be refrigerated?
You can always thin the ganache if needed and FL has a lot of humidity and warmer temps on the way so make be sparing with the cream ratio to start.
too bad its super cold here... like between the 20s and 30s!!! so not kidding!!!! i couldve sworn whipped ganache needs to stay refrigerated!?! the wedding is not until sat and it has to be able to stay out till then...
I just filled a chocolate cake with the whipped ganache and then covered it in ganache. It was great. The whipped ganache is mushy so I put a double circle of the outer ganache on the outer portion of the cake before I put the ganache in (I don't be able to explain it correctly, you know the dam you put around the filling so it doesn't squish out). Then i coated the cake in ganache and the filling didn't squish out at all. And it's so rich!
I know it is cold right now... the coldest we've seen in a while on The Treasure Coast. But we have our heat on 72° and so it's warm inside. What is the heater set on there? Too warm fro a cake to sit out all week and still taste good on the weekend. I am picky though I don't like old cake past day 3. Won't touch it let alone serve it to guests.
Bettinashoe I gotcha... a dam of hardening ganache(more of a hard truffle filling for chocolates) and the whipped soft and creamy stuff as filing. Sounds like a winner to me!
I use the same ganache as a filling as I use for the outside - it makes for quite a dense rich cake but is so yummy and definitely does not require refrigeration.
I like dark chocolate espresso ganache. It's just enough different from chocolate cake or chocolate ganache that it stands out as a filling and not an icing.
Dark Choc Expresso Ganache sounds nice, do you have the receipe you can give me?
I would think ganache needs to be refrigerated.
I believe that because the cream is scalded before you add the chocolate it is OK to sit out. 'Til Saturday??? Sounds like a long time to me. Stale cake...ICK.
What about a chocolate butter cream, that can sit out at room temp?
Just mix a little bit of your ganache in with the butter cream.
..moving to Recipe Requests forum.
..moving to Recipe Requests forum.
I make a ganache and instead of whipping it, I mix in confectioners sugar to a spreading consistancy. It's delicious and my most requested filling.
TAKEN FROM" BAKING 911 DOT COM".... IT WON"T LET ME POST THE URL....
Question: Why doesn't ganache need refrigeration?
Answer: Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."
Using powdered sugar sounds really good, LeeBD. Do you simply make the ganache as you normally would with heavy cream and then add powdered sugar?
bettinashoe-yes i just follow ganache recipe. I use Ghirardelli 60% cacao chips. Let it cool to room temp and then mix in confectioners sugar to correct spreading consistancy. It's hard to resist right out of the bowl!