I keep hearing about Chocolate Ganache and have been wanting to try it. I was thinking about using it as a filling in my daughter's birthday cake. I am going to make a chocolate cake wth strawberry buttercream.

Do you think the ganache would taste alright as a filling?
Would the cake need to be refridgerated after I fill and frost it?
Any other tips you can think of?

Thanks!

I have never heard of boiling the cream. All I do is melt the chocolate, then whisk into the double cream. makes it nice and frothly.

Yet over here we bring the cream to *just boil* and then pour it over the cold chocolate - and then whip.
Depending how long you whip it, depends on it either being *creamy or frothy*

Same end result i guess - just different methods to begin with.

Quicker to heat the cream perhaps?

Bluehue.

I haven't made ganache a lot, but I always boil the cream with a bit of sugar and vanilla, then pour over the chocolate (broke into pieces), let sit for a couple minutes, then mix gently so as to not get air bubbles in it... That is for the pour-over-the-top type of ganache. For whipped I guess the air bubbles really don't matter!! I just assumed that melting the chocolate sometimes leads to the chocolate not tasting as good.

Can I make the cake with the ganache the day before? Or is it best to do it the day of her party?

Yes, you can make it the day before - and with ganache it will be fine to leave it out of the fridge.


Bluehue

If its a firm ganache i.e. 2 parts choc to 1 part cream, DON'T put in the fridge. I learnt this from experience. I put in the fridge for an hour ro firm before I spread it along the sides of a cake. Big mistake. It would spread easily, even after whisking again. If you are going to spread over cake before covering in fondant, spead it while its fresh and soft, then leave to set. I know you are only going to use it as a filling, but this is for your future reference.