Ganache On Chocolate Cake Be Too Much??

Decorating By Sarah-Lou-Spence Updated 2 Jun 2010 , 1:17pm by Karen421

Sarah-Lou-Spence Posted 30 May 2010 , 7:35pm
post #1 of 29

Hi there,

Do you guys think that ganache under fondant instead of BC on a chocolate cake would be too much.
I was thinking more milk chocolate rather than dark chocolate.
The cake itself isnt too rich.

Thanks S x

28 replies
leily Posted 30 May 2010 , 7:41pm
post #2 of 29

most people that like chocolate would say that there can never be too much chocolate. I did a graduation cake last year that was chocolate fudge cake, with ganache filling (3 layers) and ganache over the outside and then covered in fondant. I got some awesome reviews on it, but the customer loves chocolate.

Doug Posted 30 May 2010 , 7:48pm
post #3 of 29

surely you jest.

too much chocolate????

how ever could there be such a thing???

(and ganache is easier to cover with fondant than BC -- so...what are you waiting for?)

DerrellC Posted 30 May 2010 , 7:49pm
post #4 of 29

There is no such thing as TOO MUCH chocolate !!!!

Kitagrl Posted 30 May 2010 , 7:54pm
post #5 of 29

My homemade chocolate cake tastes best filled in whipped ganache, a thin coat of chocolate buttercream, and poured in chocolate ganache. YUM.

Sarah-Lou-Spence Posted 30 May 2010 , 9:09pm
post #6 of 29

Ohhhh, Kitagrl that does sound amazing.
And yeah I guess you lot are totally right hehe. Chocolate, chocolate, chocolate it is!
Cheers my lovlies x

moranda Posted 30 May 2010 , 9:11pm
post #7 of 29

I agree with the opinion that there can NEVER be too much chocolate, bring it on, the more the better.

Darthburn Posted 30 May 2010 , 9:20pm
post #8 of 29

For a while there, that was all I had people asking for... chocolate cake with ganache.

For the super chocolate lovers, I started doing a layer of brownie, a layer of chocolate cake... all filled with ganache, iced with ganache, and covered with chocolate fondant.

For some, yes there is never too much chocolate. icon_smile.gif

Sarah-Lou-Spence Posted 30 May 2010 , 9:25pm
post #9 of 29

Wow, if I even looked at that I would put on pounds lol!!! It sounds delicious but totally rich and a little sickly but hey I would eat it hehe x

princesssalamander Posted 30 May 2010 , 10:06pm
post #10 of 29

Ditto on all the above, that's what I do too! Though a word of warning...I made peppermint chocolate cake - was VERY nice, and I made peppermint ganache - VERY nice...but it was rather sickly (though I had also had a slice of raspberry and strawberry dream whip frosted cake!!

Marianna46 Posted 30 May 2010 , 10:31pm
post #11 of 29

Surely you jest. "Too much chocolate" is an expression that just doesn't compute. I'm not even a particularly fanatic lover of chocolate, but I made just such a cake a couple of weeks ago and it was to die for (I actually made 12 mini-cakes like this for Teacher Appreciation Day here in Mexico - May 15 - for the staff of my granddaughter's grade school, and everyone raved). And the nice thing is, even if you cover the cake in white fondant, the chocolate underneath doesn't show through.

BTW, the peppermint chocolate cake sounds divine, princessalamander.

lorieleann Posted 31 May 2010 , 5:26am
post #12 of 29

if you are doing a very dark chocolate ganache (i like the 60% cacao Ghirardelli chips) it is less sweet and i think perfect on a rich cake. And it's a thin layer as well. I think it's perfect icon_biggrin.gif

Bfisher2 Posted 31 May 2010 , 6:02am
post #13 of 29

icon_confused.gif ummmm.... what the hell????? too much chocolate???? Has hell froze over and no one told me...... jeeeeeebus now I have to marry the nerd that has a crush on me in highschool too..... icon_cry.gif

mamawrobin Posted 31 May 2010 , 6:20am
post #14 of 29
Quote:
Originally Posted by lorieleann

if you are doing a very dark chocolate ganache (i like the 60% cacao Ghirardelli chips) it is less sweet and i think perfect on a rich cake. And it's a thin layer as well. I think it's perfect icon_biggrin.gif





I prefer the dark chocolate because it is "less sweet". I agree with lorieleann, "perfect on a rich cake." thumbs_up.gif

bubblecakes Posted 31 May 2010 , 6:21am
post #15 of 29

It helps too if you use the same chocolate for both the cake and the ganache. then the flavours are in sync and add richness to the cake.

Bunsen Posted 31 May 2010 , 7:37am
post #16 of 29

If I type the phrase "too much chocolate" on my computer a brown wiggly line appears underneath it to alert me to my mistake...

tesso Posted 31 May 2010 , 7:41am
post #17 of 29

There is only one way to leave this world with dignity... DEATH BY CHOCOLATE!!!! I say go for it !! thumbs_up.gif

Sassy74 Posted 31 May 2010 , 2:45pm
post #18 of 29

I make a doberge cake that has chocolate custard filling, a layer of chocolate BC, and is covered in semi-sweet poured ganache, and people can't get enough. No sucha thang as too much chocolate lol !!!

Yep, it's rich. That just means you get to enjoy it in MANY small doses haha!

noahsmummy Posted 31 May 2010 , 3:00pm
post #19 of 29

no way!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Darthburn Posted 31 May 2010 , 3:09pm
post #20 of 29
Quote:
Originally Posted by Sassy74

That just means you get to enjoy it in MANY small doses haha!




So something like a chocolate IV drip? icon_smile.gif Instead of morphine, you puch a button and get a blast of chocolatey goodness.

fondantfrenzy Posted 31 May 2010 , 11:23pm
post #21 of 29

No friggen way..dontcha know chocolate makes everything better!!! Ha ha ha ha

Kims_cakes Posted 31 May 2010 , 11:37pm
post #22 of 29

I've enjoyed reading these posts. And I agree, you just can't have too much chocolate thumbs_up.gif

Karen421 Posted 1 Jun 2010 , 2:17am
post #23 of 29

LOL - Trick question right! To much chocolate!! HAHAHAHAHAHA

For our Memorial Day Picnic I made 2 - 10" round cakes - 1 was a 4 layer chocolate cake, with whipped ganache fillings, and raspberry in the middle - the other was a 2 layer WASC with fresh strawberry filling. The chocolate is gone! The white is only 1/2 eaten.

sweettreat101 Posted 1 Jun 2010 , 7:24am
post #24 of 29

This is the same question I have. I don't care much for dark chocolate and find semi sweet on the strong side. Do any of you use milk chocolate for ganache?

tesso Posted 2 Jun 2010 , 2:49am
post #25 of 29
Quote:
Originally Posted by sweettreat101

This is the same question I have. I don't care much for dark chocolate and find semi sweet on the strong side. Do any of you use milk chocolate for ganache?




I have used milk chocolate before. I found that I had to adjust my recipe a little. so that it firmed up harder. I reduced the milk.

pankake Posted 2 Jun 2010 , 4:22am
post #26 of 29

I use half milk chocolate and half dark and find it is really yummy.

And in Australia we pretty much only use ganash under fondant covered chocolate cakes and definitley isn't too much chocolate icon_smile.gif

CakePubGirl Posted 2 Jun 2010 , 4:37am
post #27 of 29
Quote:
Originally Posted by sweettreat101

This is the same question I have. I don't care much for dark chocolate and find semi sweet on the strong side. Do any of you use milk chocolate for ganache?




I use a combination of milk chocolate and bittersweet chocolate for most of my ganaches, I recently have taken to using some of my unsweet and milk chocolate together and adding sugar to taste while whisking into warm ganache mixture, sometimes you want a rich flavor but not an over bearing one. most people love mine, I make sure its just the right " flavor tint" of chocolate to compliment my strawberries or whatever is going in the cake to compliment. also, keep in mind your audience! some people prefer sweet, chocoholics can handle it stronger, the majority of americans prefer milk or semisweet. euronpeans have been known for strong bittersweet and caramel like. that isnt strict of course, i'm american and I love it stronger with just a little sweet added! a 50/50 ratio of milk and bitter is a good place to start then adjust to taste. warm some extra cream on the side so you don't get the wrong consistency and never add cold cream, unless your testing for a stiffened result any way... good luck! I hope i helped instead of confusing you!

bakescupcakes Posted 2 Jun 2010 , 5:34am
post #28 of 29

I use dark choc, it's less sweet than milk choc, and compliments a choc cake well! Yum!!

Karen421 Posted 2 Jun 2010 , 1:17pm
post #29 of 29

I also mix chocolate, I use milk chocolate with a very carefully measured (not!) handful of bittersweet.

Quote by @%username% on %date%

%body%