Chocolate Ganache Filling??

Baking By ScrumdidlyCakes Updated 6 Nov 2011 , 1:48pm by sewsugarqueen

ScrumdidlyCakes Posted 6 Nov 2011 , 2:57am
post #1 of 4

Hello! I have made a couple cakes with chocolate ganache as the filling in a couple of cakes, and instead of it being creamy when I cut the cake, the chocolate has set up. It's not hard but not creamy like frosting. Is this the way its supposed to be or am I doing something wrong?

3 replies
mcaulir Posted 6 Nov 2011 , 11:28am
post #2 of 4

Yep, that's what it's like!

Biya Posted 6 Nov 2011 , 12:02pm
post #3 of 4

If you want a creamier, frosting like ganache you can whip it. I love a layer of whipped ganache topped with a layer of poured ganache. This is the recipe from CC.

sewsugarqueen Posted 6 Nov 2011 , 1:48pm
post #4 of 4

If I want a creamy ganache I use less chocolate and do a 55%-60% whipping cream and 45-40% chocolate. Also I find it depends on what chocolate I am using.... chocolate chips, Candy wafers or true chocolate. I believe the chocolate chips and candy wafers ( like Merkens and Wilton's) have a fat product in them to stiffen up. I also do whip my ganache. Play with the percentage of whipping cream to chocolate depending on what chocolate you are using. See if that helps.

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