bellaloco Posted 20 Feb 2014 , 8:59pm
post #1 of

AI am making a small (9 in, 3 layer) cake for a birthday with a chocolate filling. I wanted to do a thin layer of ganache and then chocolate mousse. My question is: Should I layer the mousse on top of the ganache, or the other way around? I am thinking putting the ganache on the bottom will make it a little more structrually sound, but I'll be putting a few dowels in it regardless.

5 replies
CMLayton Posted 1 Mar 2014 , 8:58pm
post #2 of

AGanache first, then the mousse. Ganache will firm up and the mousse will stay softer!

DeniseNH Posted 1 Mar 2014 , 11:22pm
post #3 of

I vote for the other way around.  Mousse first, then ganache the bottom of the next layer you'll be putting on.  Any excess moisture in the mousse will sink into the cake below it.  If you apply the ganache first it's going to harden then the mousse on top will slide around because the extra moisture has no place to go.  Just my two cents worth.

CMLayton Posted 1 Mar 2014 , 11:52pm
post #4 of

AWow that is a great point! :) I didn't think of that.

DeniseNH Posted 2 Mar 2014 , 12:01am
post #5 of

That's what we're here for.  :-)

CMLayton Posted 2 Mar 2014 , 12:03am
post #6 of

AEveryone is so helpful here. Its such a great sight! Thanks again. :)

Quote by @%username% on %date%

%body%