Hi guys. I'm looking for a good chocolate ganache recipe to be used to ice an 8 inch and 6 inch cake. I have seen both with butter and without butter recipes. Which one is better for cake covering?
I make a simple but sooo tasty ganache using just chocolate, heavy cream and corn syrup. It can be poured over a cake, or whipped and used as a frosting.
We make two different types of Ganache. For using under fondant we do a 2:1 mix with a chocolate that has about 40% cocoa butter. We make another Ganache that is butter, cream and a good compound chocolate, you can either pour it over a cake - the butter gives it a glossy finish, or chill it and use it as a frosting. It doesn't set as firm as the fondant chocolate Ganache. So I guess it depends on what kind of finish you want.
Thanks for the suggestions. I need it to go under fondant. Thanks for the ratio...2:1 got it!
The 2:1 ratio is by weight not measuring cups.