I LOVE ganache and use it to cover all my cakes. I'm so in love with the flavour that I now much prefer it over buttercream, especially with a chocolate cake!! However I attempted using my white chocolate ganache as a filling in my chocolate sponge as well as to cover the cake and found that hardened as much as the covering and just wasn't as creamy and yummy as I'd wanted. I'm assuming it set up whilst in the fridge when the covering was setting so my question it how do I avoid this?? Obviously I want my outer coating to set nice and hard but how do I keep a ganache filling nice and soft almost like buttercream would be?!
Did you use the same ratio of chocolate to cream for the filling as you did the outside? Also, did you whip the filling until it was light and airy?
Yes I used the same ratio and no I didn't whip it. I literally used it exactly as I did for the covering.. Which sounds a bit silly now you've bought it to my attention lol!!
:) Yeah, whip the filling into submission. You'll have a nice light dreamy layer of chocolate goodness :)
Thank you so much for your advice, exactly what I needed to know!! ..Should I whip before the ganache cools or after?!