So the last time I poured ganache on a cake, I don't remember what recipe I used- I thought it was just straight equal weight choco/w cream, but I can't say for sure now. But I do know that it hardened so that cutting through it was a chore (the knife cracked the chocolate, like so it wasn't a smooth cut through the cake). I know I could have heated the knife first, but does anyone have any clues as to why it got hard? Any tips on how to ensure this doesn't happen again, foolproof recipes etc? I don't want the ganache I'm pouring on my twin's wedding cake next week to do the same thing. That would be a catastrophe lol.
TIA
Happy baking!

Karen

Some ganache info: http://www.joyofbaking.com/ganache.html

This site says if you use "plain chocolate", it will get too hard when it sets. http://chowhound.chow.com/topics/281423

What kind of chocolate did you use?

The ganache recipe I use is 4 squares (4 oz) of choc to 1/3 cup of whipping cream.

I had no problem cutting through this cake. The ganache was a standard recipe of just semi sweet chocolate chips and heavy whipping cream.
http://www.cakecentral.com/cake-photo_1171300.html

Jibbies