Cutting Through Poured Ganache

Decorating By oceanspitfire Updated 17 Aug 2008 , 12:09am by jibbies

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oceanspitfire Posted 16 Aug 2008 , 11:13pm
post #1 of 3

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.
Happy baking!


2 replies
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indydebi Posted 16 Aug 2008 , 11:41pm
post #2 of 3

Some ganache info:

This site says if you use "plain chocolate", it will get too hard when it sets.

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.

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jibbies Posted 17 Aug 2008 , 12:09am
post #3 of 3

I had no problem cutting through this cake. The ganache was a standard recipe of just semi sweet chocolate chips and heavy whipping cream.


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