I'm making a very simple chocolate cake covered with chocolate fondant. I was thinking about putting chocolate ganache in between the layers of the cake instead of chocolate buttercream. Will this work or is ganache only for the outside of the cake? Will the cake need to be refrigerated if I use the ganache layers?
Cream is in the ganache so it will have to be refrigerated.
Whip the ganache and you will have the most delicious chocolate frosting.
I saw on another thread here that because the cream boils and is mixed with chocolate it no longer needs refridgeration. Can anyone else back this up?
I hope you are right JustDarling. I live in Florida. It's still hot and humid where I live. The last time I put a cake in the fridge and then frosted it, the cake inside and the frosting outside, completely melted into a nasty, droopy mess. I had to toss the cake.
From what I have been lead to believe- the chocolate acts to stabilize the cream so that it can be left out
You can use ganache as a filling. I do it all the time. It will be fine out at room temp.