Chocolate ganache for cake

Leveling cakes with ganache is used so that the dessert keeps its shape well, which allows you to achieve good results in their manufacture and design. This technique can be used to level the cake for mastic or cream. When preparing chocolate ganache for a cake, confectionery icing can be replaced with chocolate (at least 72%). Depending on the design you need, you can use not only chocolate, but also white icing or white chocolate. Accordingly, you will get a white ganache. When solidified, such chocolate ganache does not flow, it is easily cut with a knife and does not crumble. The step-by-step described cooking recipe is accompanied by a photo, so feel free to get to work. 🙂

We will need:

• 300 grams of dark glaze in disks (I use Dulcistar);
• 150 grams of soft butter 82%.

How to make ganache for a cake at home

We measure the required amount of glaze in the disks and put the bowl in a water bath to melt. The water should not boil too much in the pot and should not touch the bottom of the bowl.

When the glaze has melted, cool it to a temperature of 42 ° C-45 ° C, add soft butter and beat with a mixer until a smooth and shiny texture is obtained. Then, we transfer the finished chocolate ganache for the cake into a deep bowl and wait until it becomes 32 ° C-34 ° C - this is the working temperature for working with it.

At the right time, simply apply it in a thin layer over the entire surface of the assembled cake and let it harden in the refrigerator for about 20 minutes. Now, the chocolate ganache for the cake needs to be heated again to operating temperature and a second layer can be applied, which will finally even out all the bumps and errors.

The photo shows the first layer of ganache applied.