Decorate a 9” round cake. Ie how much chocolate to melt

carter19 - 2019-04-10 17:43:00

gnache?

lythande1 - 2019-04-11 08:03:00

lythande1 wrote:

gnache?

clearly an "a' was missed out, and OP means "ganache". One can't go back and edit the header, unfortunately, and most people don't realise they've made a typo until the thread is published.

For a 9 inch cake, one mix should be plenty, unless it's more than 2 average layers high. The trick is to work slowly, and don't overheat, or the mix may split, though using a good chocolate (NOT chocolate melts, a proper chocolate with 0-70% cacao).

This is a good recipe from here:
• For dark chocolate ganache use a 2-1 ratio of chocolate to cream.
For white or dairy milk chocolate the ratio is 3-1
Finely chop chocolate or use food processor, heat the cream until just on boiling point and pour over chocolate. Let it stand a minute or two then whisk until smooth.
I leave this covered overnight at room temperature to set up before using as my base coat under fondant. The correct consistency for this use is like peanut butter so may require a quick blast in microwave to get it right. The ganache can also be whipped to make a delicious icing that can be piped on cupcakes.
Quoted by motgirl (6 ) 10:46 pm, Mon 1 Aug #8

Some more recipes:
Simple Ganache: 1 cup dark chocolate, chopped up, and 1 cup cream. Melt together over a low heat until mixed (do not boil), and whisk until smooth – it will come together. Remove from heat, cool a little, then refrigerate until thick enough to spread on cake. Pour over cake, and leave to set.

200 mil cream
2 tablespoons butter
230 grams approx dark chocolate chopped small, I get a 250 gram Whitaker's dark Choc no more than 60% cocao and slam the block onto the benchtop a few times whilst still fully in sealed pakage until one can feel that it is broken into the smaller pieces.
Put cream and butter into saucepan and heat until just below boiling point.
Remove from heat add chocolate and stir until melted and all is smooth in texture.
Leave for a few minutes until it starts to thicken.
Place the cake on a large serving dish by inverting cake from rack.
Slowly pour over the Choc Ganache evenly all over the cake, allowing excess to drip or run down all sides.
Allow to set completely cooled, can be refrigerated.
Hint, best to have all excess choc welled inside the middle of cake rather than spilling over the outside edge of cake, dish edge and onto the work place surface.
Another hint; before inverting cake, spread a coating of ganache over top of cake, cut a piece of baking paper plus an extra cm overhang, allow the choc to set a little then flip or invert the cake onto a dish then continue with ganaches onto cake for a fully enclosed cake inside a total ganache covering. Once cake ganache is fully set – remove the paper somehow before slicing otherwise paper could make taking a slice out trickier.
Sometimes I like a little bit of cognac or a bit of cherry liquer added to the ganache, say for a tablespoon then use slightly less cream and a pinch less of butter.
Quoted by valentino (571 ) 11:57 am, Wed 16 May #17

Edited by autumnwinds at 9:40 am, Thu 11 Apr

autumnwinds - 2019-04-11 09:38:00

also, OP, if you put "ganache" into the search engine <----- over there at the top, and change the "date posted" to "last year" there are around 6-7 other threads about ganache, so more recipes....

autumnwinds - 2019-04-11 09:42:00

I only needed quantity because none of the thousands of recipes say how far it goes. Thank you.

carter19 - 2019-04-11 14:00:00

I regularly make a 9 inch 2-3 layer ganached layer cake and find my recipe of 400g dark choclate with 1C cream, fills and covers this adequately. It will only cover and thinly fill which is generally all you need. If you do anything else like rosettes or similar with ganache you would likely need double or 1.5 the amount. I will often cover and fill and then decorate further with a layer of buttercream. There are many recipes for ganache but that one I find is most reliable, must be dark choc and the proportions will change with white or milk choc.

Edited by madj at 5:57 pm, Thu 11 Apr

madj - 2019-04-11 17:56:00

lythande1

At it again so righteous

petal1955 - 2019-04-11 18:43:00

carter19, maybe for quantity this recipe would also give you some guideline:-

https://www.foodinaminute.co.nz/Recipes/Chocolate-Mayonnaise
-Cake

Hope that helps. :-))

245sam - 2019-04-11 18:47:00

Thanks everyone

carter19 - 2019-04-12 17:59:00