Chocolate ganache for leveling and coating the cake

Thanks to French culinary inventors, perfectly leveling a cake or any other confectionery product is not difficult. Chocolate cream is prepared very easily and quickly, it does not require a lot of effort and effort.

Milk chocolate ganache for leveling cakes

An ideal emulsion for the final coating of any cakes with various fillings. The ganache is prepared very simply and quickly, however, after hardening it has a very dense texture and holds its shape perfectly.

1. 
   How to make chocolate ganache for lining and coating a cake? Pour about 200 milliliters of water into a small saucepan and put it on the stove, heat is medium.
2. 
   Break the chocolate into small pieces and pour in heavy cream.
3. 
   As soon as the water in the pan begins to boil, place a heat-resistant container with chocolate and cream on top.
4. 
   Using a silicone spatula, we “help” the sweetness to melt faster - stirring constantly.The formation of lumps at this stage of cooking is normal.
5. 
   After a few minutes, all the lumpiness will begin to gradually dissolve.
6. 
   As soon as the mass has acquired a homogeneous consistency, remove from the stove and let cool to 40-45 degrees. After that, add butter (very important: the butter is not from the refrigerator, but at room temperature).
7. 
   Stir the chocolate-cream mixture thoroughly until smooth.
8. 
   We press the mixture tightly with cling film and put it in the refrigerator for 1.5-2 hours - for complete hardening.
9. 
   After time, the ganache will set and its texture will become very dense. Feel free to level up your masterpieces!

White chocolate ganache for coating the cake

Ganache prepared according to this recipe is great for giving cakes a mirror-like smoothness and for filling cupcakes with an airy, delicate filling.

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 1 cake with a diameter of 12 cm.

Ingredients:

• Butter – 230 gr.
• Powdered sugar – 210 rub.
• White chocolate – 200 gr.
• Vanilla extract – 1 tbsp.
• Food coloring (optional) – 1-2 drops.

Cooking process:

1. Break 2 bars of white milk chocolate into small bars and simmer in a water bath, stirring constantly.

2. Bring the sweet mass to a homogeneous consistency, without a single piece.

3. In a deep plate, mix powdered sugar and butter, cut into small cubes. Blend to an airy consistency using a submersible or stationary blender.

4. Beat the cream mixture until the powder is completely dissolved and increases in volume, as a rule, this takes about 5-7 minutes.

5. Carefully pour liquid chocolate into the airy creamy mass.

6.Beat again until smooth, about 3-4 minutes and add vanilla extract, mix.

7. You need to be very careful with liquid vanilla, as liquid can spoil the dense texture of the ganache, so it’s better to use a paste.

8. Add a few drops of food coloring to the semi-finished cream.

9. Once again we beat the mass for about 2 minutes and our ideal ganache is ready!

How to make dark chocolate cream ganache for a cake?

A masterpiece invention by French confectioners - an emulsion of chocolate with the addition of cream or butter. Only after reading the ingredients, you can understand that the result is a delicate creamy chocolate cream, which is ideal for lining cakes and decorating other confectionery products.

Cooking time – 2 hours

Cooking time - 15 minutes.

Portions – 1 cake with a diameter of 16 cm.

Ingredients:

Dark chocolate 70% - 200 gr.

Cream 33% - 400 gr.

Cooking process:

1. Pour 400 milliliters of heavy cream into a saucepan or saucepan with a thick bottom.

2. Over low heat, bring the cream to a boil and immediately remove from heat. Then add hand-broken chocolate bars.

3. Mix vigorously with a silicone spatula for 4-6 minutes until a homogeneous consistency is obtained.

4. Beat the chocolate-cream mixture with a mixer for about 2 minutes.

5. Cover the cream with film, pressing tightly, and place in the refrigerator for 1.5-2 hours.

6. After the specified time has passed, remove the saucepan from the refrigerator and carefully remove the cling film.

7. Beat the thickened cream with a mixer at maximum speed until the volume increases, usually no more than 3 minutes.

8. Cream ganache is completely ready for use. Create!

Ganache for leveling a butter and chocolate cake

Probably everyone has long known that cream ganache is the ideal final coating on which mastic and decor from other components ideally adhere. It is prepared very quickly and from very affordable ingredients, and the results are consistently good.

Cooking time – 1 hour 20 minutes

Cooking time - 15 minutes.

Portions – 1 cake with a diameter of 12 cm.

Ingredients:

• Chocolate – 300 gr.
• Butter – 150 gr.

Cooking process:

1. The process should begin with the preparation of the main ingredient - chocolate, which, by the way, can be replaced with chocolate confectionery glaze. Pour the chopped chocolate into a bowl of suitable size and melt it in the microwave at low power.

2. Cool the resulting mass to room temperature.

3. Then add chilled butter in small pieces.

4. Stir constantly, maintaining a homogeneous consistency. After combining the ingredients, we get an air mass.

5. Beat the chocolate-butter mixture with a mixer until the volume increases.

6. Beat for about 5 minutes, during which time the mass will be saturated with oxygen and will be very tender and weightless.

7. Leave the finished ganache at room temperature for 1 hour and begin decorating the prepared cake.

Chocolate ganache for drips on the cake

Appetizing and “inviting” chocolate drips are one of the most beautiful and simple ways to decorate a cake. The recipe is very simple and does not require much time.

Cooking time – 25 min.

Cooking time - 20 minutes.

Portions – 1 cake with a diameter of 18 cm.

Ingredients:

• Cream 33% - 70 ml.
• Chocolate 70% - 90 gr.
• Butter – 40 gr.

Cooking process:

1.Pour heavy cream into a saucepan and bring to a boil over low heat. As soon as the first bubbles appear, immediately remove from the stove.

2. Add a broken bar of dark chocolate containing at least 70% cocoa beans to the hot cream.

3. We begin to carefully mix the mixture using a silicone spatula - the process is not fast and the mixture will initially clump.

4. After 3-5 minutes, the chocolate will cool down and the almost finished cream will acquire a thick consistency.

5. To give the streaks on the confectionery a glossy effect, add 40 grams of butter at room temperature.

6. Mix the chocolate-cream mixture thoroughly until smooth.

7. The result is a thick, flowing ganache, which is ideal for creating smudges.

White chocolate curd ganache for leveling the cake

Delicate white chocolate cream and cream cheese – together they form the ideal finishing coating for leveling any confectionery product. To prepare curd ganache you don’t need a lot of effort or skill - everything is very simple and tasty!

Cooking time – 8 hours

Cooking time - 15 minutes.

Portions – 1 cake with a diameter of 20 cm.

Ingredients:

• White chocolate – 170 gr.
• Curd cheese – 400 gr.
• Cream 33% - 300 ml.

Cooking process:

1. Bring the heavy cream to a boil in a thick-bottomed bowl and remove from the heat, then pour it over the chocolate or chocolate glaze.

2. Thoroughly blend the hot mass using an immersion or stationary blender until it reaches a homogeneous consistency and put it in the refrigerator until completely cooled and hardened for 7-8 hours.

3. Transfer the curd cheese from the package to a deep plate and lightly beat with a mixer at medium speed.

4.Combine the chocolate mixture and curd mixture and stir until smooth.

5. We continue to beat the mass for about 5 minutes and as a result we get a stable and stable cream that can easily be used to level any coating. Create!

Simple and delicious ganache cream for chocolate and cream cake

An elementary option for preparing a delicate creamy ganache from the most affordable products that can be found in any grocery store. The cream is simple and very easy to use - even a beginner can level a cake or decorate cupcakes.

Cooking time - 30 min.

Cooking time - 20 minutes.

Portions – 1 cake with a diameter of 18 cm.

Ingredients:

• Bitter chocolate – 100 gr.
• Cream 33% - 100 ml.
• Butter – 30 gr.

Cooking process:

1. Heat the cream to a temperature of 90 degrees (it is convenient to heat it in the microwave) and pour it over the chocolate broken into small pieces. Mix lightly and leave for 2-3 minutes so that the tiles warm up and melt.

2. Add a small piece of butter to the chocolate mass and stir until smooth. For flavor, you can add a few drops of cognac or liqueur.

3. Continue stirring the mixture until the surface becomes mirror-like.

4. The finished ganache can be poured into a fondue pot and consumed by dipping fresh strawberries or French cheese.

5. Another way to use: add a finishing coating to the cake and decorate it to your liking. Create!

How to make chocolate ganache for cocoa cake?

Chocolate ganache is an ideal coating for all types of baked goods and a rich, aromatic layer for sponge cakes. However, you can make something chocolate even without chocolate itself, replacing it with cocoa.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 1 cake with a diameter of 10 cm.

Ingredients:

• Cocoa – 3 tbsp.
• Water – 2 tbsp.
• Granulated sugar – 2 tbsp.
• Butter – 35 gr.

Cooking process:

1. Let's prepare the main ingredients: measure out the required amount of cocoa, granulated sugar and first take the butter out of the refrigerator so that it is at room temperature.

2. Pour two tablespoons of sugar into a saucepan or saucepan (preferably with an aluminum coating).

3. Add cocoa powder sifted through a fine metal sieve to the granulated sugar (can be replaced with 70-80 grams of dark chocolate grated on a fine grater).

4. Add a piece of butter to the sweet mixture and put it on low heat, be sure to stir constantly.

5. Carefully add water (it’s better to add it gradually), whisk until it reaches a homogeneous consistency and remove from the stove.

6. After 20-30 seconds, we begin to coat the cake or pie with a thin, even layer of chocolate glaze.

7. If desired, decorate with berries, fruits or nuts and serve. Bon appetit!