PRIYANKA's BAKERY: THE CAKERY

 CHOCOLATE GANACHE FROSTING

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Who does not love chocolate? And that is why a chocolate truffle cake is everyone's favorite. 

A chocolate truffle cake is a chocolate sponge layered with chocolate ganache which is topped with chocolate truffle sauce.

truffle cake

CHOCOLATE GANACHE: Chocolate ganache is one of the simplest and most delicious thing you can make, as it is made of only two ingredients, which can be used for different purposes such as topping, sauce, or frosting. As said, ganache is a mixture of chocolate and cream that can be used for different frostings. 

GANACHE RATIOS: There are a lot of different ratios of chocolate to cream that we can use to make ganache depending on the quality of the two. To get the perfect consistency, ganache should be made of equal amounts, by weight of chocolate and cream. At times, the ratio may change according to its use. We should keep experimenting to get a hold of things.

MAKING GANCHAE:

 Take chocolate compound and chop it. Add your chopped chocolate to a heat proof bowl and set this aside.

Pour your cream into a saucepan, and heat it over low flame, till the cream starts to simmer.

Now pour the heated cream over the chocolate and cover the bowl and let it rest for 5-7 minutes. After that, uncover the bowl and stir the chocolate until it completely melts and the mixture is well combined. 

And that's it, your chocolate ganache is ready.

USING GANACHE WHILE HOT: As the ganache is still hot, it is very thin and pourable. We can pour it over cooked cakes, or brownies. we can dip cake donuts into it. It can be used as a sauce on pancakes. waffles or ice creams.

chocolate sauce

USING GANACHE AT ROOM TEMPERATURE: As it starts to cool down, it starts to thicken. And at this time, we can spread it on cookies, or use it as a topping on cheesecake, or can use it as a filling for cakes, cupcakes or pastries.

WHIPPED CHOCOLATE GANACHE: When the ganache is kept in the fridge, it sets up. We can use this mixture to make chocolate truffles, or we can whip it into whipped ganache to use it as chocolate frosting for cakes and cupcakes. 

chocolate frosting

WHY IS MY GANACHE NOT SMOOTH?

Ganache turns lumpy when the cream is too little or is not hot enough. To make a smooth ganache proportions of cream and chocolate should be perfect.

HOW TO FIX A BROKEN GANACHE?

Ganache might turn curdled when there is not enough cream to melt the chocolate. to fix this, place your ganache in a heatproof bowl and warm it over a pot of hot water, whisk it, add more cream until it gets smooth.

ENJOY YOUR SPECIAL DAYS OR MOMENT WITH CHCOCLATE GANACHE CAKE.