Chocolate Ganache. *sigh*
Whipped Chocolate Ganache. *drool*
Doesn’t it sound like heaven? Ever since I discovered how ridiculously easy it is to make ganache, it has been my go-to for frosting cakes and cupcakes, as well as decorating.
My step-mom’s birthday was yesterday and she is a chocolate fiend. Can’t get enough! So I made her a devil’s food chocolate cake and put sugar free chocolate pudding between the layers. (I only had sugar free on hand) I will do another tutorial later about using pudding as a crumb coat and filler-it works great (Thanks, mommy for teaching me this trick!)
I decided to make whipped chocolate ganache to frost the cake, because for her birthday she deserved no holds barred chocolatey goodness!
- 9 oz of chocolate
- 8 oz of heavy whipping cream
On this particular cake, I did not top it, which was very hard for me! However, I knew my step-mom would love every crumb and I hated to waste it.
I put on a crumb coat of frosting and then I grabbed my Wilton 104 decorating tip to try something I saw via a linky party (which I thought I had bookmarked but I did not! So if the gal who made the fabulous white ribbon cake sees this, please let me know so I can link you!!).
I was a little bit intimidated to try it, because I do not have a steady hand at all, especially doing this left-handed (I am a righty)! However, I decided to push forward. Worse case scenario is that I would have to whip out my frosting knife and flatten the decorations- no harm, no foul!
One thing I would recommend in hindsight would be to pop the ganache back into the fridge to chill it a bit more before you do the decorating. Obviously chocolate melts very fast and I found the heat from my hand was not helping matters while squeezing the ganache out of the decorator do-hickey (Yes, I did just call it a do-hickey. What else should I call it? It’s not a bag! :o) )
I would also suggest if you are not in a hurry that you chill the do-hickey in between decorating rows as you feel it warming up.
I was in a hurry when I did this cake, but honestly I was very happy with how it all turned out. The ribboned ganache looked gorgeous and I can’t even begin to tell you how good it all tasted together. The sugar free chocolate pudding really offset the sweetness of the cake and ganache; I think this will become a staple for me now.
Here is the finished result, I hope you enjoy it!
P.S. Linking up at all my favorite party place listed on my link party page, as well as a new place to kick up my heels —The Stewart Estate!