How to make whipped chocolate ganache!

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!

Here is the very short list of what you need to make this wonderful treat:

  • 9 oz of chocolate
  • 8 oz of heavy whipping cream
That’s it! Follow my tutorial here which shows you how to heat the cream and melt the chocolate. It even has video!
Once you have followed those steps and melted the chocolate, put it into the fridge for about 20 minutes or so. The more it cools, the thicker it becomes. Using your handheld mixer begin to whip it and you will see the chocolate begin to lighten and fluff.
Whip to your desired consistency.

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!