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Hello

I have tried Paul’s chocolate cake and dark chocolate ganache recipes a few times now without problems.

I made the ganache a day in advance a let it cool before refrigerating. I used half 75% cocoa and half 36% cocoa chocolate. (In the past I have used all 36% cocoa but this is too soft). I needed to use it yesterday to cover the chocolate cake (which I had taken out of the freezer and let it sit/defrost for about 5 hours before coating).

As the ganache was very hard, I heated it in the microwave for about 40 seconds until it was the right consistency. Upon coating the cake the ganache starting setting before I had even finished coating the entire side of the cake which meant I couldn’t smooth it with my scraper to a nice finish. I thougth the ganache wasn’t melted enough so heated it a little more in the microwave to finish the first coat but by now it was too runny. I was of course panicking as this cake is for a wedding cake (part of a three tier).

I let the cake sit for a little while before applying the second coat (I didn’t need to refrigerate between coats) but the same was happening again but I managed to get the ganache coating smooth (but not as smooth as I would have liked). I have yet to cover it in fondant so I am hoping it will be a smooth finish!

What did I do wrong? Was the cocoa content too high?

Hi Mandy76

The higher coco content the quicker the ganache will set. If you use 50 – 55% it will give you a nice smooth workable consistency. For now you can use the hot knife like Paul does to get the ganache smooth. I also find using the metal scraper very good. Hope it works out for you.

Thanks MIWL. I need to cover the choc cake with fondant today but I am still not happy with the finish the chocolate ganache gave so I am thinking of applying a thin layer of buttercream on top to smooth out any lumps and bumps. Is there a rule against this method or will it be ok to apply buttercream on top of chocoloate ganache (which has now set)?

Are the lumps and bumps pieces of hard chocolate? I can’t see butter cream smoothing it out but you can try. I think I would have another go with the hot knife and put on a final coat of ganache. Would you have time just to make up some fresh using less coco content? the ganache has set so another coat would go on better. As far as I know there is no rule against putting butter cream over the top of ganache, but can’t say I’ve ever seen anyone do it. What ever you decide I hope it turns out ok, would like to know how you get on. x

Hi MIWL. I didn’t have time or spare ingredients to make another batch of dark choc ganache but I had some white choc ganache in the fridge which I used over the dark choc coating. The white choc ganache was the perfect consistency and very smooth and gave a nice smooh finish to the coating. I was very happy with the end result.

That’s great news, and the feed back will certainly be useful should this sort of problem be experienced by other members. thank you for getting back! x

I’ve had the same problems when using very dark chocolate (I bought 75% in error). I warmed it in the microwave then whipped it in the mixer and it came out much smoother – it also went further! I whip all my ganache now, it is lighter and smoother. If you’re making a cake that’s not for a customer, give it a shot and see what you think! 🙂 JC x