Welcome to the Cake Decorators Q&A

Hi Katyakita,
There’s a great blog right here on the site – https://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth

There is also very useful spreadsheet you can download, called ‘the ganacherator’, which allows you to plug in some numbers (height of cake, how many layers etc.) and it calculates exactly how much ganache you need. This is handy if you can’t get online for any reason.

However it’s always a good idea to make a little extra! It keeps in the fridge for a few weeks if you want to use it on another cake, it’s great for making cake pops or truffles, and it’s handy to have a little left over in case of mishaps (like sticking your thumb into the cake by accident!).

Remember you need quite a bit less if you’re not using the ganache to fill the cake and the thickness of your ganache is personal preference – so there might be a bit of trial and error until you get used to using it – but the calculator is a great starting place.

You can download it at: http://dl.dropbox.com/u/28726919/The%20Ganacherator.xlsx

Hope that helps!

JC x

If you go onto the blog there is a ganache table of all size cakes and the amount of ganache needed for each size very helpful:) includes how much chocoltae & cream is needed.

Thank you both so much! I am new to ganaching – wish me luck 😉 x

Good luck with your ganache. Would love to know how you get on as I seem to have ganache nightmares all the time.
Ive been trying to make milk choc ganache and am using the same chocolate as Paul uses. I use the measurements from the chart on here. All goes well to start as mix slowly and looks lovely.Although i stirred and stirred the chocolate doesnt all melt so I tried putting in microwave for a few seconds then stirred and got what looked like chocolate scrambled egg!!!! It also then went oily. I tried adding the milk but although slightly better was still not good. This is my second attempt at making ganache and feel like giving up on it. Only problem is I have to ganache 2 chocolate cakes for a wedding in 2 weeks time!!

JB are you getting the cream warm enough? Normally if the chocolate doesn’t incorporate it’s because the chocolate isn’t getting up to melting temperature before you start to mix. It can cool quite quickly, especially if you’re stirring it immediately.

The cream should be boiling when you add it to the chocolate, I find it easier to do it in a pot on the hob as you can keep an eye on the cream and lift it from the hob as soon as it starts to boil (you need to be fast as cream boils over very quickly!).

I put my chocolate in a large stainless steel bowl which holds the heat a little longer than plastic. If you’re not using chocolate buttons (callets) make sure you break your chocolate up well.

I normally pour the boiling cream over the chocolate and leave it a few minutes for the chocolate to melt, then gently stir it until it comes together.

Another thing to remember is that dark chocolate is very much less bitter when all that cream is added and gives a lovely chocolate flavour to your cakes without being overpowering. Why not grab a bar of dark chocolate and a small pot of cream and see what you think? The dark chocolate is less ‘claggy’ and melts very easily. I’m not a dark chocolate fan but definitely prefer dark chocolate ganache to milk.

Don’t give up!

Hope that helps 🙂

JC x

Thanks for that jc. Going to have another go with milk chocolate as I still have some of the chocolate buttons (belcolade) and also have some cream. I used a plastic bowl so will try with a stainless one. Although I did the cream in a saucepan we have an induction hob which I’m not used to yet and it seems to heat the cream really fast so perhaps I will try putting it on a lower setting for a bit longer. How long does the ganache keep? Do you just cover with cling film and keep in the fridge.

I will also try dark chocolate if you say its not as bitter with the cream in. Personally I hate dark chocolate which what probably puts me off using it.

I normally aim to use up my chocolate ganache in a fortnight (having stored it in an airtight container in the fridge) but I believe it is good for around 4 weeks if you chill it as soon as it has cooled and keep it refrigerated. The airtight container will stop it absorbing food smells. If you’re going to keep it a few weeks, put it on a low shelf which will be cooler than the top of the fridge.

If you’re trying the dark chocolate, aim for one with about 50% cocoa, which gives a nice well rounded flavour that isn’t bitter. The 70% ones are very bitter!

Let us know how you get on and we can try some more trouble shooting if it doesn’t work. Good luck!

JC x

Hi jb

I treat milk chocolate the same as white, these are more delicate than dark and will burn easily or become oily and grainy. Try waiting one minute before pouring the hot cream over the chocolate. Leave the mixture for a couple of minutes to allow the hot cream to filter down to the bottom. Rotating the bowl gently in a rocking movement helps the cream reach cooler bits of chocolate at the bottom. Stir the mixture gently from the middle out. It will look like scrambled egg to begin with but keep going and it will come together and you’ll have a shiny emulsion then stop, you’re done. If you have a few lumps re heat it in 10 seconds spurts or less on the low setting of the micro wave and stir after each warming. Low heat and gentle stirring is key to prevent oily/grainy ganache. Ganache can be left out on the worktop overnight covered with clingfilm or in the fridge as directed by Jimmy Choux.