Category Archives: Baking Basics

Dark Chocolate Ganache Cake Filling

I’ve worked a lot with chocolate ganache, but mainly for drip cakes! When I decided I wanted to cover a cake in ganache, I knew the ratios of heavy cream to chocolate would have to change. It’s important that you weigh out your ingredients when making ganache, as different chocolates come in a variety of shapes and using volume isn’t a consistent form of measurement. For example, if a cup of miniature chocolate chips weighs more than a cup of chocolate chunks, as there is actually more chocolate in the cup of miniature chocolate chips.

The ratio for making ganache to fill and/or cover a cake is 2:1. The amount of chocolate you use should weigh twice as much the amount of cream you use. If I was using 100g of heavy cream, I would use 200g of dark chocolate.

I simply place both the chocolate and heavy cream in a heat proof bowl, and heat it for 30 second increments (stirring between). Usually after about 2 minutes of heat, all the chocolate is melted. Once the mixture is fully incorporated, I place plastic wrap over the top of the ganache, and let it sit overnight. Before adding the room temperature ganache to a cake, I give it a slow stir with a spatula.

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For this cake, I added a touch of black gel food coloring to make a gothic ganache!! I’ve found that dark chocolate ganache is MUCH easier to color a true black than frosting.

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You can use the same techniques to smooth ganache that are used to smooth buttercream! You can also pipe with ganache!!

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If you are unsure of the amount of ganache you need to cover a cake, here is an amazing chart that will help.

Ganache is a great alternative to frosting, and is a fun way to mix things up. Since some people find American buttercream too sweet, it’s also a great option for those who prefer a richer dessert over a sweet one! Below is a chocolate overload cake I made with both a ganache filling, and ganache drips.

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Best Vanilla Layer Cake Recipe

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I’ve tried several white cake bases, and have found a few favorites. However, this vanilla cake recipe blows them all out of the water!! It’s delicious, moist, and best of all, it keeps its shape! The layers bake with smooth sides that are perfect for stacking and frosting. I now use this as my go to white cake base recipe, and color or flavor it as needed. I HIGHLY recommend it! Another perk is that it can be made in one bowl! That’s right, ONE BOWL!!! If you want to see a full tutorial on how I make the batter, click here.

The recipe is adapted from Kara’s Couture Cakes, and can be found below:

Vanilla Cake Ingredients:

  • 3 1/4 cup (416 grams) flour
  • 3 cups (600 grams) granulated sugar
  • 2 1/2 tsp (13 grams) baking powder
  • 1 tsp (5 grams) salt
  • 1 cup unsalted butter or 2 sticks (226 grams), room temperature
  • 2 tsp. (9 grams) vanilla extract
  • 1 cup egg whites (244 grams) – about 7 large egg whites; I use egg whites from the carton to avoid wasting egg yolks
  • 1 1/2 cups (360 grams) buttermilk, room temperature
  • 1/8 cup (28 grams) vegetable oil

Instructions:

Preheat oven to 350°F. Grease and line four 7” (for taller layers) or 8″ round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 35-37 minutes if using 8 inch pans, or 37-38 minutes for 7 inch cake pans (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

I also love to color my cake batter, and used this recipe to make this checkerboard cake. The layers turned out perfectly! Level, delicious, and perfect for stacking!!

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