I recently made a chocolate and coffee marble cake with a white chocolate ganache topping - first time making a ganache, no idea what I was doing - I followed the recipe to the letter but it was far too liquid when I spread it over the cake, and it ran straight off
The recipe I used is below.
Could someone with a bit more knowledge than I have please help me adjust this, or just give me alternative ingredients/instructions, so I end up with a lovely thick spreadable ganache? I want to make this cake again to take into work on Friday, we're hosting a fund-raising coffee morning for Macmillan's World's Biggest Coffee Morning
100g good-quality white chocolate, finely chopped 80ml whipping cream 20g unsalted butter Method: Heat cream and butter until hot but not boiling, pour it over the chocolate. Leave to stand for a couple of minutes, then stir gently until smooth and glossy. Leave to cool and thicken slightly, then stir gently. Spread over the cake.
I wonder if it just needed to be left to thicken for longer than the recipe states? It's pretty vague about how long it should take, I think I put it in the fridge for a couple of hours (the recipe doesn't actually mention refrigerating it - could this be where I went wrong?? Maybe I should have left it out on the side)
So do the proportions of chocolate to other ingredients seem wrong in the recipe? (I haven't made a regular chocolate ganache either!) I can't see how that much cream and melted butter would end up being anything other than liquid. I wonder if it's worth getting some spare white chocolate in case it just doesn't reach spreadable consistency, and I could then just melt the extra choc gently and stir it in.
Great tip on the icing sugar, I'll bear that in mind.
I've just realised I'm a week ahead of myself, I thought the event was this Friday but it's not til next week, so at least I've got time to get this right! Might do a practice run and use it on some cupcakes.
Fringe i dont use whipping cream, its always double cream, big pot of cream, think its a 285ml pot, and always 200grms bournville or similar, when it gets cold its thick enough to pipe, ( i used it to pipe into profiteroles) nice!