Chocolate Ganache for crumb coating cakes
This is the ganache I use as a crumb coat for my Topsy Turvy cakes. It originated in Australia and works very well for stability...not to mention it tastes great too!
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Ingredients
- 48 ounces semi-sweet chocolate chips
- 24 ounces heavy whipping cream
Details
Servings 1
Preparation
Step 1
Pour chocolate chips into a large bowl.
Heat whipping cream until it just starts to form bubbles. You need to watch the cream as you don't want it to start boiling.
Pour hot cream over the chocolate chips. Using a spoon and then a whisk combine the two ingredients until it is smooth.
At this point you can leave the ganache sitting out on the counter top if you are going to use it the next day. Otherwise you can store it in the refrigerator. When you are ready to use it place in the microwave for just a few seconds (5) at a time to get it to a peanut butter consistency.
Spread on cake quite heavy. Let your cake sit for several hours so the ganache forms a hard coating on the outside. Now you are ready to ice your cake with fondant/sugar water as glue, or buttercream icing.
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