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To put melted chocolate on a cake, you can make a chocolate ganache for topping your cake.
See video here.
Chocolate ganache is a type of icing or glaze that is made by using warm heavy cream to melt chocolate.
The chocolate pieces that are melted by the warm cream melt slowly, therefore they must be in small pieces.
The smaller the pieces of chocolate, the more likely the chocolate ganache will become smooth and melt together to create a hom*ogeneous mixture.
Chocolate ganache is a better choice for covering a cake over melted chocolate because it’s more rich and creamy than regular chocolate. Melted chocolate will be very hard to bite into if it were to cover a cake. Chocolate ganache is easy to bite into and it flows better for covering a cake than regular chocolate.
Is chocolate ganache hard or soft
Chocolate ganache can either be hard or soft depending on the ratio used of heavy cream to chocolate. Ganache will be hard if the ratio is 1:1. Ganache will be soft if the ratio is 1:2.
Softer ganache is typically used to coat brownies or cakes. When you bite into the cake or brownie the ganache is easily moveable.
Hard ganache can be used for chocolate tarts or éclair topping.
How to store a chocolate ganache cake
Chocolate ganache cake should be stored in the refrigerator for 2-3 days.
Chocolate ganache cake is best served within 1-2 days.
Chocolate ganache cake shouldn’t be left out of the fridge for more than 2 days.
The ganache cake will stay better in the refrigerator as well; it slows down the aging process which lets it remain fresher for longer than if it was at room temperature.
Dark Chocolate Ganache for Cake
How to make dark chocolate ganache for use on cakes
Prep Time10 minutes mins
Active Time10 minutes mins
Total Time20 minutes mins
Course: Dessert
Keyword: ganache
Yield: 1 cake glaze
Materials
- 8 oz dark chocolate chopped into small pieces
- 1 cup heavy cream
Instructions
Place heavy cream in a saucepan over low-medium heat. Bring the heavy cream to a simmer, but not boiling. Remove the cream from the heat source as soon as it starts simmering.
Place your finely chopped chocolate in a heat proof bowl. Pour the hot cream over the chocolate and let it sit for a couple of minutes.
Mix the chocolate and cream together. Be patient. It won't look like it's coming together, but it will eventually. Keep mixing until you get a hom*ogenous mixture.
Let the dark chocolate ganache cool down before you use it on your cake. Let it cool for 15-20 minutes.
Place your cake on a wire rack. The chocolate will flow off of it if you are encasing the cake in the ganache. Be prepared for spillage. You might want to place a plate underneath the wire rack to catch any drippings.
Pour the ganache over the cake. Make sure to go to the edges with the ganache to make it flow and flood evenly.
Let the ganache cool on the cake. You can place it in the fridge to speed up the process. The ganache should set after about an hour.
Serve the dark chocolate ganache cake within 1-2 days. Store in the refrigerator up for 3 days.
