Creating A Rich Chocolate Ganache Wedding Cake

Making a chocolate ganache wedding cake is a fun and delicious project that can be completed in just a few simple steps. Ganache is a type of frosting or filling made by combining chocolate and cream, and it can be used to create a smooth, polished finish on a wedding cake.

To make a chocolate ganache wedding cake, you'll need to start by preparing the cake layers. This may involve baking multiple thin cake layers or splitting a single cake into layers. Once you have your layers, you can fill and stack them, using ganache as a glue between the layers.

The next step is to create a smooth and even coating of ganache on the outside of the cake. This is typically done by applying a thick layer of ganache to the sides and top of the cake, and then using a scraper or spatula to remove the excess, creating perfectly straight sides and sharp edges.

It's important to use high-quality chocolate with a high cocoa content to ensure a rich and smooth ganache. The ratio of chocolate to cream will depend on the type of chocolate used and the desired consistency of the ganache. A firmer ganache is usually preferred for covering cakes, while a softer ganache can be used for fillings or drizzles.

Once the ganache is applied and smoothed, the cake is typically chilled until the ganache is firm. After that, you can add any final decorations, such as fondant or fresh berries, and your chocolate ganache wedding cake is ready to serve and enjoy!

Choosing the right chocolate

The type of chocolate you use will determine the taste and texture of your ganache, so it's important to select the right one for your chocolate ganache wedding cake. Here are some tips and suggestions to help you choose the best chocolate for your creation.

Type of Chocolate

The first decision you need to make is the type of chocolate you want to use. You can choose between dark chocolate, milk chocolate, or white chocolate. Each option has a different flavour profile and will result in a distinct ganache consistency.

Dark chocolate is ideal for a more intense and rich chocolate flavour. Look for chocolate with a cocoa content between 50% and 60% for the best results. Dark chocolate ganache usually has a firmer texture and sets well at room temperature, making it a good choice for wedding cakes that need to be displayed or transported.

Milk chocolate has a sweeter, creamier flavour and is ideal if you want to tone down the bitterness of the dark chocolate. It has a softer and smoother texture than dark chocolate ganache. When selecting milk chocolate, look for options with around 30% cocoa content.

White chocolate will result in a very sweet ganache with a smooth and creamy texture. It is an excellent choice if you want to add food colouring to your ganache or create a unique flavour profile. White chocolate ganache typically has a softer consistency compared to dark or milk chocolate ganache.

Quality of Chocolate

When making a chocolate ganache wedding cake, it's essential to use high-quality chocolate. Look for options with a higher cocoa butter content, often labelled as "couverture chocolate." This type of chocolate will give your ganache a smoother, richer, and more velvety texture.

Avoid using chocolate chips, as they often contain stabilizers that can affect the texture of your ganache. Instead, opt for high-quality chocolate bars or baking chocolate specifically designed for melting and baking. Some recommended brands include Callebaut, Guittard, Valrhona, and Ghirardelli.

Fat Content

The fat content of the chocolate plays a crucial role in the final texture and mouthfeel of your ganache. Opt for chocolate with a higher fat content, as it will create and retain moisture in your cake. This is especially important if you're making a chocolate ganache wedding cake, as you want it to be rich and indulgent.

Amount of Chocolate

The amount of chocolate you need will depend on the type of chocolate you choose and the desired consistency of your ganache. A good rule of thumb is to use a 2:1 ratio of chocolate to cream for dark chocolate ganache, a 3:1 ratio for milk chocolate ganache, and a 3:1 or higher ratio for white chocolate ganache.

However, keep in mind that environmental factors, such as warm weather, may require you to adjust these ratios. In very warm weather, you may need to increase the amount of chocolate to create a firmer setting ganache.

You can use online calculators or ganache ratio charts to determine the exact amount of chocolate and cream needed based on the size and number of tiers in your wedding cake.

Preparing the ingredients

Chocolate ganache is made with just two ingredients: chocolate and cream. However, it is important to use the right type and quality of chocolate and cream to achieve the perfect consistency and taste for your wedding cake.

For the chocolate, opt for high-quality dark, semi-sweet, or bittersweet chocolate with at least 50-60% cocoa content. This will give your ganache a rich and smooth texture. Avoid using semi-sweet chocolate chips as they often contain stabilizers that can affect the texture of the ganache. Instead, go for couverture chocolate, which has a higher cocoa butter content and will result in a smoother ganache. Some recommended brands are Callebaut and Guittard.

As for the cream, use heavy whipping cream or heavy cream with a fat content of at least 30%-36%. This will ensure that your ganache sets properly and has the right consistency. Do not substitute with milk, half-and-half, or light cream as the fat content in these options is not high enough.

If you want to make a dairy-free or vegan ganache, you can use dairy-free/vegan chocolate and replace the heavy cream with full-fat canned coconut milk. Simply shake the can and measure out 1 cup or 8 ounces of coconut milk.

In addition to these main ingredients, you can also add some flavourings to your ganache. This could include a few drops of extract (vanilla, peppermint, coffee, or orange), peanut butter, instant espresso powder, orange zest, or liqueurs.

The ratio of chocolate to cream will depend on the type of chocolate you are using and the desired consistency of your ganache. For a classic ganache with a pourable consistency, use a 1:1 ratio. If you want a whipped ganache with a light and airy texture, use a 1:3 ratio. For a firmer ganache that is suitable for covering a cake, the ratio will vary depending on the type of chocolate:

• White chocolate ganache (28-35% cocoa): 3:1 ratio
• Dark chocolate ganache (54-65% cocoa): 2:1 ratio
• Milk chocolate ganache (35-40% cocoa): 2.5:1 ratio

To calculate the exact amount of chocolate and cream needed for your wedding cake, you can use an online calculator like the Ganacherator. Simply input the height of your cake, the number of layers, and the size of each tier. This will give you the total amount of ganache required, and you can then use the appropriate ratio to determine the quantity of each ingredient.

For example, if you are making a 7-inch round cake with four layers, you will need approximately 1430 grams of ganache. For a dark chocolate ganache with a 2:1 ratio, you will need 500 grams of cream and 1000 grams of chocolate.

Once you have measured out your ingredients, you will also need some equipment to make the ganache. This includes a small saucepan to heat the cream, a glass or metal heat-proof bowl to melt the chocolate, and a silicone spatula or metal spoon to stir. Make sure all your equipment is completely dry as water can cause the ganache to seize.

Making the ganache

For a standard chocolate ganache, use a 1:1 ratio of chocolate to cream. This will give you a smooth, pourable consistency that works well for fillings or drizzling. If you're making a chocolate ganache with 50-60% cocoa solids, you'll need a 2:1 ratio of chocolate to cream. This creates a firmer ganache that sets well at room temperature and is perfect for the stability needed in a wedding cake.

For a milk chocolate ganache, the ratio changes to 3:1 as milk chocolate typically has around 30% cocoa content. White chocolate ganache uses a 3:1 ratio, but this may need to be adjusted to 4:1 or even 5:1 in very warm weather to ensure the ganache sets firmly.

The quality of your ingredients is important. Use high-quality chocolate with a cocoa content of at least 54% for a rich and smooth ganache. Dark, semi-sweet, or bittersweet chocolates work best. Avoid semi-sweet chocolate chips as they often contain stabilizers that can affect the texture of the ganache. For the cream, opt for heavy cream or heavy whipping cream with a fat content of at least 30%.

To make the ganache, start by chopping your chosen chocolate into small pieces. Weigh your cream and pour it into a saucepan. Place the pan over medium-high heat and bring it just to a boil. Be careful not to overheat as it can quickly boil over. Remove from the heat and let the bubbles settle.

Add the chopped chocolate to the pan and gently shake the pan until the chocolate is mostly covered by the cream. Don't stir yet, just let it sit for a few minutes to melt. Then, gently stir with a silicone spatula or wire whisk until the chocolate and cream are fully combined and smooth. If using dark chocolate ganache, a wire whisk will work better as this type of ganache is softer.

If there are still unmelted pieces of chocolate, place the pan back on a very low heat and stir until the ganache is glossy and smooth. You can also use a stick mixer or hand blender to ensure a smooth emulsion. If you want to colour your ganache, add food colouring now.

Pour the ganache into a microwave-safe bowl, cover with plastic wrap, and leave it to set overnight at room temperature. If you're short on time, you can speed up the process by putting it in the fridge, but be sure to stir it often to ensure even cooling and setting.

Your ganache is now ready to use for your wedding cake!

Constructing the cake

Step 1: Baking the Cake Layers

Start by baking your chocolate cake layers. The number of layers will depend on the desired height and size of your wedding cake. Ensure that your cake layers are completely cool before proceeding to the next step.

Step 2: Making the Chocolate Ganache

To make the chocolate ganache, you will need two main ingredients: chocolate and heavy cream. The type of chocolate you use is important—opt for high-quality dark chocolate or semi-sweet chocolate with a higher cocoa content (at least 50-60% cocoa solids) for a rich and smooth ganache. You can also add a pinch of salt to enhance the chocolate's richness.

Chop the chocolate into small pieces and place them in a heatproof bowl. In a separate saucepan, heat the heavy cream over medium heat until it reaches a simmer. Be careful not to let it boil. Pour the hot cream over the chopped chocolate and let it sit for a few moments. Then, gently stir the mixture with a spatula or a wire whisk until the chocolate is completely melted and you have a smooth, shiny ganache.

If you want to add some extra flavour to your ganache, you can stir in a few drops of extract (such as vanilla, peppermint, coffee, or orange), peanut butter, instant espresso powder, orange zest, or liqueurs.

Step 3: Preparing the Ganache for the Cake

Before using the ganache, it's important to let it cool and thicken. You can place plastic wrap directly on the surface of the ganache to prevent a crust from forming, and then let it sit at room temperature or refrigerate it until it reaches a spreadable consistency, similar to peanut butter.

Step 4: Assembling the Cake

Place one layer of your cake on a cake board or turntable. If you want to add a layer of ganache between each cake layer, spread a generous amount of ganache on top of the first layer. You can also add a layer of fresh fruit or another filling of your choice before adding the next cake layer. Repeat this process until all your cake layers are stacked.

Step 5: Crumb Coating the Cake

Once your cake is stacked, it's time to apply a crumb coat of ganache. This will seal in any crumbs and create a smooth base for the final layer of ganache. Gently warm the ganache until it softens, and then spread a thin layer of ganache over the entire cake, including the top and sides. Let the crumb coat set in the refrigerator for about 20 minutes.

Step 6: Final Ganache Layer and Decorations

For the final layer of ganache, warm the ganache again until it is quite soft and spreadable. Apply a thick layer of ganache to the top and sides of the cake, ensuring it is smooth and even. Use a spatula or cake scraper to achieve a flawless finish.

You can decorate your wedding cake with fresh flowers, macarons, chocolate shavings, or any other decorations of your choice.

Storage

A chocolate ganache wedding cake can be stored at room temperature for up to 48 hours or refrigerated for up to 2 weeks. If you need to store it for an extended period, you can freeze it for 2 to 3 months, making sure to wrap it tightly to prevent freezer burn.

Decorating the cake

Now that you've baked your chocolate cake and prepared your chocolate ganache, it's time to decorate your wedding cake! Here are some tips and instructions to help you create a beautiful and elegant cake:

Prepare the Cake Layers:

• Level your cake layers by trimming the tops to ensure they are even. This will create a flat surface for stacking and decorating.
• If desired, you can also split each cake layer in half horizontally to create thinner layers. This will allow for more layers of ganache filling.

Create a Ganache Filling:

• Prepare your ganache by heating heavy cream and pouring it over chocolate chips, stirring until you have a smooth and shiny mixture.
• Allow the ganache to cool and thicken in the refrigerator. You want it to be thick and fudgy for spreading between cake layers.
• If your ganache becomes too thick, you can reheat it in the microwave in short intervals and stir until it reaches the desired consistency.

Assemble the Cake:

• Place a dab of ganache on your cake board or serving plate and top it with the first cake layer. This will help secure the cake in place.
• Spread a layer of ganache on top of the first cake layer. You can use a piping bag to create a dam around the edge of the cake layer to hold the ganache filling.
• Repeat this process, adding cake layers and ganache filling, until you reach the final layer.

Create a Ganache Coating:

• Warm your ganache to a softer consistency, similar to Nutella or smooth peanut butter.
• Apply a thick layer of ganache to the top and sides of the cake, making sure to cover it evenly.
• Use a spatula or scraper to smooth out the ganache, removing any excess. For sharp edges, hold the scraper against the cake, resting it on both the top and bottom cake boards, and turn the turntable with your other hand.
• Refrigerate the cake until the ganache is firm to the touch.

Final Touches:

• Once the ganache coating has set, you can add any additional decorations, such as fresh berries, chocolate shavings, or edible flowers.
• If desired, you can also cover the cake with fondant for a smooth finish. However, make sure the fondant is at room temperature before applying it to the cake to avoid condensation.
• Store your chocolate ganache wedding cake at room temperature or in the refrigerator, depending on the cake and filling recipes. Enjoy your beautiful creation!

Frequently asked questions