7/23/2023 0 Comments Ganache crumb coatThis chocolate frosting recipe has a firmer texture and doesn't need to be stored in the refrigerator like the classic chocolate ganache recipe and most importantly it is more stable at room temperature.Īnd it is very useful for cakes that are exposed for a long time in wedding receptions, birthdays, baby shower etc. A preparation made of heavy cream and baking chocolate, widely used to fill and decorate pastries such as macarons and other cakes like a chocolate cake.Ĭhocolate ganache is a classic preparation widely used in pastry, a mixture of melted chocolate and whipping cream.Īnd the only difference with this homemade chocolate ganache frosting is simply the quantities of the ingredients that are calculated with a perfect ratio to give it a firmer texture, more stable and perfect to smooth the outside of the cakes. ![]() Let the ganache set 20 to 30 minutes before slicing.We already know the classic recipe for chocolate ganache. Pour the ganache on top of the cake and spread with a small offset spatula, letting it drip down the sides. Set aside until cool but still pourable, 20 to 40 minutes (the time will vary depending on the temperature and bowl). Let sit for 5 minutes, then stir until smooth. Make the ganache: Heat the heavy cream in a saucepan over medium-high heat until steaming, then pour over the chocolate in a small heatproof bowl. Spread the remaining frosting all over the top and sides of the cake, smoothing it with a bench scraper. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat - it doesn’t have to be perfect), then refrigerate until the frosting sets, about 30 minutes. Spread about 2/3 cup frosting on top, then repeat with the remaining cake layers, spreading more frosting in between them. Place 1 layer on a cake stand or serving plate. It’s OK: Keep adding butter and beating.) Add the vanilla and beat until combined and fluffy, 3 to 5 more minutes.Ĭut each cake in half horizontally to create 4 layers. It may also look curdled as you add the butter. (The mixture will become liquidy, then it will get thick and shiny once the butter emulsifies. With the mixer running, add the butter a few pieces at a time, waiting for them to incorporate before adding more. ![]() Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form and the mixture cools to room temperature, about 5 minutes. Set the bowl over the saucepan (do not let the bottom of the bowl touch the water) cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Whisk the egg whites, granulated sugar and salt in the bowl of a stand mixer. Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and turn out the cakes onto a rack to cool completely. Bake until the cakes spring back in the center when gently pressed, 35 to 40 minutes. ![]() Tap the pans against the counter to eliminate any air bubbles. Finish mixing gently with a rubber spatula, scraping the bottom and sides of the bowl.ĭivide the batter evenly between the cake pans. ![]() Beat in the flour mixture in 3 additions, alternating with the cocoa mixture in 2 additions. Add the eggs, one at a time, then the vanilla, beating well after each addition. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Whisk the flour, baking soda and salt in a medium bowl set aside. Whisk in the sour cream until smooth let cool to room temperature. Add the boiling water and whisk until the chocolate is melted. Put the cocoa powder and chocolate in a medium bowl. Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper. Make the cake: Preheat the oven to 350˚ F.
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