Extra Glossy Ganache and How to Decorate a Cake w/ Ganache (Video)

Extra Glossy Chocolate Ganache (Glaze) - learn how to make it & pour it over your cake for an impressive presentation! by LetTheBakingBeginBlog.com

Being able to make ganache for a cake is pretty crucial in cake making and decorating world. I say if you can make ganache & know how to pour it over your cake, you know at least one way of how to make a cake look beautiful. Because let’s face it, who doesn’t like chocolate? and when did chocolate covered cake ever look bad? Nobody & never! That’s why, you should scroll down and find out how you can make this extra glossy  ganache & also watch the video of how I make my chocolate ganache drizzle beautifully down the cake.

Extra Glossy Chocolate Ganache

Ingredients:

  • 100 ml heavy cream
  • 1/2 cup semi-sweet chocolate chips, or finely chopped dark chocolate
  • 3 Tbsp corn syrup or 2 Tbsp glucose

Instructions:
Heat cream until very hot, or almost boiling and add chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt. Stir with a whisk or a spoon until glossy and homogeneous. Add corn syrup or glucose & stir until it’s well incorporated into the chocolate & smooth.
Extra Glossy Chocolate Ganache (Glaze) - learn how to make it & pour it over your cake for an impressive presentation! by LetTheBakingBeginBlog.com

Place the bowl or cup with ganache into another bowl or cup filled with cold water. Stir the chocolate slowly allowing it to cool to room temperature, or until it’s thick enough that it will form a drizzle when poured down the inside of the cup (about 10 minutes).
Extra Glossy Chocolate Ganache (Glaze) - learn how to make it & pour it over your cake for an impressive presentation! by LetTheBakingBeginBlog.comNOTE: general rule for making ganache is to use 1:1 ratio of cream to chocolate, in this instance with 3 tablespoons of corn syrup for every 1/2 cup of cream. Use this ratio and proportions when making more or less ganache depending on the need. 

Extra Glossy Ganache and How to Decorate a Cake w/ Ganache

Prep time:
Total time:
Author:
Recipe type: Dessert
Serves: 1 cup

Ingredients

  • 100 ml heavy cream
  • ½ cup semi-sweet chocolate chips, or finely chopped dark chocolate
  • 3 Tbsp corn syrup or 2 Tbsp glucose

Instructions

  1. Heat cream until very hot, or almost boiling and add chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt. Stir with a whisk or a spoon until glossy and homogeneous. Add corn syrup or glucose & stir until it’s well incorporated into the chocolate & smooth.
  2. Place the bowl or cup with ganache into another bowl or cup filled with cold water. Stir the chocolate slowly allowing it to cool to room temperature, or until it’s thick enough that it will form a drizzle when poured down the inside of the cup (about 10 minutes).

Notes

general rule for making ganache is to use 1:1 ratio of cream to chocolate, in this instance with 3 tablespoons of corn syrup for every ½ cup of cream. Use this ratio and proportions when making more or less ganache depending on the need.

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  • […] Make the Ganache, following this recipe & instructions. […]

    · Reply
  • […] To serve: Powdered sugar or Chocolate Ganache […]

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  • Tanya I

    I don’t have corn syrup or glucose. Will it still work?

    · Reply
    • Yes, it will still work, just won’t be as glossy as it would have been with the syrup or glucose 🙂

      · Reply
  • Olga

    1/2 of semi-sweet, 1/2 a cup? Half of what?

    · Reply
    • Hi Olga,
      Yes, it’s half a cup, thanks for catching that!

      · Reply
  • […] Ganache (click for recipe & instructions) […]

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  • yy

    appx. how much is 100 ml of heavy cream in cups or tablespoons?

    · Reply
    • You should use a liquid measuring cup for this, but it’s a little less than half a cup.

      · Reply
  • Cristen

    can i use half and half instead of heavy cream

    · Reply
    • Hi Cristen,
      I’ve never done that before so I can’t tell you for sure 🙁

      · Reply
  • […] Make the chocolate ganache following the instructions here. […]

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  • Irene

    Hey there! Love your blog, it’s awesome! So many helpful tips. I have one question though. Does that also work with white chocolate? Thanks a lot, greetings from Germany 😉

    · Reply
  • Olesya

    Hi. I have tried different recipes of chocolate ganache but they all crack in the fridge. But i’ve never tried one with corn syrup – Will corn syrup prevent it from cracking?

    · Reply
    • Hi Olesya, if it cracks usually that means that the ganache is a little too thick. Make it thinner by adding a tad of heavy cream to your ganache. Or it can also be that the cake surface is absorbing all moisture from the ganache and then it can also crack. For this, make sure the cake is covered with either buttercream or even a thin layer of preserves.

      I always make my ganache with corn syrup or glucose so I am not sure if it will help, but I guess you can try it with syrup or just thin it as I mentioned above to solve the problem.

      Let me know how it all worked out 🙂

      · Reply
      • Olesya

        That makes sense. Thank you Marina for your time. I love your blog im following you on instagram 🙂

        · Reply
  • […] it ganache you want Extra Glossy Ganache and How to Decorate a Cake w/ Ganache (Video) – Let the Baking Begin! Let the B… I think once the chocolate has split there is nowhere else but the bin. […]

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  • […] Tbsp chocolate chips 2 Tbsp heavy whipping cream Make the ganache, fill a ziplock with it and drizzle the cooled baklava in a zig-zag […]

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  • […] Remove the fried doughnuts to a paper towel lined plate. Serve hot with a choice of jam, condensed milk or chocolate ganache. […]

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