Company’s coming over and you’ve only got minutes to frost a cake! This looks like a job for pourable ganache!
All right, you’ve seen us whip it. You’ve seen us cover it in chocolate and powdered sugar. But there is still so much more you can do with ganache!
The star of the show today is pourable ganache frosting. It’s fun to make and adds a hint of sweetness to your cake without gobbing on mountains of frosting. Don’t get me wrong, I love whipped frosting, but sometimes it’s nice to have something more simple, more elegant.
Before you get started you need a cake and some ganache. Make any kind of cake you’d like. The ganache recipe is below. Let’s get started!
Covering A Cake With Ganache
Start by making (or buying) a cake board. These lil babies are a cake decorator’s best friend. If making your own, cut a piece of cardboard into a circle that is just a bit smaller than the actual cake, that way the edges won’t stick out. What’s this for? You’ll put the cake on here. Then if/when you want to move the cake, you scoop under the board. It makes moving the cake from one place to another so much easier. Note: You leave that under there even when cutting the cake. Think of it as an extra plate between the cake and the cake plate.
Put a little dab of ganache on the cake board and then put the cake on top. Transfer the cake with cake board to a cooling rack with some wax paper underneath.
Once the ganache has begun to thicken, pour the ganache over the cake.
Make sure to get all over the cake and on the edges.
Let it drip down the sides of the cake, fully covering it. Looks like a chocolate waterfall! Yum!
You may notice some of the ganache has fallen to the wax paper. No need to waste it!
Simply pour the ganache into a cup and pour over the cake once more to get an even thicker layer of frosting.
Transfer your cake to a plate and chill until ready to serve.
Once the ganache is set, cut up a slice and enjoy.Print
- 1 cup chocolate chips
- 2 cups heavy cream
- Heat the heavy cream in the microwave in 30 second intervals and stirring in-between. The cream is ready when it reaches 200°F, right below the boiling point. You can tell the cream is warm when it begins to bubble and is hot to the touch.
- Remove the cream from the microwave and pour the chocolate chips in. Stir gently until smooth and no chunks of chocolate remain.
- Let sit for 5 minutes to thicken. Meanwhile prepare your cake by placing it upon a cake board and then on a cooling rack. Set a sheet of wax paper underneath.
- Pour ganache over cake, letting it spill all down the side. Pick up wax paper and pour remaining ganache over cake again. Cool in fridge until hardened.
This post originally appeared in February 2016 and was revised and republished in February 2020.