Make That Cake Shine With A Chocolate Glaze!
I love chocolate and I like working with ganaches. A simple layer cake filling with good quality chocolate ganache can't be beat. What you see here is it! A 3 layers of cake, 2 layers of filling, coated with ganache and then poured with that shiny chocolate glaze, you can see a bit of your reflection. It's so delectable.
The recipe, of course, how do you make it?
100 g Chocolate, chopped (at least 70% cocoa solids)
1/3 cup heavy cream
4 Tbsp milk
1 1/2 Tbsp granulated sugar
1 1/2 Tbsp unsalted butter at room temperature
Put chocolate in a bowl. Combine heavy cream, milk and sugar in a saucepan and bring it to a boil. Pour over the chocolate. Let the hot liquid sit for a minute and then add the butter. Stir the mixture together until combined, careful not to create bubbles in the mixture. Stir the mixture until smooth. Allow it to cool until slightly warm and pour over your cake that has been masked/crumb-coated with ganache or buttercream and has been chilled in the refrigerator.
and voila! cake is glazed!
Check out my the new glaze recipe with this link:
http://thesugarhippie.blogspot.com/2013/03/make-that-cake-shine-chocolate-glaze.html
Happy Glazing!
May I know if the ganache will remain shiny even when cold or is this recipe same as the mirror chocolate glaze. Thanks.
ReplyDeleteThe ganache will remain shiny at cool ambient temperature given that the cake you glazed has been pre-chilled and a smooth crumb-coat has set. Once you've glazed your cake and let it set, you don't have to chill your cake again. The glaze will be soft and silky.
ReplyDeleteMirror glaze has invert sugar and gelatin and it is ideally used to coat mousses, and cakes with mirror glaze have to stay refrigerated.
The ganache glaze will slightly lose its sheen if you decide to chill the cake.
Good post but I was wondering if you could write a litte more on this subject? I’d be very thankful if you could elaborate a little bit further. Appreciate it! cakes by al
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