Saturday, 26 April 2014

Chocolate Ganache

Chocolate ganache is so versatile, you can use it as a frosting, to crumb coat a cake, whipped for piping or even make them into chocolate truffles.

For Dark chocolate:
220g dark chocolate 
200ml double cream
50g diced butter

For Milk chocolate:
 300g milk chocolate
200ml double cream
30g butter

In a heat proof bowl, break your dark chocolate into small pieces.
(I heat the chocolate in the microwave for 2 x 30 seconds burst so it is soft)
Heat up cream in a saucepan until just to the boil. 
Pour the cream into the bowl of chocolate and let it sit for a few minutes, then stir gently until smooth then added the butter stirring until it is all mixed together. 
Your ganache should be smooth & silky.

Wait for it to cool before pouring onto a cake, if you want to whip it up to frost then chill in fridge until slightly firm. To make truffles, chill at least 4 hours and scoop into small balls then coat with cocoa powder. 

This is what Milk chocolate ganache will look like after being whipped.
you can see it is much lighter and fluffier.


Banana chocolate chip sponge cake


This recipe is shared by Sweet tooth  chef, Kevin Tan.
He wanted me to try this as he said it was very moist and soft.
I only ever made a banana loaf and cupcakes but never made a whole banana sponge in a cake tin.
So I was excited to test out this recipe.
I have made a few adjustment to suit my taste and added chocolate chips for my children.
The cake baked beautifully and it was very soft and moist as Kevin have promised.