How to make a Chocolate Ganache Cake, Creative Cakes, Inc
A self-taught pastry chef, baker, and cake decorator, Randi Goldman has been in the food service industry for over 30 years, starting with opening her own catering business (The Katerettes) at the age of 12. In 1986, Randi started her own business, Something Extra Cakery, in Gaithersburg, MD. Her cakes are baked fresh from scratch and decorated with Swiss buttercream or fondant icing. All intricate art work is done in-house including hand-made sugar flowers. In January 2008 she bought Creative Cakes, Inc. in Silver Spring, MD. Goldman has received great recognition in The Gaithersburg Gazette, Montgomery Journal, Potomac Almanac, and The Jewish Week. In 2000, she appeared on The Producer's Notebook from January through April. In 2001, she ws the resident expert on WMAL's The David Burd Show. In 2003 she was a guest on The Wedding Show with Sharon Lewis, and in June 2006, she was featured in Frederick Magazine. What makes Randi and her business so unique is her passion for making beautiful, mouth-watering desserts.
How to Make a Chocolate Ganache Cake
Randi Goldman of Something Extra Cakery demonstrates how to make a Chocolate Cake with ganache filling and butter cream icing.
How to Make a Chocolate Ganache Cake
4 ounces of room temperature butter
2 ounces of dutch processed cocoa
1 cup of granulated sugar
4 egg whites
3/4 cup of granulated sugar
11 ounces of cake flour thats sifted
1 1/2 teaspoons of baking soda
11 ounces of water
2 teaspoons of pure vanilla extract
Equal parts sugar and water
10 ounces of heavy whipping cream
15 ounces of semi-sweet chocolate
2 ounces of butter
1. Put the butter and sugar into a mixing bowl to cream them. Add a small amount of flour and blend. Continue to alternate water and flour and mix well. Add the cocoa.
2. To make the meringue, put four egg whites in a separate bowl. Add sugar and whisk together. Add cream of tartar when the egg whites look frothy.
3. Pour the chocolate batter in the meringue, a little bit at a time. Place the batter in 8 inch cake pans. Preset the oven to 325 degrees and cook for 30 minutes.
4. To make a simple syrup, boil sugar and water on the stove. Let it cool and cover it with plastic wrap. Add vanilla before you brush it onto the cake.
5. To make ganache, add heavy whipping cream, semi-sweet chocolate and butter to a pot on the stove at medium to high heat. Let it cool and cover it with plastic wrap.
6. Remove the cakes from the oven. Cut about two inches into both and brush the syrup over the cake. Put the ganache filling between the layers. Frost the cake with butter cream icing and decorate it.
Randi Goldman: Hi! I am Randi Goldman, here at Something Extra Cakery in Gaithersburg, Maryland, a European style dessert. Today we are going to show you how to make Chocolate Cake with ganache filling and butter cream icing. The steps for this process will include, mixing and baking the Chocolate Cake, making simple syrup over the stove, European Swiss Meringue butter cream icing and chocolate ganache and finally my favorite part decorating the beautiful cake.
Some of the tools and materials, we will use to create this cake will include both metal and plastic spatula, mixer with a whip attachment and a pedal attachment. The strainer which is used as a sifter, dry measure, a liquid measure, teaspoon measure, the wire whip, a small pot and a medium sized pot, cake drum, variety of colors to decorate your cake, pastry bags. Tip number two, 21, 352, and the regular sized flower nail, turntable and a semi-serrated knife. We will be using two 8 inch round circles of fortune paper, four ounces of room temperature butter, two ounces of dutch processed cocoa, one cup of granulated sugar, four egg whites, another three quarters of cup of granulated sugar, three egg yolks from large size eggs, 11 ounces of cake flour thats sifted, one and a half teaspoons of baking soda, 11 ounces of water, two teaspoons of pure vanilla extract. As for safety you want to make sure, you turn the mixers off before you use the spatula straight down the sides that could be very dangerous. You also want to make sure, when you are using a stove top on oven that they are turned off after you are finished using them.
I started out in food service with a catering business and then moved down to pastry and cake decorating. I have been in food service for 35 years. I own my own business, Something Extra Cakery. I specialize in both European and American style cakes, where we can make just about anything out of sugar and icing. Now let's get started making our Chocolate Cake.