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How to Make a Chocolate Ganache Cake

Making Simple Syrup and Ganache

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Randi Goldman
How to make a Chocolate Ganache Cake, Something Extra Cakery
www.somethingextracakery.com  
301-921-9194

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 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.

Making Simple Syrup and Ganache

 

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Making Simple Syrup and Ganache

Ingredients

Chocolate 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
Simple Syrup:
Equal parts sugar and water
Ganache:
10 ounces of heavy whipping cream
15 ounces of semi-sweet chocolate
2 ounces of butter

Instructions

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.

 

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Transcripts

Randy: Hi! I am Randy. Today we are going to be making Chocolate Cake.

In this segment, the first thing we are going to start with is a Simple Syrup and then we are going to make the Ganache. The simple syrup is equal weighed of sugar and water. We are going to boil them together over the stove until the water is boiling. We will turn it off and let it set and cool.

Our ganache, we'll use 10 ounces of heavy whipping cream, 15 ounces of semi-sweet chocolate and 2 ounces of room-temperature butter. We put the heavy whipping cream over the stove on medium to high heat. We need to make sure that the whip cream does not boil over. It is ready when you watch the whip cream rise to the top of the pot. We will turn it off and add the chocolate and then have them melt in together. When that's melted, we will take our room temperature butter, add it to the chocolate and the whip cream, and set it aside for it to cool.

You can take both the simple syrup and the ganache and let it set overnight so you can use it the next day. It can be used within a few hours as long as it's cool and the chocolate has set up. It is best to take plastic wrap, cover the simple syrup and plastic wrap cover your ganache. Make sure the wrap is actually touching the chocolate. This way the air does not come in and create that film on the chocolate.

And in the next segment, we are going to be making our butter cream.

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