Photo: threadmangler / Flickr

Ganache not only makes for a great-tasting cake but it also keeps it moist and offers a good base for icing. The combination of chocolate and cream also serves as an edible filling to cover up holes and cracked surfaces. Ganache gives a smooth surface once it has set. It is also hard, which allows for the application of a thin fondant icing. Here we discuss how to prepare a cake for ganaching as well as how to finish it.

Prepare your cake

Begin by trimming the dome at the top of the cake with a serrated knife. Then measure the depth of your cake and make appropriate markings in order to end up with three even horizontal layers. Each layer should be around 2.5 cm thick but that will depend on your cake.

Place the cake on a turntable with one hand on the top. Hold the knife in your other hand and keep it level as you cut in a sawing motion. Cut towards the centre of the cake as you rotate the cake. Gradually cut deeper as you continue to rotate the cake on the turntable.

Once you’ve cut the cake into three even layers, brush them with syrup using a mixture of 100 grams of apricot jam to 100 ml of boiling water. The jam and water should be whisked together until smooth. Add two teaspoons of liqueur for extra flavor if you’d like to.

Ganache

Spread some ganache onto a cake board that is the same size as your cake. Use a large palette knife to smooth out the ganache before applying more ganache to each cake layer. Allow for a thickness of 1 cm and then sandwich the slices together. Now apply ganache all around the sides of the cake with your palette knife. Aim to fill the sides until they meet the rim of the board.

Ganache the sides to the edge of the board and then scrape off the excess. Do this by placing the cake on the turntable while running a plastic scraper around the sides. Work slowly while holding the scraper straight against the board’s edge. You should have a perfect right angle (without any ridges or bumps).

Use a smaller palette knife to apply ganache to the top and over the edges of the cake. Level the top, adding more ganache if necessary. Allow the ganache to set overnight or freeze for no longer than 10 minutes.

Finish

If you’re after a perfect finish, you’ll need some boiling water and your long palette knife again. Dip the knife into the water until it is hot. Hold the knife on both ends as you run it lightly over the cake’s surface in a ‘gliding’ motion. Apply even pressure along the entire blade. Add more ganache to level out the cake should you find any uneven areas.

Glide the plastic scraper around the sides again. Set before cutting the top’s overhang with a hot knife.

Tags: baking, cake, desserts, recipes