Do you know how to make a chocolate cake even tastier? Add a filling of chocolate ganache. It is rich and velvety and not too sweet, just decadent and oh so chocolatey.
There are a million uses for ganache but here is how I use it most often:
I fill all my chocolate cupcakes with a tablespoon or so of ganache (you can buy a cupcake corer to easily cut a hole in the middle of your cupcake or just use a serrated knife.
I whip it with a whisk attachment on my Kitchenaid to turn it into a light, airy, fluffy ganache and fill chocolate cake layers as well as use in lieu of buttercream on the outside of chocolate cakes.
I drizzle ganache over the top of cakes to have that pretty drip style decoration coming down the edges of a finished cake.
I add it to my buttercream when making chocolate buttercream.
I drizzle it over ice cream.
I eat it by the spoonfulls at night (shhhh - don't tell anyone that part.)
The #1 rule I have when making anything with chocolate is to use good chocolate. If you skimp on the cheap stuff, your finished product will definitely not taste as good. I use Callebaut and I get an 11 pound brick from Amazon because I use so much, but they sell these 2lb callets that would be easier to use (no chopping!) Or you can find good chocolate at any grocery store.
I hope you give it a try…
This recipe makes quite a bit of ganache, if you are using to fill cupcakes, 1/2 recipe is enough to fill 2 dozen cupcakes. If you are also using to make chocolate buttercream make the whole recipe. Use whole recipe for cake filling and frosting.
10 ounces dark chocolate (54-62% cacao) chips or chopped
2/3 cup powdered sugar
3/4 cup heavy cream
2 egg yolks
3 tablespoons unsalted butter, room temperature
Using a large, heatproof bowl (glass works well), add the chocolate and powdered sugar and set aside.
Heat the cream to hot but not boiling and pour over the chocolate until sugar is dissolved. Bring 1-2" of water to a boil in a small saucepan and set the chocolate/cream bowl on top to make a double boiler. Stir occasionally until the mixture is smooth and no lumps remain. Remove from heat and set aside.
In a small heatproof bowl, add the egg yolks and whisk until smooth. Pour a spoonful of chocolate into the yolks and whisk to combine. Keep repeating this until you have added approximately 1/2 cup of chocolate to the yolks. This will temper the yolks so they don't scramble.
Pour the tempered yolks back into the ganache and whisk to combine. Add the butter and continue whisking until no lumps remain.
Use immediately or can be stored in an air-tight container for up to 2 weeks.
*If you want to whip the ganache to use as a cake filler or frosting, the ganache needs to be slightly cooler than room temperature. It will not whip well if it's warm.