Chocolate Ganache Spiderweb Cake

[PrincessSunshine333]

What are the ingredients for both icings and the hazelnut liquor? 

[tenebre26]

OMG that is awesome!!!

[shreyasharma1293]

that looks spectacular! u r awesome!

[whoweb21]

How did you make the white chocolate for the decorateing??

[saralyn6]

@whoweb21 You just have to melt a white chocolate bar or bits of white chocolate on the stove, and maybe add some milk if you want. It will give you the melted consistency. Maybe let it cool a bit aswell if you dont want it too runny.

[Cakez559]

how do you make the ganache thick frosting?

[iChefany]

@Cakez559

Just let some ganache sit at room temperature overnight and it should have the smoothness of peanut butter. If you place it in the refrigerator it will be too hard to spread. You can then slowly, very slowly over water that has been heated and then turned off, place your bowl of thick ganache over the water and melt it down for the pour. But do not overheat your ganache or it will look broken and be very dull when cooled on your cake.

[ShantellBryant]

This video is great! My husband has gotten quite picky for his birthday this year - and he wants a layered chocolate cake with chocolate mousse layers and a ganache frosting. I am okay to let the ganache cool at room temperature with the mousse or am I better off losing the sheen and hardening it in the refrigerator? Thanks tons for the video!

[iChefany]

@ShantellBryant

Shantell, try adding two tablespoons of corn syrup or glucose to your ganache for that extra shine. This way you can and must refrigerate your cake with a mousse filling and still have a little shine. Yes, it will dull but when it comes back to room temp it ought to have a bit of a shine! Happy day to your hubby and you!

[monkfan72]

That looks great! Did you have a cake board under your genoise to assist in the lifting?

[iChefany]

@monkfan72 yes I always use a cardboard round the same size as the cake. Thanks for watching! :)

[iChefany]

@monkfan72

Yes I always use a cardboard round the same size as the cake. Thanks for watching :)

[Michael65698]

Awesome

[john63080]

Can ganache be made with white chocolate?

[iChefany]

@john63080

[iChefany]

@iChefany

Hi John, No you can not make a 1:1 ganache with white chocolate since it doesn't have any of those nice chocolate particles that swell up with liquid when you pour the cream in. But you can thin the white chocolate out with cocoabutter or use a white modeling chocolate to coat your cake. Perhaps I should make a video using white chocolate for all you white chocolate lovers out there! Have fun with whatever chocolate you use!

[iChefany]

Sure all great questions...first of all the ganache doesn't set up hard unless you refrigerate it and then it looses the shine so yes, it is difficult to stack it... I sometimes use a hot knife to cover boo boos but generally that is where I will pipe or put a flower if I have to stack a ganache cake. And the difference between a 2:1 and a 1:1 ratio is the viscosity of the ganache. With a 2:1 you will have a much thicker ganache and it will be very difficult to pour smoothly.

[garciajennifer223]

Also, another question. I saw another recipe for ganache that had a 2:1 ratio, with 2 parts chocolate to 1 part cream. Can you tell me what difference that would make as compared to your ganache?

[iChefany]

@garciajennifer223

It all depends on the cocoa content of your chocolate. I use a chocolate that is between 55% and 62% cocoa solids. I always use a 1:1 ratio. If you use a 2:1 then expect a much thicker ganache with less of a shine and a thicker layer. I use 2:1 when making a truffle filling but never for a poured glaze. Hope that helps!!

Happy baking!

Chefany

[garciajennifer223]

Will the shiny ganache coating on the outside harden once it cools? Is it hard enough so that if you lightly touched it, it wouldn't leave a fingerprint? I'm just wondering because I would like to make a layered cake like this, and it seems I always touch the cake somewhere I shouldn't when I'm stacking!

[iChefany]

The ganache is the same you just make it and let it set up first, then spread it on, melt down what is left slowlly over warm water and then pour it over the first coat. I hope that helps, it's difficult to get all the info in only four minutes! Have fun!

[kakmelah]

How come the ganache that is spread on top and in between are thicker and the one is like in liquid form and glossy? Is it the same recipe...? Sorry I am confuse.

[iChefany]

Sure! I use a ratio of one to one...that is one part chocolate to one part heavy cream. It is important to note that it is best to use a "real" chocolate and not chocolate chips. It is also better to use a chocolate that has a lower cacao percentage.. you know that number on the bar like 60% or 70%? Go for the lower percentage to get the smoothest ganache. Let it cool a bit but be sure to pour before it gets too thick. Have fun!

[polinamirskiy]

Hi ! Looks great!!! can you please give me the exact recipie for the ganache itself . I like to measure the ingredients. Thank you .

[iChefany]

Oh I forgot to list the exact recipe... you can use 8 ounces of chocolate chopped up into small pieces to one cup of heavy cream brought to a boil. Pour it over and stir slowly until you no longer see lumps of chocolate on the back of your spoon.

[ooxena]

I tried this, and the chocolate ganache didn't slide down the sides... I had to push it over with the spatula knife, and then it glooped over. =( Did I let it cool too much? What went wrong?

[iChefany]

It sounds like you did let it cool too much..it should be very liquidy...did you use a 1 to 1 ganache? one part chocolate and one part cream? this is what I use and I never use anything more than a 60% chocolate. Hope this helps!

[thebirdgirl]

I have a cake made, and was looking for help on how to apply the ganache. This is exactly what I was looking for. Thanks so much.

[iChefany]

You are so welcome! I am glad to help :)

[oshUAE]

This is such an excellent lesson. Thank you so very much.. looking forward for your coming lessons..

[iChefany]

Thank you so much for you positive comments :) !!

Chefany

[RiceCakey]

World needs more people like you haha! this is why i wanna become a baker :)

you can do sweet and nice cakes and bakings all day and it's loads of fun too!

People like you are truly inspiring <3

[iChefany]

Thanks so much! I teach because of folks like you who love this work! Bake on, RiceCakey! and stay tuned for more baking lessons... Chefany

[S15occer]

Great Video thanks!

[iChefany]

Thanks! And thanks for watching :)

Chefany

[lemondropsforever]

Now I'm getting a chocolate craving. Absolutely beautiful work. It's one thing to make a cake look nice, but another to make it taste amazing as well. I think you have hit the ball out of the park :)

[iChefany]

Hey, I may have hit the ball out of the park but I am still running those bases so stay tuned for more baking fun! Thanks for the wonderful comment :)

Chefany

[mamthababe]

thank u very much for your reply. wish u all the best for getting new camera.

[iChefany]

With all the great comments coming in I am going off to look at cameras today :) !!

[ooxena]

is the chocolate ganache glaze made from semisweet chocolate and heavy cream?

[iChefany]

Yes it is... and I suggest buying the best chocolate you can for a good ganache but do not get one that has more than 60% cacao since it may break if you do... also, use equal parts of chocolate and cream for a nice dark shine... and if you more gloss you can add one table spoon of corn syrup and it won't make it too sweet but will add more shine! Happy baking, Stephany

[ooxena]

Yay, thank you! (:

-goes off to buy heavy cream and corn syrup-

[mamthababe]

iam planning to make chocolate cake and choclate frosting for my kids b'day, can u pls show how to do chocolate cake and frosting it(recipe) and how long it can be stored before using.

[iChefany]

I don't have a camera at this point so I am planning on doing more but I have to find or buy a camera to produce more videos... so although I can teach you this ... at this point I don't have a way to do that... but that will change soon! I hope :)

[mamthababe]

thank you very much for your advice, looking forward for more cakes from your side

[mamthababe]

This is very cool. Can it be covered by fondant if necessary. pls reply me

[iChefany]

It can be covered in chocolate fondant...that would be yummy but you won't be able to do the spiderweb on it... be sure and ice it with the ganache first and then lay the fondant over the ganache.. it won't have the shine...if you use poured fondant, you must first make sure it is thick enough to pour over a chocolate cake and not have the chocoate show through so I wouldn't recommend that... personally I think the ganache glaze is just stunning... have fun playing in chocolate! :)

[0dixi0]

This is so helpful! *****

[iChefany]

I am so glad I could help! I am going to make more videos so stay posted!

Stephany