The best weigh to make ganache is to weigh (not measure) the chocolate and cream using the 2:1 ratio for dark and semi-sweet chocolate, and the 3:1 ratio for milk chocolate. I have to honestly say that I am confused about white chocolate. I have read that some people use the 2:1 ratio and others use the 3:1. On this cake, I used a 2:1 ratio and it worked fine.
Here, I used 40 oz Nestlé’s Toll House Premium White Chocolate Chips to 20 oz Heavy Whipping Cream (a little more than ½ qt). It was just enough to fill and cover the 9” round cake 4” high. It set a little softer but it still worked out perfectly. I do want to try a different brand of white chocolate and see if the consistency varies.
For the filling, I whipped ½ cup heavy cream, added 1.5 Tbsp of the Ganache, and whipped a little more = super delicious and easy chocolate mousse.
Below are the step by step photos showing the process as well as my wordy descriptions. It’s been a learning journey and with each and every cake, I’m learning more…for now, this is how it’s done; at least, this is how it’s done the SugarSweet way :)
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Step 1: Make the Ganache: Heat the heavy cream until it just starts to bubble, remove from heat then add the chocolate. Let it sit undisturbed, for about a minute for the chocolate to start melting on its own. Use an emulsifier (Immersion Blender) to blend it all together for about 30 seconds. The immersion blender will quickly smooth out the ganache and blend away any lumps. Set the ganache aside to cool. After it has cooled down, cover with plastic wrap and let it sit overnight at room temperature for the ganache to set. The Ganache will set into a thick but smooth peanut butter consistency that makes it perfect to spread across a cake with. It could take about 1-2 hours for it to set but I like to prepare everything the night before and work on cakes the following day.
Tip: I set my turntable (it’s a 20” Lazy Susan) on the counter next to my stove. I turn on the gas burner/flame to super, super low and wave the edge of the stainless steel scraper over it for about 5 seconds to warm it up (here is the link to scraper I use), scrape the Ganache off the sides of the cake, wipe off the excess ganache off the scraper and into a bowl, use a moist towel to wipe the scraper clean, then heat the scraper back up again over the flame and repeat…repeat…repeat until you are completely happy with the smooth sides. Always scrape the excess Ganache off the scraper before laying the scraper back up against the cake again. Heating the scraper helps it glide smoothly over the Ganache. You can also dip the scraper into hot water instead of using the flame, but be sure to dry it really well before laying it against the cake; water and chocolate just don’t do well together!
Step 5: Place the cake into the fridge for at least a ½ hour or more, remove from the fridge once the ganache has set hard, then carefully flip the cake back over onto its correct side and peel off the wax paper. You may need to smooth away the little imperfections or fill any air holes with a little bit of Ganache. I had forgotten to take a picture of this step so instead, I included the only other picture I had of this step...my 1st Ganache covered cake (semi-sweet chocolate).