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(7 Posts)
kittylester Sun 11-Mar-18 16:09:34

Why is my ganache rock solid?

With chocolate sponge cakes I usually make chocolate butter cream but, as it's a special day, I thought I'd go mad and do a ganache but it's like concrete - why?

Greyduster Sun 11-Mar-18 16:26:08

I’ve made it twice since Christmas and I find that it goes hard too and I assumed it was because it uses melted chocolate. Once the mixture cools down, it will set. This is just a theory - please feel free to shoot me down in flames. I quite often use the Be-ro recipe for milk chocolate icing and it gives a good fudgy result.

kittylester Sun 11-Mar-18 16:35:26

I wondered that too but DD3 makes it and it's lovely. I assumed the cream would keep it malleable.

Could you let post the recipe for the Bero one please. Thank you.

I had new cake forks for mother's day and was worried I was going to break one!! grin

harrigran Sun 11-Mar-18 16:52:26

GD 12 has just brought a cake that she baked and iced, double chocolate fudge cake and it is lovely. She bakes cakes that are better than anything I have achieved in over 60 years of baking blush

Greyduster Sun 11-Mar-18 17:00:27

60gms butter
4x15ml (4 tbsps) cocoa
200gms sieved icing sugar
45ml (3 tbspns) hot milk
1x5ml vanilla essence (optional)

Melt butter. Blend in cocoa, then stir in icing sugar, hot milk and essence. Beat until smooth and thick.

kittylester Sun 11-Mar-18 17:23:54

Thank you gd! I'll try that next time. The clandestine cookery book is my usual and pretty similar but with out melting the butter first!

pensionpat Sun 11-Mar-18 17:27:09

My Bero cookery book is by far the most used of my collection. I often use the milk choc icing.