HOW TO COVER A CAKE WITH CHOCOLATE GANACHE




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CHOCOLATE & PEANUT BUTTER DRIP CAKE VIDEO:

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RECIPE:
Yields: 1 5″ Drip Cake (there are 2, 5″ inch cakes, cut in 4 pieces, to make one 5″ drip cake)
8oz. milk chocolate (or any desired chocolate)
1/2 cup heavy cream

DIRECTIONS:
Heat heavy cream in a sauce pan over medium-high heat, until it reaches a heavy simmer.
NOTE: Do not let your cream come to a boil. Make sure to keep an eye on it. It will not take long for the cream to heat to your desired temperature.
Place the chocolate in a bowl, and place the simmer cream over the chocolate. Let it sit for one minute, before taking a spatula and mixing everything together. Mix until the chocolate is completely smooth. If there are still lumps, add the chocolate mixture to the microwave for 30 seconds and then give it another mix. Continue in 30 second intervals (to not overheat your chocolate) until the chocolate is completely smooth and there are no lumps.
Let the chocolate sit at room temperature for at least 4 hours, or in the refrigerator for at least two. You want the chocolate to be thick enough that when you take a scoop of the chocolate with your rubber spatula, it will fall off in one large clump or even be thick enough that it doesn’t come off your spatula.

CHOCOLATE CAKE RECIPE:
Yields: One drip cake which is 2, 5″ cakes cut in 4 pieces
*Double recipe if you want to do 2 Drip cakes (or a larger cake) as shown in the video
3/4 cup sugar
2 Tbsp. canola oil
2 Tbsp. softened butter
1 egg
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/4 cup coffee, warm or cool (not hot)
1/2 cup cocoa powder, sifted
1/4 cup buttermilk
3/4 cup AP Flour, sifted

NOTE: If you want a denser cake instead of a moister cake, substitute the baking soda for baking powder.

SIMPLE SYRUP:
1/4 cup sugar
1/4 cup water

DIRECTIONS:
Heat sugar and water in a sauce pan over medium heat. Once the sugar has completely dissolved, take the saucepan off of the heat. Pour the simple syrup into a heat safe dish, and let cool before placing it on your cake layers.

DIRECTIONS:
Preheat your oven to 350F. To your mixer attached with the whisk attachment, whisk your butter, oil, and sugar together on medium speed. Then add in the vanilla extract, and egg and beat for another 15 seconds. Next add in the baking soda, cocoa powder, salt, and cooled coffee, and beat until well combined.
**Make sure to scrape down the sides of the bowl periodically, to make sure all of the ingredients are well combined. Then add in your flour in 2 stages with the buttermilk in between. Scrape down the sides of the bowl, all the way to the bottom, and give everything another mix. Then butter 2, 5″ cake pans and place a layer of parchment paper at the bottom of your pans. Bake for about 40 minutes.
NOTE: You will need longer if you are doing a larger cake.
Once the cakes have finished baking, and are completely cooled. Take them out of the pans, and place them in plastic wrap and freeze over night, or for at least 4 hours. This will help lock in the flavor an make them easy to cut.
Once they have froze over night, cut off the bulge at the top of the cake,s o you have a level cake. Then with a cake leveling tool or toothpick trick (see video,) cut your cakes in half, so you should end up with 4 equal sized pieces of cake.
Place a 5″ cake board onto a moving, decorating cake stand. Then take a little bit of the chocolate ganache and place it onto the cake board (I forgot this step in my video. Oops!) Then place what was a bottom piece of one of the cakes, as the bottom of the cake (Bottom face down). Then brush some simple syrup onto the cake, add a layer of peanut butter cream cheese frosting, and repeat the steps until the last layer of cake. For the last layer of cake, again, use the other bottom part of the cake, but this time place the bottom side face up, so that you get perfect edges on the cake. Brush a layer of simple syrup on the top layer of cake.
Then place a thick layer of ganache onto the top of the cake and using an offset spatula, push the chocolate all the way to the edges and smooth it out.
Follow the rest of the video instructions (description is too long). Make sure to refrigerate your cake once the ganache is finished, to let the cake set completely.
*Comment if you have any questions.

PEANUT BUTTER CREAM CHEESE FROSTING:
Yields: Enough frosting for 2 drip cakes. Half recipe if you only want to do one drip cake)
8oz. cream cheese, room temperature
2 Tbsp. (1/2 stick) softened butter
2 cups powdered sugar
1/2 cup creamy peanut butter

DIRECTIONS: See video

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24 Comments

  1. Dharma Murugiah
    May 13, 2018
    Reply

    simply great idea!

  2. thebalcony gal
    May 27, 2018
    Reply

    can we use milk instead of cream,?

  3. Paul Cizek
    May 27, 2018
    Reply

    Very good and informative video, your voice is perfect for instructions. Thanks I’m a subscriber 👍🏻

  4. Cherlee Dylan
    June 1, 2018
    Reply

    The syrup is for?

  5. Cibere Chagas
    June 2, 2018
    Reply

    Top

  6. Daniel Forrester
    June 6, 2018
    Reply

    Awesome work. Very simple, straightforward instructions and beautifully finished.

    💘

  7. Manal Khan
    June 6, 2018
    Reply

    What did she brush her cake with? To keep it moist?

  8. Bea Long
    June 7, 2018
    Reply

    Thank you so much 💖💖💖

  9. kaigamer craft
    June 10, 2018
    Reply

    Bolo duro

  10. Shani Weerasinghe
    June 13, 2018
    Reply

    Wow.thank you so much

  11. sweetbelizeangyal
    June 13, 2018
    Reply

    Doesn't freezing and refrigerating the cake so much make it dry out??

  12. Jennifer Serrano
    June 23, 2018
    Reply

    Whats that syrup made of?

  13. Naureen N
    June 25, 2018
    Reply

    Your intro is so cute

  14. Ian scianablo
    June 26, 2018
    Reply

    What kind type star tip did you use? Name and size? Did you use any other attachments to use that pastry bag? Thanks!

  15. Olivia
    July 8, 2018
    Reply

    I am wondering if I can use the same trick with frosting?

  16. Ajay Chauhan
    July 15, 2018
    Reply

    wow

  17. amelia bsc
    July 16, 2018
    Reply

    sow beautyful😗😗😗😗😚😍😍😍😍😘

  18. Biola Mesimo
    July 16, 2018
    Reply

    nice

  19. Lucas Castro
    July 21, 2018
    Reply

    Thanks

  20. FlyingLeopards
    July 23, 2018
    Reply

    Thanks <3

  21. Sofia Bute
    July 24, 2018
    Reply

    Yummy

  22. Nidhi Tiwari
    July 25, 2018
    Reply

    Nice video…
    Thankyou 🙂

  23. Lolita Kh
    July 28, 2018
    Reply

    wow that's amazing

  24. Patience Ikiba
    July 29, 2018
    Reply

    Perfect

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