Best chocolate ganache

Best chocolate ganache

This is a professional, foolproof ganache recipe that requires just three ingredients. It keeps in the fridge for up to two weeks, or about 3 days at room temperature.

Best chocolate ganache
Print Recipe
Best chocolate ganache
Prep Time
15
Cook Time
15
Prep Time
15
Cook Time
15
Best chocolate ganache
Print Recipe
Best chocolate ganache
Prep Time
15
Cook Time
15
Prep Time
15
Cook Time
15
Ingredients
Servings:
Instructions
  1. Ganache can be made in several ways, tub in microwave, saucepan on stove or double boiler method, It doesn’t really matter which method you prefer the result is always the same. I find throwing it all in a bow and bunging it in the micro wave for a couple of 1 min bursts to get it going then down to 30 sec bursts until it’s all well and truly melted and mixed together works fine just give it a good stir after every burst in the microwave.
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Chocolate Ganache Icing

Chocolate Ganache Icing

A decadently rich and creamy dark chocolate icing.

Chocolate Ganache Icing
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Chocolate Ganache Icing
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Ingredients
Servings:
Instructions
  1. In a saucepan over a low heat, melt chocolate, cream, butter and brandy together and stir until smooth.
  2. Allow to cool slightly before spreading liberally over cake.
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Chocolate ganache

Chocolate ganache

This is a rich dark chocolate ganache that has loads of uses. It can be whipped to use as a filling or icing, or simply poured over any cake you like.

Chocolate ganache
Print Recipe
Servings Prep Time
16 10
Cook Time
10
Servings Prep Time
16 10
Cook Time
10
Chocolate ganache
Print Recipe
Servings Prep Time
16 10
Cook Time
10
Servings Prep Time
16 10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Ganache can be made in several ways, tub in microwave, saucepan on stove or double boiler method, It doesn’t really matter which method you prefer the result is always the same. I find throwing it all in a bow and bunging it in the micro wave for a couple of 1 min bursts to get it going then down to 30 sec bursts until it’s all well and truly melted and mixed together works fine just give it a good stir after every burst in the microwave.
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chocolate cream

chocolate cream

chocolate cream
Print Recipe
Servings Prep Time
12 5 min
Cook Time
10 min
Servings Prep Time
12 5 min
Cook Time
10 min
chocolate cream
Print Recipe
Servings Prep Time
12 5 min
Cook Time
10 min
Servings Prep Time
12 5 min
Cook Time
10 min
Ingredients
Servings:
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Lemon and Orange cream filling

Lemon and Orange cream filling

Lemon cream filling
Print Recipe
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Lemon cream filling
Print Recipe
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Ingredients
Servings: people
Instructions
  1. In a saucepan over medium heat mix the caster sugar, flour, orange juice, orange zest, lemon juice and the egg.
  2. Cook until thickened. Remove from heat and let cool completely
  3. when cool fold in the whipped cream.
  4. Makes enough to fill one 2 layer 23cm round layer cake
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Black Forest cake

Black Forest cake in Ellesmere Port

Black Forest cake

Black Forest Gateau! This may seem like a chore to make, but the end result is well worth it. Layers of chocolate sponge, black cherry topping and whipped cream icing.

Black Forest cake in Ellesmere Port
Black Forest cake
Print Recipe
Black Forest cake
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Black Forest cake in Ellesmere Port
Black Forest cake
Print Recipe
Black Forest cake
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Ingredients
sponge
cherry filling
Cream Icing
Servings: people
Instructions
  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm (9 in) round cake tins; cover bottoms with baking parchment.
  2. In a large bowl, combine flour, 400g sugar, cocoa, baking powder, bicarb and salt. Add eggs, milk, oil and 1 tablespoon vanilla; beat until well blended. Pour cake mixture into prepared tins.
  3. Bake for 35 minutes, or until a skewer inserted into centre comes out clean. Cool layers in tins on wire racks for 10 minutes. Loosen edges, and remove to racks to cool completely.
  4. To make the cherry filling: Drain cherries, reserving 125ml juice. Combine reserved juice, cherries, 200g sugar and cornflour in a 2 litre saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  5. To make the icing: Combine whipping cream and icing sugar in a chilled bowl. Beat with an electric mixer at high speed until stiff peaks form.
  6. With long serrated knife, split each cooled cake layer horizontally in half. Break one split layer apart into crumbs; set aside. Reserve 1/4 of the whipped cream icing for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
  7. To assemble: Place one cake layer on cake plate. Spread with whipped cream icing, then top with 180ml cherry topping. Top with second cake layer; repeat layers of whipped cream icing and cherry topping. Top with third cake layer. Ice side of cake. Pat reserved crumbs onto icing on side of cake. Spoon reserved icing into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
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