You are currently browsing the tag archive for the ‘Dark Chocolate Ganache’ tag.


Ganache covered Zebra Cheesecake

Ganache refers to a variety of icing, fillings for pastries, and glazes. It is typically made from chocolate and cream. Its origins date to around 1850, when it may have been invented in Switzerland or in France.

Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts. Depending on the kind of chocolate used, cream should be adjusted to reach desired consistency.

Bonobo Cakes Ganache

  • 8oz Heavy Cream
  • 12oz Good Quality Dark Chocolate
  • optional: 2 to 3 Tablespoons Cold Butter
  • optional: 2 to 3 Tablespoons of Liqueur

Chop Chocolate and place in a bowl.  Please note that for this tutorial I ran out of good chocolate and used a few Nestle chocolate chips to complete the recipe.  It will still work, however it will not firm up as much as good chocolate would.


Place cream in a saucepan over medium heat until it just begins to bubble on the edges (do not scorch it).


Then simply pour your hot cream over the chocolate and wait.


Count to 30 or do 5 ballerina twirls with your kids.  Then stir with a wire whisk until smooth and dark.  Do not worry, it will look odd at first and then thicken and come together in a matter of minutes.




Now you can add the butter, if you want your finished Ganache shiny, or liqueur if you are making a filling for truffles or cheesecake.


If you are pouring it on something, like a ready made truffel ball, or cheesecake, this is the time to pour it or spread it.


If you want to use it as a cake filling or icing, let it cool to room temperature, about 2 hours, and then beat at medium to high speed until it becomes cramy and silky, about 3-6 minutes.


If you are using it as a truffle filling, then refrigerate it now.  Remove it in 3-4 hours and shape as desired.  Place back in fridge for another 30 minutes before coating it in tempered chocolate or cocoa powder.  Enjoy!

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.


We love cheesecake, the hubby and I.  This challenge was definitely for us, but not a challenge in the least.  I have over the past few years perfected my cheesecake baking process to a T, so that is now the easy part.  That leaves me plenty of time to do what I love, alter the recipe.  Thankfully this month we could do just that, Jenny even encouraged us to “alter” the recipe and make it our own.  I am calling this one American Cheesecake.  It takes diversity to make it work, and oh how it works!


Kaighty was my assistant daring baker for this challenge, as she was on spring break.  We first crushed 20 Oreo cookies in a bag (counting to 20 is my 5 year olds speciality).  Added the butter, spread the mixture in the pan and baked our crust for about 10 minutes.  Now to mix the base recipe.  I used Abby’s recipe but added a few extras such as flour and one more block of cream cheese, as well as omitted the lemon juice.  Once we had our base mixed up, I poured 2/3rds of it into our cooled spring-form pan and crust.  The we doctored up the last third with some instant espresso and a smidge of cocoa powder.


To ensure and even layer, I pipped on the espresso layer.  Into the oven it went, for about an hour and half.  I do open the oven door long enough to test the cheese cake, then close it back up and turn it off.  I leave it in the oven until the cake is at room temperature, this will prevent a crack in the top.  I realize I am about to top mine, so a crack could be covered.  At this point I carefully remove the cake from the pan, then put it right back in the pan.  pour the prepared ganache over it and place it in the fridge overnight.


Overnight is the key to a good cheesecake.  For some reason it continues to meld together and comes to it’s creamiest point at about 36 hours out of the oven.  Don’t skip this step, as it is crucial for optimum taste!

The following evening, we cut and served it.  My girls ate the ganache off the top, and that was it.  The hubby and me, oh, we ate the whole thing, it was divine.  Like fresh cold watermelon in the summer, just amazing on your tongue!  Thank you Jenny, it was a wonderful challenge and a wonderful April in our house!

Read the rest of this entry »


These cakes were commissioned for the Lowndes Youth Leadership League, or LYLL, by G. Green.  She needed to feed 30 teenagers cake after a long day at camp.  I was given full leeway and opted for two cakes.  Teens tend to be picky, and this would give me an opportunity to please everyone.  The first cake was my Traditional White Cake with Swiss Alps Buttercream and was filled with a layer of Cream Cheese Buttercream.  The second cake was my Chocolate Chiffon Cake with Mocha Buttercream and was filled with a layer of Dark Chocolate Ganache.  A snail trail graced the bottom of both cakes set atop textured card-stock basses. They were both adorned with hand made shimmering flowers in brown and white, about 200 each.  I believe they were quiet stunning when paired together.



Hello reader, this Blog is a real time biography for Bonobo Cakes. BC will become an official bakery sooner than later. For now however, we are closed. With the addition of a 3rd child, life is to important to stop and spend 24 hours strait on a cake. Although we love cake, it will be a while before we get back into baking on a large scale. Enjoy the stories and photos, but please ask prior to using any of our original information on another site. Thank you and Enjoy the blog as it was!