4 TRIED AND TESTED RECIPES THAT GOES WELL WITH GANACHE

1. Eggless Vanilla Sponge Cake:

Ingredients Quantity Unit

Butter 100 g
Condensed Milk 200 g
Vanilla Extract 1 tsp NOTE BOX
All-Purpose Flour 150 g
Open aerated drink just before using,
Baking Powder 1 tsp do not measure and leave it open
Salt ½ tsp Extract 1 tsp All-Purpose Flour 150
Icing Sugar 25 g g Baking Powder 1 tsp Salt ½ tsp
Carbonated Aerated Drink 170 ml Icing Sugar 25 g Carbonated
Aerated Drink 170 ml
METHOD:
1. Pre-heat oven to 180 degree Celsius/356 degree Fahrenheit. (Video says 160C, but bake eggless at
180C/356F)
2. Brush pan release to a 7 inch round cake pan. Line up both the bottom and the sides of the pan with
butter paper.
3. Sift together All-purpose flour, baking powder, salt and icing sugar. Set aside.
4. Add butter into the bowl of your electric beater and beat on medium speed for 2 minutes until the butter
becomes light and fluffy.
5. Add condensed milk into the butter and continue to beat for 2 more mins.
6. Add vanilla extract and beat for another minute.
7. Add the sifted dry ingredients into the bowl and beat on slow speed until the mixture gets combined.
8. Increase speed to medium high and beat for 1 minute until the batter becomes light and smooth.
9. Add the aerated drink and beat on high speed for 1 minute. The batter may look curdled.
10. Transfer the batter into the prepared cake pan and smooth the top.
11. Tap it down once or twice to release any major air pockets.
12. Bake in the pre-heated oven for 40 to 45 minutes until a toothpick inserted into the center of the cake
comes out clean.
13. Cool on wire rack for 15 mins and transfer cake onto a sheet of plastic wrap.
14. Wrap in 2 layers and freeze. Do not stack the cakes one on top of the other. Place them adjacent to each
other.

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2. Eggless Chocolate Butter Cake:

Ingredients Quantity Unit

Unsalted Butter 125 g
Condensed Milk 200 g
Vanilla Extract 1 tsp
All-Purpose Flour 125 g
Baking Powder 1½ tsp
Baking Soda 1 tsp
Cocoa Powder 2 tbsp
Icing Sugar 2 tsp
Salt (Optional) ¼ tsp
Instant Coffee Powder (Optional) 1 tsp
Plain Yogurt ¼ cup
Water ¾ cup

METHOD:
1. Pre-heat oven to 180 degrees Celsius/356-degree Fahrenheit.
2. Brush pan release on a 7-inch cake pan with pan release.
3. Line up the bottom and sides of the pan with butter paper and also brush pan release over the butter
paper.
4. Sift together the dry ingredients – All-purpose flour, baking powder, baking soda, cocoa powder, icing
sugar, salt and instant coffee powder (if adding). Set aside.
5. Add the butter into the bowl of your electric beater and beat for about a minute until the butter becomes
soft and light.
6. Add the condensed milk into the butter and continue to beat on medium high speed for about 3 to 5
minutes until the mixture becomes light.
7. Add the vanilla extract and beat just until it is combined well.
8. Add half of the flour mixture and beat just until the dry ingredients are moistened up. Do not over beat.
9. Add the yogurt and beat on medium speed for about 30 seconds until it is combined well. It will look
curdled at this point, but that is completely alright.
10. Add the rest of the flour mixture and beat on slow speed until the dry ingredients are just incorporated.
Do not over beat.
11. Add the water and start to beat on slow speed until all the ingredients are combined well. Increase speed
to medium for about 20 seconds until the entire batter comes together.
12. Transfer the batter into the prepared cake pan. Tap it down once or twice to release any major air
pockets.
13. Bake in the pre-heated oven for about 25 to 30 minutes at 160 degree C, or until a tooth pick
inserted into the center of the cake comes out clean.
14. Cool on wire rack for 15 mins. Invert cake pan and transfer cake onto a sheet of cling wrap.
15. Cling wrap the cake in 2 layers and freeze the cake until ready to use.

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3. Vanilla Butter Cake:

Ingredients Quantity Unit

Butter 114 g
Sugar 130 g
Eggs 2 Separated
Vanilla Extract 1 tsp
All-Purpose Flour 160 g
Baking Powder 1¼ tsp
Salt ½ tsp
Milk 100 ml

METHOD:
1. Pre-heat oven to 160 degrees Celsius/320-degree Fahrenheit.
2. Using a pastry brush, coat a thin layer of pan release to a 6-inch round cake pan.
3. Cut out a butter paper/parchment paper, into a 6-inch round and line the cake pan with the same. Brush
the pan release on top of the butter paper too.
4. Sift together all-purpose flour, baking powder and salt. Set aside.
5. Add butter into the bowl of your electric beater and start to beat on medium speed until the butter
becomes soft.
6. Increase the speed to medium high and beat for about a minute until the butter becomes light and fluffy.
7. Add the sugar into the butter and beat on medium high speed for about
5 minutes until you have a light and creamy mixture which is pale and fluffy
8. Add the egg yolks into the mixture and beat on medium speed for 1 to 2 minutes until the egg yolks are
completely incorporated.
9. Add vanilla extract and beat just until incorporated.
10. Now add the flour mixture and milk alternating the both. Add the flour mixture in 3 parts and milk in 2
parts, starting and ending with the flour mixture.
11. Beat on slow speed, just until they are incorporated. Do not over mix.
12. Add egg whites into another stainless-steel bowl which is clean and completely dry.
13. Start to whip up on slow speed first, until the whites are broken.
14. Increase the speed to medium until the whites become frothy.
15. Increase the speed to medium high until the whites are stiff, yet glossy.
16. Fold the egg whites in 3 parts, into the rest of the batter, using cut and fold action. Do not over mix or you
may deflate the batter.
17. Transfer the batter into the prepared cake pan and smooth the top.
18. Tap down the pan once or twice on the counter to release any major air pockets.
19. Bake in the pre-heated oven for 25 to 30 minutes at 160 degrees Celsius or until a tooth pick inserted into
the center of the cake comes out clean.
20. Cool on wire rack for 15 minutes and transfer the cake into cling wrap and freeze it, until ready to use.

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4. Chocolate Oil Cake:

Ingredients Quantity Unit

All-purpose flour 1/2 + 1/3 cup
Granulated white sugar 1 cup
Cocoa powder 1/3 cup
Baking soda 1 tsp
Baking powder ½ tsp
Salt ½ tsp
Thick curd ½ cup
Cooking oil ½ cup
Egg 1
Vanilla extract ½ tsp
Instant coffee powder ½ tsp
Hot water ½ cup

METHOD:
1. Pre-heat oven to 160 degrees Celsius/320-degree Fahrenheit.
2. Apply pan release to a 7-inch round cake pan.
3. In a bowl, mix together thick curd, cooking oil, egg and vanilla extract. Set side.
4. In another bowl, sift together all-purpose flour, granulated white sugar, cocoa powder, baking soda,
baking powder and salt.
5. Make a well in the center of the dry ingredients and add the wet ingredients into it.
6. Beat on medium high speed for about 4 to 5 minutes until the batter is in a smooth consistency.
7. Mix the instant coffee powder with the boiling hot water and add it into the batter and beat again on
medium speed until combined well.
8. Transfer the batter into the prepared cake pan. Tap down once or twice to release any major air pockets.
9. Bake in pre-heated oven for about 25 to 30 mins or until a tooth pick inserted into the center of the cake
comes out clean.
10. Cool on wire rack for 15 mins. Invert pan over a sheet of cling wrap. Wrap it in 2 layers of cling wrap and
freeze it until ready to use.

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GANACHE RECIPES

1. Dark Chocolate Ganache (Medium Stiff Consistency)

This particular dark chocolate ganache is made using the ratio 1:2

Which is 1 part of cream to 2 parts of chocolate. This ratio can be followed for making ganache cakes which is
not required to be covered in fondant. Once the cake is frosted using this ratio of ganache, the cake should be
kept in fridge for 2 to 3 hours for the ganache to firm up, after which keep it directly under AC for the
condensation to go completely. In this ratio, the inside of the ganache will be quite soft but the outer surface
will become dry to the touch. This is not ideal for using under fondant, but can be used as it is with the
ganache frosting.

Ingredients Quantity Unit

Dark Chocolate 300 g
Fresh Cream (Weigh With Kitchen
150 g
Scale)

2. Dark Chocolate Ganache (Stiff Consistency – to be used under Fondant)

This particular dark chocolate ganache is made using the ratio 1:2.5

Which is 1 part of cream to 2.5 parts of chocolate. This particular ratio should be followed for making ganache
cakes which should be covered with fondant. Once the cake is frosted with ganache, the cake should be kept in
the fridge for a minimum of 4 hours. After which the cake should be taken out of the fridge and under directly
under AC for 4 hours. The outer surface of the ganache will become completely dry to the touch, after which
the cake will be ready for draping with fondant.

Ingredients Quantity Unit

Dark Chocolate 375 g
Fresh Cream (Weigh With Kitchen
150 g
Scale)

3. Milk Chocolate Ganache

This particular milk chocolate ganache is made using the ratio 1:3

The making of milk chocolate ganache is exactly the same as dark chocolate ganache, except that the
chocolate ratio is higher in milk chocolate ganache.

Ingredients Quantity Unit

Milk Chocolate 450 g
Fresh Cream (Weigh With Kitchen
150 g
Scale)

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4. White Chocolate Ganache
White chocolate ganache can be made in the same ratio as the milk chocolate ganache. The final step before
using the ganache is a little different in white chocolate ganache which will be explained after the steps for
making the ganache.

Ingredients Quantity Unit

White Chocolate 450 g
Fresh Cream (Weigh With Kitchen
150 g
Scale)

Method For Making GANACHE (It’s the same for all types of chocolate/ratio):
1. Chop the dark and milk chocolate into roughly small pieces.
2. Add chocolate and cream into a microwave safe bowl.
3. Microwave at high power for 1 minute to start with.
4. Take it out of microwave and mix well using a silicon spatula.
5. If you still find chunks of chocolate, put it back and microwave in bursts of 30 seconds on high power. Mix
thoroughly each time with the silicon spatula and check if the chocolate is melted well.
6. You can as well use double boiling method to melt the chocolate and combine together with the cream.
7. Once the ganache is smooth without any lumps, store in an airtight container and leave in room
temperature for 4 to 8 hours.

How to use WHITE CHOCOLATE GANACHE:

1. Once the white chocolate ganache is set in room temperature for 3 to 5 hours, beat the ganache using a
hand-held beater or a stand mixer.
2. The consistency of the ganache should turn to stiff peaks.
3. If the consistency doesn’t turn to stiff peaks, refrigerate the bowl of ganache for 15 minutes and beat
again on medium speed for 3 to 5 minutes to check if the consistency changes to stiff peaks.
4. Continue to chill the bowl of white ganache and beat until you have stiff peaks, only after which the
ganache will be ready to frost the cake.

GANACHE RATIO & MEASUREMENTS IN A TABLE/NUTSHELL

Dark
Measurements Cream Vanilla Coffee powder
Chocolate
Dark Chocolate 150 1 teaspoon
300 grams 1 teaspoon
(Medium Stiff) grams (Optional)
Dark Chocolate
150 1 teaspoon
(Stiff, under 375 grams 1 teaspoon
grams (Optional)
Fondant)
150
Milk Chocolate 450 grams 1 teaspoon -
grams
150
White Chocolate 450 grams 1 teaspoon -
grams

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