Justin and I had so much fun the last time we visited that we decided to meet up again.
Only this time we worked on a collaboration.
I baked the cake. Actually … two small cakes. Chocolate & banana. Top that with a Sailor Jerry’s rum syrup & rum chocolate ganache … you have yourself an afternoon in the kitchen with Justin Rogers.
Mother of pearl YES!
It turns out … everything I thought I knew about making chocolate ganache was wrong.
My goal is always pretty simple when making ganache … I just want something that is thick enough to cover an entire cake and not look dull or cracked.
1. I thought that you bring cream up to a simmer.
According to Justin’s instruction – getting it that hot throws off the tempering processes … ensuring that your chocolate ganache will be dull and flat … not shiny and rich looking. If you have an instant thermometer you should aim for about 65 degrees.
2. I thought that you should have equal parts chocolate to cream.
Wrong …in some instances.
According to my lesson if you are making a white chocolate ganache you should actually double the amount of white chocolate to cream ratio … unless you want to make a whipped white chocolate ganache topping … then you would have slightly more white chocolate to cream (300g white chocolate to 250g heavy cream and 25g corn syrup).
3. I thought you had to pour your hot cream over the chocolate and allow it to sit for 10 minutes before stirring.
If you leave it that long … it won’t be the right temperature to temper the chocolate (especially if you’ve heated your cream properly). Allow to sit for about 60 seconds and then stir. The 60 seconds allows the cream enough time to penetrate the chocolate pieces and get the melting process started.
I also learned that the following can be used in making a ganache.
Corn syrup. Gelatin. Sugar.
I know! And here we all thought it was a simple task of boiling cream and pouring it on top of chocolate pieces.
Well … that does work too. But check out what I was able to do with Justin (ok … to be honest, Justin did it all – I asked questions and took pictures … but I put in my time baking the cakes that morning before heading over to his kitchen).
Yeah … we impressed the pants off everyone who saw it … plus it tasted pretty awesome.
The one thing that I realized when working with Justin is that every single step is really important … and goes into creating the final, professional looking finished product.
1. Make a simple syrup. Use it on the cake. It works to moisten all those crumbs that have a way of ruining a frosting or ganache.
2. Once you cover the cake (top and sides) with the syrup … stick it in the freezer for a little bit. Not too long. Just long enough so that the cake is firm and not moist to the touch.
3. Cover the cake in a first layer of ganache. Seriously. It creates the smooth work surface that the second ganache layer clings too.
4. And yes. When I say first layer of ganache … I mean you have to make two different ganaches.
One with cream, water, dutch cocoa powder, chocolate disks and gelatin.
The second with cream, chocolate disks and corn syrup. Oh … and rum. Lots of good rum – added to it once the cream has been added.
5. Once you’ve poured the warm cream over the chocolate disks … you can continue using heat. Use a heat gun … or blow torch … or hair dryer (on highest heat) … moving it over and under your bowl will allow a little more heat … plus it’s a cool tool to use in the kitchen!
6. Blend your ganache well … Once you’ve mixed it by hand and let it sit a little … blend it again! If you’re making enough you can use your food processor … you want it to be really well combined.
7. Strain your mixture before each use … once before pouring it over the cake (to remove air bubbles), and again if you are going to re-use the ganache that falls on the parchment paper underneath your cake.
And then …
Have fun decorating the cake!!!!
Justin stuck to very classic french … a little gold dust with some almond pieces along the sides. I chose to decorate with chocolate chips … inverted so that the tips stuck in the cake and the flat end created a cool effect …
I love both!
*bakers note: please read the recipe below carefully … I didn’t the first time and kinda messed it up … :0)
chocolate – banana cake
1/2 c. + 1 tbsp cocoa powder, sifted
1/4 c. + 2 tbsp boiling water
1 large banana, peeled
1/4 c. + 2 tbsp sour cream
3/4 tsp vanilla
1 1/2 + 1 tbsp flour, sifted
1 c. sugar
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/2 c. + 2 tbsp butter, room temperature
read carefully … this is where I went wrong the first time I made this cake…
In a medium bowl, whisk together the cocoa powder and boiling water until smooth. Cover with plastic wrap and set aside for about 30 minutes.
Preheat your oven to 375 F and spray a 9 inch round pan with non-stick spray (or bake two 6 – inch rounds). Set aside.
Using your food processor … process the banana and sour cream until smooth. Pulse in the cocoa mixture, vanilla and eggs. Set aside.
In the bowl of your stand – mixer (this recipe does require a bit of clean-up), mix together the flour, sugar, baking soda, baking powder and salt on low speed for about 30 seconds. Add the butter and half of the mixture from your food processor.
Mix on low speed until all the dry ingredients are moistened. At that point, increase the speed to medium and beat for 90 seconds.
Scrape down the sides of the bowl.
Return to a low speed, add the remaining banana-chocolate mixture from your food processor, in two parts, beating at medium speed for 30 seconds after each addition.
You’ll notice that the batter is pretty light and creamy. It also tastes insanely good. :0)
Bake the cake for 35 – 45 minutes (again … this will depend on which size cake pan you use and your oven … my small cakes took 25 minutes … my larger one closer to 50).
Let the cake cool on a wire rack in the pan for about 10 minutes. Then run a knife around the sides to loosen the cake and invert it the wire rack to allow it to cool completely.
3 tbsp water
1/2 c. sugar
In a saucepan, stir together the water and sugar until all the sugar is moistened. Bring the mixture to a boil over medium-high heat. Remove from heat and allow to cool completely.
Once cooled, add some rum if using … or vanilla extract for a non-alcoholic syrup.
Generously brush the syrup over the top and sides of your cake. Allow to chill in the freezer for a few minutes.
ok … I’m going to be honest … I can’t re-create Justin’s ganache yet. So … that will have to come. I’ll be practicing over the holidays though … so recipe update to come.
Until then … a classic ganache recipe would be:
225 g chocolate disks
225 g cream
25 g corn syrup
Heat cream and corn syrup to 65 degrees. Mix well (the corn syrup will likely fall to the bottom of the bowl). Pour over the chocolate disks. Allow to sit for 60 seconds and then mix … stirring until smooth.
Pour through a strainer and allow to sit a bit to thicken.
Place your cake on top of a wire rack, which should be sitting on top of a piece of parchment paper.
Once your ganache is thick enough, pour it over your cake … start on the outside of the cake and work your way to the centre. It’ll drizzle over the sides naturally.
Remove the cake from the wire rack (a metal spatula is great for this), place it on a clean plate and start decorating …
Ganache can be stored in your freezer for up to 3 months … so don’t throw away everything that ends up on the parchment paper. Strain it and save it!