Image is for illustrative purposes only.
This is the dark ganache that goes between the thin sponge layers of an opera cake. It is made with compound chocolate loosened with milk and a little cream, then finished with soft butter, which gives it a smooth, almost silky set rather than the hard snap of a plain chocolate ganache.
Spread while it is still soft, it levels beautifully and firms up in the fridge to a slice-clean layer that holds its shape when the cake is cut into fingers or squares. The flavour is plainly, deeply chocolate, so it sits well against coffee syrup, coffee buttercream and almond sponge, and it is just as useful as a filling or a masking layer for any layered cake.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 1120
Number of Units: 1
Unit Size: batch, enough to layer and coat one 30 x 25 cm opera cake
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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625 |
22 ounces
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Dark Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
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chopped or buttons |
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B
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60 |
2 fluid_ounces
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
about 42% fat
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C
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300 |
1.3 cups
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Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products.
full cream
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D
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135 |
4.8 ounces
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Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
unsalted
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softened, diced |
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1120
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Put A (dark compound chocolate) into a large heatproof bowl. Leave D (butter) out of the fridge so it softens. |
Chocolate chopped small and butter soft enough to dent with a finger |
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2 |
Heat |
Bring B and C (thickened cream and milk) to just below the boil in a saucepan. |
Steaming with small bubbles at the edge; do not let it boil over |
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3 |
Mix |
Pour the hot milk and cream over A (dark compound chocolate), leave it to stand for a minute, then stir from the centre outwards until smooth. |
Glossy and completely smooth, with no unmelted pieces |
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4 |
Cool |
Let the ganache cool, stirring now and then. |
Just warm, around 35°C, so the butter will not melt to oil |
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5 |
Finish |
Beat D (butter) into the ganache a little at a time until it is fully absorbed. |
Smooth, shiny and slightly thickened, like a soft spread |
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6 |
Set |
Use straight away to spread between and over cake layers, or cover the surface with plastic wrap and leave it at room temperature until it thickens to spreading consistency. |
Holds a soft peak and spreads without running |
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7 |
Chill |
Once the cake is filled, refrigerate it so the ganache layers firm up before cutting. |
Layers set firm; the cake slices cleanly with a warm knife |
Important Notes
This batch makes about 1,120 g of ganache, enough to fill and cover one slab-sized layered cake, or to fill two 20 cm round cakes. Spread it while it is still soft and workable; if it firms up too much, warm the bowl briefly over hot water and stir it smooth again. Keep leftovers covered in the fridge for up to a week, then bring back to room temperature and stir well before using. Do not overheat it once the butter is in, or the ganache can split; if it does, cool it slightly and beat it smooth again.
Tools & Arrangements
Saucepan, large heatproof bowl, whisk or spatula, thermometer (helpful), palette knife for spreading, plastic wrap
