This dark chocolate ganache without cream blew my mind. Necessity really is the mother of invention…
For his birthday, my husband requested a “golden yellow cake with chocolate frosting.” The girls tried to persuade him to give pineapple cake a try. He politely declined. They urged him to go the cupcake route this year … no dice. So, golden yellow cake with chocolate frosting it would be.
For a super-delicious, gluten-free, out of the box “golden yellow” cake, I will give two thumbs up to the King Arthur Gluten-Free Vanilla Cake Mix. We have used it a handful of times and every time it has been a huge success. Something that drives me nuts about most gluten-free cake mixes is that a pricey boxed mix will only get you a single layer cake or a dozen cupcakes. King Arthur Flour doesn’t mess around … 24 cupcakes or a 2 layer cake … or, in our case, a beautiful “golden yellow” bundt cake.
Once we had our beautiful bundt cake sitting on the counter, waiting for some frosting love, my daughter suggested that we make a ganache. You know, since all 9 year olds know about these things… The only problem with her ganache request was that we had no cream in the house. Traditional ganache is so easy – high quality chocolate and cream. Done. I searched around on the web a bit to find some ideas for a ganache without cream… I dare you, search for that. You are not going to get a lot of results.
Undeterred, my daughter and I busted out our double boiler, some milk and butter, and this gorgeous chef’s bar of Peruvian dark chocolate from French Broad Chocolate in Asheville. (If you have never tasted the goodness that is French Broad Chocolates, get to Asheville quick or order yourself an early Christmas present online.)
When you start with chocolate this good, you don’t need to do much to it. This chef’s bar is 500 grams of chocolate. 500 grams is roughly equivalent to 18 ounces. I used 1/5 of this bar – 100 grams of chocolate. For your math problem today, how many ounces of chocolate is that equivalent to? Quick, quick … almost 3.5 ounces!
I combined milk and unsalted butter in my double boiler and heated that over low heat until the butter melted. I added the four large squares of chocolate and gently stirred the chocolate until it was completely melted. Keep the heat on medium low to low. My kids thought the ganache needed a little more sweetness so I added two teaspoons of sugar but I will leave the sweet decision up to you… You might like the sharp contrast of the dark chocolate with the sweet vanilla cake flavors.
All in all, I will say that our Chocolate Ganache Without Cream experimentation was a huge success. The ganache dripped on nice and thick and held up well for the two days that this cake survived before being completely gobbled up. These measurements worked for us but because we are talking about drippy, gooey chocolate, there is a lot of room for flexibility… Enjoy!
Dark Chocolate Ganache Without Cream
- 100 grams dark chocolate (or approximately 4 ounces)
- 1/3 cup 2% milk
- 2 tablespoons unsalted butter
- Sugar , to taste
In a double boiler, combine the milk and butter over low to medium low heat.
Add the chocolate. Stir until the chocolate is melted.
Taste test! Add sugar if necessary.
Drizzle over your favorite cake, cupcakes, or ice cream. Enjoy!