If you’re like me, you get into a cake project and after you’re done wish you would have written down what you used!!! I have done this SO many times! It’s as simple as a piece of paper and a pencil, but I just get so focused that I don’t think about taking notes while I’m working.
So, while I had some fresh ganache made, I decided to take some notes!! Have you ever wanted to know “How much ganache do I need to fill an 8″ cake?” Well, I’ve got some answers for you!
Now, before I give you my weights, I have to say that I like a NICE generous amount of filling in my cake. I usually try and do 1/2 ratio to cake. So, if my cake layer is 1″ thick, then my frosting will be close to 1/2″ thick. For ganache filling, you might use a bit less because it’s so dense! For the ganache I made the filling about 1/3″ thick. Filling is one of the best parts of a cake!
Here’s what I discovered worked for me! Again, this is dark chocolate ganache (a ratio of 2 parts dark chocolate to 1 part heavy cream). For the recipes, how-tos and tips, click here and scroll down to ganache.
For a 10″ square cake: 14 oz ganache per layer
For a 8″ square cake: 11 oz ganache per layer
For a 6″ square cake: 8 oz ganache per layer
For a 8″ round cake: 7 oz ganache per layer
For a 6″ round cake: 4 oz of ganache per layer
So, if you know you’re going to make an 8″ round cake and you’re going to have 3 layers of ganache in there, then you’ll need 21 oz. of ganache. Using the ratios of 2:1 to make the ganache, you know that you can use 14oz of dark chocolate and 7 oz of heavy cream to get your 21 oz!! That’s how much you’ll have to make! :) Just weigh everything out so you know each layer gets the same amount and you’ll be set! Now, to be safe, I’d round up and make 16oz of dark chocolate and 8 oz of heavy cream. That way you’ll have some extra for a midnight snack!! YUM! – or truffles!
I’ll have to do this for buttercream too! So, stay tuned!
Have a great week!! Blessings!