Vanilla Ganache Recipe

Vanilla Bean Cake with White Chocolate Ganache

For a distinctive dessert with unforgettable flavor, I recommend this cake. Feel free to substitute your favorite jam and lend your own touch to this signature treat. —Lisa Bogar, Coventry, Vermont

Prep: 01h30min

Total: 02h05min

Yield: 16 servings.

Servings:

Nutrition Facts : calories 680 calories, Fat 41g fat (23g saturated fat), Cholesterol 156mg cholesterol, Sodium 227mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 8g protein.

Ingredients:

  • 6 large eggs
  • 1 cup unsalted butter, softened
  • 1-3/4 cups sugar, divided
  • 2 teaspoons vanilla extract
  • 1 vanilla bean
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • WHITE CHOCOLATE GANACHE:
  • 12 ounces white baking chocolate, finely chopped
  • 1/2 cup heavy whipping cream
  • SWISS BUTTERCREAM:
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • 4 large egg whites
  • 1 cup unsalted butter, softened
  • 7 tablespoons shortening
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1/3 cup apricot preserves
  • 1 cup sliced fresh strawberries
  • GARNISH:
  • Additional sliced fresh strawberries

Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside. , Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes., For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. , Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.

Easy White Chocolate Ganache

I whipped this up one day to put over a chocolate cake I made in a Bundtu0026reg; cake pan. If you like white chocolate, you’ll like this ganache.

Prep: 5min

Total: 25min

Yield: 8 servings

Servings:

Nutrition Facts : calories 178.1 calories, Carbohydrate 13.1 g, Cholesterol 25.1 mg, Fat 13.4 g, Fiber None, Protein 1.9 g, Saturated Fat 8.2 g, servingSize None, Sodium 29.4 mg, Sugar 12.7 g, Trans Fat None, unSaturated Fat None

Ingredients:

  • ½ cup heavy whipping cream
  • 1 cup white chocolate chips

Instruction:

  1. Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.n

Chocolate and Vanilla-Bean Ganache

This rich, velvety, puddinglike ganache gets its complex flavor from vanilla and its mellowed sweetness from honey. Use this to make our Chocolate Thumbprint Cookies for the holidays.

Prep:

Total:

Yield: Makes about 1 cup

Servings:

Nutrition Facts :

Ingredients:

  • 1/3 cup honey
  • 1/3 cup heavy cream
  • 1/2 vanilla bean, split and scraped, pod reserved
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Instruction:

  1. Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
  2. Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

Prep:

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Nutrition Facts :

Prep:

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