Chocolate ganache dried out my cakes [ cakes with ganache are still moist] What did I do wrong? [used 100% dark chocolate and heavy cream at 2:1 ratio

Mary Lohnes
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5 Comments

Imogen April 15, 2017
When I want a moist, rich chocolate cake I make a simple syrup (1:1 ratio of sugar and water) with cocoa powder whisked in and cooked until syrupy. I cut the tops off the cakes to level them and then use a pastry brush to brush the top and sides of each layer with the syrup. I wait for that to sink in, and then cover it all with ganache.
 
PieceOfLayerCake April 13, 2017
That's odd, I've never encountered something like that before...the only thing I could think of is that the ganache absorbed into the cake and then set, possibly disrupting the cake's structure? That sounds crazy. Were the cakes chilled?
 
Mary L. April 13, 2017
No. They were cool but not chilled.
 
PieceOfLayerCake April 13, 2017
I don't really understand the question. Could you elaborate a bit? You put ganache on a cake and it dried out?
 
Mary L. April 13, 2017
I made a four layer chocolate cake - two layers were red velvet, 2 dark chocolate fudge. between the layers and over the top I poured a chocolate ganche sauce. Then I let the remaining ganache cool and get fudgy and I frosted the entire cake. When the layer cake was cut the next day, the cakes were dry and "fluffy", crumbly. I made six cakes total. The two cakes without ganache (one red velvet and one chocolate fudge) are still moist 5 days later. The only difference in how they were handled, stored etc. is the ganache, so I am assuming I did something wrong.
 
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