Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes How to Glaze a Cake: Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter Ganache is a mixture of chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set Chocolate ganache is a smooth, silky, shiny glaze that is made with only 2 ingredients. It is perfect as a filling or for glazing desserts such as cakes and doughnuts. There's probably no other recipe in this world that I've made more than chocolate ganache Ganache is made with chocolate and cream and sometimes includes butter and eggs. Though equally delicious, ganache is a little different than a chocolate glaze. While a glaze will set up and harden, a firm ganache will remain a thick paste at room temperature and only harden when refrigerated
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth Ganache Glaze Equal parts chocolate and cream, along with butter and any additional flavorings desired. This glaze is used for pouring over cakes, dipping cupcakes and cookies, pouring over ice cream, as well as other pastries or sweet treats Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes 11. Joined Jun 1, 2001. Methinks glaze refers more to consistency than to composition; after all, one can have glazes composed of icing sugar and lemon juice, or thinned currant jelly, or or or. So a glaze could in fact be a ganache, simply one whose proportions of chocolate to cream lent itself to glazing action. Aug 28, 2002
Ganache (pronounced guh-NAASH and rhymes with wash), also called chocolate ganache, is simply a mixture of two ingredients: chocolate and heavy cream. Sometimes another flavoring is added, such as a liqueur or extract. Yet, by combining just two ingredients, you can create cake filling, poured glaze, icing or frosting, or the base for truffles Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined. Step Get Chocolate Ganache Recipe from Food Network. Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring. Ganache is so versatile. This glaze will give your cake a smooth and mirror-like appearance. Chocolate ganache glaze is usually in a ratio of 1 ounce (2 tablespoons) of heavy cream to 1 ounce of chocolate. For pouring, the ganache mixture should be approximately 86 to 91 degrees F measured with an Instant Read Thermometer (Stir the mixture before inserting the tip of the thermometer in the.
Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker's kitchen. It's not only easy and quick, it's uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake Melt the chocolate chips and the butter in a small heavy saucepan over low heat, stirring constantly. Stir in the milk and the honey until the mixture is smooth and glossy. Let the chocolate cool to spreading consistency, then pour over the cake. Spread chocolate on top and on the sides of room temperature cake Ganache Glaze In a saucepan over medium/low heat, add cream and bring to a low simmer. Reduce heat to low and add the chocolate chips and whisk just until chocolate chips are melted. Continue whisking until mixture is shiny and smooth Chocolate Ganache is a mixture of cream and chocolate which is often used to decorate cakes, cupcakes, muffins, eclairs and other desserts. It adds a very beautiful touch, making any dessert look professionally done, even though the efforts it takes to make are minimal. This ganache has a secret ingredient to make it ganache SHINY
Dark Chocolate Ganache Glaze Thick ganache made with dark chocolate and cream makes for a donut topping that's both classic and classy Chocolate Ganache Glaze Recipe. 62 · Take your cake to the next level with a simple chocolate ganache glaze. Recipe by Martha Stewart Living. 1.2k. 2 ingredients. Baking & Spices. 4 oz Chocolate, semisweet. Dairy. 1/2 cup Heavy cream Tips For Perfect Chocolate Ganache Drip Cakes Tip 1: Be Patient With The Cooling Process . Once you've whisked the ganache together, it's crucial to let it cool on your countertop until it's room temperature or slightly above, about 10-20 minutes depending on how cold your environment is. Trying to speed up this process by placing ganache in the refrigerator doesn't usually end well. Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy A resilient ganache such as this one can be gently reheated and used again as a glaze, sauce, or filling. And it does not lose its sheen with refrigeration. You may halve the recipe for a single 9-inch round layer. Makes enough for 1 double-layer 9-inch round or quarter-sheet-pan layer cake. Ingredients. 8 ounces semisweet chocolate, finely.
. 1. How to make candy ganache. In a saucepan or microwave oven, heat whipping cream just to the boiling point. DO NOT BOIL. Remove from heat or microwave, add chopped Candy Melts candy, and stir until smooth and glossy. If the mixture is too thick, add 1 to 2 tablespoons additional warm whipping cream Microwave instructions: In a Pyrex cup, combine the chocolate, cream, and corn syrup. Microwave at 50% power for 30 seconds. Stir to combine. If just a few unmelted chunks of chocolate remain, let the heat of the mixture melt the remaining few chunks. If more than a few chunks remain, microwave at 50% power for another 30 seconds To glaze and fill a typical two-layer 9 cake with plain (not whipped) ganache, use 340g (2 cups) chocolate and 227g (1 cup) heavy cream. A general rule of thumb is that volume-wise, you'll end up with a little less ganache than the amount of chocolate you use — e.g., start with 2 cups of chocolate, you end up with a scant 2 cups of ganache.
Cake glaze or topper- Use it as a cake glaze on my royal honey plum cake or 8-layer chocolate honey cake (Spartak) or even my chocolate raspberry mousse cake. This silky glaze goes so well on just about any dessert, especially our cranberry orange bundt cake A typical ganache recipe, which is perfect as a thick glaze or layer cake filling, uses equal parts chocolate and cream. If you want to make a thicker, truffle-like filling, use 2 parts chocolate to one part cream. And if you're looking for a thinner, more pourable glaze, use 1 part chocolate to 2 parts cream
Semi-Sweet Chocolate Glaze. This product is currently not available. Place the chocolate chips in a medium bowl. Bring the cream and salt to a simmer. Pour the cream over the chocolate. Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth. Cool to thicken slightly Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker's kitchen. It's not only easy and quick, it's uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake. The uses are virtually endless! Uses for. 1. Use a higher chocolate-to-cream ratio to produce a thicker ganache. Milk chocolate, white chocolate, and compound chocolate all melt down to a thinner consistency than dark chocolate does. For a thicker ganache, like for truffles, use a 2:1 ratio of chocolate to cream. For a frosting ganache, use a 1:1 ratio Remove the pan from the heat, add the chocolate, and let it stand for about 30 seconds until the hot cream mixture softens the chocolate. Whisk the ganache just until all of the chocolate is melted and the ganache is smooth. Stir in the vanilla. If the ganache will be poured or spread, let it cool and thicken slightly, about 30 minutes Add the chocolate to the saucepan. Using a whisk, stir until the chocolate is completely melted and the ganache is smooth. Next, stir in the vanilla extract. and mix well. Then transfer the chocolate glaze in to a small bowl. Cover the top of the bowl with the chocolate glaze with a piece of plastic wrap
This easy chocolate ganache recipe is perfect a perfect cake frosting or filling, or use slightly melted as a delicious glaze! You can also whip the cooled chocolate for a delicious whipped ganache frosting. Ganache In a large bowl, place the yeast, warm water and 1 teaspoon sugar and stir. Let the mixture sit for 10 minutes, or until thick. Add the remaining sugar, soy milk, margarine, egg, salt, vanilla, cocoa, and 1 cup (125g) flour and mix on low speed either with a dough hook in a stand mixer or with a wooden spoon Quick and easy chocolate ganache recipe, homemade with 2 simple ingredients. That's chocolate and heavy cream! Rich, creamy, fudgy. Enjoy it as filling, frosting, drip, glaze or truffles. Ever wondered what that rich chocolate layer is on top of your favorite cake is? Today's recipe would be the answer. This is one of those versatile toppings for many pastries Ganache is my favorite type of cake glaze. I like it more then buttercream or other types of frosting. Especially dark chocolate ganache. The best of all is that it is super easy to make. White chocolate ganache is a little bit trickier because white chocolate has different consistency then the dark one. It has no cocoa solids and the amount of. Our delicious chocolate ganache recipe uses Wilton's famous candy melts candy to make a rich and decadent glaze! Pour it over a cake or treat for a unique lo..
Frosting or Glaze for Cakes. For a shiny, chocolate ganache glaze, pour liquid, but slightly cooled, chocolate over cheesecake, bundt cakes, brownies (while still in their pan, but completely cooled), or layer cakes. For whipped chocolate ganache frosting, chill a metal mixing bowl and mixer's whisk(s) in your freezer. When the ganache has. Use this easy and delicious chocolate glaze on an extensive range of desserts and baked goods like cakes, ice cream, donuts, cookies, or bars.. This recipe makes enough chocolate glaze to drizzle over a Bundt cake, and it is easily doubled if you have a big batch of donuts to cover
For the Glaze. ½ cup heavy cream; 2 teaspoons corn syrup; ½ cup semisweet chocolate chips; 1 tsp vanilla extract . Instructions. For the Cake: Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice. Pour the chocolate chips into a medium microwave-safe bowl Ganache glaze - Same as drips, fresh ganache, while still in its liquid form. So, it can be poured over your favorite dessert or cake for the chocolate glaze. And, if your ganache is a bit thick, add a tablespoon or two or corn syrup or vegetable oil - and voila, it's pouring consistency now Chocolate ganache glaze: 4 oz bittersweet chocolate, chopped (a little more than 1/2 cup) ½ cup heavy cream 2 Tbs corn syrup 1 Tbs granulated sugar. Place the chopped chocolate into a small bowl and set aside. In a Pyrex measuring cup or microwavable bowl, combine the heavy cream, corn syrup and sugar. Heat for 1 minute; stir 300g dark chocolate. Step 1 - Go to Handle the Heat for the Best Chocolate Cake recipe. Alternatively, you can also prepare our 5 Mins Chocolate Cake and jazz it up with this mirror glaze and chocolate ganache for decoration! Step 2 - For the chocolate mirror glaze you have to put your jelly in a few tbs of cold water, for at least 10. Let the cake cool completely before adding the chocolate ganache glaze. After the cake is glazed, let the glaze set up before cutting. I like to put it in the refrigerator for a few hours so the glaze can set up. Serve the cake with a dusting of powdered sugar and fresh raspberries
Heat coconut milk in a saucepan over medium-high heat to a scald. Pour the milk over the chocolate chips and gently stir together with a rubber spatula until ganache becomes smooth and uniform in cover. Use immediately for a glaze or let cool at room temperature until moldable and spreadable The waiter was describing a chocolate cake and I remember him saying at the end that it was topped with a chocolate ganache. I thought, oooh, chocolate ganache! That sounds so fancy. I mean, when there's chocolate ganache involved in a dessert, it's always mentioned. Because it will always make people swoon. Because it's chocolate ganache Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes. Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving
White chocolate ganache works great for making perfect drips on cakes, using as a glaze or for frosting your cakes instead of buttercream for a great vanilla flavor and is stable enough for using in high heat/humidity areas 1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch round cake pan with cooking spray (without flour). 2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan The Glaze. This tasty chocolate ganache glaze only requires 3 ingredients: chocolate; heavy cream; butter; Put the chocolate in a mixing bowl and set aside. Heat the cream in a small saucepan over medium heat until it just begins to bowl. Remove from heat and pour over chocolate. Let it stand one minute, then add butter and stir until smooth . Put the chocolate in a large heatproof bowl and set aside. In a small saucepan over medium heat, combine the cream and corn syrup and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minutes, then, starting in the center of the bowl and working your way.
Position rack in center of oven and preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper Different people want different things from their ganache. If you want a more liquid, pourable chocolate ganache, you generally want a ratio of 1:2 - hard chocolate to liquid. If you want a thick glaze or something to use between cake layers, you would want a ratio of 1:1 generally - chocolate to liquid Method. STEP 1. Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until. Preheat the oven to 350 degrees F. Line a cupcake tin with paper liners and set aside. In a medium bowl, add the dark chocolate, cocoa powder and hot coffee together. Mix well until smooth and refrigerate until chilled, at least 30 minutes. Whisk together the flour, sugar, salt, and baking soda together in a large bowl and set aside
. Step 2 In a pan heat the cream and stir it continuously so as it doesn't boil but heat it till a point that it's gonna boil. Step 3. Stop heating and Mix rest all the ingredients into it and whisk it continuously untill its smooth and is spreadable and consistent How to Make Microwave Chocolate Ganache.  In a microwave safe bowl, add dark chocolate chips and whipping cream.  Microwave on HIGH for 1 minute and 10 seconds.  Whisk together until completely combined.  Store any unused ganache in refrigerator What to use chocolate ganache for. Chocolate ganache is so versatile! It can be used in a variety of ways from frosting, to glaze, to truffles. I often used ganache to top eclairs, brownies, tarts, and cheesecake.. While ganache is often made with heavy cream and chocolate, I've made it with butter and chocolate to create a fudge frosting Preheat your oven to 350F and oil or grease a bundt cake pan. Into the bowl of a stand mixer or a large mixing bowl, sift together the flour and cocoa. Whisk in the salt, baking powder, and baking soda. In a separate bowl, whisk together the coffee, milk, yogurt, oil, sugar, and vanilla extract Chocolate Bundt Cake. Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined
Bake cake. Grease and line 2x7-inch or 2 x 8-inch round baking pans. Preheat oven at 160 C / 320 F. Sift together the flour, baking powder, baking soda, cocoa powder, and salt. Melt butter and chocolate in a microwave-safe bowl. Add the sugars and stir until almost melted Add the softened butter and beat over medium-high speed for 5 minutes or until light and fluffy. Add the orange juice, lemon juice, and vanilla extract and mix until incorporated. Reduce the speed to medium and add the eggs one at a time, beating until each egg has incorporated, scraping down the bowl once or twice Make the Chocolate Ganache: follow recipe to make Chocolate Ganache here. Gently dip one cooled donut into the ganache, with the smooth, baked surface covered in ganache. Donuts are soft and require care in dipping. Place donut back onto the cooling rack while assembling the rest. Optionally, top with chocolate sprinkles. Repeat for all donuts. Let the glazed cake set briefly, about 15 minutes, before serving. Slice and serve with more ganache. NOTES: Chiffon cakes are traditionally baked in an ungreased tube pan with a removable bottom. The chocolate ganache glaze makes them extra indulgent and allows for festive toppings like dye-free sprinkles or coconut flakes. The donuts are naturally sweetened and refined sugar-free and nut-free too. Vegan and gluten-free baked chocolate donuts covered in a decadent chocolate ganache glaze are totally swoon-worthy and so easy to make
Instructions. In a saucepan over medium-low heat, add the chocolate, heavy cream, Swerve, and sour cream. Whisk the mixture continuously until ganache is smooth and warm DIRECTIONS. Bring cream to a boil in a large saucepan. Add chocolate and remove from heat. Allow to sit for 5 minutes, swirling the pan to make sure the cream covers the chocolate. Add honey and and salt. Whisk until the ingredients are blended
3. Prepare a hard ganache (see above). Once all the chocolate has melted into the cream, allow the ganache to cool to between 100 degrees F and 110 degrees F. 4. Using a ladle or a 1-cup measure, pour 2 cups of chocolate ganache onto the center of the cake; 2 cups is enough to cover a short 6-inch cake Whether you want to dip, glaze, fill or decorate, chocolate chip ganache is the perfect solution. Follow these step-by-step recipe instructions to create either soft or hard ganache. Soft ganache is just right as a cake filling, while hard ganache makes a perfect dip, glaze or truffle filling Chocolate Ganache | A Decadent Treat. Chocolate Ganache is the ultimate decadent treat! It makes a great cake topper, a great glaze or an easy dip for strawberries. While Ganache sounds like a fancy french concoction, it couldn't be simpler to make. Calling for just two ingredients and 5 minutes of total time, you can make this in a cinch
Making Chocolate ganache without chocolate and cream - is it even possible? Yes, you can make super delicious chocolate ganache with cocoa powder and milk. Originally, chocolate ganache is a 2 ingredient recipe which can be used in myriad ways. Be it a drip on a perfectly frosted cake, or dipping cupcakes or freshly baked donuts, or eclairs /2010/5/chocolate-ganache-glaze Chocolate Ganache Glaze This rich, chocolaty glaze is delicious on cupcakes, but also lovely over vegan ice cream or drizzled on a warm cookie. by Fran Costigan. May 16, 201 Shiny Glossy Chocolate Ganache Glaze. Yield: Covers one 6-inch cake. Ingredients. 50g heavy cream (at least 38% fat) 50g bakeable chocolate chips. 1.5 tbsp honey. Directions 1) Boil cream in airfryer at 120 degrees for 8 min. If using convention method: Heat the cream until it is just boiling and simmering I didn't have any Cream, so found this simple Ganache recipe for my Rich Moist Chocolate Mud Cake. Tasted the same as you would make your Ganache with Cream, but this recipe is an alternative when you don't have the ingredients. Thanks for sharing! TIP: When I'm in a hurry, I set the Chocolate Ganache in the Freezer for 20-30 minutes
This chocolate ganache can be used as a glaze for desserts and a filling for cake. You can also dip strawberries in it. Yummy! To keep this recipe healthy, I highly suggest to use dairy- and sugar-free dark chocolate chips. Check out another variation of vegan chocolate ganache. Author: Amanda Rettke. Ingredients. 12 oz bag milk chocolate chips. 6 oz heavy cream. Instructions. Bring heavy cream to a boil and remove from heat. With chocolate chips in a heat safe bowl, pour cream over chips and slowly stir until all chips are melted. You can use ganache immediately or let sit to thicken This basic recipe calls for 10 oz (283 g) chocolate & 10 oz (283 g) heavy cream. This will give us plenty for a ganache drip around the sides of a cake as well as the top, plus a bit of leftover for glazing cake layers, a whipped ganache filling, or a little chocolatey snack ;0 Traditional ganache calls for only two ingredients -- chocolate and heavy whipping cream. When melted together, these ingredients form a thick, glistening sauce that can be used to frost cakes and cookies, top ice cream or even make truffles. The sauce thickens as the melted chocolate solidifies Place the chocolate, coconut milk, and coconut oil in a glass or metal bowl. Fill a small saucepan with 1 inch of water. Bring to a boil. Place the bowl of chocolate on top of the saucepan. Once the chocolate begins to melt, whisk the ingredients together until all of the chocolate and coconut oil is melted and the mixture is combined and smooth
Note that chocolate ganache frosting will firm up quite a bit. It will not be as soft as chocolate buttercream frosting, but it tastes amazing and will melt in your mouth when you bite into it. Chocolate Ganache Glaze. Use a 1:2 ratio of dark (semi-sweet or bittersweet) chocolate to liquid to create a glaze for cakes Cool for 10 minutes before removing cake from pans to wire racks to cool completely. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick. Chocolate Rum Donuts with Chocolate Rum Ganache Glaze. Yes. Seriously. Sorry my letter D post for the #atozchallenge is a little later than normal, not a big deal but I was helping a friend clear her site of some nasty malware this morning and I felt like that should take priority over my silly letter post Mix 10 seconds / speed 5, scrape down sides and mix again 10 seconds / speed 5. Check and if necessary remix another 2 seconds / speed 5 to fully incorporate. Pour batter into tin and bake for 1-1/2 hours until cake skewer inserted into centre comes out clean. Cool in tin for 15 minutes before turning out onto cake rack to cool
Chocolate Ganache is a rich and lush dessert topping, almost like a glaze. The difference between a ganache and a glaze is the ingredients (and flavor). Chocolate ganache needs just two ingredients (cream and chocolate) although some bakers add a bit of butter as well. Once combined, the result is very silky and rich and can be poured, piped or. The ratio of white chocolate to heavy cream is super important in this recipe. By using so much white chocolate, the mixture will thicken as it cools. This allows you to create those beautiful, perfect drips! Since this recipe uses white chocolate and cream, it is technically a white chocolate ganache
. But since J is all about chocolate and orange, I knew a chocolate ganache glaze was exactly what this cake needed and I truly believe that the ganache elevated this cake Chocolate Pound Cake with Chocolate Ganache is a chocolate lover's dream: rich chocolate cake and a thick layer of silky and smooth ganache! This dense dessert is easily transported, and simple or decadent enough for any occasion! Loaf of Chocolate Pound Cak Cinnamon Eclairs with Spiced Pumpkin-Banana Cream, Milk Chocolate Ganache & Pecans Wildflour's Cottage Kitchen. extra large eggs, vanilla extract, ground cloves, instant banana cream pudding mix and 17 more Set over warm water on low heat (water should not touch bottom of bowl). Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula. In small saucepan over low heat, heat cream just to a simmer, stirring frequently. Remove from heat; all at once, add.
Chocolate Cupcakes w/ Dark Chocolate Ganache Filling, Glaze, & Frosting (vegan cupcakes, frosting contains dairy) Last modified: June 15, 2009. Originally posted: October 11, 2017. Cupcakes are great to make for any occasion - whether for a wedding, birthday, or just for fun! Although they're simple to make, the enjoyable part about baking. For the ganache glaze: In a bowl, add the 400 g of hazelnut chocolate praline sauce. Heat the 170 ml of heavy cream and add it to the bowl. Mix until the mixture becomes smooth and creamy and has a thin consistency. Pour the ganache over the torte. Moving quickly, pour and smooth over sides of torte In a heatproof bowl, combine three ounces of chopped chocolate with the corn syrup. Pour the hot cream over the chocolate, and let stand until melted (about five minutes). Whisk until smooth. Let the ganache glaze cool until thick but still pourable (about five minutes). 8. Pour the ganache over the cooled cake Glaze your favorite vegan chocolate cake with chocolate ganache or just drizzle a vegan bundt cake with warm ganache for a chocolatey finish. Use the ganache atop pancakes and waffles, then top with fresh fruit or powdered sugar. Use chocolate ganache as the filling to make a vegan whoopie pie, instead of the traditional coconut cream filling