ganache Archives - Sara Kidd

Want to learn how to create a perfect ganache finish on your cake? Always having issues with ganache? This workshop is for you.

In this workshop I will be covering the following:

– what is the best chocolate and why

– why some ratios work and others don’t

– my special butter ganache recipe

– how to get this gorgeous finish with sharp edges

troubleshooting ganache that is too soft, too hard, too lumpy or if it’s splitting

– tips for covering with fondant

It’s amazing value for only US$5

This workshop has been recorded and is available to watch anytime through my PATREON account.

WHAT IS PATREON?

Patreon is a subscription service, like Netflix, you can subscribe to and cancel anytime. You will also gain access to all my previous workshops and recipes. The link above will take you to a payment gateway where you can sign up for the workshop.

Vegan Gluten-free Chocolate Ganache Cake by Sara Kidd

Similar workshops

Vegan Banana Cake - Dairy-free and egg-free.

This is a great recipe for a vegan banana cake with a delicious creamy vegan chocolate ganache. The recipe uses the creaming method and will make a big two-layer 6 inch cake. I’ve added walnut into the ganache layer to give the vegan banana cake texture. The cake crumb is light, fluffy and moist, not at all dense like some banana cakes.

Here are the main tips for this cake:

Mash the banana until it’s completely smooth and remove any black bits. Don’t let it go brown. The quicker you add the banana the whiter your cake will be.
Bake this cake in the middle rack if your oven bakes evenly.
If you don’t have white chia seeds you can use flaxseeds.
Don’t over mix the batter, it’s going to be very thick.
Weigh each cake tin with batter in it to achieve perfect even layers.
Make sure you allow the cake to completely cool before adding ganache otherwise it will melt the ganache.

Here are some photo step by step photos to help you see the process.

Vegan Banana Cake

★★★★★

5 from 3 reviews

Author: Sara Kidd
Total Time: 1 hour 7 minutes
Yield: 1 2 layer 6 inch cake 1x

Print Recipe

Ingredients

Units Scale

Banana Cake

2 tbsp ground white chia seed (you can also use flaxseed)
6 tbsp boiling water
220 g vegan butter or margarine (room temperature)
170 g caster sugar
300 g plain all-purpose flour
50 g cornflour or conrstarch
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
1 tsp cinnamon
125 mls soy milk
1 tbsp vinegar
1 tsp vanilla bean extract
2 large bananas pureed until completely smooth (around 300grams)

Ganache

600 g vegan high quality dark chocolate
300 g Nature's Charm pouring coconut cream (can also use normal coconut cream )
40 g crushed walnuts

Instructions

BANANA CAKE

Preheat oven 150°C/302°F and line 2 x 6IN / 15.24CM cake tins with baking paper, grease with oil and dust with flour.
Mix ground chia seed with boiling water and beat with a hand mixer to remove any lumps, set aside. Make sure there are no lumps otherwise you will get clumps in your cake.
In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar for a few minutes until creamy with no lumps.
In a small jug mix soy milk with vinegar to thicken then add vanilla, banana and egg replacer. Mix together until completely smooth. Use a hand beater if it's lumpy.
Sieve flours, baking powder, baking soda, cinnamon and salt in a small mixing bowl.
Add one third of the flour mix very slowly and mix on lowest speed to the creamed butter, then add one third of the liquid. Repeat until all ingredients are just combined. It will be a very thick batter (see image).
Pause mixer and scrape down sides and mix for a few seconds.
Divide between tins, tap tins on the bench to release air bubbles, bake 45 to 47 mins, check with a skewer through the centre, if it comes out clean it's ready.
Let cool in the tin for 5 minutes, then flip on a cake rake. Allow to become completely cold.
Torte your cakes to make them completely flat. Place the first layer on your cake stand. Cover the top in a thick layer of ganache and sprinkle walnuts on top. Put this layer in fridge and allow it to set before you add another layer. You can repeat this step to create a really thick layer. Add the second layer and coat your cake completely in ganache. The ganache will set if you put your cake in the fridge for around 10 to 15 minutes.

GANACHE

Go to my recipe page for chocolate ganache
Add walnuts to the middle ganache layer

Prep Time: 20 minutes
Cook Time: 47 minutes
Category: Cake
Cuisine: Dessert

Keywords: banana, cake, vegan ganache

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WORKSHOP – PERFECT GANACHE CAKE TECHNIQUES

Vegan Banana Cake with Ganache