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ganache recipe Raspberry Marble With Mirror Shine
- Total Time: 90 minutes
- Yield: 1 glazed cake (12 servings) 1x
- Diet: Naturally Gluten-Free, Vegan-Option
Description
This recipe creates an easy ganache with a stunning mirror shine and vibrant raspberry swirls, perfect for decorating cakes. It is designed for home bakers to achieve a professional look with minimal effort for special occasions.
Ingredients
- 10 oz high-quality dark chocolate (60-70% cocoa solids), finely chopped
- 1.5 cups heavy cream (full-fat)
- 0.5 cup fresh or frozen raspberries, pureed and strained
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water, for blooming gelatin
- 2 tbsp corn syrup
- Optional: A few drops of pink or red food coloring
Instructions
- Prep Raspberry Puree: Gently heat 0.5 cup fresh or frozen raspberries in a small saucepan over medium-low heat until softened and fragrant. Press through a fine-mesh sieve to remove seeds and ensure a smooth puree. Set aside.
- Bloom Gelatin: Sprinkle 1 tsp gelatin powder evenly over 2 tbsp cold water in a small bowl. Let it sit undisturbed for 5 minutes until it blooms and thickens into a solid mass.
- Create Ganache Base: Place 10 oz chopped dark chocolate in a heatproof bowl. In a 2-quart saucepan, heat 1.5 cups heavy cream and 2 tbsp corn syrup over medium heat until simmering, with small bubbles forming around the edges but not boiling. Remove from heat and pour hot cream over the chocolate. Let sit for 5 minutes, allowing the chocolate to melt, then whisk gently from the center outwards until smooth and glossy.
- Incorporate Shine And Color: Add the bloomed gelatin (or melted agar-agar if using) to the warm ganache, stirring until fully dissolved and the mixture looks uniformly smooth. For a deeper, more appealing hue, add a few drops of pink or red food coloring.
- Achieve Marble Effect: Divide the ganache into two portions, roughly 2/3 and 1/3. Stir the raspberry puree into the smaller portion, gently swirling but not fully mixing, to create beautiful, distinct marble streaks.
- Cool And Pour: Let the raspberry marble ganache cool to room temperature (around 90°F / 32°C). It should be thick enough to coat the back of a spoon but still pourable. Pour evenly over your very cold, chilled cake for optimal mirror shine. (If the ganache seems too cool and thick to pour smoothly, gently warm it over a double boiler for a few moments, stirring constantly.)
Notes
Ensure your cake is perfectly chilled for at least an hour and has a very smooth surface for best glaze application. Whisk ganache gently to avoid air bubbles; tap the bowl to release any trapped bubbles before pouring. If ganache is too thick, gently rewarm over a double boiler or in 10-second microwave bursts until pourable.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Glazing, Stovetop
- Cuisine: General
Nutrition
- Serving Size: 30 g (approx. 2 tbsp)
- Calories: 200 calories
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg