This video is very helpful to me sir, every time i was making truffle cakes im very disappointed by there final look, but now im just using your tricks they were working so perfectly 🙌 🙏 thanks for guidance
Being honest ..when I first saw your video months ago, I didn't got anything ...but now as I know a bit knowledge about cakes ...I appreciate your work and this video is really helpful 👍
Every minute detail covered!! Thankyou Sir.. I was literally looking for such authentic video on chocolate truffle.. Finally no more truffle cake failure😍😍
Hii if I keep in fridge it will become hard know....how much time should I keep in room temperature to make it soft while cutting the cake....and can I keep fondant toppers upon cake without pouring hot ganache ? Pls pls pls reply it will be helpful ❤️❤️❤️❤️
To finish any chocolate cake you need to set the ganache through refrigeration so the top coating doesn't mess up the finish, the ganache you pour isn't very hot, approximately 45°C Also if you're coating fondant on top of the cake the ganache should be set firm through refrigeration as a must And if you want to cut the cake, ideally keep it in room temp for 20-30mins (In Indian weather)
The best advice is to only make one internal layer of ganache in between two sponge layers and then finish the cake with ganache and Glace drip, less layers means less weight, try it, otherwise thin out the Sugarsyrup to a 1sugar:4water ratio syrup
wm very new subscriber😉 loved the way prepared it!! i hv got only one question for chocolate glaze wen i add cream or milk to my leftover ganache(wich i hd used fr frosting) instead of a flowy silky ganache it turns lumpy and it seems i cant use it..its destroyed alerady?? why is it so..it happend mny times
To avoid the lumpiness, add sugar syrup to your left over ganache, about 10-15ml to every 100g of Ganache and heat till 40°C, cool it till 37°C and then glaze it, use a thermometer for accuracy
This is amazing. But if someone can help me my cake and the ganache/cream between the layers dont hold each other they fall apart can i know the reason.
Try a 2 parts choco compound with 1 part Amul Cream ganache, it's better for cakes, or increase the choco compound per part of cream, to thicken it and help it set better, also don't forget to do a crumb coat and set in the freezer for atleast 20mins if you're in a hurry, or longer
Hii... Can you please tell me what proportion of dark chocolate and cream should be use for 500gm chocolate truffle cake? Can we use fresh cream or whipped cream ?
Jab aap cream whip karte ho, agar usme garmi ajaye, toh cream pigalne lag Jata hai, piping bag zyaada Der haath main pakadne se haath ki garmi usse lag jaati hai Simple solution, Whipped cream ko jitna ho saake Thandi Temperature 10Deg C Ka aaspaas whip kare aur phir fridge main rakhe, halke haath se phetke use karle jab zaroorat ho, aur ho sake toh Cakes ko AC room main hi banaye
@@foodybreaks once you melt chocolate and cream for how long you keep your ganache to set to a frosting consistency? And also once the truffle cake is decorated do you keep it in fridge as mine cake becomes harder and it needs a long time to come at room temperature. Plz help
@@shifashaikh3864 if the ganache is soft enough to spread but doesn't flow away then it's at a good temperature, this can be achieved by placing in thr fridge for 20-30mins or in an AC room for 1-2hrs, you may need to lightly mix the ganache in the bowl to ensure it is soft, once it's as soft as in the video (easily spreading) then use it for layering and crumb coat For the complete cake, it needs to be set before you glaze it, so that also be achieved in the fridge for 20-30mins or more or simply leave it in the AC room for that much time, our objective is to have a firm set ganache on the cake before pouring the Glaze coat
This video is very helpful to me sir, every time i was making truffle cakes im very disappointed by there final look, but now im just using your tricks they were working so perfectly 🙌 🙏 thanks for guidance
Glad to know that ❤️👍
Thank you so much sir...aapka video dekh ke maine cake banaya ..jo bahot accha bana.Thank you soooo much.
I couldn't find a better video for chocolate truffle..
Thank you very much for explaining soo correctly Sir 😊
Thankyou🙏
Being honest ..when I first saw your video months ago, I didn't got anything ...but now as I know a bit knowledge about cakes ...I appreciate your work and this video is really helpful 👍
Grateful, Happy Baking 🙏
Thanks Chef Kunal... this is a nice re-run on your easy learning techniques...
Yes that's what this channel was designed for, to be an easy revisit to technique for our Academy's Alumni
Every minute detail covered!! Thankyou Sir.. I was literally looking for such authentic video on chocolate truffle.. Finally no more truffle cake failure😍😍
Thankyou so much, Happy Baking 🙏
Hey MALA Dixit could u plz share me this ganche recipie
MashALLah , Bohat Perfect and delicate, very Professional baking .
Masala perfect ya cake perfect
@@manojvishwakarma5010 Cake Perfect.
Hi chef …I m so impressed seeing u replying to every one queries…..👍
Sir , what is the difference between truffle and Dutch chocolate cake.. well explained 👏👏
They are the same, different people call it differently in different parts of India
@@foodybreaks thank u so much..
Awesome way of teaching..
For many hours this can be refrigerate it after final touch up and before order
Hi I wana make 2tier cake of one kg and half kg. So how much cream and chocolate ratio will I use in to çover both. In please reply soon
A very detailed tutorial, thank you chef. How much ganache will be needed for 2, flat 7 inch cakes?
Depends on the outcome, but a 1/2kg Cake takes about 300gm of ganache inside and till crumb coat
Bahut badhiya chef aap cream se icing bhi karna shikhaye plzzz
Yes, please do check our the other videos on our channel🙏
Sir. What will be the ratio of ganache.. How u get such nice thick ganache.. Plss guide
Happy New Year!!! Thankyou Chef🙏🏽 . It was indeed a great video
Very informative and well explained 👌👌 thanks a lot, Sir 🙏🙏
Thankyou 🙏
gainash bn jne k baad jab fridge se nikale ge fr whipp kre?
ya pehle melt kre usse fr whipp kre plz reply???
Ganache ko sirf halke se mix kijiye, whip nahi karte ganache ko
salam şef biskvitin arasına qanaj çəkirsiz yoxsa şakaladlı krem
Hii if I keep in fridge it will become hard know....how much time should I keep in room temperature to make it soft while cutting the cake....and can I keep fondant toppers upon cake without pouring hot ganache ? Pls pls pls reply it will be helpful ❤️❤️❤️❤️
To finish any chocolate cake you need to set the ganache through refrigeration so the top coating doesn't mess up the finish, the ganache you pour isn't very hot, approximately 45°C
Also if you're coating fondant on top of the cake the ganache should be set firm through refrigeration as a must
And if you want to cut the cake, ideally keep it in room temp for 20-30mins (In Indian weather)
Thankyou so much @@foodybreaks
@@foodybreaks is this 1 kg cake
@@shaaliniravi9384 1/2kg
Masha Allah, very nice your chocolate Cake making
I m a homebaker....and it was really difficult to calculate how much ganache should be used for half kg cake...ur tips helped me a lot
Thankyou, ideally not more than 50% for filling and finishing
My truffle cake for half kg always ends up with 750 to 800 gms. Please suggest how should I maintain the weight to 500 gms
I exactly have this problem
The best advice is to only make one internal layer of ganache in between two sponge layers and then finish the cake with ganache and Glace drip, less layers means less weight, try it, otherwise thin out the Sugarsyrup to a 1sugar:4water ratio syrup
What is the ratio of the sponge and truffle icing?? Is it 250 gms of sponge and 250 grams of truffle icing?
It's 250gm of sponge + 250g of ganache which is used for both filling and icing (frosting outer part of the cake)
Plz explain how uh make chocolate which you spread on the cake sponge
Sir cold cake aur normal cake me kya difference hai ?
wm very new subscriber😉 loved the way prepared it!!
i hv got only one question for chocolate glaze wen i add cream or milk to my leftover ganache(wich i hd used fr frosting) instead of a flowy silky ganache it turns lumpy and it seems i cant use it..its destroyed alerady?? why is it so..it happend mny times
To avoid the lumpiness, add sugar syrup to your left over ganache, about 10-15ml to every 100g of Ganache and heat till 40°C, cool it till 37°C and then glaze it, use a thermometer for accuracy
Another solution is to use choco flavoured cold glaze which can be warmed slightly or diluted with filtered water and poured over the cake
If I spread the garnish with hot knife. Is it ok ? Or will it spoil the cake as in the layers while cutting
It's ok but use quick movements 👍
Superb..sir can you make a video on the difference between dutch and truffle cake
Not much difference between the two
Sir after covering the cake fondant can we keep the cake in fridge overnight???
Ideally no, but if you cover it up properly in a container of cling film wrapped cake box, it should not be a problem
Ur explaining really very well. 🙏😊
love it this... thanks for wonderful video
Sir sugar water se cake soft ke sath creak hoti he??
Sugar water jyaada daale toh Haan crack ho Sakta hai sponge, eggless premix sponge main syrup thoda kum daale
Sir how much ganache in grams is needed for half kg came ?
Great 👍 just awesome 😊
Hello sir, thanks for sharing. Loved your voice. Could you pls share your cake premix recipe for 500 gm or 1 kg cake ?
1kg premix + 450gm Water + 50g Oil mostly does it for us, baked at 165° C till a probe in the centre with a toothpick comes out clean
@@foodybreaks oh wow thanks for reply sir that’s so fast and kind of you 🥰
@@foodybreaks sir can you pls explain again for a 500 gm sponge?
@@ishitashah4267 use 190gm of premix for half kg cake
This is amazing. But if someone can help me my cake and the ganache/cream between the layers dont hold each other they fall apart can i know the reason.
Try a 2 parts choco compound with 1 part Amul Cream ganache, it's better for cakes, or increase the choco compound per part of cream, to thicken it and help it set better, also don't forget to do a crumb coat and set in the freezer for atleast 20mins if you're in a hurry, or longer
@@foodybreaks Chef will this help for easy slicing? My cakes dont slice easily at times the cake and cream in between get separated
@@sanchijain6144 Once it's set, slice with a clean and hot Bread knife, you can heat using hot water or a Gas torch
Plz chef Kunal aap cake shop me milte he wo chocolate ball ki recipy Sher karo plz
Sir my chocolate always melts i really dont knw y after crumb coating it melts
If we apply water does the cake & ganache spoil???
Not if it's controlled, if it's too much water it will be liquidy
Well explained 😍 couldn't get better explanation den this thanks sir 😍🤗
🙏🙏
Dark chocolate+ fresh cream messering ki ahe sir
Hii...
Can you please tell me what proportion of dark chocolate and cream should be use for 500gm chocolate truffle cake? Can we use fresh cream or whipped cream ?
Please reply
Good. Super Cake : Subscribed
For ganach how much ratio of fresh cream and dark compount we have to take
Because my chocolates melts
2 parts dark Compound to 1 part amul fresh cream / any cream above 28% milkfat
Tnx❤
Can u suggest some best oven brands in India?
Unox / Gorenje / We use Safire Industries Oven
Quantity of choco to cream for the ganache pls
Sir..please let me mnow which premix you use for cake base...im ur subscriber
Pillsbury/ Pristine both are good
Can we use butter paper instead of acetate sheet?
Yes but acetate sheets are easier to work with
Which chocolate compound do you use for ganache.
Van leer / Morde / whichever is available 😁
How to get Matt finish on ganache cake
Sir...500 g ke cake ka kya rate h... Home bakers ke liye... Chocolate truffle cake ka
1/2kg choco truffle cake Ka cost price approximately Rs 225-250 tak ana chahiye
Ratio of choclate and cream for ganache
Mast 😊👍
C: creation
A: amazing
K: knife
E: eager to eat cake
Awesome definition ❤️😁
@@foodybreaks thanks ur amazing
What should be the price of this cake for half kg?
Hi
If we keep the cake to set for 1hr it doesn't hardens?
Not completely, but it needs to set so you can do the finishing
its so good
Aapki aawaz siddharth shukla jesi lag rhi hee jo bigg boss 13 me aata tha
😀 I didn't realise
Market style Cake sponge ki recipe upload kijiye na bigginers ke liye
Will share soon, check our Genoise Sponge video
Which brand chocolate u used n is it compound or pure
We have used Morde Compound, but you can use 2M / Morde / Van Houten
How mch chocolate need for half kg????
250gm of ganache so approximately 160-200gm of chocolate
Sir can I make flowers with same ganache?
Yes, once it sets, it's easy to pipe out designs and flowers with the same ganache, just ensure its soft enough to pipe
What is pound in cake like 1 pound 2 pound .
How did you prepare cake base I request u to share plZ
sunder sir, easy information
Sir could u plz share recipie of ganache my usually get hard with the ratio
Hello Chef...very well explained...but how is your ganache so shiny...🤩🤩🤩
It's because it's warm , if the same ganache is refrigerated, it won't shine as much
Ty
Very helpful tips gr8 presentation
Thankyou🙏
Hi Sir, which essence will be best to make chocolate base?
Fab Flavours, Bush or Flavaroma, many good brands out there these days
@@foodybreakssorry sir I mean which flavor , Vanilla or chocolate essence
@@animeshbarai8808 Vanilla
@@foodybreaks thank you
Neat and clean
sir mera whip cream nosel m dalte vakt thin ho jata h kyu esa hota h
Jab aap cream whip karte ho, agar usme garmi ajaye, toh cream pigalne lag Jata hai, piping bag zyaada Der haath main pakadne se haath ki garmi usse lag jaati hai
Simple solution, Whipped cream ko jitna ho saake Thandi Temperature 10Deg C Ka aaspaas whip kare aur phir fridge main rakhe, halke haath se phetke use karle jab zaroorat ho, aur ho sake toh Cakes ko AC room main hi banaye
Sir plz choclate ki filling kaise banaye wo b bata de
100gm of Hot Amul Fresh cream + 200gm of Dark Compound melted, mixed together and strained, stand store in the fridge
Sir what is the size of the sponge is it 6inch or 4inch
It looks like 6 inch
6inch Round Sponge x 2inch Height
Can you pls tell the recipe of ganache?
Very informative thank u so much sir
How much time I have to keep choclate truffle cake in fridge sir after decoration
Ideally 1hr in the fridge for the ganache to set firm
You can even keep it in the freezer for 15-30mins if you're in a hurry
Ganash ki Praporstion kay he sir
Wow! I can never do that finish! My cakes always turn out really good in how they taste but the finish? Not so much! XD
Keep Practising, they will become awesome before you know it
A video on ganache as well plz
What is difference between chocolate dutch cake and chocolate truffle cake
Ideally Dutch Truffle is named after the Dutch Process of Deriving Chocolate, so no major difference
@@foodybreaks
Thanks for letting me know😊
Amazing wow👌👌👌👌
Hi Chef... pls do some eggless Cke recipies
How we will get this consistency of ganache
2parts Dark Choco Conpound:1 Part Cream has yielded this Ganache for us
Just wow 😍
Whts the ratio u have taken in ganache
1 part of Amul cream to 2parts of Dark Compound
Thnku
Sir Please give the perfect recipe of truffle chocolate...
200gm Melted Dark Compound + 100gm Hot amul fresh, mixed together, strained and cooled to store or use
@@foodybreaks thanx sir ,,we can use the wheeping cream instead of Amul cream.
Sir can you pls tell us how to make ganache color black
Use a Dark Ganache and add Super Black Color Gel to it, as needed
Thank u 🙏🙏
Superb .I subscribed ❤️
What is the ratio of cream and chocolate in the truffle
2:1 for dark Compound & 3:1 for Couverture (1 is always the heavy cream)
@@foodybreaks once you melt chocolate and cream for how long you keep your ganache to set to a frosting consistency? And also once the truffle cake is decorated do you keep it in fridge as mine cake becomes harder and it needs a long time to come at room temperature. Plz help
@@shifashaikh3864 if the ganache is soft enough to spread but doesn't flow away then it's at a good temperature, this can be achieved by placing in thr fridge for 20-30mins or in an AC room for 1-2hrs, you may need to lightly mix the ganache in the bowl to ensure it is soft, once it's as soft as in the video (easily spreading) then use it for layering and crumb coat
For the complete cake, it needs to be set before you glaze it, so that also be achieved in the fridge for 20-30mins or more or simply leave it in the AC room for that much time, our objective is to have a firm set ganache on the cake before pouring the Glaze coat
Super 👌 yummy
Sir.. verry helpful... let me know the tin size
For this demo we have used a 7" dia round X 2.5" deep aluminium baking tin
Sir what is measurement of cake tin for half kg cake?
6inch
Please tell the recipe of chocolate ganache
100gm of Hot Amul Fresh cream + 200gm of Dark Compound melted, mixed together and strained, stand store in the fridge
Can you tell me about Dutch cake
Dutch chocolate and chocolate truffle cake r both same
Hi Sir, plz share eggless Vanilla base recipe.
Thanku❤
How to make ganache???