This is the ganache that I use on my Cranberry Orange Pound Cake. The perfect pairing. I added some orange zest, orange extract and finely chopped cranberries to a traditional white chocolate ganache. It just helps cut into the sweetness of the white chocolate. For other cakes, I can see adding other ingredients to complement the cake flavors. For example, use a different dried fruit such as dried cherries or dried apricots, subbing almond extract for the orange and adding some chopped pecans. Lots of options!
Here’s how I make it.
Cranberry Orange Ganache
Let’s talk for a minute about double boilers. On the left is a traditional double boiler with a pot on the bottom for water and another pot that sits right on top fitted with a lid. Now, I would not run out and buy a double boiler for this or any other recipe that calls for such. You can also use a pot with a heat proof glass or metal bowl on top as shown in the picture on the right. That’s what I used today.
One safety note: When the bowl gets hot, use caution and an oven mitt to handle the bowl.
In the bottom of the “double boiler”, put about 2 inches of water and bring to a boil. Reduce heat to medium-low.
In the top of the double boiler or bowl, put in the white chocolate chips and allow the hot water to start melting the chips.
In a small pot, heat the heavy cream just until it starts to bubble around the edge.
Pour the hot cream over the white chocolate chips and add the orange zest. Let it sit in the double boiler for about 30 seconds before you start stirring. This gives the chocolate a chance to start melting.
I don’t always have oranges in my fruit bowl, so I started zesting them before eating or juicing them and keeping it in the freezer. Here’s a great tip for always having zests on hand! Freezing Lemon, Lime and Orange Zest
Use an oven mitt to hold the bowl while you stir the chips with a wire whisk until it’s all melted.
Turn off the burner, remove the bowl from the double boiler and place on a heat safe surface. Stir in the dried cranberries and orange extract. Let it cool for a couple minutes.
Here’s where you decide how runny you want the ganache to be before you start pouring it over the cake. I usually stir every couple of minutes until it’s thick enough to run down the side but not so runny that it goes straight to the cake plate.
If it hardens in the bowl too much, just put it in the microwave for about 10 seconds to thin it out again.
Use a large spoon to pour over the cooled cake.
And there you have it! Super easy to make.
Here is the Cranberry Orange Pound Cake that I made for this recipe.
If you don’t have all of the ingredients or the time to make this ganache, check out my fabulous Citrus Icing that works perfectly for this cake. It only has four ingredients and is a cinch to make!
Here’s the printer friendly recipe