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I covered a chocolate cake with genache, left right on the side but a few hours later it has badly cracked. Been using genache on cakes a lot and this has never happened. Can it still be covered in fondant and be edible?

Hello Loz1966

Could you please describe the type of cracking. Is it deep and heavy like big crevices or small hairline cracks.
If it is hairline cracks, they will blend in if you go over the cake again with a pastry brush dipped in hot water as seen in many of Paul’s tutorials. If the cracks are really deep and the ganache really dry, you could try gently taking it off , remelting and using again. If you can’t do that, use a hair drier on warm setting to gently melt the ganache and scrape off the excess until you have a smooth covering again. Keep a safe distance from the cake so the ganache doesnot burn. Go over it with the hot pastry brush or hot scraper to get an even layer.
There are several reasons why ganache can sometimes crack. If it was dark ganache and applied too thick it can contract and crack if frozen or in a very cool environment. Sometimes excessive contact with water can seize the chocolate and make it brittle. If it has been applied over generously can, but not always, have a similar effect.
Please let me know if this helps.

EDIT If the cracks are big it’s best not to cover with fondant. It will not be a very good smooth look.

Hi they are thick cracks. Thinking maybe I used to much dark chocolate to cream . The fondant would be covered in sprinkles so uneven finish wouldn’t matter to much. Didn’t want to poison anyone. Is it best to just start again?

Seems you had a similar experience to one of mine! I took it off bit by bit. Because it was so thick, it came off ever so easily . Do you think you could get it off? Shame to waste the cake if it can be salvaged. As it it, it will not poison anyone 🙂 but it will taste quite bitter for those who prefer a milder taste. I beleive your cake can be salvaged. If you think it will be too much work you could start a fresh. The amount of cocoa in the chocolate does affect the end result. Did you use over 50 – 60% dark choc? I did that when mine cracked, I think mine was about 80%. Big learning curve for me back then!
Have a peek at the quantites chart here, it might help:

Carry on Ganaching! New Charts and Recipes

Hope all turns out ok. 🙂

I used good quality couverture chocolate so really don’t want to waste it. For some reason when I was measuring chocolate this time I thought it was a ratio of 1:1 . Oh well got to have a disaster at least once I suppose. Thanks for your comments