It’s easy to make any cake look totally “Hollywood,” when you frost it with Chocolate Ganache. It doesn’t have to be a three-tired Groom’s cake. It can be a single-layer cake you just whipped up. Or even cupcakes.
My recipe is simple … just two ingredients; heavy cream and semi-sweet chocolate. My recipe calls for 2 pounds of each, but you can use any amounts. The formula is equal parts heavy cream and chocolate.
I usually make more than I think I will need, and freeze the extra. It’s very convenient to have ganache on hand for last-minute desserts. Heat to a liquid and drizzle over pudding, ice cream, or just about any dessert.
Yield: enough to fill and frost 2-layer, 9-inch cake
2 pounds quality chocolate, chopped or 2 pounds chocolate chips
2 pounds heavy cream
- In a heavy saucepan, heat chocolate and heavy cream until chocolate is melted. Beat with a wire whisk for at least 1 minute to insure every bit of chocolate is melted and incorporated into the cream. If there are bits of chocolate left, the ganache will be lumpy.
- Cool to room temperature. Ganache is now ready to be used as frosting.
Tips: Use a kitchen scale to measure the chocolate and the heavy cream. Chocolate recommended: Ghirardelli chocolate chips.
If finished ganache is not thick enough, place bowl of ganache over second bowl of ice and beat with a metal spatula until thickened.
When first melting the chocolate into the heavy cream, it will look swirly. Keep stirring.
When the mixture looks completely mixed, I whisk for about 1 minute to make sure all lumps of chocolate are melted.
Beautiful! When the mixture comes to room temperature, it will have the consistency of frosting. If it is a little thin, place over a bowl of ice and beat a few minutes to help the ganache set up.