Dark Chocolate Ganache for Cake
How to make dark chocolate ganache for use on cakes
Yield: 1 cake glaze
Materials
- 8 oz dark chocolate chopped into small pieces
- 1 cup heavy cream
Instructions
- Place heavy cream in a saucepan over low-medium heat. Bring the heavy cream to a simmer, but not boiling. Remove the cream from the heat source as soon as it starts simmering.
- Place your finely chopped chocolate in a heat proof bowl. Pour the hot cream over the chocolate and let it sit for a couple of minutes.
- Mix the chocolate and cream together. Be patient. It won't look like it's coming together, but it will eventually. Keep mixing until you get a homogenous mixture.
- Let the dark chocolate ganache cool down before you use it on your cake. Let it cool for 15-20 minutes.
- Place your cake on a wire rack. The chocolate will flow off of it if you are encasing the cake in the ganache. Be prepared for spillage. You might want to place a plate underneath the wire rack to catch any drippings.
- Pour the ganache over the cake. Make sure to go to the edges with the ganache to make it flow and flood evenly.
- Let the ganache cool on the cake. You can place it in the fridge to speed up the process. The ganache should set after about an hour.
- Serve the dark chocolate ganache cake within 1-2 days. Store in the refrigerator up for 3 days.