Before I start let me just say, YUMMY! The ganache almost didn’t land up on the cake, I almost ate the whole thing straight out the pot!
So… I made a chocolate cake and didnt have any icing sugar. What I did have was cream and chocolate so I made a ganache.
- 200g heavy cream (I used a 250ml box of 32% cream)
- 200g dark chocolate (you can use pretty much any chocolate, I think white chocolate would be amazing)
- Heat the cream until it is steaming but not boiling.
- While the cream is heating, chop the chocolate into small pieces, the smaller the easier and quicker it is to melt.
- Remove the cream from the heat and add the chocolate.
- Stir with a wooden spoon until the cream and chocolate are combined.
- Allow to cool and thicken and then pour over your cake.
- Start at the centre of the cake and allow the ganache to run over the sides.
- I placed my cake in the fridge so the ganache set a bit.
- Apparently, if you have patience, you can let the ganache cool and then you can whip it and then spread it on the cake.
- Also, if you want to make chocolate truffles, increase the amount of chocolate to cream ratio, allow the mixture to cool and thicken and then roll into balls and coat in cocoa.
I have to say thank you to The Cupcake Lady, Angel for answering all my questions on Twitter when I was so impatient to ice and eat the cake 😉