Yes, there is actually a cake in here, but the dark chocolate ganache is undoubtedly, the star of the show. She’s shiny and knows exactly how to drape. Pure spectacularness.
Since this post is all about ganache, I’m not going to bother with anything else this time. So let’s assume you have a nice layer cake all frosted and ready to go. You might just stop there, but where would the fun be in that?? Besides, I personally was making this for my husband’s aunt for her birthday, so I wanted a little extra oomph to it.
After you have your cake frosted, your first step is to refrigerate it! Go ahead and grab a magazine, turn on some Real Housewives or run through the sprinkler. Whatever you do, don’t go taking that cake out of the fridge until it’s good and cold. The ganache will lay better and you’ll get picture-perfect drips if you pour it over a cold cake. And we all know that good drips are where it’s at.
Dark Chocolate Ganache
4 ounces finely-chopped dark chocolate
1/4 cup heavy cream
Melt the chocolate and heavy cream on the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
That’s it! Just pour it over your cake and use the side of a metal icing spatula to gently guide it towards the edges! My cake is a 3-layer, 10″ cake so I made this recipe times 1.5. For a regular 8″ or 9″ cake, this should be plenty to cover it.
Oh my goodness, she is so pretty!!