Most cakes are not complete without a coat of icing, both for taste and presentation. And while applying the icing itself can be a struggle, making icing that tastes good is a challenge all on its own. Fear not – our basic chocolate ganache recipe is both delicious and fool-proof.
500g couverture chocolate, finely chopped
1 cup heavy cream or evaporated milk
1/4 cup sugar
4 tsp unsalted butter
- Place the couverture in a bowl.
- Combine cream, butter, and sugar in a saucepan, bring the mixture to a boil.
- Pour the mixture over the chocolate, stirring gently until it is melted.
- Using royal or buttercream icing, ice the cake with a thin layer and freeze for 15 minutes.
- Place a cooling rack over baking paper.
- Make sure the icing is set, and place the cake on the cooling rack.
- Quickly pour the ganache over the top of the cake and down the sides. You can use a spatula to smooth the surface if needed. The hot ganache will melt the icing, so only smooth as necessary.
- Chill the cake in the fridge until completely set.