For the Chocolate Ganache:
Heat Cream:
In a small saucepan, heat 200 ml of heavy cream over medium heat until it starts to simmer. Do not boil.
Melt Chocolate:
Place 200 grams of finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
Gently stir the mixture until the chocolate is completely melted and smooth.
Add Butter:
Stir in 2 tbsp of unsalted butter until fully incorporated and the ganache is glossy.
Cool and Use:
Let the ganache cool slightly until it thickens to a spreadable consistency.
Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.
Allow the ganache to set before slicing and serving the cake.
Enjoy your super moist chocolate cake with perfect chocolate ganache!
Advertisement:
Thanks for your SHARES!
I always soak chicken from the store in salt water. Sorry I didn’t know about this before
SCALLOPED POTATOES
Do Not Fry French Fries! Try This New 5-Minute Recipe – God, How Delicious!
Days after losing his 39-year-old son, “Pawn Stars” icon Rick Harrison has broken his silence… and he’s confirmed what we all feared about Adam’s death Sit down before you Check Comments below.
This recipe was just delish! I cooked up a double batch so I would be able freeze some for later
High School Girls Left Surprised by Unexpected Twist! Find Out More
Creamy Nutter Butter Peanut Butter Pie
Salted butter caramel rolled biscuit
WOULD YOU EAT THIS HERB-ROASTED EASTER LAMB
