Two 6” round chocolate cakes
Chocolate Ganache for frosting and filling
Three or four fresh strawberries, washed and dried
Prepare two 6" round chocolate cakes using my Rich Chocolate Cake recipe.
The Ganache Filling & Frosting:
Ganache is the rich chocolate filling you find inside amazing truffles and other fine chocolates. It’s also a beautiful and tasty frosting for a cake.
Chocolate Ganache Icing Recipe. (You will need 12 oz. each chocolate and cream for this cake because you are using it as filling and as frosting.)
Place one cup of ganache into a small bowl. This will be your filling. The remaining bowl of ganache is your frosting.
*Note: If you do not have a hand mixer, let the ganache cool in the refrigerator or an ice bath until it is a little thicker than pudding. Stir it frequently during cooling to avoid any chunky spots. Then you can use your stand mixer to whip it. If it does not begin to change color after about a minute of whipping, it is still too warm, and you need to let it cool a while longer. Be careful not to leave it for too long or it will get too stiff to whip.
Pour a small amount (about one-fourth) of the cooled ganache frosting over the top of the cake. Using a small spatula, gently spread the frosting to cover the top of the cake. Try to keep most of this frosting on the top of the cake.
When your cake is covered and smoothed to your liking, pour the remaining ganache into a piping bag fitted with a small star tip. (I like tip #18.) Place the bag in the refrigerator for at least 10-15 minutes or until the icing does not drip out of the tip when you hold it upright.
Lightly squeeze the bag until the icing begins to form a ball against the cake, push the tip back into the icing slightly (about 1/8-1/4 inch) to create the shell shape.
Then slowly relax your hand while you pull the bag towards yourself. Repeat all the way around the cake.
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