A simple guide to making chocolate ganache for frosting cakes. This recipe uses a combination of chocolate and heavy cream to create a glossy ganache that can be whipped for a perfect frosting consistency.
1: Combine and melt chocolate and heavy cream in a microwave or double boiler until glossy.
2: Allow the ganache to cool in the fridge for at least an hour, stirring every 15 minutes.
3: With a hand mixer, whip the ganache until stiff peaks form.
4: Frost your cake with the ganache as a crumb coat or before the final coat of frosting.
5: Frost on chilled cakes and allow to chill completely before adding the final coat of frosting.
