This is what I would call a perfect foolproof frosting for any cake, if you are a chocolate lover of course..:)
The chocolate ganache is just cream and chocolate.. with a flavouring if you like.. but it is so versatile and you can use it as frosting or filling, whipped or piped or even shaped using molds.
- 230g semisweet chocolate
- 180 ml heavy whipping cream
- 1 tablespoon (14g) unsalted butter
Break the chocolate into small pieces into a heatproof bowl. Heat the cream with butter over a medium flame and bring just to a boil. Pour it over the chocolate. Let it stand for 5 minutes. Now stir the mixture well but take care not to beat it so that you get a smooth creamy consistency without any bubbles.[ If you are going to pour it over your cake the bubbles will not look good] Bring it to room temperature stirring occasionally. When the ganache has cooled and thickened it can be poured over the cake like a glaze. It can also be refrigerated and spread like butter cream after whipping.
If you want it sweeter, substitute about 75g of semisweet chocolate with milk chocolate or add 1 or 2 tablespoons of finely powdered sugar while warm.
This can also be flavoured with vanilla extract or liquor.
