Semi Sweet Chocolate Ganache

Semi Sweet Chocolate Ganache

 

        • 2 C…..Cream
        • 1 C…..Sugar
        • 12 OZ…..Semi Sweet Chocolate
        • 2 OZ…..Unsweetened Chocolate
        • 1/2 tsp…..Vanilla

Combine the cream and the sugar in a sauce pan. place over medium heat and stir until the sugar is dissolved and the mixture starts to simmer. turn the heat to low and let simmer without stirring for six minutes. (watch during this time that the mixture does not boil up and over on you.) Turn the heat off and add the chocolate to the cream mixture. Stir, do not whip, until the chocolate has melted and the mixture is very smooth. Stir in the vanilla. Set aside to cool.

Icing the Cakes
Remove two cakes from the freezer. Place them one on top of the other. With a sharp knife go around the cake trimming the edge so both cakes line up straight. Remove the top cake and place it aside. Fill the center of the cake with ganache.Replace the top layer and put a rough layer of ganache all over. Thin the ganache by heating it a bit if it has stiffened. Place a second coating on the cake evening up the sides if necessary.

Storing and Cutting
Place the iced cake in a container with a tight fitting lid and store in the freezer until ready to be cut. When ready to cut use a warm, dry knife and cut into 12 to 16 pieces. Store the pieces in a covered container at room temperature for about one hour before serving.

 

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