I used ganache instead of chocolate and loved how much smoother it went on the side of my cake verses chocolate. Even though you have to melt the chocolate, heavy cream and butter so it takes a little more time. I just think it was totally worth it and I LOVED how it was smoother and just down right easier to work with. Just thought I would share that with ya...
How long did you let it set up before icing the cake? Did you put it in the fridge? I just tried my first attempt at ganache this past weekend and I loved the taste but it definitely gave me some issues icing it - not smooth at all! I think I needed to let it thicken up more or something?
Oh, you put butter in your Ganache?
I have never used butter when making it - just
300 ml heavy cream
600gms chocolate (couverture)
Bring cream to the boil - take off heat
Combine chocolate and mix until the ganache is smooth
Let cool completely - best used the next day.
If ganache is too hard to apply to cake - pop in microwave and zap until right consistency is reached.
It makes such a huge differance to the taste of the cake also -
Glad you love using it -
Did you torte the cake with it as well?