I'd like to try filling a cake with chocolate ganash this week. Is it the same ratio, 2 parts semi-sweet chocolate to 1 part cream? Do you have to whip it for longer? Also, can the cake stay out of the fridge for a couple days on the counter or should it go in the fridge? Thanks!
For a filling I usually do about 1 1/2 parts semisweet chocolate to 1 part cream. It should be refrigerated.