I want to make a cake iced with buttercream and then have chocolate ganache poured over the top so that the chocolate will cover the top and drip down the sides. I have never made a ganache before and seeing so many diffrent recpies am really unsure which will be a good consistency to pour and not be too runny or too thick and clumpy. Any sugestions on this???
Thank you
This is one that I have used before. It has a good consistency and should be poured over the cake after the butter has been incoprorated.
6oz(@ 2/3 cup) of heavy cream
6oz(@ 2/3 cup) of dark chocolate, chopped
2oz(1/2 stick) of butter(room temp)
Put chocolate into a bowl with a spout
Heat the heavy cream until you see a few bubble(don't boil)
Take of the heat and pour into the bowl. Let set a few minutes to melt the chocolate. Stir and add butter. Pour over cake. Start in the middle and work your way out to the edges as you turn the cake. Try to cover as much of it as you can the first time.
It might sound like a lot of work but put your cake on a wire cooling rack with a 1/2 sheet pan under it, then put that on a cake stand. It really helps on the messes.
I hope that helps
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