6 oz. bittersweet or semisweet chocolate
1 cup heavy cream
Finely chop chocolate into small pieces and place in a medium bowl or on parchment paper. Heat heavy cream, stirring occasionally, until bubbles begin to appear around the edges. Pour chocolate shavings into the cream and stir with a wooden spoon or rubber spatula. Let it cool in the refrigerator, stirring occasionally. It has to cool down for 20 or 30 minutes before it's ready to work with.
To frost a chocolate cake, cut cake into two layers and squirt simple syrup on the inside layers. To make the simple syrup, boil one part water with one part sugar. This is used to keep the cake moist.
Spread the ganache in the center of the cake, trying not to let any run down the sides. Replace the top layer of cake, squirt some more simple syrup on the cake and spread it.
To coat the cake, place the cake on a ring or a cake screen. Spread the icing on the top and around the sides of the cake. Use a cake comb to create a design on the top of the cake.
NOTE: You can purchase the comb and cake ring at craft or baking supply stores or click on the "Babykakes" banner on my website. They carry cake combs and rings at this Internet Cake Decorating and Supply store.
Date: May 25, 2002