The best way to get a shiny super-smooth coating of chocolate ganache is to first give the cake an undercoat. Cool ganache; whip until spreadable. Cover cake, smoothing out bumps or imperfections; then pour warm ganache over cool layer. The excess that drips over the sides can be scraped up and used again.
- Yield: Makes 3 cups
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 1999
- 12 ounces semisweet chocolate, chopped
- 12 ounces heavy cream
Place 6 ounces chocolate in a heat-proof bowl. Heat 6 ounces cream in a saucepan just until boiling, about 3 minutes. Pour cream over chocolate; let stand for 1 minute; stir until well combined. Place over a bowl of ice water; stir until spreadable consistency. Use immediately.
Repeat with remaining chocolate and cream, but do not place over ice water. While warm, pour over cake to glaze.