A delicious and easy recipe for chocolate ganache (far right).
- Yield: Makes 3 cups
Source: Martha Stewart Weddings, Winter 2011
- 1 3/4 cups heavy cream
- 12 ounces best-quality semisweet chocolate, finely chopped
Bring the cream just to a boil, stirring occasionally, in a small saucepan over medium heat; remove from heat. Put the chocolate in a medium heatproof bowl, and pour the cream on top; let stand for 5 minutes. Gently stir until the ganache is smooth and glossy. Refrigerate the ganache, stirring occasionally, until slightly cooled and thickened, about 10 minutes (do not let it harden). Spread over cake immediately.
These amounts provided are for a standard two-layer 4-inch-tall tier, filled with a 1⁄4-inch-thick coating of ganache between the layers. For 6-inch: 1 cup to fill, 1 1/2 cups to frost; 8-inch: 1 3/4 cups to fill, 2 cups to frost; 10-inch: 2 1/2 cups to fill, 3 1/2 cups to frost; 12-inch: 3 1/2 cups to fill, 4 1/4 cups to frost. (Note: Many cake makers will split the two cake layers in half horizontally and spread filling between all four resulting layers; if this is your plan, triple the filling amount.)