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.



Ingredient Checklist


Instructions Checklist
  • 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.