Ganache cake recipe

                                                                                                                    GANACHE CAKE RECIPE

FOR  MAKING GANACHE

INGREDIENTS

• 200 ml – heavy whipping cream  [ tropolite / richs OR  even amul fresh cream]
• 200 gms of dark chocolate chopped

METHOD

Take the cream in  a pan on medium flame.

Bring it to a boil boiling point.

As it starts boiling off the stove.

Mix in the chopped chocolate.

Use a wire whisk or wooden spatula and stir  it till the chocolate melts and  a smooth /glossy sauce is formed.

****You can stir in some rum if you want.

Cool it for 10-15  minutes before pouring it on the cake. [ till it thickens a bit to a pourable consistency ]

Whisk well and use

While pouring over the cake whisk the sauce ,then start pouring  from the centre and then spread it to the outer part of the cake.

VARIATION –

For piping ganache for decoration ,the ratio will be different .Use 2 cup of dark chocolate and 1 cup of cream .See the rose below .Its made with ganache.

NOTES

1. Do not boil the cream.
2.  As soon as the bubbles begin to form off the stove.
3. You can store it for a week.
4. If spoilt it gets curdled.
5. You can try the same recipe with white chocolate
6. If you want to experiment with frosting icing  , use readymade pilsburry cake mix.
7. To get more shine you can add little butter .

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