Ganache

This is the ganache I used for the last three days posts: the two cakes and the truffles. This may be my new go-to icing or cake covering for chocolate cake. It is quick, easy, shiny, pretty, and fuss-free. It is also chocolaty without being too rich. It just takes a few minutes to make, and then gets poured over the cake immediately, then allowed to set. Then you may decorate as normal. It seems daunting, but really isn't. If you have a wire rack and an offset spatula, they are the perfect tools for the job, though you can do without.

Easy Chocolate Ganache
2/3 cup heavy whipping cream
6 ounces semi-sweet chocolate, chopped (or 1 cup chocolate chips)
*Other types of chocoalte can be used. Dark for a not as sweet ganache, and milk for a more mellow ganache, etc.
1 Tablespoon corn syrup

In a small saucepan, bring the cream to a boil. Remove from heat. Add the chocolate and corn syrup, stir for several minutes util melted, smooth, and glossy. Pour into center of cake, then spread excess over sides and allow to drip down. Quickly spread ganache smooth. Refrigerate for at least 30 minutes to set. The best way to cover a cake like this is to begin with a cold cake. Set it on a wire rack set over a lined baking tray for easy clean up. The excess ganache will drip off the rack onto the pan. Put the rack in the fridge and allow to harden before carefully removing the cake.

This ganache made enough to cover two eight inch round cakes, with a little leftover to make six truffles. However, keep in mind that the coats of ganache were quite thin, and could easily be made thicker by using more ganache. This recipe is probably the perfect amount to coat a two-layer eight or nine inch round cake. Leftover ganache can be refrigerated to harden, then rolled into truffles, coated with coconut, nuts, sprinkles, cocoa powder, or icing sugar, if you like.