Directions: |
Directions:Begin with a (preferably level) frosted cake. The icing should be as smooth as possible. Place the cake, uncovered, in the refrigerator so the frosting can harden a bit.
Meanwhile, prepare the ganache by placing the chopped chocolate in a medium-sized heatproof bowl.
Pour the cream in a saucepan and bring just to a simmer, then immediately remove from heat and pour evenly over the chocolate. Let sit, undisturbed for 5 minutes. Once 5 minutes has passed, gently stir until chocolate is completely melted and mixture is smooth. Allow ganache to cool for 15 minutes before pouring into a squeeze bottle (it should, at most, feel only slightly warm to the touch).
Decorating
Hold squeeze bottle vertically and drop a single bead of ganache on the very edge of the top of the cake. Squeeze the bottle until the bead drizzles over the edge and begins to drip down the side of the cake.
Pause and assess! If your ganache is too thin and runs all the way to the bottom of the cake, let it cool longer. If you squeezed too much chocolate and it went all the way to the bottom, simply know to squeeze less next time. If the ganache didn’t go as far as you wanted it to, simply squeeze a bit more.
Draw a line along the top of the cake to the next point where you’d like your next drip to be (typically only a few centimeters!). Repeat the above step, squeezing another bead of ganache over the edge of the top of the cake.
Continue to go around the edge, varying the length of the drips as desired. Once you have dripped ganache all the way around the cake, drizzle a thin layer of ganache over the surface of the cake. Use an offset spatula to spread it evenly.
Return cake to the refrigerator for about 15-20 minutes to allow ganache to set. If desired, top with swirls of frosting on top the set ganache.
|
This recipe for Chocolate ganache drip is from