Chocolate Ganache Frosting
Happy New Year to everyone! Here is something decadent to kick off the new year!
One chocolate cake from my recipe already posted. This time I baked it in a 20cm round cake tin. 220g chocolate, 125ml fresh cream, 1 tablespoon butter, 1 teaspoon coffee granules, icing sugar.
Cut up the chocolate into small pieces and place in a bowl. Sprinkle over the coffee granules. Heat the fresh cream and butter in a pot until the edges just start bubbling. Pour the hot cream over the chocolate. Let it stand for a minute, then using a whisk stir it until you get a smooth ganache. Leave it aside until it cools completely. Then place it in the fridge for 30 minutes. It will harden - don't be alarmed!. Beat the ganache with an electric beater to turn it into frosting. Add some icing sugar to make it as fluffy as you like. Cut the cake in half and ice the centre as well as the top. Use choc chips or chocolate curls to decorate the top. Enjoy!