Pour the cream into a small sauce pan. Bring to a simmer on medium high heat. Remove from heat before the cream can boil.
While the cream is heating, chop up the chocolate bars. The smaller the pieces, the quicker they will soften and your ganache will be easier to mix together.
Pour chopped chocolate into a heat proof bowl, then pour the heated cream over the pieces. Allow to sit 3-5 minutes so the chocolate can soften.
With a spoon or rubber spatula, gently stir the chocolate and cream together. Be patient! This will take a few minutes, but you'll see it slowly come together!
That's it! You've made ganache!
This ganache is a 1:1 ratio, 8oz of chocolate to 8oz of cream, and creates a excellent spreadable consistency. But it's easy to make pipeable ganache with the same process!
For pipeable ganache, cut the cream amount in half! Use just four ounces, or half a cup, of cream, and follow the same instructions. Enjoy!
*What kind of baking chocolate is completely up to you! Milk chocolate? Semi-sweet? White? Choose whichever of these will best compliment your dessert!
🎂 I'm not aware of there being a cake-decorating community on Tumblr, but do any of you know how to calculate how much frosting you need to crumb-coat a cake? Not to fill it or frost the outside or decorate, just to do the crumb coat.
I'm going to crumb-coat a round 9" 2-layer cake with chocolate ganache to give myself a dark base to work with, and I'm trying to figure out how much ganache to make.
ETA: I've seen 1 cup and 1 1/2 cups, but with no indication what size cake they're talking about.
ETA2: OK, I found a blog that says you need about 1.5 cups to crumb-coat a round 8" 2-layer cake. So I just need to do some math to figure out how much I'd need for a 9" cake.
How tall is a 2-layer cake? I'm gonna go with 4". So the surface area of an 8" cake is