It is generally either an 1:1 or 2:1 ratio. They are heated together to form a rich filling, spread or mouse. Ganache is a simple recipe of cream and chocolate. Learn how to make quick and easy chocolate ganache. And quick and easy chocolate ganache is so simple to make! You simply can’t go wrong with a fabulous ganache. Perfect filling for delicate truffles or an excellent topping for that rich devil’s food cake recipe. This small layer cake is so decadent you don’t need large slices.
Let the cake set at room temperature at least 2 hours before serving. Leave undecorated, or decorate with melted white chocolate or leftover chocolate ganache frosting. Let set until the chocolate falls in a thick ribbon and is of a consistency that will allow you to glaze the top and sides of the cake without the glaze pooling to the bottom. To make the chocolate ganache glaze, simply heat another 4 ounces heavy cream until very warm and combine with another 4 ounces of semi-sweet chocolate. Top the cake with the last layer, then coat the whole cake with a layer of chocolate ganache glaze. When the cake is thoroughly cooled, divide it into three layers and spread a thick layer of Opera Cream on one layer, then a thick layer of chocolate ganache frosting on the next layer. Set aside until the mixture is cooled and begins to set up, then whip with your mixer until light and fluffy and of spreadable consistency. Mix in a bowl until all the chocolate is melted. While the cake is cooling, prepare a chocolate ganache frosting by heating 4 ounces of heavy cream just until very warm, then stirring it into 4 ounces of semi-sweet chocolate (chopped into small pieces).
To turn it into a chocolate cake add 3 tablespoons cocoa powder to the flour mixture and substitute vanilla extract for the coconut extract. I used my recipe for Coconut Lightning Cake. It was looser and wasn’t cooperating enough to coat in chocolate for candy. I made a batch of opera cream for Easter and it didn’t quite set up the way it should.
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