So for all of you that are like me out there (I'm hoping I'm not alone in this boat), welcome to your new way to decorate cakes. Simple and delicious an everyone will be extremely impressed. Trust me - it will turn any cake into an amazing cake. Homemade, out of a box, whatever you prefer, this is going to be a staple in your recipe box.
I made this cake for our friends birthday. It was a huge hit. Everyone loved it. Before I knew it, half of the cake was gone. Trust me - it's worth the time and effort.
Makes about 7 cups
4 cups heavy cream
4 cups semisweet chocolate, chips or finely chopped
1/4 cup light corn syrup
1/4 tsp salt
1/4 coffee extract (optional)
1. In a medium size saucepan over medium-high heat, bring the heavy cream to a full boil. Turn off heat and add chocolate slowly to the pan. Slowly whisk mixture until smooth. Add corn syrup, salt and extract, and stir until combined.
2. Transfer half of mixture (3 1/2 cups) into a large bowl. Pour remaining mixture into small bowl. Let cool completely, stirring frequently, about 40 minutes.
3. Once fully cooled, take mixture in large bowl and beat on medium-high speed until ganache holds soft peaks, 5-7 minutes.
4. Taking your cake layers - place whipped ganache on one layer of cake and spread evenly. Top with remaining layer and repeat with more whipped ganache. Repeat if 3rd layer. Spread remaining whipped ganache in a thin layer over the entire cake. Refrigerate until set, at least 30 minutes.
5. Once cake is set, transfer cake to wire rack with a rimmed baking sheet under it. Take small bowl of ganache and slowly pour on top of cake. Take an offset spatula to evenly distribute ganache over the top and sides of cake. Keep pouring ganache over cake until cake is covered entirely. Refrigerate until ganache is set, at least 30 minutes. At this point you can transfer it to a cake platter.