Melt Chocolate:
Place 200 grams of finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
Gently stir the mixture until the chocolate is completely melted and smooth.
Add Butter:
Stir in 2 tbsp of unsalted butter until fully incorporated and the ganache is glossy.
Cool and Use:
Let the ganache cool slightly until it thickens to a spreadable consistency.
Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.
Allow the ganache to set before slicing and serving the cake.
Enjoy your super moist chocolate cake with perfect chocolate ganache!
Baked Cream Cheese Spaghetti
Croque monsieur with bechamel sauce
4 Ingredients Lemon Cream Cheese Dump Cake
These are the steps you need to follow to properly clean your pillows
Delectable No-Bake Mint Chocolate Zebra Cheesecake
STOVE TOP MEATLOAF
My daughter didn’t talk to me for a week. I decided to give her a harsh reality check
Flush a clove of garlic down your toilet: Grandma’s trick that solves this horrible problem for you. Incredible results the next day!
Flaky 10-Step Argentinian Croissants Recipe