This summer, I made this wedding cake, and every time I looked at it, it reminded me of a hot fudge sundae. Yum. It was a three tiered cake, covered in hand-made/homemade fondant, and then I poured warm chocolate ganache over each tier. Previously, I had made cakes where ganache or whipped ganache was a filling between the cake layers, but this was the first time that I poured ganache on top of each cake. Even though I made a practice cake a couple weeks prior to the wedding cake, I was soooo nervous when it came to making the real deal, because once you pour warm chocolate over your cake, there aren’t any do-overs. (Yikes!)
Actually, this technique isn’t very difficult, and the end result is quite elegant. I thought I’d share with you how I achieved this effect. I don’t have step-by-step pictures, since this blog was but a twinkle in my eye when I made this cake. I will do my best to explain.
The recipe that I used for the ganache was: 9 ounces of bittersweet chocolate (chopped) and 1 cup of heavy cream. I placed the chocolate into a microwave-safe 2 cup measuring cup (preferably with a spout) and then I poured the heavy cream over the chocolate. Then, I placed the measuring cup into the microwave, and warmed the chocolate for 45 seconds. After the 45 seconds elapsed, I took the measuring cup out of the microwave and used a very small whisk to start to combine the chocolate and cream. I continued microwaving the measuring cup in 15-20 second increments, followed by whisking, until the ingredients were well combined and smooth.
Next, I took my warm ganache, and I started at the bottom tier of my stacked cake. (My cake was covered in fondant, you can use this technique with a cake iced in buttercream, too.) Using the spout of the measuring cup, I poured the warm ganache, starting with the section toward the center and moving out toward the edge of the cake. Then, I took a very small cake spatula, and I gently “pushed” the ganache over the edge of the cake.
See? I told you that this technique wasn’t difficult. So, why don’t you give it a try? It really is a fairly easy way to “dress” up a cake, and it is delicious, too.