INGREDIENTS
8 ounces bittersweet baking chocolate, at least 60% cacao
1 cup heavy cream
TOOLS YOU’LL NEED
Digital scale
Chopping knife
Cutting board
Saucepan
Medium, deep, stainless-steel bowl
Whisk
Potholders
Measuring cup
Roughly chop the chocolate.
Fill the bottom of the saucepan with water. Set it atop the cooking range.
Place the stainless-steel bowl on top of the saucepan.
Bring the water in the pan to a rolling boil, heating the bowl.
Toss the chocolate into the hot bowl, reduce the heat, and whisk evenly until the chocolate melts.
Carefully remove the bowl from the saucepan.
While whisking, drizzle in a third of the heavy cream.
Whisk till combined.
Drizzle in another third.
Whisk to combine.
Drizzle in the remaining heavy cream and whisk thoroughly.
Pour the ganache over a cooled cake.
TIPS
Setting the cake on a wire rack in a sheet tray makes for easy cleanup. Since this glaze is only two ingredients, don’t skimp on the quality. If you want a thinner ganache, drizzle in more heavy cream. If you want a thicker, more frosting-like ganache, reduce the heavy cream. Ganache works best when applied over a chilled cake—if the surface is still hot, it will slide right off.
