Ganache Baking. Using ganache is a creamy dreamy and oh-so-easy way to upgrade your cake finishes with little added effort. Place the chocolate into a medium bowl.
You may also recognize it as a glaze on a cake as a whipped filling or frosting or as a piped decoration. The basic ratio used when making ganache is two parts chocolate usually a semisweetbittersweet chocolate to one part cream. To whip the ganache for frosting or for layer cake filling cool the ganache until it is thick but still soft and then beat in a stand mixer or with a hand held mixer until the ganache.
Place cake on a wire rack over a rimmed platter or rimmed baking sheet.
Heat the cream in a small sauce pan over medium heat. Ganache is a mixture of chocolate and cream melted together and used to glaze or fill a cake whip into a fluffy frosting or fill truffles. You may also recognize it as a glaze on a cake as a whipped filling or frosting or as a piped decoration. When the cream has come to a boil.