Classic Chocolate Ganache

 I've never been a fan of normal confectioners sugar and butter based frostings. Don't even get me started on fondant... Why, why ruin a perfectly good cake when you could do something like a rich creamy chocolate ganache?? Or a cream cheese frosting? My best friend in high school, her British mother taught me the English way: poke some holes in the top of a cake with a fork and pour over a can of sweetened condensed milk, then dust with powdered sugar. Give me a nice citrus glaze, or brulee the top. Put a paper doily on the cake and dust cocoa powder, then carefully remove the doily on a light cake to reveal a lacey pattern. Spread some peanut butter whipped cream topping over the cake, anything but your run-of-the-mill Royal icing.

Classic Chocolate Ganache

Ingredients:

8 oz. dark chocolate bar, chopped small

1 cup heavy whipping cream

Instructions:

1. Place chopped chocolate in a thick walled bowl.

2. In a double-boiler or in the microwave, heat cream until just steaming. Keep a careful eye on it up until that point then immediately remove from heat and pour over chocolate.

3. Let sit for 2 minutes without stirring.

4. Gently stir chocolate and cream together with a fork until just combined. 

5. Spread ganache across cake, or pour into a bowl to let cool.