Recipe: Dark Chocolate Ganache

For my recent birthday party I made the moist chocolate cake (recipe here) I posted in June as part of the dessert for my birthday party.

Again the cake had everyone oohing and aahing. (I now have to bake it for an engagement party in a few weeks time.) The only piece that remained was taken home in a serviette by one of my friends. Maybe Robyn from Add A Pinch was right and this is the best chocolate cake ever.
Dark Chocolate Ganache
This time around I made the cake with a dark chocolate ganache and added Bon Bon sweeties on top for extra decadence. I made the ganache from Mariette Crafford-Barnard’s Afrikaans recipe book called Om Die Tafe translating to Around The Table in English. When I was in primary school I used to visit their home and at that time she had just published the above mentioned book. I remember their kitchen always smelling amazing and Mariette would be in the kitchen trying and testing recipes while sun beams would stream through the window…

Mariette’s chocolate ganache recipe (with slight adjustments):

• 250 g dark chocolate
• 50 g butter
• 120 ml fresh double fat cream

1. Melt the chocolate and butter over a double boiler with simmering water.
2. Stir in the cream and allow to cool slightly. (If you want a softer ganache add more cream)
3. Pour over the cake and set aside.

Dark Chocolate Ganache
Ganache is by definition a rich mixture of cream and chocolate which is heated and stirred together. Different ganache recipes will have different chocolate and cream rations depending on the intended use. The one used here will be thick and pourable while staying soft once cooled to room temperature.

Try the recipe and let me know what you think.

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