Post by @batterwithian

******TIKTOK REMOVED MY AUDIO FOR SOME REASON 🫤 FOR VERBAL INSTRUCTIONS PLEASE GO TO THE REPOSTED VIDEO AFTER THE NEXT ONE*******chocolate ganache frosting 🍫 I wanted a rich chocolate ganache that wasn’t overly sweet and would work for filling and coating my Matilda-inspired chocolate cake. this one is super simple and you can make it ahead too. makes enough to fill + coat one 8-inch, 4-layer cake ingredients chocolate * 600 g semi-sweet chocolate * 300 g dark chocolate or * 900 g semi-sweet chocolate I like mixing the two chocolates because the dark chocolate gives it a deeper chocolate flavor without making it too bitter. highly recommend weighing your chocolate since chocolate sizes can vary. * 750 g heavy cream — about 3⅛ cups * 60 g unsalted butter, room temperature — ¼ cup * 3 g fine salt — ½ tsp * 10 g vanilla — 2 tsp steps 1. Add chocolate to a large heatproof bowl. 2. Heat heavy cream over medium heat until steaming and just starting to simmer around the edges, about 180°F. Don’t let it come to a full boil. 3. Pour the hot cream over the chocolate and let sit for 2–3 minutes. 4. Slowly whisk from the center outward until smooth and glossy. 5. Add room-temperature butter, salt and vanilla. Whisk until fully combined. 6. Let the ganache cool until it reaches a thick, spreadable consistency. 7. Use it to fill and coat your cake. microwave option Want to use the microwave instead? Heat the cream in a microwave-safe container in 60–90 second intervals, stirring between each, until steaming and around 180°F. Don’t boil. making it ahead For my no-fuss peeps, you can make this the night before. Press plastic wrap directly onto the surface of the ganache, cover and refrigerate overnight. Let it sit at room temperature until softened enough to spread. If it’s still too firm, microwave in 5–10 second intervals, stirring between each, until spreadable. a few notes The ratio: 1.2 parts chocolate to 1 part heavy cream by weight. I like this ratio because it gives me a rich, spreadable ganache that firms up nicely in the fridge. The type of chocolate will affect the final texture too. Darker chocolate will generally give you a firmer ganache. You can pipe this ganache, but it’s better for simple borders and details rather than intricate piping. You can also whip it once it’s cooled and thickened if you want a lighter, fluffier texture. Just keep in mind that whipped ganache will be softer and less stable for detailed piping. The ganache will be firm straight from the fridge, so let it come closer to room temperature before serving for the best texture. full chocolate cake recipe is on my page too #chocolateganache #ganachefrosting #chocolatecake #matildacake #bakingfromscratch