Serves: 12
Total Calories: 110
1- Heat whipping cream in 1-quart saucepan over low heat until hot but not boiling remove from heat.
2- Stir in chocolate until melted. Let stand about 5 minutes. Ganache is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools.
3- Pour ganache carefully onto top center of cake spread with large spatula so it flows evenly over top and down to cover side of cake.
**Glazes a 13 x 9-inch cake or top and side of an 8- or 9-inch two-layer cake.**
Betty's Tip: If you glaze the cake on a cooling rack with waxed paper underneath the rack, the ganache will flow over the side of the cake and the extra drips will fall onto the waxed paper. When the ganache hardens, you can easily and neatly transfer the cake to your serving plate.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Ganache recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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