This recipe makes a dark, dramatically shiny topping. It’s perfect for a cheesecake, or a stand-alone one-layer cake or bundt cake. For the best looks, make sure to cover top and sides of the cake with a “crumb coat” first. A crumb coat is a thin layer of regular icing, that has been thinned with a little water, and spread thinly over the entire cake. Then it is allowed to cool and harden a bit before pouring the ganache over the cake. This will ensure that you don’t pick up crumbs while spreading the ganache, which would mar the shiny appearance.
- 9 ounces bittersweet or good quality semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon dark rum (or 2 tsp vanilla)
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat until bubbles just start to form, but not to boiling. Pour hot cream over the chopped chocolate, and whisk until smooth. Stir in the rum or vanilla.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward, being careful not to work it too much, but just gently nudge it towards the edges, just until it starts to spill over the sides.
For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.