No birthday cake without an icky, sticky layer of chocolate on top – at least not in this house. In really warm and/or humid conditions it won’t set completely, so be prepared for sticky fingers. It’s well worth the effort and tastes so much better than the store bought alternative.
Chocolate Ganache Frosting
Enough to frost a 23 cm/9 inch bundt pan cake, and then some…as a base for hot chocolate, perhaps?
100 g (3,5 oz) good quality dark chocolate (but don’t go for the really expensive chocolate here – it’s lost on this one!)
80 ml (⅓ cup) heavy cream
½ tsp instant coffee powder (Yes. That stuff that doesn’t altogether tastes like coffee when you pour boiling water over it does a great job here.)
A small knob of butter
1 Break the chocolate into pieces.
2 Put cream, chocolate and instant coffee into a small pot over low heat and stir until dissolved.
3 Take off the heat, add the butter and stir into the chocolate, until you have a smooth and glossy mix. Let cool and stir once in a while until room temperature.