Chocolate Ganache (smooth frosting)

This recipe covers a 20cm cake.

Ingredients

  • 200ml double cream
  • 200g chocolate, chopped (white/milk/dark)

Method

  • Heat the double cream in a saucepan until it’s boiling.
  • Pour over the chopped chocolate and stir until the chocolate has all melted and it’s smooth.
  • Leave it to cool.
  • For a rougher textured finish, you can whip the mixture slightly once it’s cooled down.