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| Rich Dark Chocolate Ganache Cake My birthday cake - year 2016 |
This is the frosting method that I would highly recommend to those who are new in decorating/ frosting a cake. This dark chocolate ganache can withstand room temperature for hours without melting like those fresh cream does. No colouring needed, a simple ganache cake can be done with just a few ingredients. Hope you'll like it. ;)
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| Chocolate Banana Moist Sponge Cake aka Ogura Cake with dark chocolate ganache frosting. Click here for Chocolate Banana Moist Sponge Cake aka Ogura Cake recipe |
Ingredients: Frosting for one 6" round, 4 layers cake.
材料：
蛋糕食谱：点击 这里 》》香蕉巧克力相思蛋糕食谱
300g Dark Chocolate 黑巧克力 300克
255g Cream 奶油 255克
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method: 步骤
1. Melt the dark chocolate using double boil method or microwave for 1 minute.
把黑巧克力隔水溶化或放进微波炉煮1分钟。
2. Stir in cream, mix well and set a side to cool. Cover with cling wrap and leave it at room temperature to thickened, about 2 hours. And, it's ready to use. If you like my recipe, click here, follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!
加入奶油，搅拌均匀至幼滑。盖上保鲜纸，放置室温至浓郁，大概两小时，即可。这个巧克力酱可耐室温，不会溶化。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
Recipe adapted from Alton.B.2004