Ganache

Ganache. Even the name sounds rich and chocolatey and decadent, doesn’t it? I gathered up my courage last year and made it for the first time for my husband’s birthday cake. I’m not sure why I had always found it a bit intimidating, maybe it was the thought of all that wasted chocolate if I messed up. But I found a recipe that was very user-friendly and I haven’t looked back:

1 lb semi-sweet chocolate chips
2 cups heavy cream

That’s it. Put the chocolate chips in a food processor. Warm the cream just until it starts to simmer and pour over the chocolate chips. Let it sit in the processor for just a minute, then pulse until the chocolate and cream are combined and smooth. I let this cool for just a little bit before pouring it over the cake. (Place the cake on a rack over a bowl and pour the chocolate over it so the bowl catches the run-off. The “extra” ganache is really good with strawberries or bananas or graham crackers or…).

I put finely chopped walnuts around the sides of the cake because my husband doesn’t like just plain chocolate (I know). And don’t mind the lettering job on the cake — I’ve never claimed to be any good at that!