1 cup of heavy cream
9 ounces of semisweet chocolate, coarsely chopped
1 tablespoon of light corn syrup
Put the heavy cream in a saucepan and set over a medium high heat. As soon as it begins to simmer, remove the pot from the heat. Add the chocolate and stir with a wooden spoon to melt. Stir in the corn syrup.
Now for the Chocolate Butter Cream, I went with a recipe from Food.com- the only thing I did differently, was add in a little whipping cream to make it fluffy!
Read more: http://www.food.com/recipe/chocolate-buttercream-frosting-44126#ixzz1QtbbdhWw
Prep Time: 10 mins
Total Time: 10 mins
- 1 Place butter in a bowl and beat until creamy.
- 2 Add sugar and cocoa, mixing well.
- 3 Stir in milk in portions, stirring each time.
- 4 Add vanilla.
- 5 Spread on cooled cake or other items needing frosting.
I ended up using two square tins vs. round for this cake as I have never done it before and wanted to try it out. I did have to cut around the edges some, but overall it came out pretty nice. Once the cake was frosted, I reheated the left over ganache and with a spoon just splashed it across the cake. I topped it with some colored sprinkles, as it is a birthday cake! ;)