GANACHE FROSTING
The Bounty Of Central Florida by Valerie Hart
Yield: 3 1/2 Cups
1 1/2 cups heavy cream
4 tablespoons unsalted butter
4 tablespoons granulated sugar
1/3 cup strong liquid coffee
14 ounces semisweet chocolate chips or finely-chopped chocolate
1. Combine the cream, butter and sugar in a saucepan. Cook together, stirring constantly, until mixture reaches the boiling point. Stir in the coffee.
2. Put the chocolate in a bowl and pour the boiling mixture over it. Do not stir until the chocolate has melted (about 5 minutes). Stir with a whisk until just smooth. Do not over-stir. Set aside, covered with plastic wrap or wax paper, until cool. Refrigerate approximately 2 hours, or until ganache begins to thicken.
3. Place the bottom layer of a 9 or 10-inch cake upside down on a cake plate. Spread 1/2 of the ganache over. Refrigerate until set, approximately 1/2 hour. Return the other half of the ganache to the refrigerator.
4. Set the remaining layer over and pour ganache over the top. Spread it around the sides. Refrigerate the cake until the ganache has set.
Note: If the ganache thickens to the point it cannot be poured, allow it to come to room temperature before attempting to cover the layers.
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