The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 26, 2009
Simple, easy, all-round base recipe everyone should have in their recipe box. From this base you can go in so many directions-Great recipe:)
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Photo by Spy Glass

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 21, 2009
This frosting went really good with the cake Too mush chocolate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 20, 2009
Fabulous!!! I used this to top eclairs!!
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Photo by ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 17, 2009
Simple and easy! I only added a small splash of rum and used this over a chocolate cake that had a cream cheese frosting layer underneath.
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Cooking Level: Beginning

Home Town: Tacoma, Washington, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 11, 2009
delicious and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 9, 2009
Wow - this is great. Will make any simple (chocolate) cake so rich, chocolatey and delicious. And so easy! You can't go wrong. Highly recommended. Be careful with the quantity though. Turns out if you follow the recipe, you end up with quite a bit!
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KK

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 25, 2009
Used it both as a ganache and icing and both worked very well. Be careful to not over whip because it become very hard to spread (I just put it in the microwave for several seconds to make it easier to smooth and it worked very well!). I used the whip cream to go inbetween the layers of my cake and then on top, let it cool and then drizzled the ganache on top for a fluffy and rich taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 21, 2009
Okay, RUN, do not walk towards this recipe! I put a crumb coat of buttercream on first, and put the cake in the fridge - and I let the ganache cool to about 84 degrees. Perfect. My first time, too. Thanks a ton!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 19, 2009
FANTASTIC!!!! Smooth, creamy, rich and chocolatey! I put this on top of a flourless chocolate cake for my mother in law. She loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 13, 2009
I didn't use the rum, but this recipe is amazing! I used it as the icing for my birthday cake (over a layer of cooled buttercream) and it was my guests favorite part of the cake. It was also so amazingly easy to do. I highly recommend using this recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 8, 2009
Used it as a filling for a 9 inch layer cake. I used bitter-sweet and wish I would have used semi-sweet. For a filling, I let chill for two hours and then whipped with my hand mixer. I wanted a thin layer of filling, but this gave too much for a two layer cake. Maybe next time I will need to spread it between four layers. Also, once I put my cake in the fridge the filling got really hard, not creamy. Maybe because it shouldn't be refridgerated? I'm not sure. First time making.
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Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 5, 2009
Perfect and simple, especially for die hard chocolate lovers. This is very rich and intensely chocolate! I used Perugina Italian bittersweet chocolate and didn't use the optional rum. This was the perfect glaze for my Snickers Chocolate Peanut Butter Cake. Very reliable and versatile glaze or frosting. If used as a glaze, let it cool somewhat, until it's pourable and still warm. If used as a frosting, let it cool, then chill in refrigerator for a few hours, then whip it till light and fluffy.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 30, 2009
Over 200 reviews and it has 5 stars... do I even need to say how fantastic this is?! :o) Don't be scared of 'ganache' it's soooooo easy and DELICIOUS! I will never go back to canned frosting! So versatile too- I always use this as a filling between layers of cake. YUMMmmm!!
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Photo by MelissasMeals

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 26, 2009
This was a delicious topping for the Black Magic Cake. I used ghirardelli chocolate chips then chopped them in the food processor. It was quick, easy and very tasty!
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Home Town: Bremerton, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: May 25, 2009
It tastes great, but flat out: if your going to use this as a frosting or filling, you're going to have to add at least 3/4 cup of confectioners sugar...and whisk the hell out of it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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Reviewed: May 22, 2009
I used a 60% cocoa semi sweet dark chocolate bar and it turned out great...it is more rich than sweet. Perfection!
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Photo by Miso Sushi

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: May 18, 2009
I have made this twice, and both times it didnt quite turn out. I wanted a whipped chocolate ganache for a filling, and once it cooled and I whipped it, trying to get a good consistancy, it started to curd. It looked like it was seperating! It tasted ok, I made one with bittersweet chocolate, and one with a chopped up easter bunny (milk chocolate). I would reccomend the bittersweet chocolate, as milk was a little sweet for everyone. Does anyone know why mine 'curdled'? I think I will pour it over my cake next time.
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Photo by angeldae23

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada
Living In: Drayton Valley, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 16, 2009
MMM mmm mmm, sooo good! Super easy recipe too. Used on Too Much Chocolate Cake recipe from this site.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 12, 2009
So good and so easy! I used semi-sweet bakers chocolate, because I couldn't find bittersweet and I added a splash of vanilla instead of rum. I made it to ice a dressed-up wacky cake (in a fluted tube pan, with diced dried apricots and chocolate bits) as the cake came out of the oven. I let the ganache cool while the cake was cooling & then spooned it on the cake while it was still on the cooling rack, with a plate under it, then transferred it to a serving platter. My only mistake was to put the cake in the fridge, as the ganache lost its' shine. Tasted heavenly!
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Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: May 8, 2009
I'm not sure, maybe I'm thinking of the wrong thing, but my ganache never really set up on my cake. I followed the recipe minus the rum but I couldn't get it to really harden like I wanted it to. It was delicious though and did make the cake seem extra special so I'd probably do it again.
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Cooking Level: Expert

Living In: York Haven, Pennsylvania, USA

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