I've used the recipe twice already. Once for my husband's birthday. Before I get into it, I would like to mention that I have found a way to make this chocolate ganache into the BEST frosting I have ever tasted! Instead of just bittersweet chocolate, I try to get as close as I possibly can to a 50/50 split of dark chocolate and bittersweet. The dark chocolate makes it thicker, but for any serious chocolate lover, it's heaven! I made a layered Devil's food cake (the hubby LOVES chocolate). I used 1 Tbs Malibu Black Coconut Rum, let it cool until thick, then whipped to use it as frosting. First I filled the cake, then with the remaining frosting I folded in some whipped heavy cream to give the frosting a lighter color and texture...then coated the cake with shredded coconut...it was amazing! I just used this recipe again for my step-father's 60'th birthday last night. We invited 60 people to this mega-surprise birthday party so I had to make a huge cake. Like my husband, he loves chocolate so I came back to this recipe and made it again, but I didn't have any rum this time so I just did a straight ganache. I had a 2" thick 12x18" layered sheet cake to make so I had to multiply the recipe by 5 (LOTS of frosting!), then let it cool and whipped it. Like I said, he loves chocolate, so I did Devil's food cake again. All 60 of his guests loved this cake! And it's so easy! Next will be a yellow cake w/ lemon white chocolate ganache topped with coconut.
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I've used the recipe twice already. Once for my husband's birthday. Before I get into it, I...