~ Ganache Icing ~

Easy as 1 - 2 - 3!

Baking can be very satisfying...especially when you top off your simple cake recipe with a decadent and incredibly easy ganache recipe like this!

You only need two ingredients:
1.  One cup of heavy whipping cream and
2.  Nine ounces of bittersweet chocolate. 

I use the chips, only because it saves the step of breaking up the bar. 

Your cake should already be cooled and ready to be topped with the ganache icing.  You can drizzle in the middle and the top, or just the top.  I have placed fresh raspberries in between the layers of cakes to offset the chocolaty icing with a touch of tart. 

In a pan, heat the whipping cream on the stove top.  Watch carefully because is heats quickly and you don't want it to boil over...heat until boiling, then remove from heat.

Pour the hot whipping cream over the chocolate and whisk away until you get a smooth and creamy ganache.  It will be thick, but easy to pour.

Starting from the center of the cake, pour the icing, working your way out toward the sides.  It will drip slowly.  You decide if you want the *drip look*...

or the *complete coverage*... 

 This recipe should make enough to do either.  This cake was covered by pouring alone...I did not use a spoon or spatula to ice the cake; however, you can use the back of a spoon or spatula to help spread your ganache.

Personally, I like the "drip-look" on this particular cake and for this particular occasion...