So I made this really crappy cake. It looked so promising, too. The funny thing is, I was trying to prove something with this cake. I was trying to prove to Bobby that a cake made from scratch is better than a cake mix. Instead I proved his point. Although I still don't actually believe that. But this was a major flop. The frosting, however, was culinary magnificence. It was so good. It was like whoever wrote this recipe said, "Let's take a chocolate truffle and spread it all over the outside of a cake." It was amazing. So I'll tell you what I'll do next time: I'll buy the store bought dark chocolate fudge cake mix and I'll put this on top. It will be decadent and impressive, but also a snap to make!
Dark Chocolate Ganache Frosting
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 1/8 teaspoon salt
- 1 pound bittersweet chocolate, roughly chopped
- In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.