Chocolate ganache icing, easy chocolate decoration

 Easy cake icing technique.A super easy way to decorate your cake, even if you do not have the extraordinary icing skills And even the icing tools.
#cakeicings #easyiings #easydecorations #quicksolutions


Required:

1/2 cup Fresh cream
1/2 cup dark chocolate bar
Cocoa powder (optional)
Powdered sugar (optional)

Method:

In a glass bowl, add half cup of fresh cream. Microwave for 1 minute. Stir and check whether it is hot enough to melt the chocolate. If not microwave for 1 more minute.
Now add the chopped 1/2 cup chocolate and stir well. Till the chocolate is fully dissolved in the cream. If you do not have enough chocolate then you may also add cocoa powder 2 tbsp along with the 1 tbsp powdered sugar. Vary the quantity of your contents according to your taste, taste the ganache if it is not sweet enough, add sugar and if it is not dark enough, add cocoa powder.
Alternatively, make the ganache on a double boiler, add cream and chocolate and stir occasionally.
After ganache is ready.

Cut the cake from middle, apply some ganache, spread it out and then pour the ganache on top of the cake cover it nicely and put it in the refrigerator.
If you don't want runny ganache over the cake. Refrigerate the ganache covered, after it is cooled down, for an hour in deep fridger for thicker ganache. If you want it more thick refrigerate for one more hour.
You can refrigerate it in normal cool section if you have prepared the ganache in advance.

Avoid adding milk as the milk does not set and the ganache will be runny.
After it is set to thick consistency, apply with a knife of broader base or if you have piping bag and nozzle use that.
You can then cover the cake with chocolate shavings or other kind of chocolate like gems, ferrero rocher or you can also use fresh fruits like cheery. This will hide the imperfections in applying the ganache.


Important tips:
Before putting fresh cream in microwave stir it well once, this will reduce the possibility of grainy ganache.
If the ganache is bit grainy in look, it's perfectly fine. If it is too much grainy then you may have to discard it. And make a new one all over again.
Do not mix too rigorously or do not stir too much otherwise the fat will separate from the cream.
If you do not want to apply ganache in middle then that's fine

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