Covering a cake with pour-able chocolate ganache is an easy way to give this dessert an elegant finish.
To do this, first brush the cake off to remove any loose crumbs. If desired seal the cake with a light glaze of melted strained jam like this raspberry. Besides adding a subtle taste this will keep the cake from absorbing the chocolate.
Set a rack over a bowl or lipped pan. And put your cake on a cardboard round that is flush with the edge.
Have enough chocolate ganache so you have extra to pour over the cake, about 4 cups is usually more than enough to cover an 8-inch cake. The chocolate should be pour-able but not hot. If you lift it and pour it back into the bowl it should hold a slight trail. Start to pour the chocolate over the cake from the center so that it falls evenly over the top and down the sides.
Tip the rack if needed so the glaze enrobes the cake evenly. Let it settle and then refrigerate the cake for about half an hour. Collect any chocolate from the bowl and then repeat the process again for a perfectly covered cake. If there are air bubbles use a toothpick and pop them before the chocolate sets.

Instructor: Theresa Fox