Chocolate Ganache Icing

Active time: 10 minutes | Yield: 1 ¼ cups - enough for one 9x9 sheet cake

Since I started travel nursing, I don’t have any type of electric mixer with me, so I’ve been getting creative with different types of icing for my cakes. Chocolate ganache is always a delicious treat and it goes well with SO many things! Of course, it also makes a super easy icing that doesn’t require any fancy equipment, just a stove and a medium saucepan. I paired this with my Peanut Butter Cake and my Raspberry Cake, but it would really go well with just about anything!

Ingredients:

• ⅔ cup heavy cream

• 88g (¼ cup) light corn syrup

• 170g (6 ounces) semisweet or dark chocolate (chips or finely chopped baking chocolate)

• 1 tbsp butter

Directions:

1. Heat heavy cream and corn syrup in a saucepan until bubbles appear at the edge of the pan.

2. Meanwhile, measure your chocolate out in a medium heat-proof bowl.

3. Remove the cream from the heat, pour the chocolate overtop. Let stand for 2 minutes.

4. Add butter, whisk until smooth.

Notes:

• If you plan to make a 9x13 cake, simply double the recipe!

• If you end up with extra ganache, you can refrigerate it in an airtight container for up to 10 days. When ready to use, microwave it in about 5-10 second intervals, mixing in between each interval (it can burn easily).

• You can pour this over the cake while it is still warm.