Here is the recipe - note that the quantity of chocolate varies on whether you're using dark, milk or white:
Dark chocolate (min 54% cocoa solids)
125g double cream, 30g liquid glucose, 175g chocolate
Milk chocolate (min 33% cocoa solids)
125g double cream, 30g liquid glucose, 250g chocolate
White chocolate (min 26% cocoa solids)
125g double cream, 30g liquid glucose, 300g chocolate
These quantities should be enough for an 8 inch round cake.
You can buy liquid glucose in the supermarket in the homebaking section, it looks like this
To make the ganache, break the chocolate into small pieces. Heat the cream and glucose to boiling point and pour it over the chocolate. Leave it for a minute to melt the chocolate, then stir well until you have a smooth, glossy mix. Allow it to cool for a couple of minutes and while it is still runny, pour it over the cake. It might need a helping hand with a palette knife to cover the sides completely.
I like to cover the cake first with marzipan but if you're one of those people who think marzipan is the food of the devil, you can use chocolate paste or just pour it straight onto the sponge.
|I used honey flavoured chocolate on my dad's birthday cake.|
The mix of honey, chocolate and almond tasted like a massive Toblerone bar.
|Lunchbox in John Lewis. I was not allowed to buy it as a) I don't eat packed lunches and b) I'm 39.|
|Honey cake from Marian Keyes' Saved by Cake; five pound note is printed on sugar by Eat Your Photo|
|Vegan chocolate ganache|
If you have any ganache left over, you can make chocolate truffles: once the ganache has set, roll it into balls, chill them for half an hour in the fridge and roll them in something tasty like chopped nuts or cocoa powder. I hope this gives you as much pleasure as it gives me.