2- 8 inch round Chocolate cakesStabilized whipping cream
1 pkg. Knox gelatin dissolved in 1/4 cup hot water, allow to coll to room temp
2 cups whipping cream
1 tsp. vanilla or scrape out 1 vanilla bean
1/4 + of sugar
Beat cream until soft peaks, then add sugar and vanilla, continue beating and pour in gelatin, mix until stiff peaks
Ganache
12 ounces semisweet chocolate chips
1/2 cup heavy cream
Melt together in a heavy saucepan on low
To assemble, cut cake into four layers, fill with cream, then top entire cake with ganache and let ir drip down the sides. Refrigerate. You can decorate the sides wit mini chips
No comments:
Post a Comment