How much Chocolate is too much?

In my previous post I extolled the virtues of a plain chocolate cake which was to be transformed into a celebration cake.

Well, below, is said cake. It is, without doubt, a symphony of chocolate. Chocolate cake, chocolate ganache, chocolate fingers, and just in case that was not enough chocolate, a scattering of smarties over the top!
The brief was for a fun and colourful number cake, intended to be the surprise final flourish to the birthday celebration.
It was super simple to make, but often, simplicity is the key to achieving an impressive result. The method went like this:

1. Hire the cake tins (the easiest way to make numbers, although it is possible to cut numbers out of cake)
2. Make the cakes
3. Make the chocolate ganache (I have put the recipe below) and cover the cakes
4. Stick the chocolate fingers around the sides
5. Pour on enough smarties to cover the top
6. Sprinkle on edible glitter
7. Put the cakes on the cake board
8. Decorate the board with fondant shapes
9. Add candles, sparklers, whatever you fancy as a finishing touch

You see, simple.
 

 

Chocolate Ganache (enough to cover a deep 20 cm cake)

250ml double cream

250g chocolate

 

Try this icing to cover a rich chocolate cake. I love it and it is my go to icing. It is the same quantity of cream and chocolate melted together, and that is it. Use a combination of dark and milk chocolate in any proportion that you like. I tend to use 60/40 dark to milk, because all dark chocolate would make it the icing very bitter.

You can make this icing and cover the cake the morning, or even the day before you need it. Indeed, In fact, it tastes better having been left overnight. The ganache will set to a beautiful rich dark brown shine, which is rather sophisticated, I think.

 

1. Heat the cream to boiling point, but don't let it boil.

2. Chop the chocolate into small chunks. Put it into a bowl and pour the cream on top.

3. After about 5 minutes the chocolate should be soft enough to be able to combine with the cream. Whisk the two together for a couple of minutes until well mixed and glossy.

4. Leave the icing to cool for about 5 - 10 minutes, or until it is thick enough to spread on the top and sides of the cake but is not runny.

5. An alternative use of chocolate ganache is to make truffles. When the ganache gets cold it becomes very thick and can be rolled into balls ready to be covered in icing sugar, cocoa powder, or nuts.