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Chocolate Ganache for Chestnut Chocolate Layer Cake

Use this recipe to make our Chestnut Chocolate Layer Cake.

  • Yield: Makes enough for one 9-inch layer cake

Source: Martha Stewart Living, November 2001


  • 5 ounces semisweet chocolate, finely chopped
  • 2/3 cup heavy cream


  1. Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium-high heat. Pour the boiling cream over the chocolate. Cover with plastic wrap for several minutes. Remove wrap, and stir until chocolate is completely smooth and melted. Set ganache aside in a cool place, and let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes.


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