Things You'll Need:
- Chocolate cake mix (or your favorite recipe)
- Long serrated knife
- 12 Ounces semi-sweet chocolate bits
- 1-Cup heavy cream
- Baker’s rack
- Large funnel or measuring cup with a spout
- Food processor (optional)
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Step 1
Bake the cake mix by following the recipe suggested on the box and making two, 8-inch layers. Allow the cooked layers to cool on a baker’s rack for ten minutes before removing them from the pans and cooling completely.
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Step 2
Torte the cake by placing one hand on top of a layer and carefully cutting through horizontally until you have two layers. Do this with each layer and cut off any rounded tops to allow the layers to sit evenly. Wrap layers in plastic wrap and set them aside while you prepare the ganache.
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Step 3
Place the chocolate chips in a food processor and pulse for a few seconds to break into smaller pieces. Put them into a medium size bowl.
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Step 4
Heat the heavy cream in a saucepan over medium heat just until it boils, stirring often. Pour the hot cream into the bowl with the chocolate chips and allow it to sit, undisturbed, for 1 minute.
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Step 5
Use a long narrow spoon and begin to stir in small circles in the middle of the cream mixture. Just use a tiny round motion in the center. At first, you will notice little progress but continue stirring and eventually the chocolate will begin to blend with the cream and will form a dark puddle in the center of the bowl. As you keep stirring, the puddle will become larger until all the cream blends in and the mixture is shiny and smooth.
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Step 6
Remove ½ -cup of the chocolate mixture and put it in a separate bowl and place it in the refrigerator until it is cool and firm. Let the rest of the ganache cool to room temperature on the countertop.
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Step 7
Whip the refrigerated ganache with the whisk attachment of an electric mixer until it is light, stiff and holds its shape. Spread 1/3 of the whipped ganache amount between each chocolate layer for the filling.
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Step 8
Place filled cake layers on a baker’s rack, suspended over a large pan, such as a cake roll pan with sides. Using the funnel or a measuring cup with a spout, carefully pour the room temperature ganache over the entire cake, allowing it to run down evenly over the sides and the top. Do this slowly to cover the cake evenly and when the cake is totally covered, gather the drips in the pan below and put a second coat on the cake.
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Step 9
Allow the ganache to set for at least an hour before serving.
