Page 40 - YC Cooking School

1. For your ganache, heat the chocolate, cream and butter together over a double boiler

until the chocolate has almost completely melted. If you don’t have a double boiler,
place a heatproof bowl over a small amount of gently simmering water and make sure
the surface of the bowl doesn’t actually touch the simmering water to prevent the
chocolate from getting too hot and splitting. Remove the bowl from the heat and stir
the mixture gently until it has a silky consistency. Set aside to cool.

For the chocolate buttercream filling

1. For the buttercream, use a hand mixer and mix the butter to soften. Then add the

icing sugar and cocoa in two stages, using the mixer on a low speed. Add in the milk
and the remaining icing sugar and cocoa powder mix. Combine it with a spoon then
use the hand mixer for three to five minutes until the mixture is light and fluffy.
2. To assemble your cooled cakes, you will need to use a cake slicer or a serrated bread
knife to cut your two cakes in half, so that you end up with four layers. Add a dollop of
buttercream to your cake stand then gently place the first layer on top, this will secure
the cake in place. Add a generous amount of buttercream between each layer and
then top the cake with a layer of ganache.

© Recipe copyright of Sarah Graham

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