Exact quantities, then the method.
A ganache glaze is about as easy as baking gets: chocolate melted into warm cream, glossy and pourable, setting to a firm shell over a cake. Hot chocolate flakes are a handy shortcut here, melting smoothly into the cream and bringing their own sweetness. Poured over a sponge it slips down the sides in glossy sheets and looks far fancier than the effort involved.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chocolate Ganache Glaze recipe. Canonical: https://teas.co.uk/recipes/hot-chocolate/chocolate-ganache-glaze/
Enough for a 900g loaf, lovely over a plain vanilla sponge or a chocolate cake.
You'll need
- 4 heaped teaspoons of Islands Milk Hot Chocolate Flakes (about 25g)
- 60ml double cream
- 1 freshly baked 900g loaf cake on a cooling rack (vanilla sponge or chocolate fudge)
- 1 small heavy-based saucepan
- 1 small balloon whisk
- 1 small pouring jug
Method
- Rest the cooled cake on a rack with a tray beneath it for the drips.
- Warm the cream gently in a small saucepan until it just steams; do not let it boil.
- Off the heat, tip in the chocolate flakes and whisk for a couple of minutes until fully melted and glossy.
- Tip into a jug and pour over the cake, working outward from the middle so it spills over the edges.
- Give it an hour to set into a firm, glossy shell.
- Tip: if it thickens too much to pour, warm in a splash more cream to loosen it.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Islands Milk Hot Chocolate Flakes, 150g
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