What chocolate ganache recipe do you use to put between cake layers?
Ive never made it before..what is the consistency like? I prefer something that wont drip to the sides...i prefer a BC type consistency.
Can you post any links for recipes you have tried and tested?
I use 2 parts chocolate to 1 part heavy cream. Heat cream to boiling, pour over chocolate, let sit a few minutes and then stir till melted, and it is smooth and creamy. Cover with plastic wrap and let sit on counter overnight. The next day it will be good o go, you may have to stir a bit but it will be frosting consistency. Again once you fill and frost with it, let it sit overnight on counter before putting fondant on it. (If that is what you are doing)
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