Melt Chocolate:
Place 200 grams of finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
Gently stir the mixture until the chocolate is completely melted and smooth.
Add Butter:
Stir in 2 tbsp of unsalted butter until fully incorporated and the ganache is glossy.
Cool and Use:
Let the ganache cool slightly until it thickens to a spreadable consistency.
Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.
Allow the ganache to set before slicing and serving the cake.
Enjoy your super moist chocolate cake with perfect chocolate ganache!
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If you see this indication, your pan is expired and should be thrown away.
