I'm making, for the first time, the Epicurious two layer chocolate cake with chocolate ganache frosting. I actually need the cake for Sunday, daughter's b'day, but have too much tomorrow to do everything then so made the cake tonight - it's in the oven right now. I plan to wrap the layers and make the frosting in the morning, frost it and refrigerate it for Sunday. According to the recipe that should be fine. However, I have a question or two...
Would it be better, as I'm planning to make the frosting in the morning and frost the cake and hold the whole thing in the refrigerator until Sunday - bringing to room temp before serving
Should I hold the cake unfrosted until Sunday, wrapped in saran as recipe says you can, and then frost it on Sunday?
Also, will there be a problem with making the frosting a day ahead before using it? I've read several suggestions regarding whipping it if you don't use it right away but this is my very first time ever with ganache in any capacity and I'm completely clueless.
Please help. The whole ganache thing - just making it - is unnerving me.Thank you!
Oh also, while I'm at it, can anyone give me a clue about why this recipe calls for butter and corn syrup in the ganache and so many others I've found are just cream and chocolate with sugar? Thanks again.
Updated 5 months ago | 27
Updated 2 months ago | 7
Updated 5 months ago | 4
Updated 1 month ago | 3
Updated 5 months ago | 0