This is one of my all time favorite cakes (from a restaurant). I am desperate to make a version of it myself for my birthday. WHATT THE HECK is poured on top and between the layers? It sets slightly when in the fridge but definitely softens and gets this shine (as pictured) when at room temp.
Help me please… I’m desperate!
by BeltlineLiving
4 Comments
My husband says a big scoop of vanilla ice cream and/or a big cold glass of milk. I say all I need is a fork! Looks delicious 🤤
My vote is a ganache with a touch of glucose or corn syrup for that mirror-like shine.
It is definitely ganache if it gets shiny like that at room temp. If it tends to dull down in the fridge that is another telltale sign. Now if it stays shiny even when cold it is more likely a Cocoa Mirror glaze which is exactly what it sounds like; cocoa, powdered sugar, gelatin etc. I guess the only way to know is really by taste and texture. There is an undeniable melty mouthfeel with Cocoa Butter(ganache) that is not comparable to glazes or frostings made with cocoa(in my opinion). You might try a couple test runs with different ratios of cream to coverture chocolate to decide where the sweetspot is. Remember that even solid chocolate is liquid when melted, so your ganache may be runnier than you anticipate. I suggest a little tiny bit more cream than standard ganache recipes require. And using a simple syrup on cake while its still warm will add moisture and logevity to your cake in the fridge.
sounds like a thin chocolate ganache that firms up cold but gets glossy at room temp