Condolence Cake
Chocolate Mud Cake Recipe
from the 12 March 2014
Chocolate Ganache
300mls of Thickened cream
300 grams of 70% Cocoa Dark Chocolate (finely chopped)
Heat the cream until bubbling take off the heat and add chopped chocolate
wait a few minutes before you stir then cool for 10 minutes
Whisk until smooth and shiny.
Pour over the cake on a cooling rack.
Gently gliding the ganache
to the edges as it drapes over the cake.
Place white chocolate buttons in a silicone jug floating in small saucepan of shallow water, gently heat until melted. Work quickly to pour the chocolate into a sandwich bag,
trim the edge of the bag and pipe the writing onto the cake, finishing off with fresh roses and ribbon.
I covered the board with silver embossed paper and tied sheer ribbon around the board edge finish with a bow.
Mindy Belle 