Chocolate cake – Icing attempt
What I’ve always loved about professional cakes is their perfectly smooth chocolate icing. I’ve always wondered how it is done.
Well, it is just a sort of ganache, just a mixture of chocolate and cream which is poured onto the cake.
Lesson learnt: the ganache must still be warm, otherwise it becomes solid and you get those definitely-not-smooth looks, like in my cake.
Lesson learnt 2: in Italy we use a lot a traditional type of spongecake (made with whipped yolks mixed with whipped egg whites), but abroad the genoise cake is more widespread (a small percentage of butter is added whole eggs whipped together), and it also softer and damn good!
