Chocolate Ganache Mini Cake

Ingredients

CAKE

• 2 6 inches cake Baker's Delite Moist Chocolate Cake Mix (500g)

GANACHE FROSTING

• 250 grams Luxo Bittersweet Compound Chocolate
• 250 grams Royal Victoria Whipping Cream

 Procedure

1. Bake cake. Use instructions on the label. Let cake cool completely before making the ganache.
2. Chop chocolate finely. Transfer into a heat proof glass or metal bowl.
3. Heat cream on the stovetop until just simmering.
4. Turn off heat and immediately pour warm cream over the chocolate.
5. Let the two sit for a few minutes before stirring. Stir until smooth.
6. Use ganache immediately. Pour over the cake as glaze.
7. Let it set and decorate.

Note: You can add more chocolate for thicker ganache consistency.