I found this pan at Walmart for $18. I can't even count how many times we have used it in the past few weeks. We LOVE this pan. It is so easy to use and when used correctly every cake comes out perfectly. They are beautiful little cakes that never cease to impress. For the final course of our Fall feast we made these mini bundt cakes with a simple Triple Chocolate Fudge cake mix. We added more chocolate chips and topped it off with strawberries and this Chocolate Ganache.
Ingredients- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
