This makes a 22 cm (9 inch) round or a 20 cm (8 inch) square cake. If you wish to bake larger or smaller cakes using this recipe then we suggest using a recipe converter app such as the 'Cakeometer.'
The ideal chocolate for making ganache is a couverture variety with a cocoa content of 43-63%. In cold weather you might have to add a touch more cream or reduce the chocolate a little bit so that your ganache isn’t too hard. If you can’t find couverture chocolate, try dark chocolate from the baking section of the supermarket. You can choose either the stove top or microwave method to make your ganache.