Move over sickly sweet buttercream icing, this is my favourite way to frost a chocolate cake and if you real chocolate lover then it’s likely to be yours too. Think of the intense chocolatey-chocolateness of dark chocolate with the fluffy lightness of chocolate mousse. Yup.
Whipped chocolate ganache frosting is simply ordinary ganache that’s cooled and whipped. The result is a delicious cake topping that’s studier than plain whipped cream, with a gorgeous aerated texture and a flavour that it is undeniably chocolatey, instead of cloyingly sweet brown stuff that I find lots of cake frostings to be.
I use bittersweet chocolate and instant espresso powder in this recipe as it balances sweet cakes nicely and tastes a little more decadent. If you’re making a cake for children however then feel free to leave out the coffee powder and you could use semisweet or milk chocolate if you wanted a milkier, less sharp flavour.
This recipe is enough to cover a a 8″ double layered cake.