Whipped Ganache
Makes about 2½ cups
  • 10.5 ounces (315 grams) 60% cacao bittersweet chocolate, chopped
  • 1¼ cups (300 grams) heavy whipping cream
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 teaspoon (4 grams) vanilla extract
  1. Place chopped chocolate in a large heatproof bowl.
  2. In a small saucepan, bring cream to a simmer over medium-low heat. Pour half of hot cream over chocolate; let stand for 30 seconds. Starting in center of bowl, slowly stir with a rubber spatula until combined. Add remaining hot cream, and slowly stir to combine. Add butter and vanilla, stirring until fully incorporated. Refrigerate, uncovered, until thickened, about 30 minutes.
  3. Transfer ganache to the bowl of a stand mixer fitted with the whisk attachment. With mixer on low speed, beat ganache until it lightens in color. Increase mixer speed to medium, and beat until mixture thickens and holds stiff peaks. (If ganache texture starts to look granular, you’ve overwhipped.) Use immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/chocolate-olive-oil-cake/