Chocolate Cake with Ganache

I had a party for my birthday last night, and I wanted a chocolate bundt cake with ganache topping. I don't like sweet frosting, but rich chocolate is one of my favorite things. So I decided to make my own cake. I made the actual cake from a box mix, and I turned to the Internet for tips on how to make the ganache.

I heated 1 c. of cream on low heat until it was just starting to boil, stirring often to keep the skin off. Then I whisked in 1 bag of Ghiradelli 60% cacao chocolate chips. I took it off the heat for a few minutes, and then poured it over my cake.

If you want the ganache to set, you'd put it in the fridge overnight. I chose to let the ganache remain a bit gooey. The ratio of chocolate to cream was right, although I'd halve the recipe next time, as it made more ganache than I really needed to cover one cake.

It turned out really well. My friends loved it, and it tasted exactly as I'd imagined. The ganache kept the cake itself moist, and gave it a rich, dark chocolate flavor. Because it's so rich, it's completely satisfying after only one piece. Ganache is easier to make than I imagined, so I will definitely be making it again in the future.

It also went well with my after-dinner cup of Earl Grey Creme.