Dark Chocolate Ganache Icing

This is a classic dark chocolate icing which if made with quality chocolate is probably my favorite of all time.  It is more of a traditional chocolate icing than my Whipped Chocolate Ganache, which is more of a filling.  Makes 3 1/3 cups.

Ingredients
4 - 4 oz Ghirardelli chocolate bars, 60% cacao
1 pint heavy whipping cream

1) Chop the chocolate into small pieces.

2) Bring the cream to a boil.

3) Pour cream over chocolate and wait 1 minute.

4) Stir by hand with a whip.  Wait 15-20 minutes and stir again making sure all of the chocolate is disolved and mixed in.

6) Cover the bowl making the plastic wrap touch the top of the chocolate mixture.  Use as soon as it is cooled down or place in fridge to use within 4 days.  Allow time to come up to room temperature if putting in the fridge.

Easy Raspberry Cake Filling

This recipe has been adapted from a recipe at Living Better Together.  I am making it to use as the filling in a chocolate cake for Jeremy at work who is having a birthday on Tuesday.  I'm making this filling and the Chocolate Ganache Icing a couple of days ahead of time.  Then on Sunday I'll make my go to Chocolate Cake. Monday after work all I will have to do is assemble everything.  

I call this recipe is called Easy Raspberry Cake Filling but it could be used as a filling in cupcakes, donuts, or drizzled over ice cream.  It makes about 2 1/2 cups.

Ingredients

4 cups frozen raspberries

1 cup sugar

4 tablespoons corn starch

3 tablespoons water

This is the kind of raspberries I buy.  It takes about 1 1/4 bags.  (I might re-do this recipe so it only takes 1.  That would be so more convenient.)

1) Heat the frozen raspberries on medium-high in a medium sized pot.  Bring to a boil.  This will take about 10-15 minutes.

2) Add the sugar and return to a boil.

3) In a separate bowl, mix the cornstarch and water.  Pour into raspberries and stir for 1 minute.  

4) Remove from heat and let cool.  Bottle up and store in the fridge or use right away.  It keeps for about 3-4 weeks in the fridge.

5) Here is how Jeremy's cake, with raspberry filling, turned out.  This is an 8 inch cake and it has 3 layers and I used a little over a cup of filling (about 1/2 cup between each layer).