Aything is delicious with chocolate ganache glaze! This cake is the classic Neapolitan combination of vanilla, strawberry, and chocolate. Light and fluffy vanilla bean cake with strawberry French buttercream and a dark chocolate ganache glaze.
glazes one standard 8 or 9 inch cake
4 ounces dark chocolate chips (recommended: Guittard semisweet)
4 ounces heavy whipping cream
Place the chocolate chips in a medium bowl. Place the cream in a 2-cup glass liquid measuring cup and microwave, watching very carefully, until it just starts to simmer, 30-60 seconds.
Pour the hot cream over the chocolate chips and let sit for 1 minute. Wisk until completely smooth, then refrigerate for 20 minutes. While the chocolate cools, frost your cake and place into the freezerfor the last 10 minutes of cooling to chill and harden the frosting.
Set the cake on a turntable. Re-whisk the ganache and pour onto the center of the cake. Rotate the cake around and use an offset spatula to quickly spread the ganache to the edges, so it flows over. Grasp the turntable and gently shake the cake to smooth out the ganache on top.