The Brilliant 2-Ingredient Cake Trick Every Baker Needs Up Their Sleeve

I’ll happily accept a slice of cake when offered, especially if it’s one I didn’t bake myself. At home, I lean toward one-bowl cakes simply finished with powdered sugar, a quick glaze, or nothing at all. I save more elaborate two- or three-layer affairs for family birthdays, but even then I try to keep things as easy as possible — especially when it comes to the frosting. My usual MO: Give me some sprinkles, and I’ll call it a day.

That said, if I need to step it up, I’ll turn to another popular trick every baker keeps up their sleeve: chocolate ganache. With just chocolate and heavy cream, I can whip up a “frosting” in less than five minutes with two ingredients I always keep in my pantry. (It’s important to note that I tend to pull this move out for “naked” cakes, but you can easily pour it over any frosted cake, though you may want to go easier on the frosting). Pouring the warm ganache over the top blankets the cake in a drippy, glossy coat of chocolatey goodness. You don’t have to fuss over getting it perfectly smooth because it looks even better when it’s not. Now that’s a frosting I can get behind.

How It Works

1. Coarsely chop some bittersweet chocolate and place in a medium bowl. Bittersweet is my go-to because it makes for a rich, not-too-sweet ganache, but you can make it work with semisweet chocolate. It’ll just be a touch sweeter. And if there’s no bar in sight, use chocolate chips in a pinch.

2. Place an equal amount of heavy cream in a small microwave-safe bowl (or measuring cup) and microwave in 30-second intervals until it begins to bubble. Alternatively, you can do this in a small saucepan on the stovetop.

3. Immediately pour the warm cream over the chocolate, then let sit for 1 minute. Whisk until the chocolate is melted and the mixture is creamy and velvety-smooth. Pour the ganache over the chilled cake, using an offset spatula to evenly spread it across the top (it will run down the sides of the cake, which is desired). Refrigerate until the ganache is set, about 30 minutes.

Try It with These Cakes

• Carrot Cake

• Yellow Cake

• Strawberry Cake

• Red Velvet Cake

• Devil’s Food Cake

This article originally published on The Kitchn. See it there: The Brilliant 2-Ingredient Cake Trick Every Baker Needs Up Their Sleeve

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