Chocolate ganache

7 oz milk chocolate (imported from Belgium)
2 oz unsalted butter (1/2 stick)
3 Tbsp sugar
3 Tbsp cocoa - baking
4 Tbsp water

Preparation steps:
  1. In a small saucepan melt the butter on low heat. Add chocolate, sugar, cocoa and water.
  2. Continue to melt on low heat until all is blended to a silky ganache. Stir frequently.
  3. Remove from the heat, and set aside for 5-10 minute before pouring it over the chocolate cake.
Personal notes
Our family likes the Betty Crocker Super Moist Devil's Food cake mix. Bake this cake mix in a 9" x 13" pan following the instructions on the box. After removing the cake from the oven, use a kitchen paper towel to press on the cake and level it. Cool down and cover it with the chocolate ganache. Keep the cake in room temperature.
Picture of recipe

Take note!
  • The ganache is enough to coat a
    chocolate cake of  9" x 13".
  • Measurements:
    7 oz = 200 grams chocolate = 16 squares
    of Trader Joe Belgium milk chocolate.

  • For a creamier ganache use 2½ oz of
    unsalted butter (2/3 stick)