GANACHE AND SAMOA TOPPING FOR CAKE
1 large slab of milk chocolate
1 large slab of dark chocolate
1/4 cup of cream
Melt the chocolates and the cream together. Whisk well . Spread 3/4 of the garnage over the cooled cake. Leave in frigde to set while making the frosting.
1/2 cup of butter,room temperature
1/4 cup of shop bought caramel sause,or make your own
2 cups of icing sugar
1 cup of coconut,lightly toasted
Whip the butter,caramel sause and Icing suger till creamy. Fold the coconut in.
Cover the ganage with the frosting.
Decorate with extra ganage and caramel sause.
Leave in fridge to set. About a hour.
NOTE: I have made this recipe 1 and a 1/2 to get it this size.
Source and Photo: Hettie Bezuidenhout