A nicely-chopped ounce of semi-sweet, one of seven total.
My helpers
A shot of the inside: three layers, glued together with butter-toffee-mocha ganache
Plated, with fresh strawberries and mandarin oranges, whipped cream, and more chocolate drizzle.Butter Toffee Mocha Ganache:
1 cup heavy cream
7 oz. semi-sweet chocolate, chopped fine
1 Tbsp flavored coffee grounds - I used a Butter Toffee K-cup from Gloria Jean's
1. Heat cream in saucepan over medium heat until bubbles form at the edge - cream will boil over violently if left unattended.
2. Add the flavored coffee grounds to the cream. Remove from heat and steep for 30 minutes - add more or less depending on strength of coffee you want in your ganache. Skim off and strain excess grounds.
3. Reheat flavored cream then pour over chocolate and whisk until smooth. Consistency should approach that of wall paint. Give whisk and spatula to helpers for cleaning.
4. Pour over cake and refrigerate for a smooth, glossy finish
