1. Put heatproof bowl over pan of gently simmering water. Put chocolate and butter into bowl and allow to gently melt.
2. Once nearly melted, stir to combine. Stir in cream until smooth, stirring continually.
3. Remove from heat. If you’re icing a cake, allow to cool for a few minutes so ganache thickens slightly.
4. Put cake to be iced on a rack over a tray. Pour ganache over centre of cake and let it run evenly down sides. Spread with a palette knife to smooth and even ganache. Leave to set before serving.
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Cooling rack, Lakeland. Montreux saucepan (2 litres, 18cm), Kuhn Rikon UK Ltd. Classic glass bowl (1 litre), Classic glass measure jug (1 litre), Classic non-stick metal rectangular roaster, Pyrex. Wooden spoon, palette knife, chef's own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
