BLACK CHOCOLATE GANACHE If you ever make a Black colored cake, covering it with a Chocolate Ganache is a great option. When working with a ganache, I find that working with the cold/frozen cakes is usually the best route because it will set up faster. And when you go to freeze again after decorating, there is a very low chance that it will have any condensation happen. (Which is really nice especially going into the warm summer). To make the black ganache, I made my semi sweet chocolate ganache, and let it cool off for about an hour. I also put it into the fridge to cool it just a bit more before using. I transferred the amount to a liquid measuring cup and used @Chefmaster “Coal Black” color. Mix well until combined. I always recommend starting with 3-4 drops and building up the color if needed. Chocolate Ganache INGREDIENTS: 1 Cup Heavy Cream 1.5 Cups Semi Sweet Chocolate 1 Tsp Vanilla extract 4-5 drops black color INSTRUCTIONS: 1. Boil the Heavy Cream in a small sauce pan 2...