Ganache for cake filling

Ingredients:

• 1 liter of heavy cream
• 1.2 kg dark chocolate, finely chopped
• 120 ml Grand Marnier liqueur or Stoli vodka

Preparation:

1. Pour the heavy cream into a 2-quart (2-liter) heavy-bottomed saucepan and heat until bubbles form around the edges. Chop the chocolate as finely as possible to help it melt faster. Transfer it to a medium bowl.
   
   Pour half the hot cream over the chocolate and let it sit for 30 seconds. Then whisk slowly until smooth. Don't pour all the cream into the cold chocolate at once. The sudden temperature change will cause the fat in the chocolate to separate.
2. As the chocolate melts, you'll notice how elastic it becomes. This means the fat isn't separating. If the fat separates, the ganache will lose its elasticity and become very runny. To prevent this and ensure a smooth cream, it's best to use a handheld immersion blender. Gradually add the remaining cream and blend until the ganache is smooth and homogeneous.
3. If the ganache has separated, it's easy to fix. Simply add a small amount of cold cream and mix well. The cream will return to the desired consistency. It should be thick, shiny, and smooth. Then, add flavorings if desired and mix well. Pour the ganache onto a baking sheet lined with plastic wrap and spread evenly with a silicone spatula.
4. Cover with plastic wrap and let cool at room temperature for at least 4 hours. Alternatively, prepare the ganache in the evening and let it sit overnight. As the cream sets, it will thicken.
5. Once the ganache has thickened to the consistency of toothpaste, use an offset spatula to spread it over the cake layer.