Randy: Hi! I am Randy. Today we are going to be making Chocolate Cake.

In this segment, the first thing we are going to start with is a Simple Syrup and then we are going to make the Ganache. The simple syrup is equal weighed of sugar and water. We are going to boil them together over the stove until the water is boiling. We will turn it off and let it set and cool.

Our ganache, we'll use 10 ounces of heavy whipping cream, 15 ounces of semi-sweet chocolate and 2 ounces of room-temperature butter. We put the heavy whipping cream over the stove on medium to high heat. We need to make sure that the whip cream does not boil over. It is ready when you watch the whip cream rise to the top of the pot. We will turn it off and add the chocolate and then have them melt in together. When that's melted, we will take our room temperature butter, add it to the chocolate and the whip cream, and set it aside for it to cool.

You can take both the simple syrup and the ganache and let it set overnight so you can use it the next day. It can be used within a few hours as long as it's cool and the chocolate has set up. It is best to take plastic wrap, cover the simple syrup and plastic wrap cover your ganache. Make sure the wrap is actually touching the chocolate. This way the air does not come in and create that film on the chocolate.

And in the next segment, we are going to be making our butter cream.