Hello all - I read through some older posts on using ganache as a filling and the problems others have had. It has been a while since I tried this and have an order for a cake to be filled with soft bittersweet chocolate ganache. The old formula I found is as follows: Soft whipped ganache for cake filling: 1 part chocolate to 2 parts cream (by weights) Boil cream, pour over chocolate and let sit for approx 1 hr. Stir, strain and refrigerate until cold. Then, to lighten it, add an equal part of unwhipped heavy cream to the above chocolate mixture. Whip it until stiff and then fill cake ??? I've noticed other postings that just whip their original cooled ganache without adding additional cream. And, I've noticed the ratios of cream to chocolate are different ??? Any help would be greatly appreciated. Thank you.