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The original was posted on /r/askculinary by /u/mCherry_clafoutis on 2023-09-10 15:25:06.

Some time ago, I made a chocolate frosting to which I added soy sauce. When I say it was life-changing…ok, maybe not that extreme, but it completely elevated my chocolate frosting game!

I am making a birthday cake this week and I wanted to make a version of my usual chocolate cake. I often top this with ganache — simple but delicious. This time, I really want to try incorporating the umami of the soy sauce into the ganache.

I’m worried about it breaking, though. Any suggestions for how I might accomplish this? Also, I am going for a poured ganache, though a whipped ganache with soy sauce would also be amazing.

Thanks in advance!