Ganache-ish

[Meg888]

I need to make a choc cake for someone who Just wants white & milk choc (ie d.milk) melted & spread & filled into cake. I'm worried that it will just go very hard once it's reset. Can i not add a little hot milk to the choc to soften the end result or will this seriously affect taste/texture? She does not like ganache or buttercream or any other sort of filling/coating.

Thanks in advance

[katerich48]

it might well go hard but surely if you left it out for an hour or so in the kitchen -- it would soften naturally just like normal chocolate would if you left it out in a warm room and not in a fridge....