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Whipped Caramel Ganache Icing

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This recipe for Whipped Caramel Ganache Icing, courtesy of Baked, is the perfect addition to Sweet and Salty Cake.

  • Yield: Makes enough for one 8-inch 3-layer cake

Source: The Martha Stewart Show, Episode 2056

Ingredients

  • 1 pound dark chocolate, chopped
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 1 1/2 cups heavy cream
  • 1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool

Directions

  1. Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

  2. In another small saucepan add cream and bring to a boil. Remove from heat and set aside.

  3. When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.

  4. Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

Reviews Add a comment

  • fatcampgirl
    28 JUL, 2013
    I have never had a recipe from Martha that has failed me until this one. While each component tastes amazing, together the cake fell apart and as a Baking and Pastry Arts graduate, I was too embarrassed to bring this to a BBQ. Believe it or not, but the cake was too moist and it crumbled in my hands. I nearly burnt out my mixer from whipping the ganache for nearly 45 minutes after cooling down, even with the considerations to the Friction Factor. You're better off making a Genoise for stability.
    Reply
  • hannahzaman
    20 JAN, 2009
    i tried this and the frosting just wouldnt come out! i figured out the mistake tho, i compared it to the version in the book and after step 3 and before step 4, you're supposed to let the chocolate cool before you start mixing it. will try this again with the added step and see how it goes!
    Reply
  • hannahzaman
    20 JAN, 2009
    i tried this and the frosting just wouldnt come out! i figured out the mistake tho, i compared it to the version in the book and after step 3 and before step 4, you're supposed to let the chocolate cool before you start mixing it. will try this again with the added step and see how it goes!
    Reply