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Whipped Caramel Ganache Icing

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

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. Step 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. Step 2

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

  3. Step 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. Step 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.

Source
The Martha Stewart Show, December Winter 2006

Reviews (3)

  • 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.

  • 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!

  • 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!