Use this recipe to make our Coconut Pecan Cake.

Martha Stewart Living, February 2003

Gallery

Recipe Summary

Yield:
Makes enough for 1 nine-inch cake
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice bath; set aside. Place chocolate in a medium heatproof bowl; set aside. Bring cream to a boil in a small saucepan; pour over chocolate, swirling to cover completely. Let stand until chocolate has melted, about 5 minutes. Add corn syrup; whisk until smooth.

    Advertisement
  • Pour 1 cup ganache into a bowl set in ice bath; stir until thick and spreadable. Keep remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat back of spoon, 12 to 15 minutes. Use immediately.

Advertisement

Reviews