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Chocolate Ganache for Devil's Food Cake

Recipe photo courtesy of not applicable

This recipe for chocolate ganache was adapted from "Martha Stewart's Baking Handbook." Use this when making the Devil's Food Cake recipe.

Source: The Martha Stewart Show, July 2006
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  • babykay9418
    24 FEB, 2011
    when i tried to whip up the ganache it didnt work any thoughts?
    Reply
  • CynthiaBee
    9 MAY, 2009
    In the taping Martha used 3 cups of heavy cream instead of the 4 Cups that the directions call for. They wiped ganache to make the filling and used the warm ganache to pour over top and drizzle down the sides. However, in the taping Martha experienced the ganache coming out a little thick. So my advice would be to try 3 1/3 cups of heavy cream. Good Luck!
    Reply
  • CookieLad
    13 MAR, 2009
    The issue wasn't with the ganache, as it was with the recipe. The entire recipe was never printed on the direction sheet. This was a disappointment.
    Reply
  • LZinTempe
    6 MAR, 2009
    I also had issues with the ganache...I ended up adding powdered sugar to thicken it up and lighten the color, which seemed to work (and after that much butter and sugar and chocolate and cream, what's another cup?). But now I have so much frosting! It didn't take that much to crumb coat the cake...Can you freeze frosting?
    Reply
  • neev
    8 DEC, 2008
    I wanted to pipe the ganache on this cake thus i beat the ganache in my beater. However the ganache became egg like. Do you think i had beat the ganache too much. But it does not taste bad but not smooth as I would have liked it to be. Pls advise. Thank you.
    Reply
  • geeze
    20 OCT, 2008
    I'm waiting for the cakes to finished cooking, and guess what? My batter looked even better than Martha's! It tasted splendid too! I cant wait till its finished.
    Reply
  • mmsrjs
    6 MAR, 2008
    THANKS FOR THE INFORMATION ABOUT SALT. IVE HEARD ABOUT HOW IT BRINGS OUT FLAVOR, BUT NEVER ABOUT THE MILD PRESERVATIVE. SO THANKS AGAIN, AND THIS TIME I WILL GIVE IT A TRY. MMSRJS
    Reply
  • donnaj3586134806
    29 JAN, 2008
    Salt acts as a mild preservative 1/4 tsp is really trace for the amount of icing yielded
    Reply
  • mmsrjs
    17 JAN, 2008
    EVERYTHING SOUNDS GOOD AND IS EXCEPT FOR THE SALT TO ME THAT INGREDIENT IS OPTIONAL. AND I DON'T USE IT.
    Reply

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