Back to Whipped Caramel Ganache Icing

All Reviews for Whipped Caramel Ganache Icing

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Recipe Summary

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

Ingredients

Ingredient Checklist

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

Gallery

Recipe Summary

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

Recipe Summary

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

Recipe Summary

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

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

Makes enough for one 8-inch 3-layer cake

Ingredients

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

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.

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

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.

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 (4)

Add Rating & Review

60 Ratings

5 star values:

                                  13

4 star values:

                                  17

3 star values:

                                  17

2 star values:

                                  11

1 star values:

                                  2

Reviews (4)

Add Rating & Review

60 Ratings

5 star values:

                                  13

4 star values:

                                  17

3 star values:

                                  17

2 star values:

                                  11

1 star values:

                                  2

Add Rating & Review

60 Ratings

5 star values:

                                  13

4 star values:

                                  17

3 star values:

                                  17

2 star values:

                                  11

1 star values:

                                  2

60 Ratings

5 star values:

                                  13

4 star values:

                                  17

3 star values:

                                  17

2 star values:

                                  11

1 star values:

                                  2

60 Ratings

5 star values:

                                  13

4 star values:

                                  17

3 star values:

                                  17

2 star values:

                                  11

1 star values:

                                  2
  • 5 star values:
  • 13
  • 4 star values:
  • 17
  • 3 star values:
  • 17
  • 2 star values:
  • 11
  • 1 star values:
  • 2

Martha Stewart Member

Rating: 1 stars

02/27/2019

                Recipe doesn't work. Was a seperated mess

Martha Stewart Member

Rating: 1 stars

07/28/2013

                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.

Martha Stewart Member

Rating: Unrated

01/20/2009

                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!

Martha Stewart Member

Rating: 1 stars

02/27/2019

                Recipe doesn't work. Was a seperated mess

Rating: 1 stars

Rating: 1 stars

07/28/2013

                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.

Rating: Unrated

01/20/2009

                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!

Rating: Unrated

All Reviews for Whipped Caramel Ganache Icing

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Whipped Caramel Ganache Icing

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest