Chocolate Ganache (Frosting For Double Chocolate Mocha *Iw* Cake) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is enough frosting for both cake and filling. If you use raspberry filling, use half recipe of ganache. (oh yeah, it's over the top. no question). Give some of it away at your gathering...it only keeps 3 days total. Ingredients:
1 lb chocolate |
1 cup cream, heavy |
2 tbsp sugar |
2 tbsp light corn syrup |
1/4 cup butter |
Directions:
1. Finely chop chocolate
2. In a 1.5- to 2-quart saucepan bring cream, sugar and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
3. Remove pan from heat and add chocolate, whisking until chocolate is melted.
4. Cut butter into pieces and add to frosting, whisking until smooth.
5. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.
6. It may be necessary to chill frosting to spreadable consistency.
7. Try stirring over a bowl of ice water, to cool it quickly and evenly.
8. Spread frosting between cake layers and over top and sides.
9. Cake keeps, covered, and chilled, 3 days. Bring cake to room temperature before serving.
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