Back to Chocolate Ganache for Devil’s Food Cake
All Reviews for Chocolate Ganache for Devil’s Food Cake
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 7 cups
1043_recipe_cake.jpg
Ingredients
Ingredient Checklist
4 cups heavy cream
2 pounds best-quality semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 7 cups
1043_recipe_cake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 7 cups
Recipe Summary
Yield: Makes about 7 cups
Yield: Makes about 7 cups
Makes about 7 cups
1043_recipe_cake.jpg
1043_recipe_cake.jpg
Ingredients
Ingredients
- 4 cups heavy cream
- 2 pounds best-quality semisweet chocolate, finely chopped
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
Directions
In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup and salt; stir until combined. Transfer to a clean bowl.
Reviews (9)
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Reviews (9)
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
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4 star values:
0
3 star values:
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2 star values:
0
1 star values:
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1 Ratings
5 star values:
0
4 star values:
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3 star values:
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2 star values:
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1 star values:
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Martha Stewart Member
Rating: Unrated
02/24/2011
when i tried to whip up the ganache it didnt work
any thoughts?
Martha Stewart Member
Rating: Unrated
05/09/2009
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!
Martha Stewart Member
Rating: Unrated
03/13/2009
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.
Martha Stewart Member
Rating: Unrated
03/06/2009
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?
Martha Stewart Member
Rating: Unrated
12/08/2008
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.
Martha Stewart Member
Rating: Unrated
10/20/2008
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.
Martha Stewart Member
Rating: Unrated
03/06/2008
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
Martha Stewart Member
Rating: Unrated
01/29/2008
Salt acts as a mild preservative 1/4 tsp is really trace for the amount of icing yielded
Martha Stewart Member
Rating: Unrated
01/17/2008
EVERYTHING SOUNDS GOOD AND IS EXCEPT FOR THE SALT TO ME THAT INGREDIENT IS OPTIONAL. AND I DON'T USE IT.
Martha Stewart Member
Rating: Unrated
02/24/2011
when i tried to whip up the ganache it didnt work
any thoughts?
Rating: Unrated
Rating: Unrated
05/09/2009
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!
Rating: Unrated
03/13/2009
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.
Rating: Unrated
03/06/2009
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?
Rating: Unrated
12/08/2008
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.
Rating: Unrated
10/20/2008
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.
Rating: Unrated
03/06/2008
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
Rating: Unrated
01/29/2008
Salt acts as a mild preservative 1/4 tsp is really trace for the amount of icing yielded
Rating: Unrated
01/17/2008
EVERYTHING SOUNDS GOOD AND IS EXCEPT FOR THE SALT TO ME THAT INGREDIENT IS OPTIONAL. AND I DON'T USE IT.
All Reviews for Chocolate Ganache for Devil’s Food Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Ganache for Devil’s Food Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
