GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
WHIPPED GANACHE FROSTING
Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle Egg Nest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups, enough for a 7-inch layer cake
Number Of Ingredients 2
Steps:
- Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Refrigerate, stirring occasionally, until the consistency of stiff cream cheese, 10 to 15 minutes. Whisk until fluffy and smooth.
WHIPPED GANACHE
Use this recipe when making our Luscious Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.
- Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir chocolate and cream until totally combined.
- Chill ganache; stir every 5 minutes until mixture is cool to the touch. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in color. Do not overwhip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately.
WHIPPED GANACHE FROSTING
This is the perfect cake filling! Super creamy, rich, thick and fudgy. cook time does not include chilling.
Provided by newmama
Categories Dessert
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 2
Steps:
- put chopped chocolate in a bowl.
- in a small saucepan bring cream to a boil, pour over chocolate.
- sit 2 minutes, whisk until smooth.
- let cool then cover with plastic wrap right on the ganache and refrigerate until cold.
- beat until smooth and spreadable.
- *you will want to double this recipe to fill and frost a 9 in layer cake. this makes enough for a thick filling.
Nutrition Facts : Calories 749.1, Fat 78.5, SaturatedFat 48.6, Cholesterol 40.8, Sodium 42.3, Carbohydrate 39.3, Fiber 21.4, Sugar 1.2, Protein 17.3
CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING
Whip the ganache as little or as long as you like, depending on how you prefer the consistency.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 3h5m
Yield Makes about 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
- Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
- Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.
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