Whipped Chocolate Caramel Ganache

By • October 20, 2013 • 60 Comments



Author Notes: I actually discovered that if you whisk or whip ganache it turns into a fluffy spreadable concoction. I like using this because it's not too sweet, easy to spread and decorate with. The chocolate caramel gives this ganache a buttery deeply delicious flavor. This icing is light, much lighter than a standard American buttercream, closer to the consistency of a swiss meringue buttercream but without the eggs. I like to use both dark and milk chocolate but you can can use all dark or even all milk. If you use all dark it will be less sweet.sdebrango

Food52 Review: WHO: Sdebrango is a cookbook collector, Brooklynite, and long-time Food52-er.
WHAT: Forget the cake -- this is a frosting good enough to eat straight off a spoon.
HOW: Make a caramel, then a ganache, then let the two of them be one.
WHY WE LOVE IT: Under normal circumstances, we're not terribly inclined to mess with a great chocolate ganache. Now? We know that caramel is the only way to make a good thing even better.
A&M

Makes enough frosting to fill and frost a 9-inch cake

Chocolate Caramel Sauce

  • 1 cup sugar
  • 6 tablespoons salted butter cut into tablepoon-size pieces
  • 1/2 cup heavy cream
  • 2 ounces dark chocolate (I used bittersweet)
  • 1 teaspoon vanilla extract
  1. Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, add the vanilla extract and stir to combine, set aside so that it will cool before adding to the caramel.
  2. In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquefy. Start stirring with a heat proof spatula. The sugar will crystalize but that's alright -- keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, then add the butter and stir to combine.
  3. Remove from heat and add the chocolate cream. Stir until its incorporated. Store in a container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.

Ganache

  • 4 ounces dark chocolate broken into small pieces
  • 4 ounces milk chocolate broken into small pieces
  • 1 cup plus 2 tablespoons heavy cream
  • 1 tablespoon liquor (I like cointreau or kahlua) or vanilla extract
  • 1/2 cup chocolate caramel sauce
  1. Heat cream to scalding (not boiling). Pour over the pieces of chocolate that are in a mixing bowl. Let sit 5 minutes then stir until there are no pieces of chocolate and it's smooth and shiny, then add the chocolate caramel sauce and stir to combine.
  2. Place bowl in an ice bath and stir or whisk until it's cool but not cold -- it will stiffen fairly quickly if it gets too cold. Remove from the ice bath and beat with a mixer or whisk until the ganache is fluffy and spreadable. Frost the cake immediately. Best served at room temperature.
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about 1 month ago em-i-lis

Emily is a trusted source on General Cooking.

BTW, the leftover chocolate caramel is amazing atop vanilla ice cream!!!!

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh yes, thanks Em, thrilled you tried the recipe!

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about 1 month ago em-i-lis

Emily is a trusted source on General Cooking.

I made this (and sdebrango's tender yellow cake) tonight for my mother-in-law's 67th birthday. Everyone agreed both recipes were outstanding, especially this frosting! Divine! And with Suzanne's yellow cake? Fabulous!

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Em, I love this frosting, and am so happy you and your family liked it also. A very happy birthday to your Mother in law! Thank you again.

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about 1 month ago em-i-lis

Emily is a trusted source on General Cooking.

Thank YOU!!!

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6 months ago BeverlyW

This article totally cracked me up and hit me right in my funny bone! Thanks for the chuckles, especially on such a super snowy day (again, again, again). I am going to have to make that frosting - I always make a double batch of frosting for my husband's birthday cakes, as he subscribes to the point of view that the point of the cake is to serve as a minimal vehicle for LOTS of delicious frosting. This idea takes it to a whole new level - just frosting! Perfecto!

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6 months ago BeverlyW

FYI - I thought I was replying to a different post to Food52 for Valentine's Day food that had a link to this frosting.

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6 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thats alright, If you do make it I hope you like it. I also subscribe to the cake just being a vehicle for the frosting, double thick please!

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6 months ago strawberrygirl

I made this for a friend's birthday cake and it was a big hit. I was inspired by one of the comments below to make it with aged rum. Now I'm trying to resist eating all the leftover chocolate caramel sauce straight out of the jar. :)

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6 months ago sdebrango

Suzanne is a trusted source on General Cooking.

So happy everyone enjoyed. Thank you so much for making it. I eat the caramel right out of the jar, can't help it, it's just so good. Thank you again.

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6 months ago Samar Ehab

Hi suzanne congrats . I wanna ask if this filling can be used in fondat covered cake and I wanna keep it in the fridge cause its a long process . And can I use this to cover my cake to stick fondant to it instead of butter cream. I ll apretiate your answer thanks

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6 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Samar; Yes I think you could use in a fondant covered cake. The caramel gives extra stability. I hope you like it! Thank you.

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8 months ago Meatballs&Milkshakes

Congrats Suzanne! Looks FANTASTIC! Have to get it in before l cleanse in January!

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8 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much M&M. Yes the January cleanse is coming. After all this wonderful holiday goodness.

Ashley

8 months ago Ashley Marie

I'm no baker, but this recipe makes me WANT to be such a damn good baker just so I can make this! Congrats on the win! ;)

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8 months ago sdebrango

Suzanne is a trusted source on General Cooking.

It's really so simple, I hope you make it. It's really such a nice frosting, Thanks so very much!

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9 months ago aargersi

Abbie is a trusted source on General Cooking.

This frosting is off the hook! I made it with super dark chocolate and rum for grownups dinner tonight, and just iced your tender yellow cake with it. Gonna be a good night! I am giving the remaining caramel sauce (also insanely good) to my neighbors to save me from myself.

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Abbie, so happy you tried it. Love that you used rum, that with the caramel and dark chocolate would be off the hook!! Thanks so much for letting me know and enjoy. That caramel sauce is dangerous, should be a warning label, I eat if from the jar when I need a sweet bite.

Ashley

8 months ago Ashley Marie

I love that you have "grownups" dinner @aargersi ;)

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9 months ago marialissio

Hi Suzanne ... congratulations. You are the queen of cakes and all manner of baking and sweet things. We gals of Italian origin are standing out. Well you and others are. I am not so quietly coming up behind. Love your work.

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Maria, so nice to meet a fellow Italian. Thank you again.

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9 months ago em-i-lis

Emily is a trusted source on General Cooking.

YAYAY!!! Congrats, Suz!!! This sounds so fabulous, and I'm just thrilled for your win!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Em. You are so sweet.

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9 months ago Maria Teresa Jorge

Chocolate caramel, not too sweet!!! Just what I needed to give my cakes a twist. Never tried caramel and dark chocolate, will definately try this one. Congratulations on another super recipe!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Maria, it really is a wonderful frosting. I love that it's not overly sweet and it spreads like a dream.

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9 months ago fhp

Thank You. I actually did it, and I am one lame baker. Wish I knew a better cake recipe than the one I followed.
Daumage.
Oh well sdebrango you got this chocolate lovers vote.

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I am so happy it worked out!!

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9 months ago aargersi

Abbie is a trusted source on General Cooking.

fhp - try Suzannes' tender yellow cake, on this site. It's perfect!

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9 months ago TheWimpyVegetarian

This looks like another of your fantastic recipes. You are hands down my person to go to for cakes. Your frosting looks perfect to me. Many congrats on being a finalist!!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Susan, blush.

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9 months ago gingerroot

Well deserved congrats on being a finalist Suzanne! This looks divine.

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much gingerroot!!

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9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks beyond belief! To die for!!! Congrats Suzanne!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Emily!

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9 months ago creamtea

There goes my diet. Congratulations Suzanne!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

LOL, thanks creamtea. Just think of all the health benefits from chocolate though (we won't think about the cream and sugar)

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9 months ago aargersi

Abbie is a trusted source on General Cooking.

YAHOO! Congrats!! I had a feeling :-)

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Abbie, so happy!!

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9 months ago Kukla

Warmest congratulations Suzanne!!! I just knew this fantastic frosting will be one of the finalists and am very happy for you!!!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

You are too kind Kukla, thank you so much!

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9 months ago drbabs

Barbara is a trusted source on General Cooking.

Super huge congratulations! I knew this was a winner! XO

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Dr B, I am beyond thrilled.

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9 months ago foxeslovelemons

Congratulations, Suzanne! Very much deserved - I'm asking for this on my birthday cake this year :)

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Lori, thanks so much. It's terrific on yellow cake. My favorite combo!!

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9 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh, Suzanne, I'm so excited for you! I knew this one had "Winner" all over it when you posted it. You have become quite the expert with chocolate caramel. Makes me want to leave the office right now and to make my mother's one bowl golden layer cake, though the editors' suggestion just to eat this stuff off the spoon might be a good alternative. Utterly divine. Congratulations! ;o)

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much AJ!! It really is good right out of the bowl and cake is optional!!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much AJ, it's a wonderful frosting, very simple, not too sweet and that caramel mixed in with the chocolate makes it pretty special, great on cake but honestly, it really is good right out of the bowl!

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9 months ago EmilyC

Woohoo! Big congrats Suzanne! I can't wait to pair this with your tender yellow cake for my son's 4th birthday! It looks amazing!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thats exactly what I did, in cupcake form. The girls loved it!! Thanks so much Emily.

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9 months ago Regine

Welcome. I am going to make this soon in the next few days, maybe this weekend, and let you know how it turns out. Thanks again!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I really hope you like it Regine! Thank you.

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9 months ago Regine

OMG. I must make this immediately. I can visualize how good it will be with your tender layer cake recipe on Food52.com. Wow, Congrats!!!!!!!!!!!!!!!!!!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Regine, I am so thrilled. That is exactly how I used it I made cupcakes from my tender yellow cake and frosted with this, it was really good!

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9 months ago Kukla

This frosting sounds wonderful and easy to make Suzanne and I think it can be a great base for a delicious Semifreddo or for chocolate Ice Cream!!!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Kukla, I think it would be a great base. It is so easy to make, not too sweet and because it's whipped it's spreadable.

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9 months ago Tanya

This sounds incredibly delicious, I'm definitely using this for my dad's birthday cake next month (except with all dark chocolate since he loves the stuff). Thanks for the recipe!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Tanya and I hope you and your Dad like it. If using all dark chocolate you might want to add a little extra caramel sauce if you like the frosting to be on the sweeter side maybe 2 tbs of the sauce.

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9 months ago Tanya

Thanks for the tip! I prefer less-sweet in general, but I'll taste as I go with this one.

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9 months ago aargersi

Abbie is a trusted source on General Cooking.

I knew you would have some sort of fantastic frosting up your sleeve!!!

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

My frostings are pretty standard, the chocolate caramel is so good I am building all sorts of desserts around it. Thanks Abbie.