I will take advantage of any excuse to bake, and special requests from my younger sister definitely qualify. She is a chocoholic, if I ever knew one. She is also particularly fond of sprinkles. It came to no surprise, then, that she asked for a chocolate cake with chocolate frosting, covered in chocolate sprinkles. I usually frost cakes with a simple chocolate buttercream, made with butter, either melted chocolate or cocoa powder, vanilla extract, and powdered sugar. Last month, however, I vowed to try Barefoot Contessa’s Chocolate Ganache Frosting on my next layer cake.
If I kept heavy cream on hand, I would make this frosting all the time. It had a wonderfully intense chocolate flavor and a rich, creamy texture. And it looks just as good as it tastes.
Chocolate Ganache Frosting
From Barefoot Contessa Family Style
24 oz. semisweet chocolate chips
1 1/2 c. heavy cream
2 tbs. light corn syrup
1/2 tsp. vanilla extract
4 tbs. unsalted butter, at room temperature
Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixture fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened.
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