Whipped Chocolate Ganache and Caramel Covered Pound Cake
My sister-in-law asked me to bring a “blog worthy” dessert for Easter dinner a couple of weeks ago. Gee – no pressure at all. Thanks Kari!
But then I had a vision.
I bought two Sara Lee Pound Cakes, had some Kraft Caramel Bits on hand, and wanted to make the Whipped Chocolate Ganache again so I bought some heavy whipping cream and chocolate chips.
My vision was not quite what the end product became.
I learned that there is a right way and a wrong way to make this cake. I did it the right way the first time around and then the second time around it turned out like this. See Exhibit A.
I didn’t have enough patience. Guess that should be included in the recipe.
First, my chocolate ganache didn’t whip up like I had hoped. I didn’t let it cool enough before starting to whip it with my mixer. Had I let it cool another hour in the fridge, the photos would look much different.
Second, when you put the layer of caramel down, make sure you let it cool before putting on a layer of chocolate ganache. If you don’t it will run off the top and onto the side of your platter. See Exhibit A – AGAIN.
They both passed the taste test and I realize that is what matters most but if you are someone who eats with your eyes, make sure you include a few minutes of patience otherwise you’ll be dealing with Exhibit A, just like me.
Print RecipeWhipped Chocolate Ganache and Caramel Covered Pound Cake
This is not a hard recipe to make but it does take patience. It has steps in it that requires cooling time. If you would like to cut out some of the time, use canned chocolate frosting instead of the whipped chocolate ganache.
Yield: 15 servings
Prep Time: 1 hour 30 min
Total Time: 2 hours
Ingredients:
1 Sara Lee Pound Cake – Family Size
8 ounces Kraft Caramel Bits
2 tbsp. heavy whipping cream
6 ounce semi-sweet chocolate chips
½ cup heavy whipping cream
Directions:
- Make chocolate ganache first by heating ½ cup heavy whipping cream in a heavy pan on medium heat until it comes to a boil.
- Remove from heat and stir in chocolate chips until the mixture is smooth.
- Let chocolate mixture cool in a refrigerator for at least an hour.
- When the mixture is at a “spoonable” consistency, place in mixing bowl.
- Whip mixture with either the whisk or beater attachment of your mixer for 5 minutes on medium speed or until mixture creates stiff peaks.
- When ganache is ready, take pound cake out of the freezer and let thaw for about 5 minutes. Cut in half lengthwise.
- Make melted caramel next by putting caramel bits and 2 tbsp. heavy whipping cream into a microwave safe container and melting on high for 1 minute. Stir and add more time if needed to melt all of the bits – no more than 30 seconds at a time.
- Once caramel has melted smooth, let cool for about 5 – 10 minutes.
- Put bottom layer of pound cake on a serving platter.
- Pour melted caramel onto bottom layer of cake. Let cool another 5 minutes.
- Put a layer of whipped chocolate ganache over the caramel layer.
- Place top layer of pound cake on chocolate ganache.
- Frost rest of cake with the whipped chocolate ganache.
Store in refrigerator until ready to use.
Wife, mom, business owner, volunteer, lover of chocolate, procrastinator of cleaning, experiencing life in my 40’s and not putting off to tomorrow what I’ve wanted to do for a long time. I stop lookin’ and get cookin’ in all areas of life.
