It’s been a while since I posted a recipe, hasn’t it? Anyways, if you’re looking for a chocolate frosting, you could do a lot worse than this one: one of Liesl’s coworkers used it on a delightful cake last year, we just got the recipe from her (thanks, Amanda!), and tried it out tonight, and it’s great. Very easy (and easy to work with), though it takes a while; it makes a ton of frosting, but if you have any left over, I’m sure you’ll find something to do with it. No idea what the original source of the recipe was.
Whipped Chocolate Ganache
24 ounces semisweet chocolate chips
4 cups heavy cream
1 teaspoon corn syrup
Put chocolate and cream into a medium saucepan. Cook over medium-low heat, stirring constantly with a heatproof rubber spatula, until thick (30-35 minutes). Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.
This post has not been revised since publication.