I’m going to do a quick all-picture post, because a) I’m already late posting this, and b) I’m on vacation today and don’t really feel like spending a lot of time in front of the computer, which is why this is late to begin with. 🙂
Jay said “Who names these cakes? With caramel in the name, I expect to actually be able to taste the caramel. It’s good, but it’s not caramel. You should put that in your post.” His complaint might be my fault, though. I may not have cooked the caramel quite long enough for fear of burning it. I thought this cake was nice and moist and delicious, regardless of how much caramel flavour there was.
4 thoughts on “Chocolate layer cake with Caramel Ganache”
I’m with you, the cake doesn’t taste very caramel-ly. And mine was cooked enough (temperature was 365 when I took the pan off the heat).
I’m glad you like the cake. And I’m loving the picture post!
I third the setiment of not “caramel tasting”. And I so wanted to love this cake – sigh! OH well, we win some, we loose some.
I very much like your pictorial post! The cooked sugar and cream tasted so caramel-y before the chocolate. I could have easily spread it over the cake.
Enjoy your vacay!
I like your pictorial post too..perhaps next time i should do that too! beats having to write a whole lot of words when i have nothing much to say..lol! But the problem with me is i always forget to take step by step photos, so, end up i have to write something..lol!