Cajeta Ganache (Mexican Caramel-Chocolate cake filling/frosting)

By Chez_Alexander

A recipe from The Pantry, Seattle, WA.

Ingredients

• CAJETA (MEXICAN CARAMEL SAUCE):
• 1/2 gallon goat's milk
• 1 1/2 cups granulated sugar
• 1 cassia (Ceylon cinnamon) stick
• 1/2 tsp baking soda
• GANACHE (CHOCOLATE):
• 4 oz bittersweet chocolate
• 6 oz heavy whipping cream
• Kosher salt to taste

Preparation

Step 1

CAJETA:

1. In a medium saucepan bring the goat's milk, sugar, and cassia stick to a simmer. Continue to simmer until the mixture reduces by half.

2. Once the mixture reduces by half, remove one cup of the mixture from the saucepan and whisk the baking soda into the remaining mixture. The mixture will bubble up and begin to caramelize. Continue stirring until the mixture is thickened and a nice golden brown color.

3. Return the removed one cup of the mixture to the saucepan and whisk to combine. Continue to cook, stirring occasionally, until the liquid is caramel colored and thickened enough to coat the back of a spoon.

4. Transfer the mixture to a clean glass jar or bowl and allow to cool to room temperature while you make the ganache. You will not need to add all of the Cajeta to the ganache - the remainder can be stored in the refrigerator for up to 1 month and makes a great ice cream or waffle topping!

GANACHE:

1. Set up a double boiler by preparing a medium saucepan filled with 2 inches of water over medium heat. Place the chocolate in a heatproof bowl that will fit snugly onto the saucepan and let it gently melt. Once the chocolate is melted stir in 4 oz of the room temperature Cajeta.

2. Meanwhile, heat the heavy whipping cream to a scald in a small saucepan.

3. Use a silicone spatula to slowly mix the heated cream into the chocolate in small batches. Depending on the chocolate being used or the fat content of the cream you may need to add more (or maybe even less!) cream than you measured out.

4. Cool the ganache to a spreadable consistency before using on a cake.

Makes enough ganache to frost one 8" layer cake.