Perfect Chocolate Ganache + How to Glaze a Cake!

This chocolate ganache recipe is really easy and only requires two ingredients! Pour it over cakes or let it cool and frost your cupcakes with it! The first time I made ganache I screwed it up because I stirred it too soon.

I also measured the chocolate chips all wrong because (don’t laugh) I thought; 8oz = 1 cup, nope; it’s actually a weight measurement (so much for my A in Calculus – I am was such a nerd). Chocolate chips usually come in 12 oz bags, so use 3/4 of the bag (which is roughly 1 1/3 cup measured).

This tutorial will save you from my past pitfalls and before you know it, you’ll be pouring ganache over everything you can get your hands on!

Ingredients for chocolate ganache:

8 oz  (1/2 lb or about 1 1/3 cup of ) semi-sweet chocolate chips
1 cup heavy whipping cream
Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream.

Perfect Chocolate Ganache + How to glaze a cake! @NatashasKitchen

How to Make Chocolate Ganache:

1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.

2 .Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you’ll get excited.

Perfect Chocolate Ganache + How to glaze a cake! @NatashasKitchenPerfect Chocolate Ganache + How to glaze a cake! @NatashasKitchen

3. Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!).

Perfect Chocolate Ganache + How to glaze a cake! @NatashasKitchen

Important Note:

Keep in mind, the longer ganache sits, the thicker and more of a frosting it becomes. And then you’ll want to spread it on top of cupcakes and cookies. It stays great at room temp for a couple of days. Put a Tbsp of this ganache in your latte and you’ll have the most incredible mocha. 

And this is how the steady spoon was achieved (with a little help from my son’s sand bucket)

Perfect Chocolate Ganache + How to glaze a cake! @NatashasKitchen

The rest of these just prove that I have parting issues. If you end up pinning one of these, do let me know which you liked best.

Perfect Chocolate Ganache + How to glaze a cake! @NatashasKitchen

Hot Lava!

Perfect Chocolate Ganache + How to glaze a cake! @NatashasKitchen

Come to Mama!

Perfect Chocolate Ganache + How to glaze a cake! @NatashasKitchen

How to Glaze a cake:

Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.
See that cake? Whoa Mom that’s next 🙂 and I’m really excited about it!

Perfect Chocolate Ganache + How to glaze a cake! @NatashasKitchen

Perfect Chocolate Ganache + how to glaze a cake!

4.8 from 77 reviews
Prep time:
Cook time:
Total time:
This is chocolate ganache is really easy and you only need two ingredients! Pour it over cakes or let it cool and frost your cupcakes with it! The first time I made ganache I screwed it up because I stirred it too soon. I also measured the chocolate chips all wrong because (don't laugh) I thought; 8oz = 1 cup, nope; it's actually a weight measurement. Chocolate chips usually come in 12 oz bags, so use ¾ of the bag (which is roughly 1⅓ cup measured). This tutorial will save you from my past pitfalls and before you know it, you'll be pouring ganache over everything you can get your hands on! Note: If you want more ganache, use the full 12 oz bag and 12 oz (1½ cups) of whipping cream.
Author:
Skill Level: Easy
Cost To Make: $4-$5
Serving: Glazes 1 round cake or 1 cake roll

Ingredients

  • 8 oz (1/2 lb or about 1⅓ cup of ) semi-sweet chocolate chips
  • 1 cup heavy whipping cream

Instructions

How to Make Chocolate Ganache:

  1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
  2. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you'll get excited.
  3. Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage - set your timer!).

How to Glaze a Cake:

  1. Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.

Notes

Important Note: Keep in mind, the longer ganache sits, the thicker and more of a frosting it becomes. And then you'll want to spread it on top of cupcakes and cookies. It stays great at room temp for a couple of days. Put a Tbsp of this ganache in your latte and you'll have the most incredible mocha.

Final Final Picmonkey Hashtag bannerPerfect Chocolate Ganache + How to glaze a cake! @NatashasKitchen

Are you a chocolate lover? What would you pour this ganache

Easy fail-proof chocolate ganache. Perfect for glazing cakes or frosting cupcakes! Just 2 ingredients. @natashaskitchen

over? Maybe take your strawberries swimming in it?

Read comments/reviewsAdd comment/review

  • Laurie
    June 24, 2017

    Hi,
    I was wondering if you can make the ganache and put it in squeeze bottles to drizzle over fruit kabobs the next day for a wedding reception or will it be to thick by then?? Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Hi Laurie, it will be too thick, This thickens overnight to more of a frosting consistency. Reply

  • CC
    May 1, 2017

    I used this recipe with the specified measurements and the consistency was not as shown. I was very disappointed after waiting for the ganache to cool down and it was still very thin. I added more chocolate chips and the consistency was better. This recipe calls for a whole 12 oz bag with 1 cup of whipping cream.. Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      Hi CC, are you certain you used HEAVY whipping cream as called for in the recipe and measured as stated in the description. If you just use regular whipping cream, there won’t be enough fat in the recipe for it to form properly. I hope that helps for next time! Reply

  • Natasha
    natashaskitchen
    May 1, 2017

    Hi CC, are you certain you used HEAVY whipping cream as called for in the recipe and measured as stated in the description. If you just use regular whipping cream, there won’t be enough fat in the recipe for it to form properly. I hope that helps for next time! Reply

  • Rose
    April 22, 2017

    I have lots of ganache left over. Can I rewarm it to use for chocolate truffles? Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Hi Rose, that would work best over a double boiler. You can also use leftover the next day, keeping it at room temperature and whip it into a chocolate frosting or just frost it onto a cake as is the next day. It is best to keep it at room temperature as it firms up in the refrigerator. Reply

  • Debbie Woolf
    April 15, 2017

    Hi Natasha,

    I thought I had heavy cream, but what I have is half & half. Will that work? Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Debbie, I developed this recipe with heavy cream and I’m just not sure that half and half has enough fat and creaminess for the ganache to form properly… Reply

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