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

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

Hot Lava! Come to Mama!! I love chocolate ganache on all the things.

Perfect Chocolate Ganache + how to glaze a cake!

4.86 from 89 votes
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
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 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! Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5

Ingredients

  • 8 oz 1/2 lb or about 1 1/3 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.

Recipe 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?

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Iris
    November 14, 2018

    Hello!

    I’d like to know if ganache can be reheated to make it runny again. Reply

    • Natashas Kitchen
      November 14, 2018

      I don’t think you’ll get the same velvety texture, but if you do reheat it, do it slowly. You don’t want the mixture to get too hot. Reply

  • Andrew Hischar
    October 24, 2018

    You don’t have to post this, but how do you put up with the same questions being asked over and over and over again? OMG, your recipe is about as easy as it gets! Reply

    • Natashas Kitchen
      October 24, 2018

      I find that my responses help other readers that do browse through these comments! We welcome all questions and realize not everyone comes from the same background or eats/ has access to the same recipes 🙂 We are more than happy to help! Reply

  • Gina Smith
    October 18, 2018

    Hi Natasha! I love watching your videos! Quick question?? With the chocolate ganache, just curious why you use semi sweet chocolate chips? I love dark chocolate and was wondering if one is better than the other for a ganache?? Thanks 🙂 Reply

    • Natashas Kitchen
      October 18, 2018

      Hi Gina! to be honest, I’ve only ever done it with semi-sweet or bittersweet or dark chocolate. I imagine it will be less sweeter, but I’m not sure how else it would change the ganache besides being darker in color. All of the recipes I’ve come across have either semi-sweet, bittersweet, or dark chocolate. I hope this helps Reply

  • Tamikah
    October 7, 2018

    I just made this ganache for my chocolate cake and it came out perfect!! Thank you so much for an easy and fast recipe😊 Reply

    • Natashas Kitchen
      October 7, 2018

      I’m so happy to hear that, Tamikah! Reply

  • Carla
    September 20, 2018

    Thank you for this recipe. Needed one to use on my sister’s wedding cake. This was perfect!! Reply

    • Natashas Kitchen
      September 20, 2018

      I’m so happy you found our recipe! Thanks for the great review, Carla!! Reply

  • Pauline
    August 18, 2018

    I had trouble covering a sponge birthday cake with roll out sugar paste as cake too soft. I was advised today to cover sponge with ganache first, then apply the icing. What do you think? Reply

    • Natashas Kitchen
      August 18, 2018

      Hi Pauline. Certain sponge cakes may be a little too “sticky” or soft causing that. I would recommend using your best judgement but most cakes are best to cover with forsting/ ganache after a crumb coat layer is applied first Reply

      • Pauline
        August 19, 2018

        Thanks Natasha, much appreciated. What do you mean by a ‘crumb coat layer. Reply

        • Natasha
          August 19, 2018

          Hi Pauline, crumb coat is the base icing on the cake. The cake will look like a naked cake with the layers peeking through on the sides. Reply

  • Theresa Stephenson
    July 30, 2018

    Hi Natasha, I want to make a puring ganache to go over the tope of the cake but I also want to use some of it as a cream in the middle of the cake.
    If I leave it long enough to be of the right consistency for the middle, what’s the best way to then make it less ‘solid’ to pout over the top? Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Theresa. That is a great question. I would recommend separating the amounts that you would use for the inside and the outside. If you mix the ganache for the inside a little it will fluff up like a cream so that may help speed up the process. Reply

  • July 15, 2018

    Hi, reading this I understand that after 15 minutes it’s a pourable ganache, what I need to know is I’d like to frost my cake with a whipped cream frosting (kid preference 😂) will it melt the frosting if poured over the top and it drips down the side. Or would you recommend not frosting the sides? Reply

    • Natasha
      July 16, 2018

      Hi Michelle, I think that would be fine since the ganache is pretty much at room temperature when it is poured. I would suggest refrigerating the cake before pouring the ganache just as an extra precaution 🙂 Reply

  • Christina
    June 23, 2018

    Hi Natasha, thanks for the recipe. May I know whether I could use this to layer my cake? Reply

    • Natashas Kitchen
      June 23, 2018

      Hi Christina, I haven’t tried layering this cake myself but some of our readers have. One of our readers wrote “I made 3 layers of cake, with a layer of ganache and a layer of buttercream in between and buttercream all over. Reply

  • Mallika S
    June 10, 2018

    Can i add the A-more Milk Chocolate to make chocolate Ganache? Reply

    • Natasha
      June 10, 2018

      HI Mallika, Several of my readers have reported good results using milk chocolate chips. It may take slightly longer for it to thicken up than semi-sweet but I think it would work. Reply

  • Neelakshi Kothari
    May 28, 2018

    How to make the ganache so much thick so that I can make designs with it on the cake. Reply

  • Sandra
    May 26, 2018

    I want to use this to decorate an ice cream cake that is half semi circle/ dome shape outer layer Swiss roll.

    Do you think sponge will absorb the gan ache? Reply

    • Natasha
      May 26, 2018

      Hi Sandra, a sponge cake will not readily absorb this ganache. It would be best to refrigerate it after applying to ensure that it sets before the sponge cake pulls any moisture from it. Reply

  • Fred Rickert
    May 9, 2018

    Thanks for your recipe. This was my first attempt at a ganache and I got rave reviews.

    It was easy to make and spread on the cake. A wonderful addition to my recipe collection. Reply

    • Natasha's Kitchen
      May 10, 2018

      I’m happy to hear how much you enjoy the recipe Fred! Thanks for sharing your excellent review with other readers! Reply

  • Candice
    April 28, 2018

    Your ganache recipe turned out really well for me. Thank you! I only wish I had read your directions on how to glaze with it. My bundt cake looked like a mess, but it was still delicious! Reply

    • Natasha's Kitchen
      April 28, 2018

      I’m glad you enjoy the recipe Candice! Thanks for sharing your great review with other readers! Reply

  • Shelby
    April 21, 2018

    I made this earlier this afternoon. Used a tablespoon or 2 less of chocolate chips, and about 3/4 of a pint of heavy whipping cream. It was somewhat thinner than I originally hoped for; I hope that it thickens up, I’m doing that overnite in the fridge. Made it for my sister’s birthday cake, I am worried that it will taste and/or look strange. I did add a touch (no more than 1/2 teaspoon) of vanilla to enhance the flavors of the chocolate further. Tasted pretty good on ice cream, though. We’ll see how it comes out by the afternoon tomorrow. Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      Hi Shelby, I highly recommend following the proportions in the recipe for the cream and chocolate. A tablespoon and a half is enough to cause it to take longer to thicken. I hope it worked out well for you! 🙂 Reply

  • sadiaferzan
    April 7, 2018

    Hi,Natasha please help me by clearing this point that whenever i made ginach it happens that when i pour simmer cream over shereded choclate choclate will not completly melt please guide me Reply

    • Natasha
      natashaskitchen
      April 7, 2018

      Make sure all of the chocolate is submerged in the hot cream then cover with a tight fitting lid while it rests before swirling it together. Also, make sure your bowl is not chilled starting out. I hope that helps! Reply

  • Jeanette O'Donnell
    April 5, 2018

    I’m going to cover a ring birthday cake,then fill the hole with sliced strawberries. I’ll post a pic when I have it finished
    Thank you Reply

    • Natasha's Kitchen
      April 6, 2018

      Please do Jeanette, I’m excited to see it! Reply

  • Natalie
    March 31, 2018

    I am eleven, but I love to bake. I have tried this recipe many times before, and it never fails! It is always creamy and delicious. My little sister goes crazy for it each time I make it. Reply

    • Natasha's Kitchen
      March 31, 2018

      I’m glad to hear how much you and your sister enjoy the recipe! Thanks for following and sharing your awesome review! 🙂 Reply

  • Deb
    March 17, 2018

    Just made this again for my chocolate bundt cake. As always, it turned out velvety smooth and delicious. Such a great recipe – thank you for sharing it! My husband is now sitting at the table scraping the leftovers off of the foil under the cake with a spatula and eating it. He’s like a little kid with this stuff! Reply

    • Natasha's Kitchen
      March 17, 2018

      My pleasure Deb! I’m glad to hear how much you both love the recipe, lol! Thanks for sharing your awesome review! Reply

  • March 11, 2018

    I followed this recipe exactly, weighed 8 oz of chips, brought cream to barely a simmer, waited the five minutes, cooled in the fridge overnight, and in the morning, soup. I melted more chocolate, added ganache to it over the double boiler, and I’m keeping my fingers crossed I get something usable when it cools. Reply

    • Natasha
      natashaskitchen
      March 11, 2018

      Hi Lyddiegal, did you make sure to use a liquid measuring cup for the cream and also make sure you are using “HEAVY” whipping cream. The additional fat content and thicker consistency of heavy cream will help it form properly. I hope that helps! 🙂 Reply

  • adrienne
    March 8, 2018

    so, I’ve made this several times and turns out beautiful! totally love it. However, today I decided to try to make it with white chocolate. it didn’t turn out so fantastic 🙁 it was very runny, i added more melted white chocolate chips, and it seemed to help a little, but still not up to par. do you have any suggestions? Reply

    • Natasha
      natashaskitchen
      March 8, 2018

      Hi Adrienne, that is great to know that it doesn’t work well with white chocolate chips. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. If I come up with something great in the future, I will be sure to share it! Reply

    • Paul
      April 18, 2018

      For White Chocolate Ganache, use a 3:1 ratio. 12 oz White Chocolate and 4 oz Heavy Cream. White Chocolate baking bars work better than chips. After the cream comes to a simmer, remove from heat and allow to cool for a few seconds before pouring over chocolate. If the cream is too hot, the cocoa butter will split from the solids. Pour the cream over the chocolate, cover and allow to sit 5 minutes without stirring. If the chocolate does not melt completely after 5 minutes, heat it at 7 second intervals in a microwave until completely melted. Reply

  • Lesley
    March 4, 2018

    I tried this recipe today. I’ve never made ganache in my life…
    I used 250ml of fresh cream and left over bits of choc chips…. About half a cups worth😬
    My mixture turned out runny…. No surprises..
    Then I improvised with some left over Lindt chocolate bars. I melted these and added to my mix and stirred it through. Still not quite thick. 🤔
    Then I placed the mixture in the fridge….😊
    The mixture thickened beautifully almost fudge like. So I played around with adding more runny mix to the fudge mix and it it all worked out well. My chocolate cake turned out beautifully.
    I’ll certainly keep to the recipe. But it was good to experiment and know that I could play around with it and tweek the recipe abit until I was happy with the consistency.
    Don’t stress this one’s a keeper for me!! Reply

    • Natasha
      natashaskitchen
      March 4, 2018

      Thank you for sharing your experiments and results. I’m so glad you enjoyed it 🙂 I would love to see a picture of your cake if you would like to share it in our Facebook group 🙂 Reply

  • sara
    January 2, 2018

    can you freeze cupcakes that are frosted with ganache? Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Sara, I haven’t tried freezing it but ganache is a pretty stable mixture so I think it would freeze well. I’ve done a little research online and the sources I came across say ganache is freezable up to 3 months. Reply

  • Constance Parker
    December 25, 2017

    So that’s what I did wrong. I too thought 8 oz equelled 1 cup. Mine was too thin. Thanks for the tutorial. Reply

    • Natasha
      natashaskitchen
      December 25, 2017

      I’m glad it was helpful! Reply

  • Ana
    December 21, 2017

    I would love to try to make this dairy free, with coconut heavy whipping cream.. do you or anyone know if it will work?

    And to pour it on the top of the 9″ cake with it dropping a little to the sides (not cover the whole cake), do you need the whole recipe or will cutting it in half be enough?

    Thank you Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Ana, I haven’t tested that so I can’t really speak to that but one of my readers wrote in with the following: ” My sister is lactose intolerant, and so I exchanged the heavy whipping cream for a coconut cream and milk mixture. It turned out great ” I hope that’s helpful! Half of the recipe should be enough to cover the top and have it drip down the sides. It will thicken faster being a smaller batch so keep an eye on it 🙂 Reply

  • Monica
    December 15, 2017

    I think i stirred it too soon will it thicken? Reply

    • Natasha
      natashaskitchen
      December 15, 2017

      Hi Monica, it should still thicken fine. Make sure you stir until all of the chocolate chips are fully dissolved and the mixture is completely smooth. Reply

  • pauline morris
    December 13, 2017

    made it i did add a teaspoon of butter it makes it shiny !!! at first bitter as it cooled it was (AWESOME) 5 star Reply

    • Natasha's Kitchen
      December 13, 2017

      I’m glad you enjoy the recipe so much Pauline! Thanks for sharing your great review! Reply

  • chris
    November 29, 2017

    Can I add any foavorings like vanilla extract or some alcohol Reply

    • Natasha
      natashaskitchen
      November 29, 2017

      Hi Chris, I haven’t tried that but I think a splash of vanilla would be nice, just don’t overdo it or it will take longer to thicken up. Reply

  • Mike
    November 20, 2017

    Can I use milk chocolate morsels? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Mike, I haven’t tried, but I think it would work. Several of my readers have reported good results using milk chocolate chips. It may take slightly longer for it to thicken up than semi-sweet but I think it would work. Reply

  • Omee
    November 18, 2017

    I am going to try this very soon. I looked at maybe 20 different ganache recipe and your mesasurments are the easiest. I am making my son a Mickey Mouse cake for his first birthday with fondant. I am a beginner so I am really worried. Reply

    • Natasha's Kitchen
      November 18, 2017

      I hope you love it! If you have any questions, please don’t hesitate to reach out! I’m sure it will turn out fantastic! Reply

  • Thuli
    November 5, 2017

    Tried this recipe and had perfect results.Now it’s my go to recipe for my chocolate cake.Easy to make too. Reply

    • Natasha's Kitchen
      November 6, 2017

      I’m happy to hear that! Thanks for sharing your great review! Reply

  • kelly
    November 2, 2017

    Hi, I’ve been looking at different recipes for making eclairs and was wondering if this would work well for dipping the top of the eclair? Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Kelly, this recipe should work fine for that and I love your idea 😀. Reply

  • Kate Yepikhin
    October 15, 2017

    Does it work with half n half unstead if heavy cream? Reply

  • Genelyn
    September 30, 2017

    It was the perfect ganache for a cake. I made 1.5 of the recipe using milk chocolate. I waited until it reached 70 F for thicker consistency to fully cover a the cake. It was perfect and really came out amazingly velvetty.Thank you so much! Reply

    • Natasha's Kitchen
      September 30, 2017

      You’re welcome! I’m glad you love the recipe! Thanks for sharing your great review with other readers! Reply

  • Pauline Hutzenbiler
    September 20, 2017

    So this is my first time making ganache and it was easy, I will be making it more often. Next time I want to whip it up. Reply

    • Natasha's Kitchen
      September 20, 2017

      I’m glad to hear that Pauline! Thanks so much for sharing 🙂 Reply

  • Gerda
    September 4, 2017

    Could i use white chocklate? I have never made ganache and i am looking to use food colouring to achieve yellow colour. Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      Hi Gerda, I haven’t tried this with white chocolate so I can’t provide specific advice – you might google some white chocolate ganache recipes for info on how to properly incorporate the white chocolate. Reply

  • ADRIANA
    August 29, 2017

    Hi Natasha. I’m thinking of pouring a thin layer of this over a cake that is already butter creamed. Is that a good idea? Reply

    • Natasha
      natashaskitchen
      August 29, 2017

      Hi Adriana, this should work fine over a cake frosted with buttercream. Reply

  • Ver
    August 21, 2017

    Follow the same recipe, however, when I iced the cake it gets hard. Maybe I let it stand for a long time? My target is to use for piping. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Hi Ver, the longer the ganache sits, the firmer it becomes. If you let it sit long enough, you can spread it with a knife and it goes on like a frosting rather than a glaze if you wait, like on this cake for example. Reply

  • Christin
    August 12, 2017

    This turned out beautifully – thank you for the clear guidelines! It was plenty to coat a 8-inch double layer cake on top and all sides. The finish was smooth and the texture was gorgeous. And it was delicious! Reply

    • Natasha's Kitchen
      August 14, 2017

      My pleasure Christin! I’m happy to hear you love the recipe! Thanks for sharing your excellent review! Reply

    • Nichole
      November 11, 2018

      Is the texture hard on the outside and creamy under? Trying to find a velvety chocolate icing that sets like a thin layer of hard fudge on the outside. Reply

  • Anj
    July 23, 2017

    Can we add sugar to ganache? Reply

    • Natasha
      natashaskitchen
      July 23, 2017

      Hi Anj, I’ve never thought it needed sugar and come to think of it, I’ve never seen it done before. You might experiment with milk chocolate which is sweeter before adding sugar. Reply

      • Dhivya
        August 9, 2017

        I made half the quantity as my cake was small. The ganache came out just perfect and I was so excited 🙂 Reply

        • Natasha
          natashaskitchen
          August 9, 2017

          I’m so happy to hear that!! Thank you for the awesome review. I’m excited that you got excited!! 🙂 Reply

  • Realtor_Star
    July 20, 2017

    Omg! Made this with half and half as I was out of heavy cream and it turned out AMAZING! I had to dip cinnamon graham crackers in it after frosting four raspberry cheesecakes because it was such an incredible experience! Reply

    • Natasha's Kitchen
      July 21, 2017

      That sounds amazing! I’m so glad you enjoy the recipe! Thanks for sharing your wonderful review! Reply

  • Laura
    July 14, 2017

    Hi Natasha! I want to pour the ganache over mini cakes to decorate them but no to cover all the cakes. I want the ganache to be quite firm. I have to pour it more liquid or I have to let it stand more time? Thank you Reply

    • Natasha
      natashaskitchen
      July 14, 2017

      Hi Laura, if you want to cover mini cakes like a frosting where you spread with a spatula, let the ganache sit at room temperature longer and it will firm up. Reply

  • Malini
    July 9, 2017

    Hi Natasha, the first time I did this, it was perfect! The past two times, it’s been too runny! Is it because of the heavy va normal whipping cream? I don’t know what I did differently, but maybe that’s it? Thanks! Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      Hi Malini, heavy whipping cream has a higher fat content and works best for this recipe. If all else was the same, it’s very likely the regular whipping cream was the culprit. Reply

      • Malini
        July 11, 2017

        Thank you! Also, can you make whipped ganache from these ratios? If so, how long and at what speed do you recommend whipping it? Reply

        • Natasha
          natashaskitchen
          July 11, 2017

          Hi Malini, I have let it cool completely to room temperature and thicken before whipping it into a whipped chocolate ganache and it worked well. You can also spread it on a cake as a chocolate frosting once it thickens up a bit more like we did on this cake. It looks and tastes lovely 🙂 Reply

  • Keth Nancy
    June 29, 2017

    It was PERFECT!!! Reply

    • Natasha's Kitchen
      June 29, 2017

      Great, I’m so glad to hear that! Thanks for sharing! Reply

  • Rose
    June 28, 2017

    Loved it. Well written and easy to follow. Thanks Reply

    • Natasha's Kitchen
      June 28, 2017

      You’re welcome Rose! I’m so glad you enjoy the recipe! Thanks for sharing your review! Reply

  • 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

  • Maryann Kellogg
    April 15, 2017

    Thanks for your conversion of ounces to measuring cups of chocolate chips. I searched all over the internet for this. Every recipe used ounces of chopped chocolate from 8-12 oz. I figured chocolate chips would be easier. Didn’t know how to measure them until I found this! Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      I’m so happy to hear that!! 🙂 Reply

  • Jodie
    April 15, 2017

    Hi Natasha. I plan on making this to.go on my Easter chocolate cake. I just wanted to check if it is 16oz or 8oz that I use? I may have not read it correctly but the front page said 16 but when I click in to it, it says 8.
    Many thanks Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Jodie, can you let me know where you saw the 16oz? I did a ctrl+find on the page and couldn’t find it so I want to be certain it doesn’t say that anywhere else. The recipe is for 8 oz of chocolate chips (or 1/2 lb). 🙂 Reply

  • Faith
    April 13, 2017

    This ganache recipe is by far the best one I’ve made and super easy!! This has become a hit with my double chocolate chip bundt cake. Will using white chocolate chips give the same consistency? I want to mix in food coloring to the ganache to make the cake more festive this Easter. Thanks. Reply

    • Natasha
      natashaskitchen
      April 13, 2017

      Hi Faith, I haven’t tried this exact recipe with white chocolate chips, but I’m guessing you might have to alter the proportions but without testing it myself, I can’t say for sure… Reply

      • Kim Moayed
        May 10, 2017

        Faith, I just tried yesterday with Nestle Tollhouse “white morsels” and it is too runny and has not thickened much overnight….very soupy. I think the fact that the bag doesn’t have chocolate listed anywhere is the reason. If you give a try, use much less cream than this recipe. Maybe 1 cup heavy cream to 12 oz? Maybe even less…. good luck! Reply

  • Christina
    April 1, 2017

    Your recipe saved my son’s birthday cake! I was planning to use fondant, but ran into coverage issues due to the large size of the cake. I slightly tweaked the measurements to work with what I had on hand and added some gel food coloring (I needed black, not brown). Super easy, totally fool-proof, and so good. Thanks so much for sharing!!! Reply

    • Natasha's Kitchen
      April 1, 2017

      You’re welcome Christina! I’m happy to hear that a recipe saved the day…or birthday cake. Thanks for the wonderful review 🙂 Reply

  • susana altamirano
    March 15, 2017

    Hi. Is it baking chocolate or just chocolate chips I never know Reply

    • Natasha
      natashaskitchen
      March 15, 2017

      Hi Susana, you can make it work well with either one. I just use chocolate chips for ease of measuring and they are really inexpensive. Reply

      • susana altamirano
        March 15, 2017

        Perfect. thank you Natasha Reply

  • Brenda
    February 14, 2017

    Hi Natasha, is the weight the same for white chocolate wafers, thanks so much for the recipe

    Brenda Reply

    • Natasha
      natashaskitchen
      February 14, 2017

      Hi Brenda, I’ve never made this with white chocolate wafers but I imagine it might need slightly varying proportions and will probably set a little faster. Without testing it myself, I can’t say for sure. Reply

  • Sanja
    February 14, 2017

    Super easy, idiot proof. Thanks a lot Reply

    • Natasha's Kitchen
      February 14, 2017

      You’re welcome Sanja! I’m glad you found the recipe to be easy! 🙂 Reply

  • Jessica
    February 11, 2017

    Weighed out the chocolate and used the liquid measuring cup…. came out perfect! I am hoping to whip this batch tomorrow to put between layers of chocolate cake and then make a second batch to pour over the entire cake. Thanks for such a simple, delicious recipe! Reply

    • Natasha's Kitchen
      February 13, 2017

      You’re welcome Jessica! I’m glad you found the recipe easy and tasty! Thanks for sharing 🙂 Reply

  • Lissa C.
    February 5, 2017

    How long does it take to get a frosting like consistency? I’ve had mine in the refrigerator for 2 hours and it’s still running. But it has a great flavor and was really easy to do. Reply

    • Natasha
      natashaskitchen
      February 5, 2017

      Hi Lissa, I leave mine at room temperature overnight and the following day I whip it into a chocolate frosting :). Did you weigh the ingredients and measure them out correctly? It should not be runny after 2 hours in the fridge. I wonder if maybe your proportion of chocolate to HEAVY whipping cream was off? Also, did you make sure to use HEAVY cream? I hope that helps! Reply

  • Colleen Richardson
    February 1, 2017

    this sounds wonderful. I was looking for a ganache recipe for a cake I will be making for Valentines Day. I am going to cup up chocolate mint patties into the ganache as part of a filling for the cake. The other filling will be mint buttercream. Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      Let me know how it works out with the mint patties! I’m so curious!! Reply

      • Colleen
        February 3, 2017

        I will! I am making it for Valentines Day, so will post after! Thank you Reply

      • Colleen
        March 16, 2017

        Hi! I forgot to tell you how this came out. It was the most delicious cake that I have ever made. I made 3 layers of cake, with a layer of ganache and a layer of buttercream in between and buttercream all over. We had to freeze some as there was so much for 2 people and freezing it didn’t hurt at all! Reply

        • Natasha's Kitchen
          March 16, 2017

          I’m so happy to hear that Colleen! Thanks for sharing your wonderful review 🙂 Reply

  • kathy costantino
    January 31, 2017

    Very easy! Reply

  • kathy costantino
    January 31, 2017

    This was so easy I used this to top a cheese cake Reply

    • Natasha's Kitchen
      January 31, 2017

      I’m glad you found it helpful Kathy! Thank you for your review! Reply

  • Starla
    January 26, 2017

    Hello! I was wondering if the recipe would be the same when using milk chocolate chips? Thank you! Reply

    • Natasha
      natashaskitchen
      January 26, 2017

      Hi Starla, to be honest, I’ve only ever done it with semi-sweet or bittersweet or dark chocolate. Come to think of it, I don’t think I’ve come across a recipe for ganache with milk chocolate, so I can’t say for sure how it would affect the consistency, but I imagine it would be lighter in color with milk chocolate. Let me know if you test it out. I’m so curious! 🙂 Reply

      • Arlene
        February 12, 2017

        Staria,
        I am a milk chocolate addict! 90% of the time I use milk chocolate chips and the ganache is always perfect.
        You can also mix semi-sweet and milk chocolate together. Reply

  • Vica Gutrov
    December 24, 2016

    I’m making the poppy seed cake with blackberries, pistachios and chocolate ganache. My family does not like dark chocolate so is it ok if I use milk chocolate chips instead of semi sweet chocolate chips for the ganache? Will it make the cake overly sweet? Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      I don’t think the cake will be overly sweet, but it will not be as dark of a chocolate ganache using milk chocolate chips. Reply

  • Jessy
    December 22, 2016

    Can I use Anchor UHT whipping cream? I can’t find heavy cream.
    Will this enough to cover a 8in * 3in round cake? Thank you. Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      Hi Jessy, I’m not familiar with that product so I can’t say for sure, but this resource may be helpful to you. This recipe is enough to cover an 8″x3″ round cake. Reply

  • Tacy
    December 18, 2016

    I would like to use this recipe to glaze a cake for a party we’re having. Can I glaze it a day ahead? And if so, should I then refrigerate the cake or will it be okay at room temp until the party? Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      Hi Tacy, it is ok to glaze a cake the day before – I do it all the time :). Refrigeration depends on the cake – if it’s a dairy based frosting (cream cheese, whipped cream, etc), you would want to refrigerate the glazed cake but if it’s something like a buttercream frosting without chance of spoiling, you can leave it out at room temperature. 🙂 The ganache won’t spoil at room temperature overnight. Reply

  • honey
    December 15, 2016

    How long does it last in a jar refrigerated ? Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      Hi there, keep in mind that it will firm up if refrigerated. If you want to whip it up the next day into a whipped chocolate frosting, you can keep it at room temperature for a couple of days. You can store it in the refrigerator at least a week but again, it will harden. Reply

  • December 11, 2016

    Oh my, thank you for Ganache recipe you the best!! Reply

    • Natasha's Kitchen
      December 12, 2016

      You’re welcome! I’m so happy you enjoyed it. Reply

  • Katherine Johnson
    December 3, 2016

    This was my first attempt at making ganache and thankfully I picked the best recipe! Thank you so much for posting this. I will use it again and again! Reply

    • Natasha
      natashaskitchen
      December 4, 2016

      Katherine, welcome to the site and thank you for sharing such a wonderful review 😬. I hope you’ll find many more favorites here. Reply

  • Marie
    December 3, 2016

    If I gelatine to the recipe will it come shiny like a mirror glaze? Reply

    • Natasha
      natashaskitchen
      December 3, 2016

      Hi Marie, I haven’t tried that so I can’t really say. Reply

  • Judy
    November 29, 2016

    whipping cream is 35% is there a heavy version of the normal whipping cream? Reply

    • Natasha
      natashaskitchen
      November 29, 2016

      Hi Judy, it should say heavy whipping cream on the package and have 36-40%. Reply

  • Jose
    November 27, 2016

    I stumbled on to your recipe while looking for a simple chocolate ganache recipe. I have made it now several times and it always comes out perfect. My wife and kids love it on cakes & brownies. I just had to pay you compliments on this recipe. It is so simple to make and so delicious. Thank you so much. Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      Jose, you are very welcome and thank you for such a rave review! 😬. Reply

  • Jessica
    November 15, 2016

    Mine came out runny. What did I do wrong to get this effect? Can I fix it or what to do differently next time around? Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Hi Jessica, did you add the chocolate by weight to make sure you added enough chocolate? Also, did you use heavy whipping cream rather than plain whipping cream? Reply

  • Little Uncle Ernie
    November 10, 2016

    I want to make a tart with a orange flavored pastry cream filling. May I pour the ganache on top of the cooled pastry cream? Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      It sounds like it could work as long as the pastry cream sets and isn’t too loose. Reply

  • Hazel
    November 3, 2016

    Will this recipe provide enough icing for a 9 x 9 one layer cake? I don’t want it to be too thin or too thick (I’m beginning to sound like Goldilocks – lol). Thank you. Reply

    • Natasha
      natashaskitchen
      November 4, 2016

      Hi Goldilocks – um, I mean Hazel ;), it will cover a 9×9 one layer cake 🙂 Reply

  • Stacey
    October 13, 2016

    I need a ganache to put into ready-made mini tart shells for my daughter’s school birthday treat. From your excellent photos, it seems like it would work. Do you feel that this set up well in the shells (sitting at room temperature)? Thanks very much! Reply

    • Natasha
      natashaskitchen
      October 13, 2016

      Hi Stacey, I do think it would set up well but you would have to wait for it to thicken to the desired consistency. Reply

  • Cynthia
    October 7, 2016

    Can I use this recipe to make truffles?

    I already made it and have it in the refrigerator
    Also for next time can I add any flavors? Reply

    • Natasha
      natashaskitchen
      October 7, 2016

      Hi Cynthia, I think it may be too soft for truffles – they would be difficult to handle unless you rolled them in something else like nuts so the exterior is not sticky. Reply

  • chai
    October 6, 2016

    thank u so much for the PERFECT recipe!!!! made it today and simply superb!!!! Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      I’m so happy you loved it! Thanks for the awesome review 🙂 Reply

  • Cakelover
    September 12, 2016

    Hi, I wanted to make a white chocolate ganache will this recipe be fine for that? Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Hi, I haven’t tried it with white chocolate chips but I imagine it might need slightly varying proportions and will probably set a little faster. Without testing it myself, I can’t say for sure. Reply

  • Allison Williams
    September 11, 2016

    This recipe turned out absolutely perfect for me!! I couldn’t believe how well it worked and how easy it was! I don’t usually have the best of luck when trying new recipes but this was amazing and it tasted fantastic too! I made a cookies and cream chocolate cake and poured the ganache over my buttercream frosting to make it look drippy and it was the perfect consistency! It was more than enough for my entire cake and I had so much left over. I let all of the extra just sit on my counter over night and the next morning it was still a great smooth texture for making hot cocoa or for adding to my coffee! I will definitely be using this recipe again! Reply

    • Natasha
      natashaskitchen
      September 11, 2016

      Allison, I’m so happy to hear that ?. I just made this recipe the other day for my poppy seed cake and used leftovers for coffee as well ?. Reply

  • Vince
    September 5, 2016

    My mother and I have tried and tried ti make gnash with no sucess! Your recipe was simple and turned out perfect! Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      I’m so happy you had success with my recipe! That’s wonderful! 🙂 Reply

  • Nanika
    August 20, 2016

    I pinned the pink background ganache spoon picture. I liked the turquoise one too, but the pink complemented the chocolate without stealing attention away from it. (I’m an over-analyzer.) Reply

    • Natasha
      natashaskitchen
      August 20, 2016

      Ha! I agree! And I love that you over analyzed. I am exactly the same way 🙂 Reply

  • LaShell Kelton-Arlint
    August 19, 2016

    I am going to make this for a wedding cake that is due tomorrow evening. The question I have is that it is only going to go on one side of the cake –
    the cake is white buttercream on 1/2 and chocolate on the other 1/2. I am to cover the top and drizzle down the side of the cake on the chocolate side any suggestions on when and how to do it. If I cover it and drive the cake to the venue will it crack? Should I wait and do it at the venue? Reply

    • Natasha
      natashaskitchen
      August 20, 2016

      That sounds like an interesting challenge to cover half the cake! Let me know how it goes :). You can pour the chocolate over ahead of time and it will not crack so it’s not necessary to do it at the venue. Reply

  • Juli
    August 13, 2016

    Should I glaze the cake day of the event, or can I do it the evening before? Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Juli, you can do it the evening before. Reply

  • Patty Eberhart
    August 13, 2016

    Don’t feel like such a nerd about the measurements. I have argued w/TSA about this exact thing (and why I should have to empty all of my 4 oz toothpaste into a 3 oz container when the volume is exactly the same)…because toothpaste is weight, not liquid. Sigh. Reply

  • Stephanie Corral
    August 9, 2016

    I can’t wait to try this, I have been wanting to do a drip cake forever. and the leftovers for coffee, oh my! Thank you so much. Reply

    • Natasha
      natashaskitchen
      August 9, 2016

      You are welcome Stephanie 😄. I’m craving coffee after reading your comment 😋. Reply

  • cookinggram
    August 6, 2016

    I made this a few minutes ago and the recipe came out to the letter perfect. I had the best 70% chips and heavy whipping cream. made the 12 oz recipe for boston cream poke cake and it is now thickening so i can ice the cake. thank you Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      Thank you for sharing your great review! 🙂 Wow Boston Cream Poke cake sounds amazing!!! Did you find the recipe online or is it your own? Can you tell I want to try it? 😉 Reply

  • Heather
    August 2, 2016

    Ganache is my new secret weapon! I made a chocolate birthday cake for a coworker and now everybody thinks I’m some kind of master chef. Thanks! And you’re totally right about using the leftovers for coffee!! Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Heather, I’m so glad you like the recipe, you are welcome 😀. Reply

  • Amy Hoyt
    July 24, 2016

    How long will any leftover ganache store safely in the refrigerator? Once a month I bake brownies for for my coworkers in a women’s retail clothing store who stay until the wee hours of the morning to set up the new collection of merchandise. It’s a fun monthly ritual to have the brownies. They’ve been asking me to top the brownies with ganache, so next week I’ll be giving your recipe a try! I only need about half a recipe to top the brownies. It would be great to simply reheat the other half of the recipe the following month, but I want to be sure it’s safe to do so. Reply

    • Natasha
      natashaskitchen
      July 25, 2016

      Hi Amy, I’ve never kept it that long in the fridge so to be honest, I’m not sure if it would last that long. It might work as long as your heavy whipping cream is pretty fresh and not close to the expiration date. I also haven’t tried freezing it but I have read that you can freeze it over a month and then thaw in the fridge before thawing at room temperature to soften it. Reply

  • Victoria
    July 24, 2016

    I have made this recipe 3 times and for some reason my ganache isnt thick enough, kinda runny, i left it in the fridge to cool down and thicken but it doesnt seem to be working.. Reply

    • Natasha
      natashaskitchen
      July 24, 2016

      Hi Victoria, did you weigh your ingredients? It’s important to have the correct proportions or if you have more cream, it will take much longer to thicken. Also, did you use heavy whipping cream rather than regular whipping cream? The higher fat content in the cream helps it to form properly. Reply

      • Victoria
        July 25, 2016

        Hi Natasha, I did not weigh the chocolate chips i just used 1 and1/3 cup. and yes I used the heavy whipping cream. I waited for about 5 hours and then it finally thickened to the consistency of being able to stay on the cake. Every recipe I tried from your site is perfect I must be doing something wrong on this one. Anyways thank you its still a great simple recipe. Reply

        • Natasha
          natashaskitchen
          July 25, 2016

          Hi Victoria, are you measuring with dry ingredient measuring cups for the chocolate chips? You might just add an extra Tablespoon of chocolate chips and that should do the trick 🙂 Reply

  • tpd
    July 18, 2016

    Can the ganache be warmed up after it’s cooled to make it a pouring consistency again? Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      It is possible but you have to warm it slowly in a double boiler (which is best) or in short bursts in the microwave (5-10 seconds), stirring between each heating until pourable consistency. Reply

      • tpd
        July 19, 2016

        Thank you! Reply

  • Bella
    July 10, 2016

    Hi Natasha,

    I prepared the ganache using the 12/12 proportion and the mixture is not thickening. It’s been 45 min and I’m not sure what I did wrong… Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      Hi Bella, did you use 12 oz of chocolate (by weight) and 12 oz (1 1/2 cups) of HEAVY whipping cream (not regular whipping cream). Also, how long has it been sitting without thickening? The longer it stands, the thicker it will become. Reply

      • Jacqui
        July 30, 2016

        I am having the same issue. I weighed my chips and I used 1 1/2 cups of heavy whipping cream 🙁 Reply

        • Natasha
          natashaskitchen
          July 30, 2016

          Hi Jacqui, are you using the same kind of chocolate chips and letting the milk just come to a simmer? Also, when measuring the cream, are you using a liquids measuring cup (with the handle and spout) vs the dry ingredient cup where you scrape off the top? A dry ingredient cup and liquid measuring cup will give slightly different measurements and can affect how long the chocolate takes to set. I sure hope that helps! I think I need to make a little video tutorial for this one 🙂 Reply

  • Ranita
    June 30, 2016

    Does it work the same with wite chocolate or does it need differt proportions?😃🍰 Reply

    • Natasha
      natashaskitchen
      June 30, 2016

      Hi Ranita, I haven’t tested this with white chocolate chips so I can’t say for sure without testing it myself. Reply

    • tpd
      July 19, 2016

      I’ve done it. It will work. Also, once the ganache (dark or white) cools, you can whip it to a frosting consistency. Be careful not to over-whip. It’s pretty amazing. Reply

  • Ranita
    June 30, 2016

    Does it work the same with white chocolate or do you need different proportions? 😃🍰 Reply

  • Andrew
    June 29, 2016

    Hi Natasha,
    Awesome recipe!
    I was wondering if I could substitute the 8 oz. of chocolate chips with 8 oz. of chopped baking chocolate instead. Also, about how long does it take for the glaze to set? Is refrigeration necessary?
    Thanks! Reply

    • Natasha
      natashaskitchen
      June 29, 2016

      Hi Andrew, you can replace it with baking chocolate as long as they are the same 8 oz (by weight). Also, it sets very quickly after it’s refrigerated. If your cake is chilled ahead of time, it sets even faster – you’ll see it start to set as you are finishing up glazing a chilled cake. Reply

  • Marlys Stellingwerf
    June 28, 2016

    I made your Chocolate Ganache and added 1 teaspoon Madagascar Bourbon Pure Vanilla Paste. It was delicious and really enhanced the flavored! I would highly recommend it! Reply

    • Natasha
      natashaskitchen
      June 28, 2016

      Wow that sounds amazing!! I love your idea! Where do you buy that paste? Sounds like great stuff! Reply

  • Katharina
    June 27, 2016

    Hello. We love this chocolate recipe for many things to top with, one of my cookies recipe we use this chocolate recipe and coconut to top with, thats all and taste really great. thanks for sharing this chocolate recipe with us!! Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      Oh wow you’re making me crave your cookies! They sound amazing!! 🙂 Reply

  • Sandy
    June 19, 2016

    For Father’s Day, I just finished my “Death By Chocolate”cake and topped it with your ganache! LOVELY! Reply

    • Natasha
      natashaskitchen
      June 19, 2016

      Thank you Sandy, I’m glad you liked it 😁. Reply

  • Janine
    June 7, 2016

    Hi Natasha, Just a question….can one successfully pour ganash over a cake that is covered with whipped cream?
    I have a cake to make this weekend and it has fresh cream covering it, then ganash over…drizzling down the sides that are also covered with cream then strawberries on top. Reply

    • Natasha
      natashaskitchen
      June 7, 2016

      Hi Janine, It isn’t ideal but I think you could do it and make it look nice. The issue would be slicing the cake. It may not be the prettiest cake after it is sliced since it takes a little more to slice through ganache than cream which might squish the frosting underneath. If you do try, make sure the ganache is completely cooled down to room temp and pour it over a chilled frosted cake. Reply

  • PAMELA
    June 2, 2016

    Made this today with Nigella’s devil food cake and the ganache is divine. I didn’t even use all the chocolate chips, but this was rich and so easy. My go to ganache for now. It really made the cake heavenly. It also has a nice gloss. if anyone wants a mirror glaze without gelatin, I would suggest this. Its got a nice sheen to it. Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      Pamela, that’s so great! It sounds like you have a new favorite! Reply

  • Janela
    May 30, 2016

    Hi! I felt guilty that i havent send you any thank you note after i successfully used your recipe for so many times.

    I am a beginner and your recipe help me a lot with my fondant. Really, thank you a lot!

    From. Janela Dubai Reply

    • Natasha
      natashaskitchen
      May 30, 2016

      Janela, I’m so happy to hear that! Thank you for sharing your great review and you are welcome! Reply

  • ES
    May 29, 2016

    Hi! I found your recipe when I searched for an easy chocolate frosting recipe. Followed your recipe to the T and it’s now cooling on the counter after whisking. I am still a little shell-shocked this was completely easy and idiot-proof. Thank you! 🙂 Reply

    • Natasha
      natashaskitchen
      May 30, 2016

      You’re so welcome! I’m glad you enjoyed it 🙂 Reply

  • Julie
    May 28, 2016

    I love Ganache but always thought it was too… well…. decadent for someone like me to attempt. I am not a “baker” by any means. I use box mixes and canned frosting and pray everything comes out okay…….until I found this website a little over a year ago. I have used this recipe over and over again ( more times than I’d like to admit actually ) and it comes out perfect every time. I have used it as a glaze on bundt cakes and whipped it for cake frosting. Hubby now insists that Ganache goes on everything so it also goes on his brownies. He likes dark chocolate so I use organic bittersweet chocolate chips and the brownies are to die for. Anyone with any doubts so definitely give it try. Thanks so much for making this so easy. Reply

    • Natasha
      natashaskitchen
      May 28, 2016

      Thank you so much for that fantastic review! It sounds like it’s a favorite for you. How awesome!! 🙂 Reply

  • May 22, 2016

    Hey Natasha! I’m an extremely novice baker and my son loves baking! We want to bake a simple chocolate cake with ganache for his dad’s 40th. So please excuse by dummies guide kind of questions!

    When you say simmer the heavy whipped cream, what exactly does that mean? Should I bring it to simmer on a super low heat?

    Thanks! Reply

    • Natasha
      natashaskitchen
      May 23, 2016

      No problem! 🙂 When I wrote: “Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat,” yes bring it to a simmer over medium/low heat and then remove it from the the heat just as soon as you see a simmer (very light boiling). I hope you love it! 🙂 Reply

      • May 29, 2016

        Omg! I could exist only to eat this ganache!! Thank you!! Reply

  • Britta
    May 14, 2016

    Just a nerdy note – ounces is indeed a weight measurement, but can also be a volume measurement based on water. Imagine a 12oz water bottle you can buy at the gas station. In this case the measurement refers to 12 fluid ounces or volume. However, because it is water it will also have a weight of 12 oz!!

    So liquids which we drink like soda, juice, or milk, mostly have a high water content, and can usually use the weight/volume of ounces interchangeably.

    However a food like chocolate chips could vary a lot in volume/weight depending on the size of the chips, etc! Long story short, you can use volume for liquids when you measure ounces, but with solids it is safer to weight it on a food scale. Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      Yes, definitely and thanks for clarifying – you’re absolutely right and as a nerd myself, I love nerdy notes 😀 Reply

  • Anastassiya
    May 11, 2016

    Natasha, hello!

    I was wondering if instead of chocolate chips I can use dark/milk chocolate melted and mix it with the whipping cream?
    Thank you! Reply

    • Natasha
      natashaskitchen
      May 11, 2016

      I think it could work but it’s difficult to give you proportions with melted chocolate unless you weighed it out before hand. Reply

  • May 6, 2016

    I’m going to make this tomorrow, but I have two questions. First, are you able to microwave the cream rather than heat it on the stove? If so, how long would you recommend? Then, should I leave it out overnight or put it in the fridge? Reply

    • Natasha
      natashaskitchen
      May 6, 2016

      I would not recommend microwaving the cream because you can’t control the temperature of it and won’t know when it’s at a true simmer since the microwave heats unevenly. A part of the cream in the bowl could be scalding hot and another part luke warm when you use the microwave. I definitely recommend the stove. The ganache does not have to be refrigerated. You can leave it at room temperature – but keep in mind it sets as it stands so it’s more like a chocolate frosting the next day and you can whip it up to make whipped chocolate frosting – it’s quite good and so easy!  Reply

  • Abbie
    May 5, 2016

    Your guide was encouraging and easy! I used this for the filling of mint macarons. My sister is lactose intolerant, and so I exchanged the heavy whipping cream for a coconut cream and milk mixture. It turned out great 🙂 Reply

    • Natasha
      natashaskitchen
      May 5, 2016

      I never would have thought that coconut cream and milk would work well! Thank you so much for sharing that! Do you recall what proportions you used in case someone else wants to try making it dairy free? Thanks again! Reply

  • irene grace
    April 20, 2016

    hi, i made the mistake of buying a whipping cream, is it okay to use in ganache? and if so what’s the ratio? Reply

    • Natasha
      natashaskitchen
      April 20, 2016

      HI Irene, I’ve only made it with heavy whipping cream so I can’t tell you an exact proportion. I think it would still work but you might need 2 to 3 Tbsp less cream or if you add the full amount, you will have to wait longer for it to thicken. Reply

  • layah
    April 9, 2016

    i made this and its thickening as i speak Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      awesome! I’m so curious what you used it on 🙂 Reply

  • March 30, 2016

    Hi. I have a 4 tier cake to do and wanted to put ganache around each tier before putting my fondant on. Does this recipe work for that? Reply

    • Natasha
      natashaskitchen
      March 30, 2016

      I think it would work if you let it sit covered at room temperature for several hours or overnight. It firms up and becomes easily spreadable and I think would hold fondant well at that point. Reply

  • eva
    March 28, 2016

    does this ganache hardens? Reply

    • Natasha
      natashaskitchen
      March 28, 2016

      It does thicken as it stands and I keep it covered at room temperature overnight. By day 2, you can beat it into a chocolate whipped cream. Reply

      • DJMP
        April 19, 2016

        Thank you. I think this is what I am looking for a loaf chocolate pound cake.
        My plan is to put some on a hot cake in the pan. After cake cools, cover with a thicker frosting. The pan I use is 15 X 4 X 4 inch pan. My major problem is changing the cook time to get cake done without getting it too dry.
        I love baking, but not a very baker. Reply

        • Natasha
          natashaskitchen
          April 19, 2016

          Let me know how it turns out with the ganache! If youre worried about the ganache getting too firm, it will soften some when you put some of it onto a warm cake. I hope that helps! 🙂 Reply

  • Julie
    March 27, 2016

    Thank you for the best tutorial for glazing a cake. Great job! Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      Thank you Julie! I’m so happy it was useful to you 🙂 Reply

  • Judy
    March 23, 2016

    Any way to make a pink ganache to pour over a cake for a baby shower? White chocolate chips with pink food coloring maybe? Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      Hi Judy, I would guess that it should work but without testing it myself I can’t really recommend it. I think the proportions of white chocolate to cream might be a little different. You might google for a white chocolate ganache recipe and modify it from there. Sorry I can’t be more help with that. Reply

  • Chris O'Donnell
    March 20, 2016

    Hey, Thank you so much! Your Ganache icing is wonderful! Plus the tip for MOCHA! I rarely leave comments for anything, but just had to send my Thanks!!!

    😂 if you havn’t already, you should write a Cook Book! Great ideas… Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      Chris, thank you so much for stopping by to share your awesome review! It really means a great deal to us 🙂 Reply

  • Candi
    March 2, 2016

    Does it matter if it’s milk chocolate chips instead of semi-sweet? Reply

    • Natasha
      natashaskitchen
      March 2, 2016

      I think that should work; it would be sweeter and lighter in color. Reply

      • Candi
        March 2, 2016

        Thanks. I grabbed the wrong ones when shopping Reply

  • sara
    February 16, 2016

    This is really delicious. Thanks for the recipe. I will make it again soon Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      That’s awesome! Thanks Sara 🙂 Reply

  • Yana
    February 16, 2016

    Made it twice and will make again! Sooo yummy!!! The best ever! Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      Thank you Yana for such a nice review, looks like you have a new favorite 😃. Reply

  • virgin khanikor gogoi
    December 23, 2015

    Hi Natasha,

    Can I use the chocolate ganache on a cake that is already frosted with whipped cream. Reply

    • Natasha
      natashaskitchen
      December 24, 2015

      Yes just be sure your ganache is completely at room temperature. Reply

  • D Brady
    December 22, 2015

    Made a chocolate raspberry filled 3 layer cake for my son’s Birthday. Your ganache recipe was easy, great tasting & gave a fabulous professional look to an amateur baking mom. I would post a picture here if I could. I’m so proud of how it turned out! Reply

    • Natasha
      natashaskitchen
      December 22, 2015

      That is the sweetest! Thank you so much for sharing that with me! I’d love to see your photo but we don’t have a way of uploading it here. If you have a facebook account, I’d love it if you posted it on my page! https://www.facebook.com/natashaskitchenpage Reply

  • Janela
    December 16, 2015

    Can this be use under fondant cake? Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      Yes, I think that would be great! Reply

  • Carol
    December 11, 2015

    This ganache was heavenly! Thank you for the recipe and the tips! Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      I’m so happy you loved the recipe! Reply

  • ann
    December 10, 2015

    Can I use this as a drizzle and will it be shiny when dried? Reply

    • Natasha
      natashaskitchen
      December 10, 2015

      I have used it as a drizzle but it is alot of ganache to be used as a drizzle – if not covering an entire cake, you might just make half of the recipe. It is somewhat shiny but not very glossy. Reply

  • Natasha
    November 30, 2015

    Milk or half and half will not work, you need the fat in the heavy cream. If you chill the mixture for a few hours, you can roll it in to truffles. Roll the balls on cocoa powder, crushed nuts, crushed peppermint…. Reply

    • Natasha
      natashaskitchen
      November 30, 2015

      Thanks Natasha! I love the idea of turning it into truffles! Reply

  • Cristina
    November 26, 2015

    When I make chocolate ganache, I usually put a bowl over a pot of boiling water. I just came across your method two days ago and doing it this way was so much easier! Thank you! <3 Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      You are welcome Cristina and welcome to the site, I hope you’ll find lots of favorites here 😀 . Reply

  • Lisa
    November 26, 2015

    Omg…just made this came out perfect. I made a brownie layer cake filled with chocolate mousse and wanted to finish with ganache. I’ve never made it and found lots of recipes online but went with yours. So glad I did, it’s delicious. Thanks! Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      Lisa, thank you for trying out my recipe, I’m glad you liked the ganache 😀 . Reply

  • PAm
    November 17, 2015

    I can one make this more shiny? Add butter, or corn syrup? How much? Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Hi Pam, I actually haven’t tried either one so I can’t say exactly how much to add of either. One of my readers wrote “I add butter to mine, and the slightest bit of Karo syrup. It makes it have a beautiful finish!” but I haven’t tried it myself. Reply

  • cathy
    November 13, 2015

    can i use fresh milk instead of whipped?tnx Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Hi Cathy, I haven’t tried that substitution so I can’t say for sure. If it has a lower fat content than heavy whipping cream, then it will take considerably longer to thicken. Reply

  • November 6, 2015

    Thank you so much for making this post! It’s was so easy to follow and my ganache came out perfectly. Your the best! Reply

    • Natasha
      natashaskitchen
      November 6, 2015

      That’s awesome!! Thanks for the great review 🙂 Reply

  • Tammy
    November 3, 2015

    Hi. Is there a way to make fans ganache with half and half? Thanks Reply

    • Natasha
      natashaskitchen
      November 3, 2015

      Hi Tammy, I personally have never tried it so I can’t vouch for it, but I have seen it done online. From what I’ve read, if using half and half, it’s not as creamy so you have to wait longer for it to get to a point where you can spread or pour it over a cake. Reply

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