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Perfect Chocolate Ganache + How to Glaze a Cake!

A close up of chocolate ganache on a spoon

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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 2/3 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!

4.9 from 129 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 2/3 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
Keyword: Chocolate Ganache
Cuisine: French
Course: Dessert

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?

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Claudia Baker
    September 12, 2021

    I drizzled the ganache over the top of whipped cream-filled cream puffs. SO GOOD!

    Reply

    • Natasha's Kitchen
      September 12, 2021

      Glad you enjoyed it, Claudia!

      Reply

  • Evelyn lim
    August 29, 2021

    Hi there! I tried your chocolate ganache & I loved it….I just want to know if should I put it in the fridge after pouring the ganache? Thanks for the great recipe you shared

    Reply

    • Natashas Kitchen
      August 30, 2021

      Hi Evelyn, yes, you can refrigerate after pouring. I poured it over my cake roll and refrigerated it to let it set completely.

      Reply

  • Willa
    August 16, 2021

    Natash, I let this sit in the fridge for about a half hour and then whipped it using my wisk attachment on my stand mixer. The fluffiest icing ever. I had to work quickly because it started to set up. I love it because it is not overly sweet.

    Reply

    • Natashas Kitchen
      August 16, 2021

      That’s so great, Willa! This frosting is so good, and I’m so glad it worked out, and you enjoyed it! p.s. I, too, don’t love overly sweet recipes, and I found this had a perfect balance! Thank you for your great feedback!

      Reply

  • Ayesha Tariq
    June 26, 2021

    Hi there Natasha, can I use this recipe as a chocolate drip for a chocolate cake.

    Reply

    • Natashas Kitchen
      June 26, 2021

      Hi Ayesh, yes, you can use this for a drip cake. It will be plenty for a drip cake.

      Reply

      • Ayesha Tariq
        June 30, 2021

        Thank you very much Natasha

        Reply

        • Natasha's Kitchen
          June 30, 2021

          You’re welcome!

          Reply

  • jacquelyn
    June 20, 2021

    Amazing. I made it today to pour over a Boston Creme pie for Father’s Day. I added a TBL of butter, about 1/2 teaspoon of instant expresso granules and a teaspoon of vanilla. SO delicious

    Reply

    • Natasha's Kitchen
      June 20, 2021

      Sounds awesome! So great to hear that you enjoyed this recipe, Jacquelyjn. Thank you for sharing your feedback with us

      Reply

  • Dayelis
    June 3, 2021

    Hi, thank you for this recipe. Is it possible to pour this ganache over chocolate whipped cream on a cake?

    Reply

    • Natashas Kitchen
      June 3, 2021

      Hi Dayelis, yes, that should work, but be sure your ganache is completely at room temperature.

      Reply

  • Cindy
    May 2, 2021

    Nestle chocolate chips or ghirardelli chips, which has a better ganache taste in your opinion?

    Reply

    • Natasha
      May 3, 2021

      Hi Cindy, I use the big bags of Nestlé chocolate chips from Costco, but both will work well.

      Reply

  • Amy Wonder
    April 21, 2021

    What speed should I whip it on?

    Reply

    • Natasha
      April 21, 2021

      Hi Amy, if turning it into a whipped chocolate frosting, I would whip on medium/high speed.

      Reply

  • Amy Wonder
    April 16, 2021

    Hey Natasha! Am I able to whip this?

    Reply

    • Natashas Kitchen
      April 16, 2021

      Hi Amy, yes, you sure can! It can be whipped into frosting once it cools.

      Reply

  • Vonnie
    April 1, 2021

    Hello Natasha! Thank you for sharing your tips on a ganache glaze. I prefer ganache glazed cakes as I do not like thick fudgy frostings. Does your version, or is there a way to keep the glaze soft and glossy? I’m looking for just slightly firmer than a pudding.

    Reply

    • Natashas Kitchen
      April 1, 2021

      Hi Vonnie, that may work! The longer you cook it the hard it will get.

      Reply

  • Melissa
    March 31, 2021

    Can you use fresh cream instead of whipping cream for the chocolate ganache?

    Reply

    • Natashas Kitchen
      March 31, 2021

      Hi Melissa, I’m not sure what fresh cream is. You want it to have a fat content of about 35-36% to work properly.

      Reply

  • Rose
    March 22, 2021

    Hi Natasha,

    My maths and conversion skills are bad so how many grams of choc would i need? I live in the uk so its harder to find choc in ounces. sorry if this is a dumb question.
    Thank You.

    Reply

    • Natasha's Kitchen
      March 22, 2021

      Hi Rose, thanks for your question. It is a good question as measurements are very important for a recipe to be successful. I usually use this Ingredient Weight Chart as a reference. I hope that helps!

      Reply

  • Anitha Juvitta
    March 21, 2021

    Hi Natasha, this is Anitha here, Why does ganache seize when poured over acake, is it bcoz its warm?? .does it have to cool down completely?? .and also 1 cup of heavy cream is equal to how many Grams.

    Reply

    • Natasha
      March 24, 2021

      Hi Anitha, if you pour the ganache over a cold cake, it will firm up.The ganache firms up as it cools so it is normal if you are pouring it over a chilled cake. Also, 1 cup is 240ml or about 240 grams.

      Reply

  • Keanna
    March 10, 2021

    Do you think I can use half n half instead

    Reply

    • Natasha's Kitchen
      March 11, 2021

      Hi Keanna, half and half doesn’t have enough fat in it and is not quite the right consistency. It will not form a ganache properly using the same proportions. You might google to see if there is a half and half version – it might possibly work but you would probably have to change proportions.

      Reply

  • bella
    February 25, 2021

    Hi Natasha,
    I was planning to decorate my berry cake. Will drip it around the cake. Do i need to put my cake in the fridge before i use the ganache. My frosting is whip cream. Do you think it will melt my frosting?

    Reply

    • Natashas Kitchen
      February 25, 2021

      Hi Bella, it’s usually best to have it set and get chilled to help the chocolate set.

      Reply

  • Carol
    February 4, 2021

    Hi! I was planning on using this to top a cheesecake, then place raspberries on top of that. I plan to spread the thickened ganache on a chilled cheesecake. Then chill again. Would that work best? Thanks!!

    Reply

    • Natashas Kitchen
      February 4, 2021

      Hi Carol, I haven’t tried that method, but it sounds delicious. I would love to know how you like it trying this.

      Reply

  • Hazel
    February 2, 2021

    Hello Natasha. I really love all your recipes. Been trying since I found you in FB. Can I use this chocolate ganache with your chocolate cake as its frosting?

    Reply

  • Renee
    February 1, 2021

    I am making a tsunami cake for my daughters birthday so did a pre-run. The ganache looked and tasted amazing. I used mini chocolate chips and found it set up immediately after whisking and even then was too thick. My sister suggested adding a small amount of coconut oil to loosen it up. Or maybe I should have used more heavy cream. Or should I use regular chocolate chips? Please help!

    Reply

    • Natasha
      February 1, 2021

      Hi Renee, make sure the proportions are the same as written in the recipe. Also, regular chocolate chips will take a little longer to melt, and make sure you are using the same amount by weight. Since mini chocolate chips are smaller, you’ll probably get more chocolate by weight when measuring in a measuring cup.

      Reply

  • Mary
    January 31, 2021

    I made this Ganache to glaze a Neapolitan Bundt Cake, and it was a smash hit! Super easy, foolproof and tastes like a chocolate dream. Thank you Natasha!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      You are very welcome, Mary. Thank you for sharing!

      Reply

  • Jeanette G
    January 28, 2021

    I love all Natasha recipes. They easy and delicious. I follow her when need good recipes.

    Reply

    • Natashas Kitchen
      January 28, 2021

      Thank you for that wonderful compliment!

      Reply

  • Suzanne
    January 13, 2021

    Perfection! First try and everything worked perfectly. I checked mine for consistency with spoon as suggested during the 15 min rest time before pouring, and found it was ready to pour at 7-8 min. Did a first pour then, and a second pour at 15 min for a nice smooth finish. These cake pieces will form the sheep face & ears for my son’s 2nd birthday Sean the Sheep cake. Thanks for this perfect recipie!

    Reply

    • Natashas Kitchen
      January 13, 2021

      That sounds so cute! Happy birthday to your son!

      Reply

  • sms
    January 9, 2021

    Hi Natasha!
    How many cupcakes will one batch cover? 🙂

    Reply

  • Linda
    December 28, 2020

    Can you use milk chocolate chips instead of semi sweet?

    Reply

    • Natasha's Kitchen
      December 28, 2020

      Hi Linda, 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

  • VeLita H
    December 24, 2020

    Excellent recipe. I’ve never made this type of icing, this recipe was simple and turned out perfect. Thank you I love your recipes 🥰

    Reply

    • Natashas Kitchen
      December 25, 2020

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

      Reply

  • Sarah
    December 17, 2020

    This is literally the best! I’ve tried other recipes and they’ve failed. Why did I stray?!?! Why?! Never again. This is going in my recipe book of go to recipes that I won’t go without.

    Reply

    • Natashas Kitchen
      December 17, 2020

      It sounds like this is your favorite! Thank you for sharing that wonderful review!

      Reply

  • Nicole
    December 12, 2020

    Hello, I’m planning on making this tomorrow. Question about icing the cake over a rack, how do you go about getting the cake off of the rack once the frosting sets? Appreciate the help!

    Reply

    • Natashas Kitchen
      December 12, 2020

      Hi Nicole, we use a spatula or a bent icing spatula to separate it from the rack and move it to your serving plate.

      Reply

  • Gwendoline Remedios
    December 5, 2020

    Thanks for this recipe Natasha, I didnt realize using the right chocolate makes all the difference. I wasn’t able to get the right consistency till I tried it for my daughter’s 1st birthday. This ganache is amazing. I wish I made more..

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hello Gwendoline, I’m glad that you were able to make a perfect cake for your daughter’s birthday! Thanks for sharing your good feedback with us.

      Reply

  • Lydia
    November 9, 2020

    I followed the recipe exactly and the chocolate chips didn’t melt. I wish I had gone with a recipe where you actively melt the chocolate and cream together in a double boiler. Now I have lumpy ganache.

    Reply

    • Natasha
      November 9, 2020

      Hi Lydia, I would suggest using the type of chocolate described and make sure to heat your cream adequately. Following this process should give you the same consistent results that we shared in the tutorial.

      Reply

  • Karen S
    November 7, 2020

    I hope this recipe is enough for a Bundt cake? ..

    Reply

    • Natashas Kitchen
      November 7, 2020

      Hi Karen, I have not tested this on a bundt cake but I believe it should be enough! One of our readers wrote the following: “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!” I hope that helps!

      Reply

    • Kathleen Bryan
      December 21, 2020

      Weighed the chocolate, warmed the milk to a simmer, covered the chocolate with the cream. It never thickened. Any idea what I did wrong?

      Reply

      • Rea M.
        December 26, 2020

        You used milk. It’s supposed to be heavy whipping cream.

        Reply

      • Rae M.
        December 26, 2020

        You used milk instead of heavy whipping cream. Milk will never thicken no matter how long you wait. You essentially made chocolate milk.

        Reply

  • Mary Lawrence
    October 21, 2020

    Hi Natasha. I have baked your brownies,and it tastes so yummy. But I encountered that my brownies sink and chewy in the centre. Wat mistakes did I do ?

    Reply

    • Natasha's Kitchen
      October 23, 2020

      Hi Mary, it could be the size of the pan used or possibly cooking on convection oven settings? Also, make sure to measure ingredients the same way for baking. This article on measuring may help.

      Reply

  • Alyona
    October 19, 2020

    Hi. Is Ghirardelli brand any good for the poppy seed roll glaze! It’s dark chocolate melting wafers

    Reply

    • Natasha
      October 19, 2020

      Hi Alyona, I haven’t tested that out so I can’t say for sure. I think it’s worth trying though.

      Reply

  • Jin Hernandez
    October 16, 2020

    Hello Natasha! Can I use all purpose cream instead of heavy whipping cream?

    Reply

    • Natasha
      October 17, 2020

      Hi Jin, I’m not familiar with that product. It’s tricky to substitute because the wrong fat content in the cream will cause it not to firm up properly.

      Reply

    • Bjanka Rae Christiansen
      November 14, 2020

      As long as it has more than 30% milk fats. In New Zealand, we dont have heavy whipping cream – its just called cream – and all of it is over 30% so thats what i use.

      Reply

  • Erika
    October 7, 2020

    What if I want to use the recipe as a filling for cake layers? Do I do it the same? I don’t want it to spread down the cake.

    Reply

    • Natasha
      October 8, 2020

      Hi Erika, that would work but you would want it to cool until it reaches the desired thickness. You can also fully cool it and then whip it with a mixer into a chocolate frosting to spread between cake layers.

      Reply

  • Nidhi
    September 25, 2020

    Hi Natasha, I plan to use this ganache on a cake I will be making. I plan to wait till it’s as thick as fudge icing and then put it on the cake. How long do you think I will have to wait to get that consistency? Also I will bake the cake one day before serving. Should I ice the same day I bake it after it cools or the next day?
    Thank you,

    Reply

    • Natashas Kitchen
      September 26, 2020

      Hi Nidhi, the longer ganache sits, the thicker and more of a frosting it becomes. It stays great at room temp for a couple of days.

      Reply

  • Andrew
    September 20, 2020

    Hi Natasha,

    Do you have the ganache recipe in metrics? Thank you!

    Reply

    • Natasha's Kitchen
      September 20, 2020

      Hi Andrew, it doesn’t have the metric conversions but this Weight Chart can help. Our new recipes can be converted if you click on Jump to recipe and clck Metric.

      Reply

  • Ivy
    August 31, 2020

    Just made this – I only had mini chips, and it was thick enough to pour immediately upon whisking! Which is great, because I hate waiting. Covered 8 jumbo cupcakes pretty well.

    Reply

    • Natasha's Kitchen
      August 31, 2020

      Nice, thanks for sharing your experience with this recipe. I hope you enjoyed it!

      Reply

  • Monique Carter
    August 26, 2020

    Do the ganache hardens? I want to dip doughnuts in it and use them as cake toppers

    Reply

    • Natashas Kitchen
      August 26, 2020

      Hi Monique, it does harden after it sits but it stays spreadable at room temp. I poured it over my cake roll and refrigerated it to let it set completely.

      Reply

  • Kate
    August 25, 2020

    Hi Natasha, I had a question. I am making your poppy seed cake and the ganache, should I make it the night before of the event and let the whole cake “propitat’sya’ overnight in the fridge or is it better made the day of the event and just kept in the fridge for a few hours? Thanks so much!

    Reply

    • Natasha
      August 26, 2020

      Hi Kate, once the syrup is absorbed, there is no need to let it sit overnight. That sponge cake is very good at absorbing moisture and keeps well but a long resting time is not necessary.

      Reply

  • Mahrukh Afzal
    August 25, 2020

    Hey Natasha! How do I use this ganache to pipe roses on my cupcakes? Do I need to let it sit on room temperature longer so that it thickens and is easy to pipe?

    Reply

    • Natashas Kitchen
      August 25, 2020

      Hi! That would work. I would recommend whipping it after it has chilled to make it easier to pipe (but it will lighten in color if you do). You can also leave it creamy. Check out what we did for our Yule Log cake. I used this chocolate ganache for it.

      Reply

  • Sheila
    August 18, 2020

    What do you do if the ganache becomes to thick to pour over the edges of a round cake? Thank you!

    Reply

    • Natashas Kitchen
      August 19, 2020

      Hi Sheila, once it becomes thick it will not pour like the liquid. We whip it up and use it as a frosting then.

      Reply

  • Sheetal
    August 5, 2020

    Simply awesome !!!
    I tried this ganache with dark chocolate chips n it turned out amazing.
    If I use white chocolate does the ratio of chocolate to cream remain same .

    Reply

    • Natasha's Kitchen
      August 5, 2020

      Sounds awesome! I personally haven’t tested it with white chocolate to advise but our readers have reported 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

    • Caro
      January 7, 2021

      Same. Loved the dark chocolate.

      Reply

  • Carmelle-Anya
    August 4, 2020

    Hi,

    How long can I keep the chocolate ganache after it’s made? Thank 🙂

    Reply

    • Natasha's Kitchen
      August 4, 2020

      I have not tried keeping it for more than 2 days

      Reply

  • Marisa
    July 24, 2020

    I’m baking a chocolate chips bundt cake. It’s for my son’s birthday and he’s always like it with a chocolate glaze. I’m not fond of a chocolate glaze and would like to use this instead this year. Since I’m baking a day ahead, should I wait and use the ganache tomorrow or should I go ahead and make this ganache today after the cake cools?

    Reply

    • Natasha
      July 26, 2020

      Hi Marisa, It would be better to glaze the cake once it cools to keep the cake moist. The ganache will seal in moisture and keep it from drying out.

      Reply

      • Marisa
        July 31, 2020

        Thank you. Everyone just loved this ganache! Quick and so very good.

        Reply

  • Katya
    July 21, 2020

    Privet Natasha! I was wondering if I can substitute milk chocolate chips for white chocolate and use that in a piping bag to make decorative lines for my son’s birthday cake? I imagine I’d have to check the ganache until it reaches firm enough consistency to not run off the side of the cake… what do you think? Thanks so much!

    Reply

    • Natashas Kitchen
      July 22, 2020

      Hi Katya, 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

  • Leona
    July 19, 2020

    Does this recipe cover a 9×9 inch two layer cake? X

    Reply

    • Natashas Kitchen
      July 20, 2020

      Hi Leona, it will cover a 9×9 one layer cake. You may need to make 1.5 to 2 times the recipe for a double layer.

      Reply

  • Christine
    June 22, 2020

    I love youe garache, so easy and tasty…thanks

    Reply

  • Jax
    June 21, 2020

    Thank you – So simple and oh so yummy 😋

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Thank you for your great review!

      Reply

  • Allie
    June 17, 2020

    Wanting to make a drip for a 10 inch cake. About how much ganache does your recipe make? Wondering if I should double the recipe. Thanks!

    Reply

    • Natasha
      June 18, 2020

      Hi Allie, it will be plenty for a drip on a 10″ cake.

      Reply

      • Denise
        August 22, 2020

        This chocolate ganache is freaking amazing! I’m doing a vanilla Kahlua Cake for my daughters bday with this ganache. Could you add Kahlua to this? If so how much and would I reduce the cream?
        Thanks!

        Reply

        • Natashas Kitchen
          August 22, 2020

          Hi Denise, I’m so happy you enjoyed this recipe! I have not tested this with Kahlua to advise. If you happen to experiment I would love to know how you like that.

          Reply

  • Keneesha
    June 14, 2020

    Hi Natasha, is it fine if I use heavy cream instead of heavy whipping cream?

    Reply

    • Natasha
      June 15, 2020

      Hi Keneesha, yes, those two are the same thing. As long as it says “heavy” on it, that means the fat content will be sufficient.

      Reply

  • Gurit
    June 8, 2020

    Hi Natasha,

    I have tried this recipe and it’s quite perfect. I have a couple of questions though:
    1. I need to use this as a layer in between 2 cakes. How long do I need to leave it for before it thickens enough to do this?
    2. For the topping – the ganache was a little too runny – should I just leave it to harden a little longer?

    Thanks so much!

    Reply

    • Natasha
      June 9, 2020

      Hi Gurit, the ganache will thicken more as it stands. It depends on how thick you want it to be when putting it between cake layers – if you let it stand a little longer or even wait until the next day, you can spread it on thicker or if you wait until the next day, you can whip it with an electric hand mixer and it will become like a whipped chocolate frosting that is easy to spread.

      Reply

  • Amy
    June 6, 2020

    If i put this ganache in the fridge, will it become frosting like cause i want to use this in my chocolate cake

    Reply

    • Natashas Kitchen
      June 6, 2020

      Hi Amy, we have notes in the recipe on how to make it a frosting after mixing.

      Reply

  • Jacelyn
    May 24, 2020

    Thanks for finally talking about Perfect Chocolate Ganache
    how to glaze a cake! Loved it!

    Reply

  • Jul
    May 23, 2020

    Hi Natasha…..loved your ganache recipe. Simple and delish. Great finish for my chocolate cake. Thank you!

    Reply

    • Natashas Kitchen
      May 23, 2020

      I’m so glad you enjoyed that Jul!

      Reply

  • Nanny B
    May 13, 2020

    Hello Natasha,

    Thank you for sharing your tips!

    I am making a 9×13 marbled cake (using devil’s food and yellow cake batter) for my grandson’s 5th birthday. He couldn’t decide between flavors, so we will rock each! He LOVES chocolate frosting and this ganache sounds wonderful!
    May I ask, if I place cake on rack when frosting, how can I safely move it to a cake platter? I’m decoraating with dinosaurs😋.
    Thank you so much for your time and advice. Please stay safe in these trying times. 😷😍

    Reply

    • Natasha
      May 13, 2020

      HI Nanny, I would let the cake cool for the ganache to set then transfer with a couple of very thin flat spatulas. If you put a ring of parchment paper on the bottom to the size of the bottom cake layer, it will be easier to slide over.

      Reply

      • Nanny B
        May 14, 2020

        Dear Natasha,

        Thank you so very much for your suggestion and timely reply

        Reply

        • Natashas Kitchen
          May 14, 2020

          You’re welcome! I’m so glad you enjoyed that!

          Reply

  • Thaya
    May 6, 2020

    Hello! Do you think using normal chocolate cut into bits would work for this ganache? Also is it ok to use in between layers of cakes and as a drippy ganache on top?
    Thank you!

    Reply

    • Natashas Kitchen
      May 6, 2020

      Hi Thaya, it may take longer, and depending on the chocolate may alter the texture of the ganache. If you experiment, let me know how you liked the recipe.

      Reply

  • selina
    May 3, 2020

    tastes absolutely incredible…woah!

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Thank you!

      Reply

  • Raji
    April 18, 2020

    Always love your cooking n recipes Natasha.. ❤️

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Thank you so much! I hope you’ll love every recipe that you will try

      Reply

  • Brent
    April 15, 2020

    It’s amazing! Have you ever used this as a glaze on a cream cheese pound cake?

    Reply

    • Natasha's Kitchen
      April 16, 2020

      Thank you, Brent. I haven’t tried this yet as a glaze on a cream cheese pound cake but if you do an experiment, please share with us how you liked it!

      Reply

  • WendyJo
    April 1, 2020

    I’ve made ganache for years and looked up this recipe for the proportions. I have made it as a dip for strawberries at a dessert buffet using a mini crockpot to keep it warm, iced a cream-filled two layer chocolate cake for a giant “DIng-Dong” birthday cake, and am using it today to frost brownies, turning simple brownies into an elegant dessert. Great recipe to have! I do it in the microwave using chocolate chips and heavy cream, sometimes adding a little butter at the end. Thanks!

    Reply

    • Natashas Kitchen
      April 1, 2020

      You’re welcome, Wendy-Jo! I hope you love this recipe! I bet it looks so good!

      Reply

  • Yami
    February 28, 2020

    Hi I want to make some mold textured mini cakes… For example a character as a substitution or alternate to cupcakes and was looking for a way to cover them with some kind of frosting to where you can still some of the features of the mold.. Would pouring ganache work, or would it be too thick? thanks in advance.

    Reply

    • Natasha
      February 28, 2020

      Hi Yami, you could pour this over cupcakes but keep in mind it goes from fairly loose to thick as it stands so you would want to use it when it is pourable consistency if you want an even and smooth coating.

      Reply

  • A
    February 21, 2020

    Hi there,

    Will this cover a 9 inch single layer cake?

    Thanks!

    Reply

    • Natasha
      February 21, 2020

      Hi, yes this full recipe will be enough to cover a 9″ cake.

      Reply

  • sophia
    February 8, 2020

    I’ve never made ganache and am only 15 so I was a bit worried about it but it turned out great. The sides weren’t as even as I hoped they would be but that’s because I made a coconut crumb coating underneath. And it was a bit rich as I used dark chocolate but it was so simple and tasted great. Thanks so much.

    Reply

    • Natasha's Kitchen
      February 9, 2020

      Great job and I’m sure it will be better next time!

      Reply

  • Musette
    February 6, 2020

    Hi Natasha! I’m making some chocolate brownies with a layer of mint frosting finished with a layer of chocolate. The recipe calls for freezing the brownies for an hour after adding the mint frosting. I love the idea of ganache, but since the brownies have been frozen, will the ganache spread or just freeze in place without an even coating?

    Reply

    • Natashas Kitchen
      February 7, 2020

      Hi Musette, I have not tested this ganache over frozen cakes before to advise. This is a stable ganache and freezes well. Thaw in the refrigerator. Also, ganache should only be frozen once. Do not re-freeze.

      Reply

      • Lori
        March 22, 2020

        This recipe was perfect! I added 1 1/2 tsp Orange extract and it was delicious! Very easy recipe to follow. Thank you

        Reply

        • Natasha's Kitchen
          March 23, 2020

          That is awesome! Thank you for sharing that with us, Lori.

          Reply

  • MARJORIE P BOMGARDNER
    January 21, 2020

    Mine was not nearly ready in 15 minutes. I even weighed out the chocolate perfectly

    Reply

    • Natasha
      January 21, 2020

      Hi, it could be due to using larger chocolate chips or placing your bowl on a cold surface which could cool the cream faster. I hope that helps.

      Reply

  • Deanna Mancini
    December 30, 2019

    Can I use this ganache to cover rainbow cookies? I didn’t like just melted semi sweet chips last time I made them, the chocolate set too hard. I assume this ganache would be a softer set?

    Reply

    • Natashas Kitchen
      December 31, 2019

      Hi Deanne, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Ginger Seymour
    December 19, 2019

    Perfect!! Frosted a 2 layer chocolate pecan cake. Big hit!!

    Reply

    • Natashas Kitchen
      December 19, 2019

      That’s so great!! Thank you for that awesome review!

      Reply

  • Terri
    December 17, 2019

    Simply perfect.

    Reply

    • Natashas Kitchen
      December 18, 2019

      Thank you Terri!!

      Reply

  • Maya
    November 30, 2019

    Mannnn that saved my life once,and now I’m getting used to it
    Thanx so so much for the recipe,
    We all Love it

    Reply

    • Natashas Kitchen
      November 30, 2019

      You’re welcome, Maya!!

      Reply

  • Betty Hiam
    November 22, 2019

    I precisely followed ganache instructions and it NEVER THICKENED! It wasted a whole afternoon of baking. Today I tried Food Network ganache, 8ozs choc chips and HALF cup of cream and it’s perfect. A whole cup of cream, as in your recipe, was a disaster.

    Reply

    • Natasha
      November 22, 2019

      Hi Betty, are you certain you are measuring the chocolate chips by weight and not by the cupfull? Please see the notes above on how we measured that. Also, make sure you are using HEAVY whipping cream as the fat content will make a difference in how it thickens.

      Reply

  • Julie
    October 30, 2019

    I’ve made a plain chocolate cake, which is a bit lumpy and bumpy on top. Do I need to cover the cake with a buttercream (or even a layer of cooled ganache) to smooth out the surface before pouring on the warm ganache. I’d like the finished effect to be smooth, rather than lava-like

    Reply

    • Natashas Kitchen
      October 31, 2019

      Hi Julie, usually a crumb coat or frosting the cake would help!

      Reply

  • Roshan Robinson
    October 18, 2019

    I have now used this recipe several times. I love it. It is so simple and it has never failed me. Thank you so much.

    Reply

    • Natashas Kitchen
      October 18, 2019

      That’s just awesome, Roshan! Sounds like you found a favorite!

      Reply

  • Refilwe chilisa
    August 20, 2019

    May I have this recipe in metrics measurement please! I would like to use it over your chocolate cake … can’t wait to try them both, ooh so excited!! Tia

    Reply

    • Natashas Kitchen
      August 21, 2019

      Hi Refilwe, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help

      Reply

  • Jaimmy
    August 3, 2019

    Hi! First of all, congrats for this amazing blog, when i want to make something sweet for my family, i always check out your recipes. 😁

    I’ve just made your no-bake cheesecake -again 😁- , but i want to vary the top, and instead of strawberries, i want to put on it something with chocolate. So, am asking, as the cheesecake always need refrigeration, would this ganache work as a glaze ? Or make a frosting with it?

    Reply

    • Natashas Kitchen
      August 4, 2019

      Hi Jaimmy, I haven’t tested that with ganache but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Sonia
    August 3, 2019

    Hi Natasha,
    I have made this ganache for my son’s birthday and it’s been a hit.
    Wonderful and so tasty! With this quantity I had enough for three round cakes, (9 inch pans), which after I spread strawberry jam in between, then I added the ganache and it looked great! Thanks for sharing 🙂

    Sonia

    Reply

    • Natashas Kitchen
      August 3, 2019

      You’re welcome! I’m so happy you enjoyed it, Sonia!

      Reply

  • Robyn Christabel Patrick
    July 14, 2019

    Hi Natasha!
    How many cups of ganache does this recipe make?

    Reply

    • Natashas Kitchen
      July 15, 2019

      Hi Robyn, I wish I had measured it that way. It is enough to cover a 9 inch cake

      Reply

  • Kaili
    July 8, 2019

    This is so easy and so delicious. We make an old fashioned chocolate cake and finish it off with this ganache. Thank you for sharing!

    Reply

    • Natashas Kitchen
      July 8, 2019

      I’m so happy to hear that, Kaili! Thank you for sharing your great review!

      Reply

      • Raissa Wambold
        October 13, 2019

        Could I make this recipe with white chocolate chips instead?

        Reply

        • Natashas Kitchen
          October 14, 2019

          Hi Raissa, I haven’t tried that but our readers have reported 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! & Yes, this should work great for a drip design.

          Reply

  • Doris
    June 28, 2019

    sometimes, not always, my ganache separates from the cake/squares…how do I keep the two layers from separating? Thanks

    Reply

    • Natasha
      June 28, 2019

      Hi Doris, I haven’t had that happen before. It might be due to the type of chocolate used or the type of cream. Be sure to use heavy whipping cream and make sure it is fully incorporated while you are whisking it together.

      Reply

  • Marie McGuire
    May 18, 2019

    Hi I have been asked to make a birthday cake.. Which is fine as I can bake.

    However the little girl isn’t keen on butter cream.

    Would the ganache set hard like chocolate once poured over the cake or can you recommend something else.. She only likes the chocolate log style cake that’s covered in set chocolate. Thank you.

    Reply

    • Natashas Kitchen
      May 18, 2019

      Hi Marie! Yes, it does harden after it sits but it stays spreadable at room temp. I poured it over my cake roll and refrigerated it to let it set completely.

      Reply

  • Elizabeth Yeng
    May 14, 2019

    Hello Natasha thanks for sharing your recipes. do you think this recipe and consistency will be good to use under fondant?

    Reply

    • Natashas Kitchen
      May 14, 2019

      Hi Elizabeth! 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

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