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Perfect Chocolate Ganache + How to Glaze a Cake!

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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!

4.87 from 103 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

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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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

  • 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

  • Katie Hubbard-Porterfield
    May 10, 2019

    Used this for a chocolate cake & it turned out wonderful! Reply

    • Natashas Kitchen
      May 10, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Reply

  • Denise
    April 27, 2019

    I would like to try this on my chocolate cake roll with whipped cream inside the cake roll…one the ganache is on cake can it be refrigerated overnight before serving and the ganache still be nice in appearances? Reply

    • Natasha
      April 28, 2019

      Hi Denise, we often refrigerate after the ganache goes onto the cake (like this cake roll) which makes it easier to slice, just make sure to cover the cake with something that isn’t sitting directly on the chocolate so it doesn’t smudge (like a cake carrier, cake box or a large pot) Reply

  • Mary
    April 19, 2019

    I dont have heavy cream, is milk ok to use? thanks Reply

    • Natasha
      April 19, 2019

      Hi Mary, unfortunately milk won’t work since the chocolate needs the fat in the heavy whipping cream to form properly. Reply

  • Barbara
    February 21, 2019

    Hi, I would also of measured the chips as 8 oz is 1 cup. Thanks for that info.
    Now for the heavy cream is that weight measurement or cup measurement?
    You said wait 15 min 70 degrees. Do you mean when thermometer is at 70 degrees I would then wait 15 min.?
    I get bars of chocolate that says imported from Belgium. It cocoa butter cocoa mass and cocoa solids can I use this? If I can not sure how to measure it? It comes in milk chocolate bittersweet and dark chocolate. Much better quality than the chips? Thanks for your reply Reply

    • Natasha
      February 22, 2019

      Hi Barbara, you’re welcome :). For the cream, since it is a liquid ingredient, I always measure that in volume so 8 oz is 1 cup. When I wrote 70 degrees F, I meant for the ganache to sit and rest at a room temperature of about 70 degrees F – that was not a thermometer reading. Hi Barbara, without trying that type of chocolate, I can’t say for sure but it sounds like it will work. To get the right measurement of chocolate, I would suggest using a kitchen scale and weighing out 8oz of chopped chocolate pieces. Reply

  • John K
    February 10, 2019

    Similar to the one I use, but I use good bittersweet chocolate (I like callebaut) and I add 1T vanilla.

    I also heat the heavy cream in the microwave in a 4C Pyrex measuring cup and add the chocolate to the cup. So easy, so good! Reply

    • Natashas Kitchen
      February 10, 2019

      Thank you so much for sharing that with me. I’m so happy you enjoyed that! Reply

  • Alexandra
    January 31, 2019

    Hi, I used this ganache (which turned exactly as you’ve described) to fill a cake but it all oozed out. I managed to cover the cake with the ganache and put it in the refrigerator to stiffen up. It’s been in there an hour and the ganache is bulging from between the layers again and has not stiffened. Will it ever stiffen or this is it? It’s for my mom’s birthday party which is tomorrow so I don’t have time to remake the cake. Reply

    • Natasha
      February 1, 2019

      Hi Alexandra, ganache takes on different forms at it sets and when it is liquid, it is only intended to dip or coat or drizzle with but to fill a cake you would have to let it firm up to the consistency you want to see once it is inside the cake. A ganache will firm up to a spreadable frosting consistency and that is the point at which it is best to put inside of a cake. I would refrigerate the cake and let it set further and it should firm up. Hope that helps for next time! Reply

  • Saundra M Baker
    January 25, 2019

    I am making a three tier Groom’s cake, would this ganache recipe work as a poured covering on it? Being that it is square I know I’d need to cover each section separate
    and then place probably day of, since the layers are 16″, 12″, and 8″. I’m just a little unsure about the ganache and how it would set up on the cake. Reply

    • Natashas Kitchen
      January 25, 2019

      Hi Saundra! This should work great for a wedding cake! I do recommend having a test run since trying something new on a wedding cake is pretty adventurous & brave! 🙂 Here is what one of our readers said “Needed one to use on my sister’s wedding cake. This was perfect!! I hope you love it! Reply

  • Dot
    January 21, 2019

    I’m a numbers person and couldn’t help but notice your math error…I’m not trying to be a jerk here but 3/4 of a 12 oz bag would be 9 oz. If you want 8 oz out of a 12 oz bag, you would need 2/3 of the bag. I just wanted to let you know so you can correct your opening description. Reply

    • Natasha
      January 21, 2019

      Oh my goodness you are totally right! Thank you for pointing that out. I updated the intro. All those calculus classes and I got it wrong (face palm). 🙂 Thanks again! Reply

  • sam
    January 2, 2019

    can we use candy making chocolate like candiquik chocolate Reply

    • Natashas Kitchen
      January 2, 2019

      I found the best result using these chocolate chips. If you experiment with that, please let me know how you liked the recipe 🙂 Reply

  • Kathy Harrick
    December 30, 2018

    I need help. I have crumb coated a cake with whipped chocolate ganache. I want to do a chocolate glaze over it now. It’s 3 tiers. No room in fridge. Can I leave it out on the counter all night? Reply

    • Natashas Kitchen
      December 31, 2018

      The ganache will be fine to leave at room temperature for a couple of days, it all depends on what kind of cake you used if there is dairy involved, however, to store the entire cake outside of the fridge. Reply

  • Anne Marie
    December 23, 2018

    This recipe sounds easy yet fabulous. I will try it for my Christmas log tomorrow. I am worried about one step and I haven’t seen any comments on that, so perhaps you can share your tips on HOW do you transfer the cake roll from the rack to the serving plate without making a mess? Reply

    • Natashas Kitchen
      December 24, 2018

      Hi Anne, we frosted ours on the serving plate. Otherwise, a heavy-duty spatula should do the trick in helping lift it 🙂 Reply

  • Tammy
    December 23, 2018

    Tried the ganache!! How simple and thanks for the tips! Anyone that uses this please read completely. If I hadn’t I would have just poured over the cake without letting ganache set! I would then had a mess! Reply

    • Natashas Kitchen
      December 24, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • December 17, 2018

    If I refrigerate this will it be thick enough I could slater on the rim of martini glass for a chocolate martini? Reply

    • Natasha
      December 17, 2018

      Hi Sherry, I think that would work but keep an eye on it to be sure it reaches the desired consistency because it does get pretty thick when it is refrigerated. Reply

  • Na-Jun Sung
    December 16, 2018

    Now we could have glazed it but we all love a bit of a thick ganache spread on top of a brownie cake, so we did that. Thank you! A simple but effective and smooth recipe. 🙂 The small difference in steps really make a difference in the texture, you know? Reply

    • Natashas Kitchen
      December 16, 2018

      That’s so great! I’m happy this worked for your brownies!! Reply

  • Cynthia
    December 8, 2018

    Hi
    I have 2 questions:
    1- can I use this recipe for a drip cake?
    2- if so, can I use white chocolate as I need the ganache to be purple.
    Thank you Reply

    • Natashas Kitchen
      December 8, 2018

      Hi Cynthia, 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

      • Joe
        April 27, 2019

        This recipe works great with white chocolate. HOWEVER, you must make sure you are using real white chocolate. Nestle, Hershey and other chocolate manufacturers do not use real white chocolate in their chips. Reply

        • Natashas Kitchen
          April 27, 2019

          Thank you for sharing that with us, Joe! Reply

        • Janelle
          July 8, 2019

          Made the ganache yesterday to top a peanut butter cheesecake with, and it turned out wonderful! So delicious and easy.
          I have quite a bit of ganache left however, and I’m wondering how it works to freeze it? I want to make cookies and spread it on top, but I like to keep cookies in the freezer so they stay fresh longer. Reply

          • Natasha
            July 8, 2019

            HI Janelle, ganache is fairly stable and can be frozen. Thaw in the refrigerator. Also, ganache should only be frozen once. Do not re-freeze.

  • Lindsay
    December 6, 2018

    If I wanted to make this a peppermint ganache would I just add peppermint extract to it? Thank you! Reply

    • Natasha
      December 6, 2018

      Hi Lindsay, I honestly haven’t tried that but it sounds like a good idea!! You might set aside a small amount to test before adding it to the whole batch and of course add the extract to taste 🙂 Reply

  • Lera
    November 24, 2018

    Natasha, what chocolate do you use? I mean what brand? Would Nestle work or Ghirardeli is better? Chips or baking bars?

    Thanks! Reply

    • Natashas Kitchen
      November 25, 2018

      Lera, we used chips for this recipe. I honestly haven’t tried all the brands. If you compare I would love to hear your feedback. Reply

  • Mollie
    November 21, 2018

    This was perfect timing. I needed a tasty and easy ganache to top my double fudge bundt cake. I also used this as a topping for my mini chocolate cream pies. You are the best. Thanks for sharing all your recipes and your great videos. I find them very useful and gives me great ideas. Reply

    • Natashas Kitchen
      November 21, 2018

      I can imagine it looks wonderful on those cakes and pies! I’m so happy you enjoyed those videos! Thank you! Reply

  • Tzipi
    November 16, 2018

    Hi Natasha, would it be ok to use on top of a refrigerated mousse cake? Reply

    • Natashas Kitchen
      November 16, 2018

      Are you you using it ti drizzle the ganache? Or what do you mean by on top? Reply

      • Tzipi
        November 16, 2018

        I would like to use it to glaze the top of a refrigerated mousse cake instead of dusting the cake with cocoa powder. Reply

        • Natashas Kitchen
          November 17, 2018

          I haven’t tried that but I think that will work! I’d like to know how you like it if you experiment! Reply

          • November 21, 2018

            Hi – it worked beautifully! Cake looks amazing. Can’t wait to serve it:)

  • Katie
    November 15, 2018

    Hi Natasha,
    I am wanting to glaze a cheesecake, will this work for such an idea? I have never made a ganache or tried to glaze anything, but it is sounding REALLY good to me. It’s a pumpkin swirl cheesecake. I’m not sure it’s possible or when the best time to glaze it is. Thanks for any advice! Reply

    • Natashas Kitchen
      November 15, 2018

      I think this may be perfect for that! I haven’t tried it but the idea of that sounds amazing! I would love to know how you like that! Reply

  • 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

      • Sangeeta
        August 22, 2019

        Hi, want to try this recipe.
        I have Amul fresh cream so will this help in making the ganache?.

        I will be baking my cake today morning but I need to take my cake Tom morning for my friends, so when do I make the ganache and pour it over the cake,?.

        If I make the ganache today itself and pour it over the cake, do I need to refigerate the cake until tomorrow morning?
        Or do I keep it on counter top until next day…will the ganache be runny or firm?

        Please, waiting for your reply… Reply

        • Natasha
          August 23, 2019

          Hi, I’m not sure what Amul fresh cream is. You want it to have a fat content of about 35-36% to work properly. If the remaining ingredients of the cake are not perishable, it is ok to leave it at room temperature overnight. The ganache will not be runny. 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

    • Willow
      April 3, 2019

      Looks & sounds YUMMY! I actualy have a question though. I am making a birthday bundt cake today, but like the idea of having that extra to put a spoon dollop in my lattes so I would like to use the whole 12 oz bag.

      Just need clarity on the ratios though. For the 8oz recipe it shows 8oz chocolate to 1-1/3 cups cream.
      I calculate this to equal 1/3 cup of cream to every 2oz of chocolate.

      But
      The 12 oz recipe shows
      12oz chocolate to only 1-1/2 cups cream….? Is there a reason why only 1-1/2 cups cream & not 2 cups of cream?

      6 parts of (2oz) chocolate =(12oz) to
      6 parts of (1/3c) cream = 6/3rds cp
      & 6ea of 1/3cups = 2 cups… no?

      Or does the ratio chemistry alter
      the larger the recipe gets? Reply

      • Natasha
        April 4, 2019

        HI Willow, for the 8 oz chocolate, use 1 cup heavy whipping cream. I meant that 8 oz of chocolate was equal to 1 1/2 cups chocolate when measuring chocolate chips in a dry ingredients measuring cup. So the measurements are basically 4 oz chocolate for 1/2 cup of heavy whipping cream which means 12 oz of chocolate would be 1 1/2 cups heavy whipping cream. 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

      • Swapna
        December 3, 2018

        Hi Natasha, trying ganache for the first time. Can you please specify what is ‘the cream’ that i need to simmer? Is it the same as Amul cream which we use for cream salad? Or the top layer of cooled boiled full cream milk? Please help. Am having problem with the basics. Reply

        • Natasha
          December 3, 2018

          HI Swapna, the cream is heavy whipping cream with about 35-36% fat content. 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

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