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.
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!).
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)
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!
Hot Lava! Come to Mama!! I love chocolate ganache on all the things.
Perfect Chocolate Ganache + how to glaze a cake!
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.
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:
-
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.
-
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.
-
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:
-
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.
Are you a chocolate lover? What would you pour this ganache
over? Maybe take your strawberries swimming in it?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Used this for a chocolate cake & it turned out wonderful!
That’s just awesome!! Thank you for sharing your wonderful review
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?
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)
I dont have heavy cream, is milk ok to use? thanks
Hi Mary, unfortunately milk won’t work since the chocolate needs the fat in the heavy whipping cream to form properly.
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
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.
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!
Thank you so much for sharing that with me. I’m so happy you enjoyed that!
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.
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!
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.
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!
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.
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!
can we use candy making chocolate like candiquik chocolate
I found the best result using these chocolate chips. If you experiment with that, please let me know how you liked the recipe 🙂
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?
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.
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?
Hi Anne, we frosted ours on the serving plate. Otherwise, a heavy-duty spatula should do the trick in helping lift it 🙂
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
If I refrigerate this will it be thick enough I could slater on the rim of martini glass for a chocolate martini?
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.
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?
That’s so great! I’m happy this worked for your brownies!!
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
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.
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.
Thank you for sharing that with us, Joe!
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.
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.
If I wanted to make this a peppermint ganache would I just add peppermint extract to it? Thank you!
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 🙂
Natasha, what chocolate do you use? I mean what brand? Would Nestle work or Ghirardeli is better? Chips or baking bars?
Thanks!
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.
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.
I can imagine it looks wonderful on those cakes and pies! I’m so happy you enjoyed those videos! Thank you!
Hi Natasha, would it be ok to use on top of a refrigerated mousse cake?
Are you you using it ti drizzle the ganache? Or what do you mean by on top?
I would like to use it to glaze the top of a refrigerated mousse cake instead of dusting the cake with cocoa powder.
I haven’t tried that but I think that will work! I’d like to know how you like it if you experiment!
Hi – it worked beautifully! Cake looks amazing. Can’t wait to serve it:)
Is this recipe good for piping (after a chill)? I want to use it for a Bruche de Noel.
Hi Joe, yes it 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.
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!
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!
Hello!
I’d like to know if ganache can be reheated to make it runny again.
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.
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!
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!
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 🙂
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
I just made this ganache for my chocolate cake and it came out perfect!! Thank you so much for an easy and fast recipe😊
I’m so happy to hear that, Tamikah!
Thank you for this recipe. Needed one to use on my sister’s wedding cake. This was perfect!!
I’m so happy you found our recipe! Thanks for the great review, Carla!!
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?
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
Thanks Natasha, much appreciated. What do you mean by a ‘crumb coat layer.
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.
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?
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.
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?
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 🙂
Hi Natasha, thanks for the recipe. May I know whether I could use this to layer my cake?
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.
Can i add the A-more Milk Chocolate to make chocolate Ganache?
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.
How to make the ganache so much thick so that I can make designs with it on the cake.
Hi Neelakshi, you would want it to cool for several hours but ganache isn’t normally intended for making designs on a cake. We usually use melted chocolate to decorate cakes. This tutorial on how to decorate cakes with chocolate may help.
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?
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.
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.
I’m happy to hear how much you enjoy the recipe Fred! Thanks for sharing your excellent review with other readers!
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!
I’m glad you enjoy the recipe Candice! Thanks for sharing your great review with other readers!
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.
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! 🙂
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
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!
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
Please do Jeanette, I’m excited to see it!
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.
I’m glad to hear how much you and your sister enjoy the recipe! Thanks for following and sharing your awesome review! 🙂
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!
My pleasure Deb! I’m glad to hear how much you both love the recipe, lol! Thanks for sharing your awesome review!
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.
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! 🙂
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?
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!
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.
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!!
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 🙂
can you freeze cupcakes that are frosted with ganache?
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.
So that’s what I did wrong. I too thought 8 oz equelled 1 cup. Mine was too thin. Thanks for the tutorial.
I’m glad it was helpful!
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
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 🙂
I think i stirred it too soon will it thicken?
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.
made it i did add a teaspoon of butter it makes it shiny !!! at first bitter as it cooled it was (AWESOME) 5 star
I’m glad you enjoy the recipe so much Pauline! Thanks for sharing your great review!
Can I add any foavorings like vanilla extract or some alcohol
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.
Can I use milk chocolate morsels?
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.
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.
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!
Tried this recipe and had perfect results.Now it’s my go to recipe for my chocolate cake.Easy to make too.
I’m happy to hear that! Thanks for sharing your great review!
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?
Kelly, this recipe should work fine for that and I love your idea 😀.
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…
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.
Does it work with half n half unstead if heavy cream?
Hi Kate, 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. https://natashaskitchen.com/wp-admin/edit-comments.php?comment_status=moderated#comments-form
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!
You’re welcome! I’m glad you love the recipe! Thanks for sharing your great review with other readers!
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.
I’m glad to hear that Pauline! Thanks so much for sharing 🙂
Could i use white chocklate? I have never made ganache and i am looking to use food colouring to achieve yellow colour.
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.
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?
Hi Adriana, this should work fine over a cake frosted with buttercream.
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.
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.
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!
My pleasure Christin! I’m happy to hear you love the recipe! Thanks for sharing your excellent review!
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.
Can we add sugar to ganache?
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.
I made half the quantity as my cake was small. The ganache came out just perfect and I was so excited 🙂
I’m so happy to hear that!! Thank you for the awesome review. I’m excited that you got excited!! 🙂
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?
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.
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!
That sounds amazing! I’m so glad you enjoy the recipe! Thanks for sharing your wonderful review!
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
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.
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!
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.
Thank you! Also, can you make whipped ganache from these ratios? If so, how long and at what speed do you recommend whipping it?
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 🙂
It was PERFECT!!!
Great, I’m so glad to hear that! Thanks for sharing!
Loved it. Well written and easy to follow. Thanks
You’re welcome Rose! I’m so glad you enjoy the recipe! Thanks for sharing your review!
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??
Hi Laurie, it will be too thick, This thickens overnight to more of a frosting consistency.
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..
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!
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!
I have lots of ganache left over. Can I rewarm it to use for chocolate truffles?
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.
Hi Natasha,
I thought I had heavy cream, but what I have is half & half. Will that work?
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…
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.
HI Swapna, the cream is heavy whipping cream with about 35-36% fat content.
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!
I’m so happy to hear that!! 🙂
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
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). 🙂
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.
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…
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!
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!!!
You’re welcome Christina! I’m happy to hear that a recipe saved the day…or birthday cake. Thanks for the wonderful review 🙂
Hi. Is it baking chocolate or just chocolate chips I never know
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.
Perfect. thank you Natasha
Just tried, fool proof! Thanks for the easy step by step directions!
You’re welcome, Jenn! I’m so glad you enjoyed that.