How to make Cake Decorators Chocolate Ganache – Chocolate Ganache Under Fondant Recipe
The perfect chocolate ganache for decorating a cake is one that you can use to cover a cake with fondant and I call it the Cake Decorators Chocolate Ganache Recipe. One that adds stability to the sculpted cake when working on a novelty cake and stays firm when stacked into a tiered wedding cake. My chocolate ganache is like my rock for me as a cake decorator.
When I started decorating cake years one of my first failures as a cake decorator was my ganache. I made a delicious ganache, it looked so delicious. But when I covered it with fondant it was a big mess. The ganache was soft so covering the cake with fondant was an absolute nightmare
And I wondered, how do they do it? How do these successful cake decorators have ganache cakes that don’t look like it’s melting? When they cover the cake, they are not struggling like me. Well, it took me a few times to realize that I was using the regular chocolate ganache recipe.
So today, I want to share with you the ganache recipe used by cake decorators to ganache cakes. These are not dessert cakes. For dessert cakes, you use these regular soft ganache recipes here – regular chocolate ganache recipe and whitechocolate ganache recipe.
Why Cake decorators ganache?
This is the ganache you use under fondant, or when working with a novelty or sculpted cake. This is the ganache you use when you want to get sharp edges on your cakes. Are you ready?
What chocolate can I use for this ganache?
This is the simplest ganache recipe you can make for your desserts, cake, cupcakes. You can use dark, semi-sweet, or milk chocolate.
Need to make Cake Decorators White Chocolate Ganache? You can use my recipe here.
Let’s talk ingredients and substitutes (Save/Pin)
- Chocolate – ganache can be made with any chocolate, coverture or compound. The quality of chocolate you use will determine how delicious your ganache will taste. I use Callebaut or Laubeca. Most of my ganache cakes have 70% cocoa dark chocolate – the reason I like to use dark because I usually fill my cakes with buttercream, so the dark chocolate cuts down some of the sweetness. Having said that you can use any percentage of chocolate from 55% to 90%.
- White chocolate – works differently from dark, semi-sweet or milk chocolate so will cover that in another post here. I will explain in detail with a video of how I made my white chocolate ganache.
- Cream – The high the percentage of fat in the cream the creamier and richer the ganache. In some cases, it will bring out the sweetness in the chocolate as well. I usually use no less than 38% fat I think it always has the best consistency for the ganache. Having said that you can use anything from 32% to 45%.
If you are unable to use fresh whipping cream you can also use coconut cream and follow the same exact process we do below.
Useful Tips and Tools
- Always use a Double Boiler or Microwave when heating chocolate never place it on direct heat. You can make a homemade double boiler which is just one pan over another.
- A heatproof Bowl if you plan to use a microwave.
- A Spatula works best for mixing chocolate, but a Wooden Spoon works just as well.
- I love to use my chocolate spatula which has a thermometer so I can check the temperature of the chocolate at all times.
- Always use a Cling wrap/ Plastic wrap to cover the surface of the chocolate.
Recipe – Cake Decorators Chocolate Ganache Recipe (Save/Pin)
Note: This recipe is just enough to fill and frost a six inch round cake. If you fill the cake with vanilla buttercream and frost with this ganache you will have some leftover for piping borders. This recipe can be easily doubled or halved without any issues. See below for – how much ganache do I need for my cake sections.
Need a Cake Decorators White Chocolate Ganache Recipe – Click here
Ingredients – in the recipe card below with conversions.
Method
Hot cream method
- Place chocolate in a heatproof bowl – set aside
- Pour cream in a saucepan and bring to an almost boil but do not boil. (I heat it in the microwave for a minute)
- Next, pour hot cream over the chocolate.
- Cover and let sit for a minute
- Stir until smooth.
- Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. For some reason, if you still have unmelted bits of chocolate, place the bowl over another bowl of hot water and stir till melted. A little heat is all it takes.
Microwave Ganache
- Break the chocolate in a microwave safe bowl,
- Pour cream over the chocolate
- Place the bowl in the microwave for a min on high.
- Stir well until you have a smooth ganache
- If necessary – continue to heat in the microwave at 30-sec intervals until you have a smooth mix.
Rest the Chocolate Ganache
- When cake decorating we do not use the ganache soon after it’s made. We let it rest.
- It’s best to let the Ganache sit at room temperature or fridge for at least a couple of hours ( I usually keep it overnight)
- This helps firm the ganache again and give it the stability we need for covering a cake.
Consistency for covering a cake
- Ganache rested may not necessarily be ideal to just start using.
- The ideal consistency is peanut butter consistency.
- You want to be able to hold the ganache on the spatula and spread it around the cake.
- The best way to bring it to consistency
- In cold weather – stick it in the microwave for 10 secs (when it comes to chocolate 10 secs is a lot so don’t’ over-heat)
- If the ganache was in the fridge resting it out for an hour works too.
- If you live in a hot an humid climate – just a vigorous stir with a spatula is all you need.
How much ganache do I need for my cake?
| Round | Square | Metrics | US customary |
| 6-inch | 5-inch | 650 g | 1.2 lbs |
| 7-inch | 6-inch | 800 g | 1.7 lbs |
| 8-inch | 7-inch | 950 g | 2.1 lbs |
| 9-inch | 8-inch | 1.1 kg | 2.4 lb |
| 10-inch | 9-inch | 1.4 kg | 3.1 lbs |
| 12-inch | 10-inch | 1.8 kg | 4 lbs |
10 Tips when making Chocolate Ganache
- Always chop chocolate finely or keep them to similar size pieces. That way the whole batch will melt evenly.
- Never let heavy whipping cream boil. You want the cream to be hot but not boiling. If necessary it’s better to place the ganache in the microwave for 30 seconds to get the last bit of unmelted chocolate.
- If you have one or two stubborn pieces of chocolate left in the ganache that won’t melt. It’s best to remove them, then to take a chance of overheating the whole batch and risking a split.
- Microwave ganache – often a culprit of overheated ganache. Depending on how big the batch is, start with 30 seconds then heat at increments of 1o secs stirring between every interval to distribute the heat evenly.
- Ganache has split or separated – this happens when the cocoa solids and fat don’t emulsify properly. Add a splash of milk and give it a good stir. Add another splash and stir again until you have a smooth ganache.
- If the chocolate looks lumpy, grainy means you have overheated the chocolate. Use a stick blender and give it a whiz. All should be well again.
- If you realize the ganache is split only after it has cooled. Add a little more chocolate to it. And reheat the melting process keeping a close watch, making sure to stir and encourage even distribution of heat. If necessary add more cream to maintain the ganache ratio you need.
- Never over mix chocolate ganache – this will incorporate too much air into the ganache but also can cause the ganache to split. Especially with white chocolate ganache keep stirring to a minimum once the chocolate is melted.
- Ganache is best made in a glass bowl when using a microwave and in stainless steel when using a stove top. Never use plastic or aluminum for melting chocolate, the ganache will not have a shiny appearance.
- Place a plastic wrap/cling wrap directly over the ganache when letting it cool. This will prevent any crust from forming on top.
Frequently asked questions
Often over-heated chocolate causes grainy chocolate ganache because when you over-heat chocolate the fat in the chocolate separates or splits from the cocoa butter causing an oily, split, or grainy ganache.
Sometimes, yes. Depending on how hot the cream is. If the temperature of the cream is right it will help stabilize the fat in the chocolate and bring it all together. If it’s too hot it will make things worse. Whipping cream is fat too!
There are a few method to fix ganache.
I find using a blender to mix the ganache works best. The emulsification process combines the fat in the chocolate with the fat in the cream.
They say add corns syrup to a small batch of the ganache first, mix it well then add that to the rest – I have not had much luck with this one.
low-fat Milk – heat a little low-fat milk and add it a tablespoon at a time. The whey in the milk helps stabilize the fat in the ganache.
This happens when all the chocolate was not melted properly. All you have to do is melt the ganache in the microwave or double boiler. Stir constantly but until the ganache has just melted. Now use a blender to break those small pieces of chocolate. Then cool again until set to the right consistency before using.
The white lines are possibly fat from the chocolate that was separated. What you have is probably a split ganache.
It can still be used. Simply melt the ganache for 10 seconds, then mix throughly until you have a smooth ganache.
Again, use that 10-second burst in the microwave or few seconds on the double boiler.
Chill it for a few minutes in the fridge until the chocolate sets again. Make sure to stir so it sets evenly.
If ever you do over-whip your Ganache. Just add 1 or 2 tbsp. of warm cream or milk and mix thoroughly with the back of your spoon. You may deflate some of the volumes but that’s what you want. It will be smooth and creamy again.
Ganache sets at room temperature after a few hours. Depending on the weather it can take from 4 to 8 hours. You can set ganache in the fridge for a shorter time. When taken out of the fridge there will be some condensation but that usually will disappear as the ganache sets again.
In terms of taste its individual preference. Some love buttercream while others love chocolate. The chocolate sets better than butter in most weather conditions which makes it ideal for working under fondant which is why ganache has become the most preferred frosting amongst cake decorators.
By whipping it! When whipped the cream in the ganache become thicker making a thicker ganache. It also lightens the ganache both in color and texture. A thicker ganache works best in between layers as it spread evenly and holds its shape.
Though ganache contains cream this cake decorators ganache can stay at room temperature for up to 4 days. You can keep it in the fridge for up to a month. Thaw at room temperature overnight or a few hours.
It is best to thaw ganache at room temperature for a few hours but if you must it is possible to reheat it. My preferred method is the microwave at 10 seconds burst make sure to stir between each burst. When it comes to chocolate 10 seconds is more than enough.
You can also use a double boiler making sure to keep a constant eye on the ganache and stirring as needed.
Please see the chart above. I have given you the approximate amount you will need for your cakes.
What can you do with ganache recipes?
- Simple one bowl chocolate cupcakes with chocolate buttercream frosting get an upgrade with the ganache drizzle.
- Here I have some of my one bowl cupcakes with my vanilla buttercream frosting recipe and a drizzle of ganache (I usually prefer ganache drizzle as compared to sprinkles)
- This is my Classic Chocolate Pound Cake Recipe with a little extra ganache love.
- Have you Tried my Chocolate Ganache Tart yet? If you ever need a quick dessert – you must try this – so simple, so easy. See the recipe – here
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Cake Decorators Chocolate Ganache Recipe
Print Pin RateEquipment /Tools
Ingredients
6-inch round or 5-inch square cake
- 450 grams Chocolate dark, milk, semi-sweet
- 200 ml Whipping cream (7oz)
7-inch round or 6-inch square cake
- 550 grams Chocolate
- 225 ml Whipping cream
8-inch round or 7-inch square
- 650 grams Chocolate
- 250 ml Whipping cream
9-inch round or 8-inch square
- 750 grams Chocolate
- 300 ml Whipping cream
10-inch round or 9-inch square
- 900 grams Chocolate
- 350 ml Whipping cream
12-inch round or 10-inch square
- 1025 grams Chocolate
- 450 ml Whipping cream
Conversions – Please switch between Metric & US for more measurement options
Instructions
Hot Cream Method (method shown in white chocolate ganache video)
- Place chocolate in a heatproof bowl – set aside
- Pour cream in a saucepan and bring to an almost boil but do not boil. (I heat it in the microwave for a minute)
- Next, pour hot cream over the chocolate.
- Cover and let sit for a minute
- Stir until smooth.
- Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. For some reason, if you still have unmelted bits of chocolate, place the bowl over another bowl of hot water and stir till melted. A little heat is all it takes.
Microwave Ganache (See video)
- Break the chocolate in a microwave safe bowl,
- Pour cream over the chocolate
- Place the bowl in the microwave for a min on high.
- Stir well until you have a smooth ganache
- If necessary – continue to heat in microwave at 30 sec intervals until you have a smooth mix.
Rest the Chocolate Ganache
- When cake decorating we do not use the ganache soon after it’s made. We let it rest.
- It’s best to let the Ganache sit at room temperature or fridge for at least a couple of hours ( I usually keep it overnight)
- This helps firm the ganache again and give it the stability we need for covering a cake.
Recipe Notes
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
How to cover a cake with ganache.
We covered this as well with video tutorials. You can find them here.
- How to cover a cake with ganache
- How to get sharp edges on ganache cakes.
- Sharp edges on buttercream cakes
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Veena Venu
Hi Veena,
I’m new to baking and cake decorating. I am planning for a double decker farm animal fondant cake for my sons birthday . I tried you vanilla cake last week, and it turned awsome. Thanks a lot. So here are my queries:
1)Can i bake cake and freeze it 2 weeks ahead?
2) vanilla cake with vanilla buttercreabuttercream filling +chocolate ganache. Would that taste alright?
3) how long can i refrigerate ganache.
Veena Azmanov
Hey Veena,
Yes, you can bake and freeze the cake in advance. Thaw it in the fridge overnight not at room temperature the cake will be moist.
Vanilla cake with vanilla buttercream and chocolate ganache is a classic combination – In fact, I do it all the time. I have a recipe – Vanilla Cream Cake – if you want to see how it will look like
Ganache can be kept in the fridge for a few weeks -wrap it well.
Happy Birthday to you son.
Veena Venu
Highly appreciate your suggestions veena. You are a legend. Thank you.
I tried vanilla cake with milk in place of cream; Could you also please tell me, what is to expect when replacing milk with cream. Can’t wait to try the new recipe?
How long ahead can I prepare and freeze buttercream filling, or is that to be used fresh to maintain the taste?
TA
Veena Azmanov
Hey Veena. The cream is also part of the fat in the recipe so replacing it with milk will make it less rich.
Buttercream can be made a few days in advance and kept in the fridge.
Each buttercream has its own shelf life – please read the storage instructions for that particular buttercream on the post.
Thanks
Rosa
Hello Veena. Thanks for this recipe. I follow you from Africa 🙂 and heavy cream costs a fortune here. Can I use unsweetened condensed milk instead?
Veena Azmanov
Hey Rosa. Sorry to hear that fresh cream is so expensive there. Technically I don’t see why it would not work.
But do this as a test – use 100 grams chocolate and 1/4 cup unsweetened condensed milk – melt and stir just like ganache.
Be careful when melting – stir often. Look for consistency. Make sure it’s spreadable not fudge like. If you overheat it will be fudge texture and that won’t give you a good spread.
Spread it over Clean chopping board or such textured surface.. see if it dries smooth or brittle.
If its’ smooth it should be ok. If not it may not work well under fondant. May end up with cracks.
See how this goes. I’d be curious to know the results as well
XXX
Tata
Hi! Can i use the decorators ganache recipe for whipped ganache instead of the regular ganache? I want my ganache to be lighter in color for a semi naked cake but i also want it to be stable and can stand the hot weather in my country.
Veena Azmanov
Hey Tata. Yes, you can use this for whipped ganache but since the cream in there is so little you won’t really get a good whipped effect. If you want your ganache to be light in color use the regular Classic Chocolate Ganache. That has more cream so it will whip light and fluffy too. I think whipped ganache if used minimum on a naked cake may be ok for hot weather.
Kanthi
Tha ks for the recipe Veena.
Will this affect the flavor of the cake?
Say, they want a vanilla cake with vanilla frosting. Wont covering it with chocolate ganache change the flavor?
How can I use this recipe to get sharp edges without changing the flavor of the cake asked for?
Veena Azmanov
Hey Kanthi, Sorry this comment moved to spam (not sure why)
If you use chocolate – it will taste like chocolate. Chocolate is a strong flavor so while we use it for the firmness we also have to accept that it will taste like chocolate. You can use white chocolate for a less intense chocolate taste but there is still chocolate. The other option is to use buttercream – use my post how to get sharp edges on buttercream and see if that method helps.
Kanthi
Thanks Veena, I appreciate your reply.
demi
can i use whipped ganache as filling without a dam and plain ganache as crumbcoat under fondant?will it be ok
Veena Azmanov
Yes Demi. Whipped cream without ganache will work and so will this ganache plain as a crumb coat and frosting. Thanks
Michelle
I’m looking forward to trying your flavored ganache recipes! Have you flavored your cake decorator’s ganache recipe with all of the options you suggest and still keep a stable ganache that produces sharp corners for fondant application. (especially when adding large quantities of flavorings like – peanut butter, nutella, and caramel? Thank you!
Veena Azmanov
Hey Michelle. Almost all of these will work well as filling and frosting. Personally, if I need to drape with fondant, I will use these as a filling and then use a plain vanilla flavored ganache for frosting, just so it will be stiff under fondant and give me enough working time because humidity here in Israel is crazy. I hope that makes sense. For fruit favors, I would only use them as filling.
Michelle Watson
Very helpful! Thank you so much Veena!
Veena Azmanov
You are welcome Michelle.
KAMiNi GOPAL
I hope you see this comment as its on such an old post.
I go so excited at the title – cake decorator’s ganache. But i realised it’s the ganache I’ve always made. I tried it again yesterday. And the same disaster.
It’s nice and firm with a sharp edge till i put the fondant on. Then it’s a sticky hot mess and the weight of the fondant drags the ganache down too and everything sags and bulges. It doesn’t help that I live in Bombay on the sea-shore.I’m desperate to make cakes that look great with sharp edges. Even in what passes for winter here, it’s the same.
I’ve tried different brands, pure chocolate, chocolate compound…everything. It never works. 🙁 Any suggestion would be welcome.
Veena Azmanov
Hey Kamini,
I see all post unless it goes to spam so feel free to comment and ask anything on olds post too.
Actually, I lived in Bombay and I have used ganache. In fact, I remember giving my niece a quick course on how to ganache a cake and cover it in fondant.
The ganache was not bad. If I remember correctly.
– I made the ganache with more chocolate and less cream – less than this as well.
– I used half good chocolate bars and half compound chocolate (that’s what I could find in my sister’s fridge at the time)
-I made the ganache and let it set in the fridge overnight.
– Next day, I kept it out for an hour the gave it a good whip by hand using a spoon until it was peanut butter consistency.
– I covered the cake in ganache – one coat – chilled an hour.
– covered the cake in ganache again – final coat and chilled overnight.
– Next day – I took the ganache cake out just when I started rolling my fondant.
– Before I put the fondant on the cake. I rubbed my hands on the ganache cake to spread the condensation that was just starting out.
– covered the cake – with fondant – quick sharp edges.
– Left it alone – there was some sweating which dried off
– then we decorated the cake once the fondant dried.
– I know with places that have high humidity fondant in the fridge is not a good idea. So leave it out.
Not sure I have an answer to your question but see if my process on top gives you any ideas.
Also when you roll the fondant – roll it a bit thicker and not a big skirt. Remove excess quickly.
Work in an airconditioning room or choose to work in the evening when its’ cooler than the day.
I think compound chocolate such as chocolate chips works better as they are meant to handle heat and still hold their shape better.
Have a good day.
KAMiNi GOPAL
Thank you so much, Veena, for the detailed response. No wonder you’re such a star. So deserving. 🙂
I have tried higher proportion of chocolate to cream. Same results.
But I shall try the slow steps like you mentioned. I tend do do everything at a rush on one day, in a few hours as I’m constantly afraid the cake might go bad in the insane heat.
There is an additional problem I face. Being an ecologist by training and conservationist by passion, I do not have air-conditioning in the house. This makes a world of a difference and reading your buttercream post made me realise you’re the first person who understands what I’m talking about. When you say (to paraphrase), ‘I could have it all cooled and perfect, but it could turn into a hot mess in the client’s car’. A lot of people do not have a/c. I don’t want the cake to turn into a mess when it leaves my house. So, looking for apt solutions. Wonder what people who have outdoor weddings/functions in hot places do?
Thanks once again for the response. Much appreciated.
Veena Azmanov
yes, one of the big issue with cakes is when you try to do it all in one go. The best way is to space the work and let it rest so it has time to set. Cakes baked from scratch have a longer shelf life and taste better over time.
We have to all work with what we have and the circumstances we live in. For example, in summer I never sell buttercream under fondant. I do have Air Conditioning but I can’t keep in on 24 hours – not worth the electricity bill – right?
I highly recommend you work slowly – cover the chilled cake with fondant and don’t put fondant cakes in the fridge since you don’t have air-conditioning.
XX
Marisa Franca
I’ve never tried ganache on a cake. I thought it would be too difficult and I’d make a mess out of the cake. You certainly make it sound doable. I’m pinning your tutorial and I will give the chocolate ganache a try. We love chocolate so it would be very much appreciated. Keeping my fingers crossed I don’t destroy a ganache nor a cake.
Veena Azmanov
Ganache is so easy to make Marisa. You must try. It’s absolute chocolate heaven.
Gloria
Ganache always makes this look so elegant. I love using it on cakes and cupcakes. Makes it look fancy…and isn’t that difficult to do. I need all the help I can get to make cakes look 1/2 as good as yours.
Veena Azmanov
Thank you, Gloria. It really is easy, just time-consuming.
shalu
Thank you Thank you Thank you so much Veena. You just told me everything I need to know about Ganaching my cakes. I had the same confussion as you.
Veena Azmanov
Thank you, Shalu. SO happy you found this article useful. Thanks