Chocolate ganache is a versatile frosting with just two ingredients you can make for any cake, cupcake, or dessert. Use it as a frosting, drip, glaze, or piping. Here's my recipe, tips, and troubleshooting for you.
In this post, I share with you everything you need to know about chocolate ganache in a step by step video tutorial. And, you can use it for a simple cupcake, or as a cake decorator with your custom decorated cakes. In fact, cake decorators call it the magic frosting for good reason. And, I will teach you exactly how to create that magic.
And yet, while there are only two ingredients, one of them is chocolate, and chocolate can be difficult to work with. The only way to work with chocolate is to be gentle. And, know when and what to do.
About chocolate ganache
First, it is true that ganache only uses two ingredients. It's a perfect blend of chocolate and fresh cream. But, both of these ingredients can change drastically. For example, change the percentage of cocoa in the chocolate and now your ganache is completely different. And, change the percentage of fat in the cream and again you have a very different product.
And yet, if you know what to do this is a fun recipe and very versatile.
Different uses of ganache
- Ganache drips - Fresh ganache in its liquid form works like a charm over drizzled cupcakes like the one below in the video.
- Ganache glaze - Same as drips, fresh ganache, while still in its liquid form. So, it can be poured over your favorite dessert or cake for the chocolate glaze. And, if your ganache is a bit thick, add a tablespoon or two or corn syrup or vegetable oil - and voila, it's pouring consistency now.
- Ganache a cake - Let the fresh ganache set for a while and guess what happens? The chocolate in it sets, which makes it thicker and easier to spread - similar to peanut butter consistency. Now, you can spread it between layers of a cake and around the cake. Apply liberally to the cake, and use a warm spatula to smooth it. And, if necessary chill it to let it set between spreading.
- Piped ganache - Whip the cooled ganache a little to add volume to the cream in the ganache. This also adds stability to the ganache. As a result, you can put it in a piping bag and pipe amazing details to decorated cakes and cupcakes.
Tip/Trick - And, if you over whip your ganache, don't worry too much - just add a tablespoon of milk and give it a good stir. It should be smooth and creamy again.
Step by step instructions (pin)
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.
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.
Using ganache
- Let the chocolate ganache cool to room temperature first.
- You can use it in this liquid form as a glaze or drizzle it over cakes and cupcakes.
- If you let it cool some more it gets firmer. Once firm, you can use a spatula and apply it to the cake.
- Or put it in a piping bag and pipe some pretty swirls for cupcakes and cake borders.
How much ganache do I need for my cake?
| Round | Square | Metrics | US Customary |
| 6-inch | 5-inch | 500 g | 1 lbs |
| 7-inch | 6-inch | 700 g | 1.5 lb |
| 8-inch | 7-inch | 900 g | 1.9 lbs |
| 9-inch | 8-inch | 1 kg | 2.1 lb |
| 10-inch | 9-inch | 1.5 kg | 3.3 lbs |
| 12-inch | 10-inch | 2.3 kg | 5 lbs |
Whipped chocolate ganache
I love whipped chocolate ganache. It's much lighter in texture and so simple and easy to make. And, all you have to do is chill the ganache. And, once the whipping cream in the ganache is cold. Guess what happens? It whips just like whipped cream does. Also, when whipped it becomes lighter in color. Â
Tips: DO NOT OVER WHIP as it will be difficult to spread. And, spread the whipped ganache over the cake just like any frosting (see troubleshooting below).
In addition, here's my Espresso Chocolate Cake with Whipped Espresso Ganache.
Frequently asked questions
Chocolate has a high content of fat and sugar. Therefore, ganache can actually stay at room temperature for hours despite all that fresh cream.
Ganache sets at room temperature after a few hours. And, depending on the weather, it can take from 4 to 8 hours. And, you can also set ganache in the fridge for a shorter time. Then, 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. And, the chocolate sets better than butter in most weather conditions. So, it's ideal for working under fondant. That 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. And, it also lightens the ganache both in color and texture. In addition, a thicker ganache works best in between layers as it spread evenly and holds its shape.
Though ganache contains cream, this ganache can stay at room temperature for up to 2 days. And, you can also keep it in the fridge for up to a month. Then, 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. In fact, my preferred method is the microwave at 10 seconds bursts. And, make sure to stir between each burst. Because, when it comes to chocolate 10 seconds is more than enough.
In addition, you can also use a double boiler making sure to keep a constant eye on the ganache and stirring as needed.
Troubleshooting
Why is my ganache grainy?
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.
Can I fix grainy ganache?
Sometimes, yes. Depending on how hot the cream is. And, if the temperature of the cream is right, it will help stabilize the fat in the chocolate and bring it all together. However, if it's too hot, it will make things worse.
How to fix ganache?
There are a few method to fix ganache.
- I find using a blender to mix the ganache works best. Since, the emulsification process combines the fat in the chocolate with the fat in the cream.
- Also, they say add corn syrup to a small batch of the ganache first, mix it well then add that to the rest. However, I have not had much luck with this one.
- And, 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.
My ganache has small piece of chocolate?
This happens when all the chocolate was not melted properly. And, all you have to do is melt the ganache in the microwave or double boiler. And, stir constantly until the ganache has just melted. Then, use a blender to break those small pieces of chocolate. Then, cool it again until set to the right consistency before using.
Why does my ganache has white streaks/lines when cooled?
The white lines are possibly fat from the chocolate that was separated. And, what you have is probably a split ganache.
But, it can still be used. Simply melt the ganache for 10 seconds, then mix throughly until you have a smooth ganache.
How do you fix ganache that's too thick?
Again, use that 10-second burst in the microwave or few seconds on the double boiler.
How to fix ganache that too thin?
Chill it for a few minutes in the fridge until the chocolate sets again. And, make sure to stir so it sets evenly.
How to fix over-whipped chocolate ganache?
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. But, you may deflate some of the volume, and yet that’s what you want. In fact, it will be smooth and creamy again. Trust me.
What can you do with ganache recipes?
- Simple one bowl chocolate cupcakes with chocolate buttercream frosting get an upgrade with the ganache drizzle.
- For example, 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).
- And, this is my Classic Chocolate Pound Cake Recipe with a little extra ganache love.
- Also, have you tried my chocolate ganache tart yet? In fact, if you ever need a quick dessert - you must try this - so simple, so easy.Â
Cake decorators' chocolate ganache
Did you know that we cake decorators don't use the same ratio as above for our cake decorating purposes? Why? Well, we need a ganache that's more firm and supportive. So while it's the same recipe the ratio of chocolate to cream is different. I explain it in more detail in my Cake Decorators Chocolate Ganache recipe.
So, if you are looking to use ganache for a novelty cake, wedding cake, or under fondant, then you need to use my cake decorators ganache recipe.
Can you see the difference in the thickness of the ganache below as compared to the first image on this post? The one we use on cakes is a higher ratio of chocolate to cream. In fact, when making Cake Decorators White Chocolate Ganache the ratio is even higher than in the Cake Decorators (dark) Chocolate Ganache recipe.
Don't forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
Chocolate Ganache - frost, drip, glaze or pipe
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Ingredients
6-inch round or 5-inch square
- 250 grams (9 oz) Chocolate
- 250 ml (1 cups) Whipping Cream
7-inch round or 6-inch square
- 350 grams (12 oz) Chocolate
- 350 ml (1.50 cups) Whipping cream
8-inch round or 7-inch square
- 450 grams (16 oz) Chocolate
- 450 ml (2 cups) Whipping cream
9-inch round or 8-inch square
- 500 grams (18 oz) Chocolate
- 500 ml (2 cups) Whipping cream
10-inch round or 9-inch square
- 800 grams (28 oz) Chocolate
- 800 ml (3 cups) Whipping cream
12-inch round or 10-inch square
- 1200 grams (42 oz) Chocolate
- 1200 ml (5 cups) Whipping cream
Instructions
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 microwave at 30-sec intervals until you have a smooth mix.
Using Chocolate Ganache
- Let the chocolate ganache cool to room temperature first.
- You can use it in this liquid form as a glaze or drizzle it over cakes and cupcakes.
- If you let it cool some more it gets firmer. Once firm you can use a spatula and apply it to the cake.
- Or put it in a piping bag and pipe some pretty swirls on cakes and cupcakes.
Recipe Notes
- Always chop chocolate finely or keep them to similar size pieces. That way the whole batch will melt evenly.
- Also, 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 stovetop. 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.
Uses of this ganache recipe
- Ganache Drips - Fresh ganache in its liquid form works such a treat over drizzled cupcakes like the one below in the video.
- Ganache glaze - Again fresh ganache while still in its liquid form can be poured over your favorite dessert or cake for that chocolate glaze. If your ganache is a bit thick, add a tablespoon or two or corn syrup or vegetable oil - voila..it's pouring consistency now.
- Ganache a cake - Let the fresh ganache set for a while and guess what happens the chocolate in it sets which makes it thicker and easy to spread - similar to peanut butter consistency. Now, you can spread it between layers of a cake and around the cake. Apply liberally to the cake, use a warm spatula to smooth it. If necessary chill it to let it set between spreading.Â
Tip - if you need to wrap a cake with ganache - do not use this recipe. Use my cake decorators ganache recipes instead. Trust me on this one, I've been a cake decorator for years. - Piped ganache - Whip the cooled ganache a little to add volume to the cream in the ganache. This also adds stability to the ganache which means you can put it in a piping bag and pipe amazing details to decorated cakes and cupcakes.
Tip/Trick: if you over whip your ganache? don't worry too much - just add a tablespoon of milk and give it a good stir.. it should be smooth and creamy again.
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
Jammy
Week 2 Day 3 done!
Judith Uyofor
Thanks for this recipe. Can I replace chocolate with cocoa power for ganache to be used under fondant?
Veena Azmanov
NO If you want to use cocoa powder please make a chocolate buttercream using cocoa powder
Kay
Hi , Veena. I used this recipe couple of times and it is delicious.
However, I do have a problem which I have no idea how to solve.
The butter cream seems to be perfect smooth at first, but it gradually hardens in room temperature within few hours. (It is not about your recipe, but something I messed up)
Soft and fluffy texture turns into somewhat paste-like texture, every time.
If I make the cream and spread it right away, I have no problem, however,
when I leave it in room-temperature for a while(sometimes less than one hour) it becomes less-workable and spreadable. This means, I cannot store it in the fridge, either.
The worst thing is, water comes out from the butter and as I press it with spatula, seriously... water is squeezed out.
I don't know what causes this.
1. sugar syrup was 118 Celsius.
2. I tried not to over-whip the meringue as you said, so I whipped it at speed 4
then gradually increased the speed up-to 8, and stopped the kitchenaid mixer before it
becomes stiff-peak.
3. Poured hot syrup at 4, then sped up to 10 for 3 minutes as you mentioned.
Usually I leave the mixer whipping at high until it cools down, however, as you said,
I whipped it at 10 ONLY for 3 minutes, then I changed the speed to 2,
and kept whipping until it cools down.
4. Butter in, at low speed, 2
5. and then, here is my question. You did not mention about the speed after butter is put
in. So once, I whipped it at 4 until the end, which took me so~ long to get the result,
and it was horrible. Seemly perfect butter quickly separated from water.
If only I can post a picture here..
So, next time, I whipped the butter-in meringue at 8,
it took about 7-9 minutes until the cream was made.
However, the texture eventually changed, it just changed much slowly than just before.
Please save me!
Veena Azmanov
Kay I'm a bit confused with your comment. You say this recipe but this post is for Chocolate Ganache.
Now. I presume you are talking about Italian Meringue Buttercream
But again you say it hardens at room temperature? Buttercream does not harden at room temperature unless of course, you live in a fridge. Is it winter where you are?
Ganache does firm up at room temperature and makes it less spreadable. You just need to give it a good mix and the little heat generated from stirring can loosen it up. If necessary place it in the microwave for 10 seconds until spreadable again
The meringue buttercream will become hard when kept in the fridge and you need to bring it to room temperature before using it. If the water separates just give it another whip in the mixer with a whisk attachment and it should come back to consistency.
I hope this helps.
Aggy
Hello,
I'm new to decorating cake using icing etc. I'm making cake for a 4 years old, I decided to use ganache as a filling between my chocolate sponges and around the cake under the icing. I know it might be really sickly sweet but she seems to like only that sort of cakes. I also got a bit confused - I understood under the icing I should use this recipe: https://veenaazmanov.com/cake-decorators-chocolate-ganache-for-decorating-cakes/ what about filling between layers? Will this one that you posted over here work good between sponge? (It got different ratio) I might sound silly but I rather double check because that's the way I understood that. Also - proportions you provided over here, could you tell me please for what sort of cake size they would be enough?
Thank you very much, appreciate it.
Veena Azmanov
Hey Aggy, I know it can be confusing.
-If you going to use fondant then yes, use the cake decorators chocolate ganache. You can use it inside as well as around the cake. It's has a high ration of chocolate but that makes covering the cake with fondant easier.
- If you are not going to cover a cake with fondant you can use the classic chocolate ganache in and around the cake.
Having said that you can use the classic chocolate ganache inside for filling and the cake decorators chocolate ganache outside for frosting.
I hope this help clear some of the confusion. Feel free to ask any questions.
Aggy
Thank you for your quick answer, that's exactly the way I understood that (meaning: recipe above I could use as a filling but the other one as a base underneath icing will be necessary).
I will do so then, thank you very much.
If you could tell me for what sort of cake size this ganache would be enough please? I make 10'' cake, probably I will make 2x 10'' sponge so it's gonna be quiet high. It's my 1st go with a proper birthday cake, already started to buy some bits that's why I'm such a pain 🙂
Thank you x
Veena Azmanov
Hey Aggy, For a 10" two layer cake I would use a minimum of 1 kg chocolate. I know that sounds like a lot but once chocolate melts and you spread you find it gets used up quite quickly. Having said that I have on times used much less just to keep the cake light. Hope this helps. No, you are not a pain at all. I'm happy to answer any question. Feel free anytime. All the best with your cake. Love the know the outcome.
Rena
Thank you so much. You have answered so many questions. I was always confused about the many variations. Thanks
Veena Azmanov
You are welcome, Rena. So happy you found this post useful.