How to Make Chocolate Ganache – Drips, Glaze it, Spread it
Chocolate ganache is the most versatile frosting you can make for any cake, cupcake or dessert. In this post, I share with you everything you need to know about chocolate ganache in a step by step video tutorial. You can use it for a simple cupcake, or as a cake decorator with your custom decorated cakes. Cake decorators call it the magic frosting for good reason. And I will teach you exactly how to create that magic.
While there are only two ingredients, and yet this chocolate ganache is a mystery!! Isn’t it? Have you ever wondered why? I was once in a chocolate class, many years ago, and the chef said: “Ganache is like a woman. It looks simple but is not. Because it contains chocolate and chocolate is temperamental. One minute she melts like magic in your hand and the next minute she seizes and does not want to cooperate. So, the only way to work with chocolate is to be gentle. And know when and what to do. Do it right and you will be rewarded. Screw up and … ah well. You’re in trouble”
About This Recipe – Just Two Ingredients
It is true that ganache only uses two ingredients. It’s a perfect blend of chocolate and fresh cream. But both of these ingredients are complex. Change the percentage of cocoa in the chocolate and now your ganache is completely different. 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.
- 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, 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 – 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, use a warm spatula to smooth it. If necessary chill it to let it set between spreading.
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.
Cake Decorators Chocolate Ganache Vs Classic Chocolate Ganache – Click here
Did you know that we cake decorators don’t use the same ratio as below 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. In fact, when making Cake Decorators White Chocolate Ganache the ratio is even higher than in the Cake Decorators (dark) Chocolate Ganache recipe.
Recipe – Chocolate Ganache – Just Two Ingredients (Save/Pin)
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 White Chocolate Ganache? You can use my recipe here.
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.
Ingredients – in the recipe card below with conversions.
Need white chocolate ganache? – Click here
Method
Hot cream method (see 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 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 |
Troubleshooting – chocolate ganache
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. 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!
How to fix ganache?
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.
My ganache has small piece of chocolate?
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.
Why does my ganache has while steaks/lines when cooled?
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.
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. 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. You may deflate some of the volumes but that’s what you want. 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.
- 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
Whipped Chocolate Ganache
I love whipped chocolate ganache. It’s much lighter in texture and so simple and easy to make.
All you have to do is chill it. Once the whipping cream and the ganache is cold. Guess what happens? It whips just like whipped cream does. Also, when whipped it becomes lighter in color.
Tips: DO NOT OVER WHIP as it will be difficult to spread. Now spread the whipped Ganache over the cake like frosting.
Here’s my Espresso Chocolate Cake with Whipped Espresso Ganache
Frequently asked questions?
Chocolate had a high content of fat and sugar which is why ganache can actually stay at room temperature for hours despite all that fresh cream.
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 ganache can stay at room temperature for up to 2 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.
Need to decorate a cake like this? Use Cake Decorators Chocolate Ganache here
10 Tips & Troubleshooting When Making Chocolate Ganache
- First of all, 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 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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Chocolate Ganache Recipe – Drips, glaze it, spread it
Print Pin RateDescription
Ingredients
6-inch round or 5-inch square
- 250 grams (8.82 oz) Chocolate
- 250 ml (1.06 cups) Whipping Cream
7-inch round or 6-inch square
- 350 grams (12.35 oz) Chocolate
- 350 ml (1.48 cups) Whipping cream
8-inch round or 7-inch square
- 450 grams (15.87 oz) Chocolate
- 450 ml (1.9 cups) Whipping cream
9-inch round or 8-inch square
- 500 grams (17.64 oz) Chocolate
- 500 ml (2.11 cups) Whipping cream
10-inch round or 9-inch square
- 800 grams (28.22 oz) Chocolate
- 800 ml (3.38 cups) Whipping cream
12-inch round or 10-inch square
- 1200 grams (42.33 oz) Chocolate
- 1200 ml (5.07 cups) Whipping cream
Instructions
Hot cream method (see 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 below)
- 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
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.
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.
Recipe Video
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
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
More Chocolate Ganache Recipes
- Classic White Chocolate Ganache video- here
- Cake Decorators White Chocolate Ganache – here
- Cake Decorators Chocolate Ganache (Dark) – here
- How to ganache a Cake video – here
- How to get sharp edges on ganache cakes – here
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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.
Loren
Thank you so much for all the details you share in your post and tutorials. Learned so much from this post. Never realized it was one recipe doing all these things.. Thank you so much!!
Veena Azmanov
Thank you Loren. So happy to hear you had success with this recipe and find my blog useful. Thank you for coming back to write this lovely comment. Have a wonderful weekend.
Moka
Nice! Thanks to sharing the information…its very helpful visit the
Veena Azmanov
Thank you Moka
Heather
In the recipe you only list Dark Chocolate and not Milk Chocolate under the ingredients “For Frosting”. Can you use Milk Chocolate to make the frosting ganache, will it work under fondant, and would the ratio be the same?
Thanks
Veena Azmanov
Yes you can use milk chocolate as well Heather. I use milk chocolate for kids birthday cakes. Everything stays the same. Thanks
Michelle
Thank you so much for sharing! I love the idea of flavoring ganache as I have only worked with the classic recipe – opens up a whole new world of flavor possibilities!
Just wanted to double check on the cream to chocolate ratios for filling and refrigeration safety. Is it safe to leave the softer ganache filling as proportioned in your recipe at room temp for a few days in a ganache iced cake?
Thank you!
Veena Azmanov
Yes if the ration of chocolate to cream is high then it’s ok to leave the ganache a few days out. However, you must always take the weather into consideration. If it hot and humid, caution is the word. Hope that makes sense.
Vanshika
Really Amazing blog you published with us. I will be make it myself.
Veena Azmanov
Thank you, Vanshika
Vanshika
Chocolate Ganache can be expensive or inexpensive depending on the quality of chocolate
Veena Azmanov
That is so true Vanshika. It can be expensive or inexpensive depending on the chocolate you use.
Edmund
Thank you for this detailed post. Finally someone who makes sense of all the confusion. I made the white chocolate ganache last week with great success.
Veena Azmanov
Thank you, Edmund. So happy you had success with this recipe. Thank you so much for coming back to write this feedback. Appreciate it very much. Have a wonderful week.
Melissa
Hi!
Thanks for sharing all these informations with us!
I have a question because I am confused. In your post you mention that you would use 1:1 ganache for filling and then whip it to cover. But then in the comments you mention using 3:1 for fondant cakes. Which proportion should I use for filling and covering?
Also, if I am doing a 6 inch round, 4 layers cake, what quantity should I use?
Thanks a lot! This will be my first ganache. Sorry if the questions are basic! 🙂
Veena Azmanov
Melissa. We use a higher ratio of chocolate to cream for cakes under fondant. That way the chocolate become firm and easy to work with under fondant.
You can used whipped ganache under fondant too – depending on the weather and humidity you have around you.
This batch should be ok for a 6 inch cake depending on how thick you use the ganache.
Hope this helps. Thanks
Aanchal Jain
Hi Veena,
I love love your detailed posts. One question- which brand should I use for the best results for filling and covering? Thanks a lot in advance.
Veena Azmanov
Aachal, I use callebaut or Laubeca chocolate here but see what brand is good quality and affordable close to you. As long as you enjoy eating it on it’s own should be good for filling or frosting
Marin
I am always impressed with how well you write your post. So detailed and so impressive. I love how you give so much information that there is nothing left to guess.Thank you for this recipe. I was always curious why my ganache didn’t look like the cake decorating videos.. now I know its’ the ratio. This is a great post packed with lots of infor. Thanks
Veena Azmanov
Thank you Marin. Than you for the kind words. So happy to hear that you enjoy my blog and find the information useful. Yes, ganache is tricky but most people don’t get the ratio sorted. Glad I could help.
Cynthia lamas
hi thank you for the recipes i just mixed the ganache and they came out great. i did the frosting and filling. my question is can i put the ganache in the fridge right after i mix it or do i have to wait until it cools down? thanks
Veena Azmanov
Hey Cynthia – Happy to hear you had success with this ganache recipe. I usually do cool things down a bit before I store them in the fridge but either ways won’t matter much I think.
Aurora
Thank you so much Veena for sharing this recipe the right way. Now I know why my ganache was not setting right. I was always making it with the filling ratio. Thanks for always sharing recipes in details as it takes the guess work out and give novices like me the needed help. Your blog is my go to for all recipes now.. cake as well as food. If I need a recipe I come check if you have it first, only then do I go browsing the net. Thank you
Veena Azmanov
Thank you so much Aurora for your kind words and support. I started as a novice and the purpose of this blog was to help novices like me so I’m happy to hear that my purpose is being fulfilled. Happy to know that my recipe work with great success for you and that you rely on my recipes as your first source. Thanks for coming back to write this feedback. Appreciate it very much.
animegirlewurabena
Can I use regular, non-heavy whipping cream for this?
Veena Azmanov
Anime you need high fat content whipping cream for this because that will work best for you for consistency. If you use something more liquid the resulting ganache will be very soft and not spreadable. Hope this helps. Feel free to ask any more questions. Thanks
Patricia Palm
HI Veena,
I have only made poured ganache, but would like to make a spreadable ganache. I tried a sample using 1:1 ratio, but if never got firm, so I whipped it and it appeared to get stiffer, but when I went to use it as a filling, it was like melted chocolate ice-cream. The taste was really good, but the texture was all wrong. Not sure what happened to it. I used Merckens chocolate, which I think is a good quality chocolate. I used a scale to measure out 8 ounces of chocolate and used a liquid measuring cup to measure out the heavy whipping cream. Perhaps I should have measured in grams versus ounces?
Veena Azmanov
Patricia. The ratio of chocolate for a pouring ganache 1:1 is good but if you want to spread ganache it has to be minimim 2:1 (2 parts chocolate and one part cream) In fact I do 3:1 for a stiff ganache when I want to use it under my fondant cakes. A good quality of chocolate is definitely important for taste. I have the recipes on this post. Please read and use those appropriately Thanks
Anne
Hello. Id like to ask abt whipping the ganache. You mentioned that you used the 1:1 recipe for filling the cake then the remaining you whipped for a lighter brown color. Can I whip the ganache using the 1:2 recipe (for frosting and use under fondant) . Would that be better to use than unwhipped ganache? I do like it to lighten a bit. Would it affect the stability esp if im using it under fondant? Thanks so so Michelle
Veena Azmanov
Technically you can whip a higher ratio but it will be difficult to work with a stiff whipped ganahce. NO it won’t bother the fondant at all.
Yajaira
Hi, thank you for the post. I would like to know how many cakes could be cover with one batch of ganache?
Veena Azmanov
Approximately and 8 inch round cake
Lana
Hi Veena,
PLEASE, could tell us about cream cheese frosting as the same way of ganache , the difference and how we can make it , as filling or frosting! I’ll be thankful.
Thank you again
Lots of love xo
Lana
Veena Azmanov
Will do darling. I need to update or re-do the cream cheese frosting post soon. The images are really old. Will definitely include more infor. What question would you like me to address? Anything in particular?
Lana
Thank you ?, yes I have several questions about cream cheese frosting,
1- why the cheese becomes liquid when I started add sugar?
2- shall we use cream cheese at room temperature or cold?
3- which type of sugar we have to use? (Powdered sugar or regular)
4- what is the best brand of cream cheese for frosting?
5- why the cream cheese frosting doesn’t stay at the same consistency after few hours?
6- which one is better to add with butter or whipped cream?
7- what is your favorite recipe for cream cheese frosting for cakes and cupcakes?
I know that I have many questions, but I really trust you and I hope to hear the answers from you.. please.
Have a good day ?
Veena Azmanov
Ok will make sure I use these in my post on Cream Cheese.
Lana
Thank you ?
Veena Azmanov
Welcome
Ade
I also have a question, can the raw Cacao butter also be used? Should I make white chocolate firts? Thx in advance.
Ade
Veena Azmanov
Not sure I understand your question… For Ganache we use chocolate not cocoa butter. If you want to make white chocolate ganache use white chocolate – not cocoa butter.
Lana
Bonjour Veena from Paris,
Thank you so much for your sharing ?, since a long time I’m looking for the secret key of ganache, really thank you for these valuable information .
You are amazing and I love all what you do ♥️?
Good luck ?& Merci
Lana xo
Veena Azmanov
Thank you so much Lana. I am so happy to hear that you found what you were looking for. Thank you for your support – Merci beaucoup
Gina
Hi there! Thank you so much for sharing! I am using the bottom of a giant cupcake pan for a sculpted cake. I read many recipes that require mixing the ganache with a hand mixer after it cools to get it to a spreadable consistency to use under fondant. Does this ganache need to be mixed that way after I let it sit over night in the fridge?
I don’t want it too stiff, but I also want a consistency that’s firm enough to get me ridges of the cupcake pan to make the sides look smooth. Hope my question makes sense.
Thanks again in advance and for all the great tips!
Veena Azmanov
I do not not mix my Ganache with a mixer after I cool it. You can but it’s optional not necessary. You can use this as long as you cool it to peanut butter consistency. It is firm and can give you sharp edges too.
Lori
Good afternoon! I made fark chocolate ganache but it is too bitter. Is it possible to make milk chocolate ganache and mix the 2 together or is the fat content going to alyer the texture? Thank you. Love your sharing ❤
Veena Azmanov
Yes Lori you can make milk chocolate ganache and mix the two together. Just make sure they are both at similar temperature so they blend. Usually there is no problem with mixing ganache the cream helps keep the fat content workable.
Channu Boodihalmath
Good morning,
I want to clarify a doubt from you.If we need to replace the heavy cream by non-dairy product using which one will be good Peanut milk or Almond milk or Cashew milk or you have a different suggestion excluding Soy milk
Veena Azmanov
Channu. I have not tried peanut milk or almond milk or cashew milk. I get a non daily thick creamer here that is soya based. Honestly I think any will work. But to be safe always make a small batch, taste it see which you like and then make a bigger batch. That way you won’t waste any ingredients as well.
Olimpia
Hi Veena,
Great Blog! Some great tips here on how to make Ganache more exciting – It was starting to get a little boring under fondant covered cakes!
Just a quick question – You mention that you can use SMBC as a filling and then ganache to cover and then fondant to decorate. How would you store a cake like that? I always thought that SMBC needs the fridge, but Fondant hates the fridge.
Veena Azmanov
You can keep ganache and fondant both in the fridge. Fondant does not hate the fridge but you do get condensation in summer which if let alone with dry without any issues. Hope that answers your question. Thanks Olimpia
Sush
Hi Veena is it OK to use chocolate chips instead of chocolate chunks to make the ganache? Do I need to make any changes for the proportions or keep them the same? Thank you!
Veena Azmanov
Yes you can make ganache with chocolate chips but a good quality chocolate will taste better <3
Deepti
Hi Veena, is it fine if I leave ganached cake overnight in around 24-26 degrees Celsius?Thanks in advance.
Veena Azmanov
Yes you can !
Deepti
Thanks for your response!
Melissa
Hi Veena
How long do you keep your ganached cake in the fridge to set or do you let it set in room temperature.
Btw I live in Malaysia which is very high in humidity. Thanks so much for your answer.
Veena Azmanov
Melissa! In summer I let the cake set in the fridge here because it’s really hot in Israel. In winter I leave it out over night. Both work well.
Melissa
Do you cover your cake with fondant right away from taking it out from the fridge or do you let your ganache down cake out in the room to set.
Malaysia is very hot and leaving ganache cake out only makes it soft.
Veena Azmanov
NO! In summer I do not leave it out for long. I remove it from the fridge just when I’m about to start kneading my fondant. By the time I’ve rolled it the condensation is usually enough to cover the cake.
Melissa
Thank you. What I did was I took it out from the fridge and let it sit on my counter while I roll out the fondant. All this is done with the aircond on as the weather is too humid without the aircond.
Veena Azmanov
Melissa – My weather is humid in summer too so I know what you mean.. I suggest you check the ganache ratio or the quality of your chocolate. In summer I only use a certain quality chocolate. In fact.. try melt some chocolate chips into your ganache next time. Take the cake out just last minute before you want to cover with fondant. I now weather with high humidity can be a pain lol
Preema Dolly Crasta
Thank you so much Veena. Really appreciate you for taking time out to build these videos for us despite of having a family commitment. I have 2 questions though –
1> What exactly is heavy cream?
2> how many grams is 1 cup of chocolate?
I have done ganache many times and ive never liked the way Im doing it but I know your recipe will work for me coz whatever recipes Ive tried from here has worked really cool. :). Ive used whipped cream. Thnx again.
Veena Azmanov
Hi Preema, thanks for the vote of confidence. I usually use 38% fat in my cream. That’s what I get here. 32% or 38% so I use 38% – The higher the fat the better.
For me 1 cup is 250 ml.
If the ratio is 1:2 then use 250ml cream plus 500 grams of chocolate
if the ratio is 1:3 then use 250ml cream plus 750 grams of Chocolate.
Does that help?
Preema Dolly Crasta
Thanks a ton Veena. Very helpful information. Next time I will use this and will let you know the output. Really appreciate.
And I would still like to mention this – what makes you different from others is that you explain literally everything in detail, whether in a video or the notes – if’s, but’s, do’s, dont’s, could work, may not, and so on.. That really helps.
Keep flying high. Love you loads.
Veena Azmanov
Thank you so much Preema…I guess I do that because I’ve learned thru a lot of trial and errors myself lol. So worth mentioning if if helps someone avoid an unnecessary experiment. Thanks for your lovely comment
Neha
Hi Veena … Thank you for the wonderful ganache receipe, I always want to use 1:1 ratio ganache to fill the cake..but never tried thinking it would be too soft for covering with fondant. Recently I did a fondant covered cake in which I used dark chocolate ganache 2:1 ratio to fill and ice the cake and later covered it with fondant. When the cake was sliced, the filling was a bit too set even at room temperature.
Now I have to make a chocolate cake with ganache for my nephew’s birthday, and my question is if it is ok (stability wise) to fill the cake with 1:1 ganace and ice with 2:1 then cover with fondant, it is an outdoor birthday party with temperatures being around 70-75 F.
Sorry for the long post 🙂 any suggestions are much appreciated !
Veena Azmanov
Yes it is definitely ok. In fact if you read my post you will see that for filling I did say 1.1 is great and for coating you need 1:2
SO yeah. In fact in summer here I fill my cakes with Buttercream and ganache the outside. Works too!!
Hena Yasmin Bilal
Ur site is superb.i just loved ur recepie of cakes its mind blowing
Aarti Sanwal
Ur tips r just superb …..it works perfectly
Anesha Baxter
What preservatives can I add to my filling and cake to make it last longer than 3 days without refrigeration?
Julieta Hernandez
Muchas gracias por todas tus recetas, vídeos y consejos me han servido muchísimo. Dios te bendiga, una vez mas GRACIAS
Ushi Nayee
Apply trex or crisco then spread the fondant it works well
Nass
Hi Veena..
I’m a big fun of yours , I know all your recipes now, and you ve been a big help to me to make family and friends cakes, it s going to be the first time to make 3 tiers cake, and all the recipes and decorations I m going to use yours.
So Thanks very much wonderful woman you’re the best
Veena Azmanov
Thank you so much Nass for your feedback. It is so encouraging. Thank you !
All the best with your cake – Have fun..
Rupa Visva
Veena mdm..why my fondant doesn't stick to choc ganache when Im cutting the fondant cake?
Cristofer Jerome Lanzetti
Hi there. I am a cake designer and sugar artist in South Africa. I work mainly with Fondant covered cakes, using ganache under my fondant. I just wanted to know, If i need to just make a ganache covered cake, no fondant, the ganache will be the finish, does this seal and keep the moisture inside?, the same way the fondant would?
Olive McGee
It was an excellent demonstration of your own version of chocolate ganache, Veena. And your cream to chocolate ration tips really helps me a lot. Thank you for sharing your brilliant cake baking ideas.
Veena Azmanov
Thank you so much <3
Tsion Abraha
Dear Veena, I just wont to let you know how much i appreciate your help almost with everything you do about cake, I have a passion about baking and decorating cakes. I am doing cake business from home like you but I'm not succeeding that much, I don't know what i'm doing wrong. Is there anyway you can advise me? This is my Email "[email protected] and my websit tsionssweets.com
Rachel Lei
Should I cover the fondant when I’m letting it set at room temoerature?
Veena Azmanov
You should always keep left over fondant covered, Your cake can stay open but in a cool place where no dust will get to it
Debby Livesay
Going to use ganache for the 1st time the weekend hope all goes well. Thanks for the recipe!!
Elisha
I was also wondering if I use the recipe for you’re ganache filling inbetween the cakes, will it be oozy and seep through the fondant. Thanx a lot.
Elisha
Hi!
I am making a two tiered cake. Bottom chocolate mudcake and top caramel mudcake. I’m definitely covering it with ganache and then fondant. I am very confused about what I should fill it with, because I will have to leave it on my kitchen counter and not the fridge. Will your ganache recipe for the filling be ok outside? Thanx a lot for all the above information
Anonymous
hi veena,
can i use chocolate ganache under marzipan?
Anonymous
Hi Veena,
Thank you so much for sharing. Really appreciate.
Anonymous
Hi Veena,
Am new to your blog and want to try the ganache recipe you have mentioned. could u pls let me know what this heavy cream is? which brand do u use?
Regards
Suma
Anonymous
Hi Veena..
First of all I would like to a BIG thank you for posting all the tips and recipes. I love the way this cake looks. can you please make a video tutorial for this.
All the best
alo
Anonymous
This may sound stupid,but how do you measure chocolate in cups? 5hanks
Veena Azmanov
I think 1 cup chocolate is about 7 oz.
Anonymous
Also which cake is good for fondant covered cake?
Anonymous
Hi!
Just discover your very informative blog n immediately bookmark!
Can i ask for covering the cake with ganache, do i still need to wait for the ganache to set for a while or i can pour it straight after mixing? Thanks!
Veena Azmanov
Hi,
As I mentioned above you have to let the Ganache set for a couple of hours or over night before you use it.
If it's a single tiered cake you can use what ever cake you want if like Simple yet moist chocolate cake, Devils food chocolate cake etc… If it's a tiered cake you want to use something that is a bit more heavy for the bottom tiers. Like an American Sponge or Pound
Anonymous
thank you so much veena for unselfishly sharing your knowledge and skills with us.you indeed make thousands of people happy like me a beginner in baking .may God give you more blessings in life .best regards.
rosana
Veena Azmanov
Oh thank you so much for kind words Rosana. Made my day. Happy to know that my blog is helpful to you. Appreciate the support. Thanks for the comment.
Veena
Veena Azmanov
Hi Heidi,
I will be posting my fondant and gum paste recipe soon, probably in a week or two.
Please subscribe or follow my blog to get notified automatically or check back in a few days.
Thanks.
Veena
Anonymous
Hi can I have your Fondant recepy?
Looks that your fondant is better than mine 🙂
[email protected]
Thank you in advance 🙂
Regards Heidi, Denmark
Veena
Mary – If you see my recipe – I have given you different versions of the Ganache for filling and frosting. The frosting one is the one you use as a coating.As for chocolate I use Ghiraridelli 80% coco. Honesty its expensive for me too. Best guide with Chocolate is that you use what you like to eat.. Hope this helps
Veena
Veena
I love coating the outside with Ganache – I love how smooth it sets and works great under fondnat. The only reason I do not use it as much is cost.. I prefer good chocolate and that's expensive.
Veena
Thank you Darcy. Yes, my kids are my first priority and they definitely keep me busy. But as all mothers I too am very proud of them and like to show off their pictures. Thanks for your comment and I hope you enjoy the recipe.
Anonymous
Hi Veena,
Saw your blog and can't wait to try out that Ganache recipe. Thanks for the instructions. They are very easy to follow.
Lourdes
Anonymous
Thanks Veena, I do see your recipe now. I am glad to know that you use more chocolate in the frosting then filling because I have only ever made the filling version, and that recipe I used (different from yours) just seems like it wasn't the right consistancy for frosting a cake. But as filling it tastes amazing! Can't wait to try your recipes
Mary
Anonymous
Veena do you have a good recipe for the ganache coating? and what type of chocolate do you use if I may ask?
Mary
Anonymous
The only reason I would us it would be for a filling. To place it on the outside of a cake is too chancy. It really needs to be refrigerated to stabilize it. But for a filling, it's truly the best.
Darcy
I wanted to copy your Ganache recipe but got held up watching your kids pictures. They are so cute…..
I love that you added a photo gallery of them to your blog. It's so nice to see the life of people behind the blog.
I bet your must be so busy with two small kids. Hats off to you. I really admire you for taking the time to share your work with us.
I too have two kids 8
Janise
Hi Veena
I see that finally the post is out. Thanks for giving me this recipe in advance by email.
I have been using it on almost every cake. Its become an addiction with my chocolate lovers at home especially with your basic chocolate cake recipe.
This has made my life much easier with decorating. Earlier I use to only pour the Ganache recipe over because it was too liquidy.