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!
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.
Notes
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. 
this recipe is the best!!!!! i wasn’t sure if it would work for my cake, but it is superb! cannot wait to try this with white chocolate.
That’s great to hear, Mary Ellen! I’m glad you loved the recipe.
Natasha, thank you for all your content. I have used your ganache recipe for many years on many different yummies. Today I poured it over a two layer 6″ vanilla cake with strawberry filling. It’s in the fridge chilling and awaiting the dinner bell. Keep up the good work sister.
That sounds wonderful!
Hi Natasha, I want to make a white chocolate ganache, could I just replace the chocolate chips with white chocolate chips? Would it still be the same texture and all? Thanks
Hi Liya, I haven’t tested that to advise. If you do that as an experiment, we’d love to know how it goes.
I use ganache for quite a bit, candy making mostly, and white chocolate will also work for the ganache. You may need to let the white chip ganache sit a bit longer. Also, to have a purer white, use bright white chips and good quality.
I would like to know if the ganache would work well on chocolate cup cakes, if I leave it in the fridge for a bit before frosting the cup cakes?
Yes, you can use it to drip on cupcakes if you’d like.
I have never made a Ganache before. This was very simple to make. It was super delicious on my homemade Chocolate Cheesecake.
I’m so glad you gave it a try, Michael! Thank you so much for sharing that with me.
Hi Natasha, My mother is a Kravchuk born in Zhytomir! Anyhow, I’d like to do a caramel glaze and chocolate drip glaze for a cake. I do not want them mixed. How would I do that?
Hi Christine, I need to personally try that exact glaze to give some advise. If you do an experiment. please share with us how it goes.
Hi Natasha! Immplanning to make cake pops for my son’s birthday and I saw your chocolate ganache. Is this gonna work to cover the cake pops???
Hi Len! No, I would not use this for cake pops since it doesn’t harden like the coating on a cake pop.
okay thank you! Just want to let you know that I love your recipes specially the mini cheesecake, I always making that every occassion and everybody loves it! Thank you so much, I appreciate you and your recipes!
I’m so glad you love them, thank you!
Hi Natasha! I just this morning made a cheesecake for my daughters birthday tomorrow using your recipe and it looks fabulous! I was wondering if you think using this ganache on the cheesecake would be a good idea?
Hi Tim! Yes, it would work great on cheesecake too! 🙂
Hello I just have a awesome pro tip for shiny ganache its only 1 extra step and one more ingredient. Use Karo syrup after you have melted completely 2 tb for 1/2 bag of chocolate chips and 4 tb for a whole 12oz bag.
Thank you so much for sharing that with me, J! I appreciate the tip!
Hi Natasha! About how big of a cake can be glazed with this recipe?
Hi Marlie, It is enough to cover a 9 inch cake.
Worked perfectly for my flourless chocolate cake with raspberry filling. I eventually needed the 12-12 amount to glaze the cake, but made 1/2 first & let if firm up to do the edge to hold the filling. Added the rest of the cream & chocolate to the remaining ganche over heat and then did pour over glaze.
Nice, thanks for sharing that with us, Jo!
Hello! I’m planning on making this tomorrow for some macarons.
However, I do plan to whip the ganache afterwards.
Now, my question is if I can place the ganache (once its room temp) in the fridge to firm up more and then whip it? Or just keep it at room temp?.
My macarons will need to mature in the fridge with the filling to enhance the flavoring. So I’m just worried about ruining it somehow.
Hi Cece! To make ganache frosting it is best to refrigerate the ganach before you whip it.
I find that semi-sweet chocolate is too bitter for me. I’d like to use milk chocolate, but are the ratios of cream the same?
I haven’t tested that to advise. I think that’s alright but you’ll have to experiment on that one.
I hate the ganache it is to liquidly and the chocolate cake is to mushy
Which of my chocolate cake recipes did you use? I’d be happy to help troubleshoot. Regarding the ganache, it hardens after it sits but stays spreadable at room temperature. I poured it over my cake roll and refrigerated it to let it set completely. If your ganache is not thickening up then I would look over the recipe again to see what you missed.
Add 2 Tbsp of corn syrup to ease the bitterness. I have this same recipe but mine calls for the corn syrup and it does not effect the consistency
Easy & versatile! I covered a s’more cake, then went back and frosted it after the ganache had firmed up. Great!
Thank you for the great review, Lynn! 🙂
Made this for a peanut butter cheesecake, and it turned out perfect! And so easy! Thanks for the recipe!
That’s fantastic! You’re welcome, I hope you’ll love all the recipes that you will try.
Hi Natasha, I love chocolate ganache, but till now I’ve not found a baking chocolate brand that I like. The semi dark ones I’ve tried have all had a slight sour aftertaste for some reason. Can you recommend a brand you really like? Thank you!
Hi Nina, I use the big bags of Nestlé chocolate chips from Costco, but Ghiradelli will work well also.
Hi Natasha, im using 8×12 rectangular pan, can you suggest the ratio for my ganache?
Hi Ching, I haven’t tried making the exact amount for a 8×12 pan, but if you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream.
Thank you Natasha I made your ganache for my cake and it was so good and very easy. My family just loved it.
That’s great! I’m happy it was enjoyed.
I accidentally made this with half-and-half instead of heavy whipping cream, so thus it didn’t thicken very well. However, I wanted to write this review to let everyone know that a spoonful of this in a glass of milk makes a wonderful chocolate milk! No more Hershey’s syrup!
Thank you for your review, Rebecca. I hope you still enjoyed it and please try it with half and half next time.
Hi Natasha,
I LOVE your recipes and detailed instructions. Will this be enough ganache for a 3-layer, 8-inch cake?
Thank you!
Hi Jennifer, this will cover one 9×9 one layer cake. You may need to make 2-3 times the recipe for a triple layer.
Thanks for this recipe. It was so easy to do and it poured easily over my Swiss roll.👍
You’re welcome, Joan. Good to know that you enjoyed it!
Natasha- these past few days alone, I’ve made trubochki, a yule log cake, ganache, meringue mushrooms, medovnik and baklava. Everything has turned out perfectly so far. Btw, the yule log cake works great with gluten-free flour (any biskvit cake at that). Thank you so much for all your work!
I meant to say- I’ve made it all using your recipes! (Delirious from non-stop baking…lol)
Wow that is so impressive! Way to bake! I hope you ost pictures somewhere and tag me so I can see all your beautiful creations. Merry Christmas Lena!
I’ve made this several times and it’s always perfect! I’m wondering if you can substitute dark chocolate chips for the semi-sweet and if it would taste okay? Thanks!
One of our readers shared this “I tried this ganache with dark chocolate chips n it turned out amazing.” Hope that helps!
I want to pour the ganache over cookies and then mail them. What ratio do you suggest? Do you think it will work because I don’t want a chocolate mess in the box.
Hi Kammie, this works great over cookies! I haven’t shipped them to advise on them getting messy or not. I wish I could be more helpful!
Can I use this in a truffle centerlet it harden and cover in chocolate.?
Hi Victory, I haven’t tested that to advise, but I think it could work. If you experiment, let me know how you liked the recipe.
Can a cake covered with this Ganache be frozen for later use?
Hi Michelle! This is a stable ganache and freezes well so I think it would work. When we freeze the ganache we let it thaw in the refrigerator. Also, the ganache should only be frozen once. Do not re-freeze. I hope that helps.
This is perfect! I was making a cake that called for ganache that said NOT to use chocolate chips, but it was all I had… I made a test cake for this upcoming Thanksgiving and figured since it was just a test cake, I’d just use the semi-sweet mini chocolate chips I had instead of run to the store to get a bar. It’s perfect! I’m not even going to bother with the bar chocolate for the cake for Thanksgiving!
That’s so great it worked out! Thank you so much for sharing that with me.
Thank you- this was Wonderful… looked like it wasn’t going to work— then suddenly, the dark chocolate color develops!!! So cool!
I’m so glad it worked out!
I drizzled the ganache over the top of whipped cream-filled cream puffs. SO GOOD!
Glad you enjoyed it, Claudia!
Hi there! I tried your chocolate ganache & I loved it….I just want to know if should I put it in the fridge after pouring the ganache? Thanks for the great recipe you shared
Hi Evelyn, yes, you can refrigerate after pouring. I poured it over my cake roll and refrigerated it to let it set completely.
Natash, I let this sit in the fridge for about a half hour and then whipped it using my wisk attachment on my stand mixer. The fluffiest icing ever. I had to work quickly because it started to set up. I love it because it is not overly sweet.
That’s so great, Willa! This frosting is so good, and I’m so glad it worked out, and you enjoyed it! p.s. I, too, don’t love overly sweet recipes, and I found this had a perfect balance! Thank you for your great feedback!
Hi there Natasha, can I use this recipe as a chocolate drip for a chocolate cake.
Hi Ayesh, yes, you can use this for a drip cake. It will be plenty for a drip cake.
Thank you very much Natasha
You’re welcome!
Amazing. I made it today to pour over a Boston Creme pie for Father’s Day. I added a TBL of butter, about 1/2 teaspoon of instant expresso granules and a teaspoon of vanilla. SO delicious
Sounds awesome! So great to hear that you enjoyed this recipe, Jacquelyjn. Thank you for sharing your feedback with us
did you add those to the cream alone or after the chocolate was in there?
So happy to have found this comment! Ive been looking at dozens of recipes to make the perfect Boston Cream Pie for my husbands first father’s day. I’d settled on this recipe hoping it’s work for my pie. Now I know it will.
Hi, thank you for this recipe. Is it possible to pour this ganache over chocolate whipped cream on a cake?
Hi Dayelis, yes, that should work, but be sure your ganache is completely at room temperature.
Nestle chocolate chips or ghirardelli chips, which has a better ganache taste in your opinion?
Hi Cindy, I use the big bags of Nestlé chocolate chips from Costco, but both will work well.
What speed should I whip it on?
Hi Amy, if turning it into a whipped chocolate frosting, I would whip on medium/high speed.
Hey Natasha! Am I able to whip this?
Hi Amy, yes, you sure can! It can be whipped into frosting once it cools.
Hello Natasha! Thank you for sharing your tips on a ganache glaze. I prefer ganache glazed cakes as I do not like thick fudgy frostings. Does your version, or is there a way to keep the glaze soft and glossy? I’m looking for just slightly firmer than a pudding.
Hi Vonnie, that may work! The longer you cook it the hard it will get.
Can you use fresh cream instead of whipping cream for the chocolate ganache?
Hi Melissa, I’m not sure what fresh cream is. You want it to have a fat content of about 35-36% to work properly.
Hi Natasha,
My maths and conversion skills are bad so how many grams of choc would i need? I live in the uk so its harder to find choc in ounces. sorry if this is a dumb question.
Thank You.
Hi Rose, thanks for your question. It is a good question as measurements are very important for a recipe to be successful. I usually use this Ingredient Weight Chart as a reference. I hope that helps!
Hi Natasha, this is Anitha here, Why does ganache seize when poured over acake, is it bcoz its warm?? .does it have to cool down completely?? .and also 1 cup of heavy cream is equal to how many Grams.
Hi Anitha, if you pour the ganache over a cold cake, it will firm up.The ganache firms up as it cools so it is normal if you are pouring it over a chilled cake. Also, 1 cup is 240ml or about 240 grams.
Do you think I can use half n half instead
Hi Keanna, 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.
Hi Natasha,
I was planning to decorate my berry cake. Will drip it around the cake. Do i need to put my cake in the fridge before i use the ganache. My frosting is whip cream. Do you think it will melt my frosting?
Hi Bella, it’s usually best to have it set and get chilled to help the chocolate set.
Hi! I was planning on using this to top a cheesecake, then place raspberries on top of that. I plan to spread the thickened ganache on a chilled cheesecake. Then chill again. Would that work best? Thanks!!
Hi Carol, I haven’t tried that method, but it sounds delicious. I would love to know how you like it trying this.
Hello Natasha. I really love all your recipes. Been trying since I found you in FB. Can I use this chocolate ganache with your chocolate cake as its frosting?
Hi Hazel, that should work fine. I hope you love it!
I am making a tsunami cake for my daughters birthday so did a pre-run. The ganache looked and tasted amazing. I used mini chocolate chips and found it set up immediately after whisking and even then was too thick. My sister suggested adding a small amount of coconut oil to loosen it up. Or maybe I should have used more heavy cream. Or should I use regular chocolate chips? Please help!
Hi Renee, make sure the proportions are the same as written in the recipe. Also, regular chocolate chips will take a little longer to melt, and make sure you are using the same amount by weight. Since mini chocolate chips are smaller, you’ll probably get more chocolate by weight when measuring in a measuring cup.
I made this Ganache to glaze a Neapolitan Bundt Cake, and it was a smash hit! Super easy, foolproof and tastes like a chocolate dream. Thank you Natasha!
You are very welcome, Mary. Thank you for sharing!
I love all Natasha recipes. They easy and delicious. I follow her when need good recipes.
Thank you for that wonderful compliment!
Perfection! First try and everything worked perfectly. I checked mine for consistency with spoon as suggested during the 15 min rest time before pouring, and found it was ready to pour at 7-8 min. Did a first pour then, and a second pour at 15 min for a nice smooth finish. These cake pieces will form the sheep face & ears for my son’s 2nd birthday Sean the Sheep cake. Thanks for this perfect recipie!
That sounds so cute! Happy birthday to your son!
Hi Natasha!
How many cupcakes will one batch cover? 🙂
Hi, I estimate about 18-24 cupcakes.
Can you use milk chocolate chips instead of semi sweet?
Hi Linda, 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.
Excellent recipe. I’ve never made this type of icing, this recipe was simple and turned out perfect. Thank you I love your recipes 🥰
You’re welcome! I’m so happy you enjoyed it!
This is literally the best! I’ve tried other recipes and they’ve failed. Why did I stray?!?! Why?! Never again. This is going in my recipe book of go to recipes that I won’t go without.
It sounds like this is your favorite! Thank you for sharing that wonderful review!
Hello, I’m planning on making this tomorrow. Question about icing the cake over a rack, how do you go about getting the cake off of the rack once the frosting sets? Appreciate the help!
Hi Nicole, we use a spatula or a bent icing spatula to separate it from the rack and move it to your serving plate.
Thanks for this recipe Natasha, I didnt realize using the right chocolate makes all the difference. I wasn’t able to get the right consistency till I tried it for my daughter’s 1st birthday. This ganache is amazing. I wish I made more..
Hello Gwendoline, I’m glad that you were able to make a perfect cake for your daughter’s birthday! Thanks for sharing your good feedback with us.
I followed the recipe exactly and the chocolate chips didn’t melt. I wish I had gone with a recipe where you actively melt the chocolate and cream together in a double boiler. Now I have lumpy ganache.
Hi Lydia, I would suggest using the type of chocolate described and make sure to heat your cream adequately. Following this process should give you the same consistent results that we shared in the tutorial.
I hope this recipe is enough for a Bundt cake? ..
Hi Karen, I have not tested this on a bundt cake but I believe it should be enough! One of our readers wrote the following: “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!” I hope that helps!
Weighed the chocolate, warmed the milk to a simmer, covered the chocolate with the cream. It never thickened. Any idea what I did wrong?
You used milk. It’s supposed to be heavy whipping cream.
You used milk instead of heavy whipping cream. Milk will never thicken no matter how long you wait. You essentially made chocolate milk.
Hi Natasha. I have baked your brownies,and it tastes so yummy. But I encountered that my brownies sink and chewy in the centre. Wat mistakes did I do ?
Hi Mary, it could be the size of the pan used or possibly cooking on convection oven settings? Also, make sure to measure ingredients the same way for baking. This article on measuring may help.
Hi. Is Ghirardelli brand any good for the poppy seed roll glaze! It’s dark chocolate melting wafers
Hi Alyona, I haven’t tested that out so I can’t say for sure. I think it’s worth trying though.
Hello Natasha! Can I use all purpose cream instead of heavy whipping cream?
Hi Jin, I’m not familiar with that product. It’s tricky to substitute because the wrong fat content in the cream will cause it not to firm up properly.
As long as it has more than 30% milk fats. In New Zealand, we dont have heavy whipping cream – its just called cream – and all of it is over 30% so thats what i use.
What if I want to use the recipe as a filling for cake layers? Do I do it the same? I don’t want it to spread down the cake.
Hi Erika, that would work but you would want it to cool until it reaches the desired thickness. You can also fully cool it and then whip it with a mixer into a chocolate frosting to spread between cake layers.
Hi Natasha, I plan to use this ganache on a cake I will be making. I plan to wait till it’s as thick as fudge icing and then put it on the cake. How long do you think I will have to wait to get that consistency? Also I will bake the cake one day before serving. Should I ice the same day I bake it after it cools or the next day?
Thank you,
Hi Nidhi, the longer ganache sits, the thicker and more of a frosting it becomes. It stays great at room temp for a couple of days.
Hi Natasha,
Do you have the ganache recipe in metrics? Thank you!
Hi Andrew, it doesn’t have the metric conversions but this Weight Chart can help. Our new recipes can be converted if you click on Jump to recipe and clck Metric.
Just made this – I only had mini chips, and it was thick enough to pour immediately upon whisking! Which is great, because I hate waiting. Covered 8 jumbo cupcakes pretty well.
Nice, thanks for sharing your experience with this recipe. I hope you enjoyed it!
Do the ganache hardens? I want to dip doughnuts in it and use them as cake toppers
Hi Monique, it does harden after it sits but it stays spreadable at room temp. I poured it over my cake roll and refrigerated it to let it set completely.
Hi Natasha, I had a question. I am making your poppy seed cake and the ganache, should I make it the night before of the event and let the whole cake “propitat’sya’ overnight in the fridge or is it better made the day of the event and just kept in the fridge for a few hours? Thanks so much!
Hi Kate, once the syrup is absorbed, there is no need to let it sit overnight. That sponge cake is very good at absorbing moisture and keeps well but a long resting time is not necessary.
Hey Natasha! How do I use this ganache to pipe roses on my cupcakes? Do I need to let it sit on room temperature longer so that it thickens and is easy to pipe?
Hi! That 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.
What do you do if the ganache becomes to thick to pour over the edges of a round cake? Thank you!
Hi Sheila, once it becomes thick it will not pour like the liquid. We whip it up and use it as a frosting then.
Simply awesome !!!
I tried this ganache with dark chocolate chips n it turned out amazing.
If I use white chocolate does the ratio of chocolate to cream remain same .
Sounds awesome! I personally haven’t tested it with white chocolate to advise 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!
Same. Loved the dark chocolate.
Hi,
How long can I keep the chocolate ganache after it’s made? Thank 🙂
I have not tried keeping it for more than 2 days
I’m baking a chocolate chips bundt cake. It’s for my son’s birthday and he’s always like it with a chocolate glaze. I’m not fond of a chocolate glaze and would like to use this instead this year. Since I’m baking a day ahead, should I wait and use the ganache tomorrow or should I go ahead and make this ganache today after the cake cools?
Hi Marisa, It would be better to glaze the cake once it cools to keep the cake moist. The ganache will seal in moisture and keep it from drying out.
Thank you. Everyone just loved this ganache! Quick and so very good.
Privet Natasha! I was wondering if I can substitute milk chocolate chips for white chocolate and use that in a piping bag to make decorative lines for my son’s birthday cake? I imagine I’d have to check the ganache until it reaches firm enough consistency to not run off the side of the cake… what do you think? Thanks so much!
Hi Katya, 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.
Does this recipe cover a 9×9 inch two layer cake? X
Hi Leona, it will cover a 9×9 one layer cake. You may need to make 1.5 to 2 times the recipe for a double layer.
I love youe garache, so easy and tasty…thanks
Thank you – So simple and oh so yummy 😋
Thank you for your great review!
Wanting to make a drip for a 10 inch cake. About how much ganache does your recipe make? Wondering if I should double the recipe. Thanks!
Hi Allie, it will be plenty for a drip on a 10″ cake.
This chocolate ganache is freaking amazing! I’m doing a vanilla Kahlua Cake for my daughters bday with this ganache. Could you add Kahlua to this? If so how much and would I reduce the cream?
Thanks!
Hi Denise, I’m so happy you enjoyed this recipe! I have not tested this with Kahlua to advise. If you happen to experiment I would love to know how you like that.
Hi Natasha, is it fine if I use heavy cream instead of heavy whipping cream?
Hi Keneesha, yes, those two are the same thing. As long as it says “heavy” on it, that means the fat content will be sufficient.
Hi Natasha,
I have tried this recipe and it’s quite perfect. I have a couple of questions though:
1. I need to use this as a layer in between 2 cakes. How long do I need to leave it for before it thickens enough to do this?
2. For the topping – the ganache was a little too runny – should I just leave it to harden a little longer?
Thanks so much!
Hi Gurit, the ganache will thicken more as it stands. It depends on how thick you want it to be when putting it between cake layers – if you let it stand a little longer or even wait until the next day, you can spread it on thicker or if you wait until the next day, you can whip it with an electric hand mixer and it will become like a whipped chocolate frosting that is easy to spread.
If i put this ganache in the fridge, will it become frosting like cause i want to use this in my chocolate cake
Hi Amy, we have notes in the recipe on how to make it a frosting after mixing.
Thanks for finally talking about Perfect Chocolate Ganache
how to glaze a cake! Loved it!
Hi Natasha…..loved your ganache recipe. Simple and delish. Great finish for my chocolate cake. Thank you!
I’m so glad you enjoyed that Jul!
Hello Natasha,
Thank you for sharing your tips!
I am making a 9×13 marbled cake (using devil’s food and yellow cake batter) for my grandson’s 5th birthday. He couldn’t decide between flavors, so we will rock each! He LOVES chocolate frosting and this ganache sounds wonderful!
May I ask, if I place cake on rack when frosting, how can I safely move it to a cake platter? I’m decoraating with dinosaurs😋.
Thank you so much for your time and advice. Please stay safe in these trying times. 😷😍
HI Nanny, I would let the cake cool for the ganache to set then transfer with a couple of very thin flat spatulas. If you put a ring of parchment paper on the bottom to the size of the bottom cake layer, it will be easier to slide over.
Dear Natasha,
Thank you so very much for your suggestion and timely reply
You’re welcome! I’m so glad you enjoyed that!
Hello! Do you think using normal chocolate cut into bits would work for this ganache? Also is it ok to use in between layers of cakes and as a drippy ganache on top?
Thank you!
Hi Thaya, it may take longer, and depending on the chocolate may alter the texture of the ganache. If you experiment, let me know how you liked the recipe.
tastes absolutely incredible…woah!
Thank you!
Always love your cooking n recipes Natasha.. ❤️
Thank you so much! I hope you’ll love every recipe that you will try
It’s amazing! Have you ever used this as a glaze on a cream cheese pound cake?
Thank you, Brent. I haven’t tried this yet as a glaze on a cream cheese pound cake but if you do an experiment, please share with us how you liked it!
I’ve made ganache for years and looked up this recipe for the proportions. I have made it as a dip for strawberries at a dessert buffet using a mini crockpot to keep it warm, iced a cream-filled two layer chocolate cake for a giant “DIng-Dong” birthday cake, and am using it today to frost brownies, turning simple brownies into an elegant dessert. Great recipe to have! I do it in the microwave using chocolate chips and heavy cream, sometimes adding a little butter at the end. Thanks!
You’re welcome, Wendy-Jo! I hope you love this recipe! I bet it looks so good!
Hi I want to make some mold textured mini cakes… For example a character as a substitution or alternate to cupcakes and was looking for a way to cover them with some kind of frosting to where you can still some of the features of the mold.. Would pouring ganache work, or would it be too thick? thanks in advance.
Hi Yami, you could pour this over cupcakes but keep in mind it goes from fairly loose to thick as it stands so you would want to use it when it is pourable consistency if you want an even and smooth coating.
Hi there,
Will this cover a 9 inch single layer cake?
Thanks!
Hi, yes this full recipe will be enough to cover a 9″ cake.
I’ve never made ganache and am only 15 so I was a bit worried about it but it turned out great. The sides weren’t as even as I hoped they would be but that’s because I made a coconut crumb coating underneath. And it was a bit rich as I used dark chocolate but it was so simple and tasted great. Thanks so much.
Great job and I’m sure it will be better next time!
Hi Natasha! I’m making some chocolate brownies with a layer of mint frosting finished with a layer of chocolate. The recipe calls for freezing the brownies for an hour after adding the mint frosting. I love the idea of ganache, but since the brownies have been frozen, will the ganache spread or just freeze in place without an even coating?
Hi Musette, I have not tested this ganache over frozen cakes before to advise. This is a stable ganache and freezes well. Thaw in the refrigerator. Also, ganache should only be frozen once. Do not re-freeze.
This recipe was perfect! I added 1 1/2 tsp Orange extract and it was delicious! Very easy recipe to follow. Thank you
That is awesome! Thank you for sharing that with us, Lori.
Mine was not nearly ready in 15 minutes. I even weighed out the chocolate perfectly
Hi, it could be due to using larger chocolate chips or placing your bowl on a cold surface which could cool the cream faster. I hope that helps.
Can I use this ganache to cover rainbow cookies? I didn’t like just melted semi sweet chips last time I made them, the chocolate set too hard. I assume this ganache would be a softer set?
Hi Deanne, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Perfect!! Frosted a 2 layer chocolate pecan cake. Big hit!!
That’s so great!! Thank you for that awesome review!
Simply perfect.
Thank you Terri!!
Mannnn that saved my life once,and now I’m getting used to it
Thanx so so much for the recipe,
We all Love it
You’re welcome, Maya!!
I precisely followed ganache instructions and it NEVER THICKENED! It wasted a whole afternoon of baking. Today I tried Food Network ganache, 8ozs choc chips and HALF cup of cream and it’s perfect. A whole cup of cream, as in your recipe, was a disaster.
Hi Betty, are you certain you are measuring the chocolate chips by weight and not by the cupfull? Please see the notes above on how we measured that. Also, make sure you are using HEAVY whipping cream as the fat content will make a difference in how it thickens.
I’ve made a plain chocolate cake, which is a bit lumpy and bumpy on top. Do I need to cover the cake with a buttercream (or even a layer of cooled ganache) to smooth out the surface before pouring on the warm ganache. I’d like the finished effect to be smooth, rather than lava-like
Hi Julie, usually a crumb coat or frosting the cake would help!
I have now used this recipe several times. I love it. It is so simple and it has never failed me. Thank you so much.
That’s just awesome, Roshan! Sounds like you found a favorite!
May I have this recipe in metrics measurement please! I would like to use it over your chocolate cake … can’t wait to try them both, ooh so excited!! Tia
Hi Refilwe, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
Hi! First of all, congrats for this amazing blog, when i want to make something sweet for my family, i always check out your recipes. 😁
I’ve just made your no-bake cheesecake -again 😁- , but i want to vary the top, and instead of strawberries, i want to put on it something with chocolate. So, am asking, as the cheesecake always need refrigeration, would this ganache work as a glaze ? Or make a frosting with it?
Hi Jaimmy, I haven’t tested that with ganache but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha,
I have made this ganache for my son’s birthday and it’s been a hit.
Wonderful and so tasty! With this quantity I had enough for three round cakes, (9 inch pans), which after I spread strawberry jam in between, then I added the ganache and it looked great! Thanks for sharing 🙂
Sonia
You’re welcome! I’m so happy you enjoyed it, Sonia!
Hi Natasha!
How many cups of ganache does this recipe make?
Hi Robyn, I wish I had measured it that way. It is enough to cover a 9 inch cake
This is so easy and so delicious. We make an old fashioned chocolate cake and finish it off with this ganache. Thank you for sharing!
I’m so happy to hear that, Kaili! Thank you for sharing your great review!
Could I make this recipe with white chocolate chips instead?
Hi Raissa, I haven’t tried that but our readers have reported it doesn’t work well with white chocolate chips. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. If I come up with something great in the future, I will be sure to share it! & Yes, this should work great for a drip design.
sometimes, not always, my ganache separates from the cake/squares…how do I keep the two layers from separating? Thanks
Hi Doris, I haven’t had that happen before. It might be due to the type of chocolate used or the type of cream. Be sure to use heavy whipping cream and make sure it is fully incorporated while you are whisking it together.
Hi I have been asked to make a birthday cake.. Which is fine as I can bake.
However the little girl isn’t keen on butter cream.
Would the ganache set hard like chocolate once poured over the cake or can you recommend something else.. She only likes the chocolate log style cake that’s covered in set chocolate. Thank you.
Hi Marie! Yes, it does harden after it sits but it stays spreadable at room temp. I poured it over my cake roll and refrigerated it to let it set completely.
Hello Natasha thanks for sharing your recipes. do you think this recipe and consistency will be good to use under fondant?
Hi Elizabeth! I think it would work if you let it sit covered at room temperature for several hours or overnight. It firms up and becomes easily spreadable and I think would hold fondant well at that point.