chocolate ganache recipe

This Chocolate Ganache is so easy to prepare with only two ingredients - chocolate and heavy whipping cream! It's such a simple and delectable dessert topping!

Chocolate Ganache

| 1 cup) semi sweet chocolate chips

(120 milliliters) heavy whipping cream

Add the chocolate chips to a medium sized bowl and set aside.

2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.

. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.

. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

. Use the ganache on cakes, cheesecakes, cupcakes, cookies, etc. For glaze/toppings for cakes, cheesecakes, ice cream and such, I like to let the ganache sit for about 10 minutes, then apply it. If you’d like it a firmer consistency for whipping or piping, refrigerate it until firm. It can be whipped after it’s chilled. For piping, let it soften out of the fridge for 10-15 minutes, then stir it with a spoon. If it seems workable, but still holds it’s shape, it’s ready for piping.

Thank you very much.
I want to make chocolate ganache and use it for opera cake. I plan to prepare it, the evening before, store it in the fridge and have it ready by the morning, when I get started. Do you think it will be too hard to work on ?

Dear Lindsay,
Thank you very much. This is really helpful.

Dear Lindsay,                                                                    Thank you so much for adding my knowledge in baking..

Hi this is a really good recipe that I’ve used before but now I’m in self isolation and I don’t have any cream. Is there anything I could use instead of cream if I want to use it for a drip cake?

I want to use this for a drip cake (My first one) how long should I leave it before putting it on the cake??? 

I am so glad that I could find you. I have some doubt regarding the heavy whipping cream you used, is that different from normal whipping cream as I am having that one with me.

I added extra cream to this recipe and used it as a dipping sauce for strawberries. Delicious!

Can I use this for Strawberries? My chocolate get thick to quickly to make them? Thanks in advance ☺️

omg, Delicious. It is so sweet, I like chocolate cake. Will try it tomorrow. Thank you for your recipe!

I love this recipe! I recently ate a cupcake filled with chocolate ganache and wondered how I would be able to make chocolate ganache.

Chocolate lovers: this is the recipe for you! Rich &amp; silky chocolate ganache whipped &#x27;til light, fluffy, &amp; spreadable. Great on cakes, cupcakes, &amp; cookies.

Whipped Chocolate Ganache

chocolate

heavy whipping cream

Chop the chocolate and place it in a medium bowl.

Heat the cream steamy, and until small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave).  Be careful it doesn&#x27;t boil over!

Pour the hot cream over the chopped chocolate, and allow it to stand for about 5 minutes.

Whisk the ganache until smooth, then allow it to set.  (This can be done at room temperature or in the refrigerator.  Whisk it every 10 minutes to keep it smooth and lump-free.)

When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).

You'll love this very easy to make, rich and decadent chocolate ganache perfect for glazes, filling cakes and making truffles!

chocolate (175 grams, semisweet or bittersweet)

cream (120 milliliters)

tsp vanilla extract (5 milliliters, optional)

Chop chocolate roughly. If using chocolate chips you can skip this step or give them a few swipes with the knife. Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and chance of burning. Place in medium bowl and set aside.

Heat cream either on the stovetop or in the microwave until just about to boil.

Pour cream over chocolate, cover bowl with a plate and set aside for a minute.

Mix chocolate until dissolved and glossy. If there are a few pieces of chocolate left unmelted microwave at 50% power for about 10 seconds and mix again.

This rich, silky chocolate ganache is beyond easy to make and perfect for chocolate glazes, filling cakes and even making truffles! You don’t have to just use cream either, in this post we go over some of the many delicious flavors you can add to make a tasty ganache to suit almost any dessert!

Full Recipe: https://preppykitchen.com/chocolate-ganache/

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How to Make Silky Chocolate Ganache

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!

Raspberry Chocolate Layer Cake

(52 grams) sugar

cornstarch

water

(225 grams) raspberries*

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa

tsp baking soda

tsp baking powder

salt

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

eggs

(240 milliliters) hot water

(336 grams) unsalted butter, room temperature

oz semi sweet chocolate chips, melted

tbsp (35 grams) Hershey’s dark cocoa powder

(690 grams) powdered sugar

tsp salt

10-12 tbsp (150-180 milliliters) heavy whipping cream

oz (1 1/2 cups) semi-sweet chocolate chips

Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.

2. Add the raspberries and stir to coat with the sugar mixture.

3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.

4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool.
TO MAKE THE CAKE LAYERS:

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

0. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

1. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
TO MAKE THE CHOCOLATE FROSTING:

p id=&#8221;instruction-step-13&#8243;>12. Add the butter to a large mixer bowl and beat until smooth.

3. Add the melted chocolate and mix until well combined.

4. Add the cocoa powder and mix until well combined.

5. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.

6. Add the remaining powdered sugar and mix until smooth.

7. Add the remaining heavy cream as needed to get the right consistency of frosting.
TO MAKE THE GANACHE AND FINISH THE CAKE:

p id=&#8221;instruction-step-19&#8243;>18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

9. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.

0. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.

1. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.

2. Place the first cake layer on a serving plate or on a cardboard cake circle.

3. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.

4. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.

5. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.

6. Add the second layer of cake, then repeat steps 23 thru 25.

7. Add the third and final layer of cake on top.

8. Frost the top and outside of the cake with the remaining chocolate frosting.

9. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.

0. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired.
Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container.
*You’ll need about 2 pints of raspberries for the filling and decor.

Hi there, 
This looks beautiful! I am hoping to make the sponges for a couple of layer cakes I am making next week but I will be converting them to gluten free. 
I just want to check, is the quantity of baking soda correct? I am used to the baking powder always being higher in quantity than the baking soda? But yours is the opposite so just wanted to check before I make them! 
Thank you, Debs 

Recipe looks great. Do you use natural cocoa powder or dutch process? I'm guessing that the reviewer used dutch.

Hi Lindsay,

Would you mind tell me the pan size you have used for this recipe? Thanking you in advance.

INCREDIBLE! This was my first layered cake and it came out amazing! The flavors are rich and the combination with the fresh raspberry filling taste just beautifully.  My brother noted that the frosting had a nice salt aftertaste, very different and delicious from any other frosting I've had. A glorious recipe, I will definitely be making this again!

Hi!!

I am a home baker and made this recipe for my mom’s birthday yesterday. It is in fact my favorite kind of cake! I ran into just a few issues: let your ganache set in between layers or cool the ganache more before hand or the layers will slide. 

Other than a few momentary slides before it went to cool in the fridge this cake was a big hit! My family loved it. 

Hola Lindsay hice esta receta solo la del pastel de chocolate y es la mejor que he probado en mi vida. El pan queda súper húmedo, esponjoso, muy sabroso. La modifiqué un poco lo que es el bicarbonato, el polvo de hornear y en lugar de la leche le puse buttermilk, lo rellené con dulce de leche y quedó riquísimo todo el mundo tenía que ver con el pastel. Muchas gracias por compartir esta receta tan rica, saludos desde Costa Rica ????????

WOW this cake is amazing! I love chocolate and raspberry together!

The cake batter was a little too runny because of the hot water. A lot of it escaped the tin. I had to make another layer. That time, I didn't add the hot water. Instead, I subbed it with a small dash of milk. It rose better and didn't run everywhere. Also, I lined the tray all around. On the other hand, the cake was delicious and moist. I just didn't understand the need for the hot water. Next time, i would just not use the hot water and use the milk instead, and i would line the tray. Or, I would not use a loose based cake tin. Overall, this cake is very nice.

Just finished making this for my grandmother's 86th birthday tomorrow.  She loves raspberries! Can't wait to try it, it looks amazing ????????

Iam going to make this cake for my sons 24 th birthday i think he will love it it sounds delicious, but my reason for comment is I have a burning question What do you do with all these cakes after you make them for your blog are you and your family eating all the cakes everytime you bake one or do you give them away to family and friends? See I am concidering starting a blog too but i dont know if my family and friends will be able to eat cakes or sweets as often as i would need to meke them and blog about it. Do you have a bakery too? Thanks for all your super hard work and sharing your time with all of us you seem like an incredibly busy lady your family must appreciate the super woman that you are Stay sugar sweet Lindsey!
Sincerely
Rhonda. 
Aka another mom.

Oh my goodness!! Made this cake today, and I have to say it’s a new favorite. I’m not usually a complete recipe follower, followed this one and it was amazing!! Thank you for sharing!
❤️
Jeannine

This cake earned 5 starts for flavor. My cake turned out incredibly delicious. I made it for my brother's 28th birthday and he said it was probably the most delicious cake he's ever had. My cake also looked like a "mound" cake by the end of it. I have no idea how to make them look pretty. The cake itself was moist and delicious, but fell apart as I was trying to assemble it (I'm not sure how to combat this, I am a novice baker). Also, I don't think I put enough frosting between the layers because I had so much extra to put on the outside. There was 1cm - 2cm thick frosting over the cake. I was using it to "glue" together the cake as it was falling apart. It was pretty comedic, and a delicious cake. Any advice for the novice baker?

Sooooo good! Loved it. Next time I'll probably make just 3/4 of the buttercream, as I had a lot left. But otherwise perfect, as all the recipes I've tried from your blog. Thanks!

This cake was heavenly, the vibrant raspberries were purely delightful with the heavy chocolate cake. Wonderful dance between tanginess and the deep chocolate flavour. My boyfriend and I absolutely adored making this cake! Heavens, we are making it again today! The family enjoyed it too!! Even our old pooch who ate a few crumbs. (accidentally of course)

I made this cake for my Mums 80th Birthday, changing to a strawberry filling, as per previous comments. It was the best chocolate cake I’ve made from Pinterest. I did find when icing the outside it was beneficial to refridgerate the cake until firm, much easier. Everyone loved it and definitely make this one again. Thanks so much for an awesome cake.

Is a good recipe! I've made this cake yesterday for my colleagues at work and came up just perfect.  The only thing was the layers were not that thick as they suppose to be. That was because I used some batter for 6 cupcakes. Also, the same recipe was used 2 weeks ago for cupcakes filled with the raspberries filling.  Perfect! It really works. I wonder if I can attach any pictures.

I'm not a baker - don't love following recipes - so only do it on special occasions.  This recipe is incredible!  So easy to follow, and with a wonderful result.  Cake is moist, frosting is just right, and the raspberry jam gives it the little tartness that it needs!  I only have one cake pan, so I did it in two layers - thus having wayyy too much frosting, but no real loss there!  Thanks for this :)

Looove this cake, the cake itself was amazing so delicious , dark and moist. I did not have quite enough berries so I made the filling and put it into the cream filling, I then used raspberry jam on my cake slices and piped mounds and filled the centre with the now pretty blushing pink cream. I ganached the top of the cake with a pile of berries in the centre, dusting some gold  and presented it as a naked cake, it looked and tasted divine, even if I do say so myself. Thank you for a go to recipe .

Hi Lindsay, how are you? I’m currently making your cake but i only have 125g of raspberries does the  sugar, cornflour and water measurements change or does it stay the same? 

I made this cake last weekend and the flavors came out very delicious.  The cake was super moist and the frosting/ganache were excellent.  I plan to use this chocolate cake recipe for cupcakes as well.  The only thing I changed slightly was the raspberry filling.  We don't like raspberry seeds, so after I cooked the raspberry mixture as directed, I put it through a fine sieve and discarded the solids.  I then whisked 2 TB of seedless Polaner raspberry jam into it and it worked out great.  The only issues I struggled with was making the frosting in my Kitchen aid machine with the wire whisk attachment.  There was so much frosting in the bowl that it didn't mix up well on the bottom.  But, in the end, it worked out fine.  I also had a bit of trouble getting the top of the cake straight enough so that the ganache could drip down nice.  But, I have to continue to practice my cake decorating skills and be patient enough to perfect the look of the finished product.  The tutorials on this site give me hope!   Can we see some smaller cake recipes in the future?  4 or 6"?  My husband and I can't eat a huge cake by ourselves. Thanks for posting this!

My daughter and I made this cake tonight for a party tomorrow. Couple things for us to work on, frosting I think was a little on the thick side and had a little trouble with the drip. Overall I think it went pretty well. Everything was delicious. Looking forward to making more cakes. Would you recommend any extra tips for the frosting and drip that isn’t already in your videos? 

Wonderful recipe--a truly decadent dessert! I used my standard chocolate buttercream recipe, but otherwise I followed the instructions with only minor adjustments for altitude. I really appreciated your leveling and torting tips, too. Cake came out beautiful and my family raved about it.

Can I make the cakes a day before and then frost them the next day?

I just made this for my hubby's birthday tomorrow. I used frozen raspberries for the fillig and fresh raspberries for decoration, and that worked fine. I really appreciate the links to all the tips throughout the process; they are very helpful, and I learned a lot! Next time I will use more frosting for the dam around the top of each layer (new technique for me) because some of the raspberry filling still leaked out in a couple spots, but only slightly. I am also going to invest in a plastic squeeze bottle for my next attempt because my drips using a spoon are kind of gloppy. Thanks so much for providing this recipe and all the tips. I'll definitely be back for more recipes!

Your recipe is perfect. Baked my first layer cake for my husband’s birthday and it came out better than the cake from the patisserie. The cake stayed moist and tasted absolutely delicious. 

I had this cake for my 18th birthday and it was genuinely the best cake I've ever eaten in my life! Thank you :D

Hi! I used this recipe for my son’s birthday last year, and it was delicious...a real crowd pleaser! :) I am curious if you can tell me how many cups of batter the cake recipe makes? I wanted to make 10” round layers this time (which calls for 6 cups per layer according to the pan directions) and need to know how much to adjust! Thanks in advance! 

This cake is amazing!! So delicious!! I am going to make it for the groom’s cake for my son’s wedding in December. I’m wondering if I should add meringue powder to the buttercream since the cake will be sitting out for several hours. I don’t want it to dry out. What would you recommend?

I’m thirteen years old, and my ten year old sister and I made this cake for our dad’s birthday. It was super fun to make as a team! It was our first time making a layered cake and a cake from scratch. The recipe was the perfect balance of challenging and fun for beginners like us! One tip: don’t be afraid to use more of the frosting, ganache, and filling....we ended up with a lot of extra. Also, it’s very rich! Our dad loved it and he was very thankful!

Hi, my daughter tried baking the cake and it was absolutely delicious. However, it didn’t rise at all. We split it into three pans and they were hardly 1 inch high each. Any ideas on why they didn’t rise at all. She followed the recipe completely. 

Hi could I possibly store the chocolate cake, just the cake no frosting In the fringe or the freezer two days before continuing with the recipe? Or will it completely ruin the texture?

Ps: love this recipe, best cake ever!  

This is the best chocolate cake ever! Its so moist and full of flavour and I make it for all my family’s birthdays because they love it so much.

Fabulous cake! Just made this recipe today for a birthday. The recipe was so clearly written and all ingredient amounts and instructions made for a perfect cake! This was surprisingly easy but beautiful and looked very impressive. The raspberry jam was a perfect contrast to the swert frosting and ganache. The cake texture was moist and almost spongey.  Worth the calories! Thank you!

I made this cake today and I am in LOVE!! 
It was absolutely perfect! The recipe is so easy to follow and everything turned out perfect. Thank you so much for posting this. I will be using this recipe many many times in the future 😁
Made in the UK!

I was wondering if you could also substitute the raspberry for sweet potato?
I just want to make a vanilla cake using the filling recipe from here and I want to use sweet potato to make a fall cake. Also, I did try this recipe and my cake came out so DELICOUS!!!! Thank you in advance! :D

I made this today as a Birthday cake for my roommate. Mine wasn't quite as neat but it still looked impressive and tasted amazing! I did add a jam and hot water glaze to the decorative raspberries to take things up a notch. My roommate loves chocolate and raspberries, so she was truly delighted by this cake! Thank you so much for sharing your recipe and method!!!

Hands down the best cake I’ve ever eaten. And I’ve made a lot of cakes. There is nothing anyone could do to improve this cake. It’s my new favorite. 

Absolutely divine. I look forward to making more cakes in the future. I used buttermilk instead of milk, hot coffee instead of hot water, and cake flour instead of all purpose. An absolutely gorgeous cake.

This was amazing! my family and i loved every part of it and after the kids are there was even enough to bring to my bible study  group! you’ve outdone yourself Lindsay!

OMG. I made this cake for 50th COVID Birthday party. It was the hit of the evening. The birthday girl said this was by far the best chocolate raspberry cake she has ever had, as it's her favorite cake. She is also in the food industry and stated she would sell it at her place of business if she could. It hit all the notes - it was moist and the flavor profile was spot on. Needless to say, we each ate two pieces each - and it was worth every calorie. I will definitely make this again.

I made this cake yesterday for a friends birthday - I haven't tasted it yet but with chocolate on chocolate with ganache and raspberry filling it has to be delicious!  My cake isn't as beautiful as yours but it's still impressive.  I have so much frosting left over, I think I could have halved the recipe and still have had plenty.  I have plenty of ganache left over too. Was it intended that all the frosting be used?

I appreciate your accompanying video - it was very helpful, especially when it came to assembling the cake.  Thank you for the awesome recipe!

https://www.youtube.com/watch?v=qqfxCW7R67Y

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! It’s rich, full of chocolate and heavenly!

Recipe: https://www.lifeloveandsugar.com/raspberry-chocolate-layer-cake/

Ganache makes a classic chocolate recipe used as a glaze, frosting, or even as a filling for pastries and truffles. Ganache is a simple, yet versatile recipe.

Chocolate Ganache Recipe

heavy cream

butter

chocolate chips (milk, semi-sweet, or dark)

coffee

kosher salt

Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout.

Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely.

Stir briskly to combine and until smooth.

Allow to cool slightly. Ganache will easily pour over cake or other item.

Ganache Glaze:

Once cooled, ganache filling can be spread between layers of cakes, piped as filling into pastries, or sandwiched between cookies, etc.

Ganache Filling:

Once cooled, use an electric mixer or a wire whisk, whip ganache to incorporate air and increase the volume of the ganache. Spread on cakes or other pastries as you would frosting.

Ganache Frosting:

This recipe requires some advance planning, as the cake has to cool completely before it is filled and frosted.

Boston Cream Pie Recipe:

cake flour, (sifted*)

baking powder

butter, (softened)

sugar ((granulated))

vanilla extract

milk

vanilla bean, (split lengthwise)

flour ((all-purpose))

egg yolks, (beaten)

heavy cream (or whipping cream)

chocolate ((semi-sweet

Top the bottom half of the cake with the custard, spreading the custard to the edge.

Carefully place the remaining cake half, cut side down, on top of the custard; gently pressing down.

If you think it is necessary, refrigerate for 1 hour to help keep the cake together.

Spread the Chocolate Ganache on top of the the cake, spreading the Ganache to the edge and down the side of the cake. &nbsp;Some people like to let the Chocolate Ganache drip down the sides of the cake (your choice).

Refrigerate the finished Boston Cream Pie approximately 1 to 2 hours before cutting and serving.

The Boston cream pie may be made 1 day in advance and kept covered loosely and chilled.

To cut the cake, wet a sharp knife in hot water, and shake off any excess water before making each cut. &nbsp;Let the cut portions stand at room temperature for approximately 10 to 15 minutes before serving.

The finished Boston Cream Pie may be made 1 day in advance, covered loosely, and refrigerated.

Makes 10 to 12 servings.

Boston Cream Pie Instructions:

Preheat oven to 375 degrees F. &nbsp;Butter and flour a 9-inch round springform pan. &nbsp;NOTE: You may use 2 (8-inch cake pans instead, but it is a lot easier to use a springform pan. &nbsp;Adjust oven rack to the center position of your oven.

In a medium-size bowl, sift cake flour again with baking powder and salt; set aside.

In a bowl of your electric mixer, cream together the butter, sugar, and vanilla extract until the mixture is light and fluffy. &nbsp;Beat in the eggs, one at a time, beating well after each addition. &nbsp;Add the sifted flour mixture to the butter mixture in three (3) batches alternately with the milk, beginning and ending with the flour mixture.

Pour the batter into the prepared springform pan and bake for approximately 25 to 30 minutes or until a wooden pick inserted in center comes out clean and the top springs back when lightly touched; remove from oven. &nbsp;NOTE: It will take less time if using 2 cake pans. &nbsp;Let the cake cool in the springform pan on a wire rack for 10 minute. &nbsp;After 10 minutes, remove sides of springform pan and let cake cool completely.

When cake is completely cool, carefully remove cake from springform bottom. &nbsp;If your cake is slightly domed, level it with a long-bladed serrated knife. Using a serrated knife, cut the cake in half horizontally, and arrange the bottom half, cut side up, on a plate.

Yellow Cake Instructions:

In a large saucepan over medium heat, add the milk and split vanilla bean; heat to just below boiling and then remove immediately remove from heat and set aside to infuse for 10 to 15 minutes.  After the infusing time, remove the vanilla bean and, using a sharp knife, scrape the seeds from the vanilla bean, reserving the pod for another use.

In the top of a double boiler over simmering water, place sugar, flour, and egg yolks; stir until mixture is smooth.  Add warm milk and scrapings from inside of vanilla bean.  Continue cooking, stirring constantly, until mixture begins to thicken.  Remove from heat and stir. Let mixture cool completely.

Custard Filling Instructions:

In a small, heavy saucepan, add the cream and bring just to a boil; immediately remove from the heat.  Add the chopped chocolate, stirring with a whisk until the chocolate is melted and the mixture is completely smooth.

Use the Chocolate Ganache while still warm.   If your Chocolate Ganache has cooled, gently re-warm before using.

Chocolate Ganache (Icing) Instructions:

These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you'll definitely want to sink your teeth into.

Top 9 chocolate ganache recipe recipes from across the web

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Top 9 chocolate ganache recipe recipes from across the web

The most viewed chocolate ganache recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Ganache

Whipped Chocolate Ganache

Chocolate Ganache

Raspberry Chocolate Layer Cake

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Boston Cream Pie Cupcakes

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The most viewed chocolate ganache recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine