ganache frosting

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:

Layer after layer of pure chocolatey goodness, this Ultimate 6-Layer Chocolate Fudge Cake is positively perfect! Six layers of fudgy chocolate cake filled with truffle ganache and chocolate mousse and frosted in a ganache frosting that’s covered in mini chocolate chips. This cake is definitely not for those with a guilty conscience!

Ultimate 6-Layer Chocolate Fudge Cake

mini chocolate chips

squares,

(1Ib) semisweet or dark chocolate, chopped

unsalted butter,

dark or semisweet chocolate, chopped

heavy cream, divided

sugar

all purpose flour

cocoa powder

black cocoa powder (can substitute with unsweetened cocoa powder)

salt

baking soda

baking powder

unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

vanilla extract

instant coffee granules

buttermilk, room temperature

Preheat oven to 350° F (177°C). Grease the...

Preheat oven to 350° F (177°C). Grease the bottom and sides of 1 or 2 ( 8-inch) round cake pans with non-stick spray. Place parchment rounds on the bottom. Set aside. If you only have 1 or 2 8-inch pans, take out 4-5 bowls to divide your batter in later.

In a large bowl, sift flour, cocoa, salt,...

In a large bowl, sift flour, cocoa, salt, baking soda and baking powder. Whisk to combine, set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.

Lower the speed to medium-low and add eggs...

Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.

In a small bowl, combine the vanilla and...

In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla/coffee mixture and beat on medium speed until combined. Batter will be curdled.

Alternately add dry ingredients in thirds and buttermilk...

Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined.

Divide batter equally in 6 portions. I added...

Divide batter equally in 6 portions. I added a scoop of batter to 2 cake pans, then a scoop to 4 bowls and repeated until all the batter was done. Cover the other bowls of batter and set aside.

Bake two layers at a time for 18-20...

Bake two layers at a time for 18-20 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.

Remove cakes from oven and allow to cool...

Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting.

Bake another 2 layers and repeat. Once those...

Bake another 2 layers and repeat. Once those are cooled, bake the final 2 layers. Wrap all the cooled layers and store them in the refrigerator to chill and set up to make it easier to handle. See post above for tips on how to handle the layers without breaking.

Place chopped chocolate in a medium bowl. Set...

Place chopped chocolate in a medium bowl. Set aside.

Heat 1/4 cup of heavy cream in a...

Heat 1/4 cup of heavy cream in a small saucepan, stirring constantly until it just begins to simmer.

Remove hot cream from the heat then pour...

Remove hot cream from the heat then pour it over the chocolate, and slowly stir until smooth. Cover the bowl and transfer to the refrigerator to cool down, stirring every 5-10 minutes for about 20-30 minutes or until ganache is completely cooled. Alternatively, you can let it cool at room temperature.

Once ganache has cooled, whip 1/2 cup of...

Once ganache has cooled, whip 1/2 cup of heavy cream with the powdered sugar in a stand mixer fitted with a whisk attachment, or in a medium stainless steel mixing bowl using a hand mixer, on high speed until it reaches stiff peaks, about 2-3 minutes.

Remove the ganache from the refrigerator and stir...

Remove the ganache from the refrigerator and stir to loosen. Use a rubber spatula to gently fold the whipped cream into the ganache, about 1/3 at a time until fully incorporated and no white streaks remain.

Cover the bowl with plastic wrap, placing the...

Cover the bowl with plastic wrap, placing the wrap directly onto the mousse surface. Refrigerate for 1-2 hours or overnight.

Place the chopped chocolate and butter pieces into...

Place the chopped chocolate and butter pieces into a large bowl. Set aside.

Heat the heavy cream in a medium saucepan...

Heat the heavy cream in a medium saucepan until it just begins to simmer.

Remove hot cream from heat then pour it...

Remove hot cream from heat then pour it over the chocolate and butter. Cover the bowl and allow it to sit for 5 minutes.

Remove cover and gently stir mixture until it...

Remove cover and gently stir mixture until it forms a smooth ganache.

Place bowl in the refrigerator and stir every...

Place bowl in the refrigerator and stir every 20 minutes until the ganache is a thick, spreadable consistency. This took me around an hour, but it really depends on the coldness of your refrigerator.

Use an offset spatula to place a dollop...

Use an offset spatula to place a dollop of ganache onto a cake board or serving platter that’s on a turntable. Place one cake layer on top and spread about 1/2 cup of the ganache on top.

Add a second layer on top and spread...

Add a second layer on top and spread on half of the mousse.

Repeat with all layers, alternating between ganache and...

Repeat with all layers, alternating between ganache and mousse. You should have 3 layers of ganache and 2 layers of mousse. Place the final layer upside down.

Chill the cake for 30 minutes so the...

Chill the cake for 30 minutes so the layers can set back up. Stir remaining ganache occasionally to keep it loose.

Once chilled, remove the cake from the refrigerator...

Once chilled, remove the cake from the refrigerator and frost the top and sides with the remaining ganache.

Pour mini chocolate chips into a bowl and...

Pour mini chocolate chips into a bowl and grab large handfuls to press up the sides of the cake. You may want to have a large pan or container under the cake to catch any spills. 7. Go around the cake once with the chocolate chips, then go back to fill any gaps.

Carefully cut your chocolate squares in half and...

Carefully cut your chocolate squares in half and place on top of the cake. Slice and serve!

Chocolate Ganache Frosting is an easy way to make your cakes and cupcakes scream with flavor. Homemade ganache gets whipped into a light fluffy frosting in this easy recipe.

Chocolate Ganache Frosting

chocolate

(11.5 ounce each) milk chocolate morsels

heavy whipping cream

chocolate candy

Prepare chocolate cake in two 9-inch round pans....

Prepare chocolate cake in two 9-inch round pans. You can use a boxed mix or this dark chocolate cake recipe. Allow cakes to cool completely.

For the ganache, heat a double boiler or...

For the ganache, heat a double boiler or medium saucepan with an inch of water. Place double boiler on top of saucepan (or use a glass bowl). Add chocolate and heavy cream to bowl. Stirring constantly while melting, stir until smooth.

Remove from heat and place in refrigerator for...

Remove from heat and place in refrigerator for about one hour, or longer.

Remove from refrigerator and using a stand mixer...

Remove from refrigerator and using a stand mixer with whisk attachment, beat melted chocolate ganache on high until light and fluffy. Immediately spread frosting on cake. ENJOY.

Silky white chocolate ganache frosting made with cream, vanilla, and white chocolate. Light, fluffy, and perfect.

White Chocolate Ganache Frosting

oz (200 grams) high-quality pure white chocolate, finely chopped

vanilla bean pod vanilla bean paste

Prepare the Chocolate

Break down your white chocolate into small, uniform pieces and place them in a spacious mixing bowl. The finer you chop it, the smoother your ganache will turn out.

Infuse the Cream

Pour half a cup of cream into a medium saucepan along with the scraped vanilla bean seeds and empty pod. Heat over medium flame, watching carefully until you see gentle bubbles forming around the edges.

Create the Base Ganache

The moment your cream starts simmering, pour it directly over the chopped chocolate. Cover the bowl immediately and let it rest for 2 minutes to allow the heat to work its magic. Then whisk everything together until you have a glossy, smooth mixture. If needed, microwave for 30 seconds to ensure complete melting.

Cool and Combine

Allow the mixture to cool for about 5 minutes, then gradually whisk in the remaining cup of cold cream until everything is beautifully combined and smooth.

Chill Thoroughly

Cover your bowl and refrigerate for at least 2 hours, though overnight is even better. The ganache must be completely cold before the final step.

Whip to Perfection

Add the vanilla extract and beat with an electric mixer on medium speed for 2-3 minutes until the mixture transforms into a light, fluffy, and spreadable frosting. Stop as soon as you reach the perfect consistency to avoid graininess.

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Top Tags

Chocolate Ganache Recipe

Ultimate 6-Layer Chocolate Fudge Ca...

Chocolate Ganache Frosting

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Top 4 ganache frosting recipes from across the web

The most viewed ganache frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Ganache Recipe

Ultimate 6-Layer Chocolate Fudge Ca...

Chocolate Ganache Frosting

White Chocolate Ganache Frosting

The most viewed ganache frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine