Chocolate Ganache “Frosting”

I’ve worked a lot with chocolate ganache, but mainly for drip cakes! When I decided I wanted to cover a cake in ganache, I knew the ratios of heavy cream to chocolate would have to change.

It’s important that you weigh out your ingredients when making ganache, as different chocolates come in a variety of shapes and using volume isn’t a consistent form of measurement.

For example, if a cup of miniature chocolate chips weighs more than a cup of chocolate chunks, as there is actually more chocolate in the cup of miniature chocolate chips.

The ratio for making dark chocolate ganache to fill and/or cover a cake is 2:1.

The amount of chocolate you use should weigh twice as much the amount of cream you use. If I was using 100g of heavy cream, I would use 200g of dark chocolate.

Keep in mind that if you make milk chocolate ganache, the ratio is 3:1!! Below are the proportions I use to make dark, milk, and white chocolate ganache.

chocolate ganache

Each type is made using the same instructions.

Place both the chocolate and heavy cream in a heat proof bowl, and heat for 30 second increments (stirring between).

Usually after about 2 minutes of heat, all the chocolate is melted. Once the mixture is fully incorporated, place plastic wrap over the top of the ganache, and let it sit overnight (or at least a few hours).

Before adding the room temperature ganache to a cake, give it a slow stir with a spatula.

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For this cake, I added a touch of black gel food coloring to make a gothic ganache!!

I’ve found that dark chocolate ganache is MUCH easier to color a true black than frosting.

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You can use the same techniques to smooth ganache that are used to smooth buttercream! You can also pipe with ganache!!

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If you are unsure of the amount of ganache you need to cover a cake, here is an amazing chart that will help.

I like to use about two bags of chocolate chips to make enough ganache to cover a 7 or 8 inch cake (made with 4 layers).

Ganache is a great alternative to frosting, and is a fun way to mix things up. Since some people find American buttercream too sweet, it’s also a great option for those who prefer a richer dessert over a sweet one!

Below is a chocolate overload cake I made with both a ganache filling, and ganache drips.

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Dark Chocolate Ganache Frosting/Fillling

  • 750 grams or 5 cups dark chocolate chips (about 2 bags)
  • 375 grams or 1 2/3 cup heavy cream

Milk Chocolate Ganache Frosting/Fillling

  • 750 grams or 5 cups milk chocolate chips (about 2 bags)
  • 250 grams or 1 cup + 1 Tbsp heavy cream

White Chocolate Ganache Frosting/Fillling

  • 750 grams or 5 cups white chocolate chips or 5 cups(about 2 bags)
  • 200 grams or 3/4 cup + 2 Tbsp heavy cream

47 thoughts on “Chocolate Ganache “Frosting”

  1. Hi there! I try not to use microwaves as much as I you have instructions for a double boiler method? Whenever I try that, the chocolate seizes, so I’m not sure what Im doing wrong 🙁

    1. Sounds like the chocolate may be heated to quickly! be sure that the water doesn’t touch the bottom of the bowl you’re using to melt the chocolate! I’d recommend heating up the cream until it just begins to bubble, then adding in the chocolate, and letting it sit for about 30 seconds. Then begin to stir the mixture until the chocolate is fully melted. Hope that helps! Happy baking.

  2. This ganache did not work for me at all. I followed the instructions exactly, but the ganache split and I’ve not been able to get it to re-emulsify. If I made ganache again I would definitely *not* microwave it.

    1. So sorry to hear that Elizabeth! What type of chocolate were you using? Did you allow it to sit for a couple minutes after heating it, before stirring it?

  3. What would be the proportions when you are making a vegan ganache? I use dairy free whipping cream (it is not nut or coconut based) and dairy free chocolate chips. Thank you.

Let me know what you think!