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. Each type is made using the same instructions.

Dark Chocolate Ganache Frosting

  • 750 grams dark chocolate chips (about 2 bags)
  • 375 grams heavy cream

Milk Chocolate Ganache Frosting

  • 750 grams milk chocolate chips (about 2 bags)
  • 250 grams heavy cream

White Chocolate Ganache Frosting

  • 750 grams milk chocolate chips (about 2 bags)
  • 190 grams heavy cream

I place both the chocolate and heavy cream in a heat proof bowl, and heat it for 30 second increments (stirring between). Usually after about 2 minutes of heat, all the chocolate is melted. Once the mixture is fully incorporated, I place plastic wrap over the top of the ganache, and let it sit overnight. Before adding the room temperature ganache to a cake, I 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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Published by

Chelsweets

I work in finance during day, and like to think of myself as a baker by night! Follow me here at Chelsweets.com, on instagram @chelsweets, and on YouTube (http://www.youtube.com/c/ChelsweetsBakery ) to see my creations :D

21 thoughts on “Chocolate Ganache “Frosting”

  1. What kind of chocolate was used? Chocolate chips or bark?
    And where can I find the recipe for the ganache for the galaxy cake?

  2. I love this! I will be making a cake for my son’s birthday. I am making a Minecraft cake with small squares of fondant placed sporadically. Will the fondant stick to this the same way it would to butter cream? TIA!!

  3. Just wondering what percentage your dark chocolate is? Here in Australia different versions of dark chocolate have different cocoa amounts. Does this make a difference when making ganache?

  4. Hey Chelsea, does the garage have to be left overnight? Or is it fine to use once it’s cooled down to room temperature? Thanks

  5. In the chocolate pistachio cake you added a half cup of corn syrup does this help keep the ganache pliable and easy to cut?

  6. I left this covered overnight and by morning it was rock hard. I added more cream and heated it and it’s super chunky and would look gross on a cake, any suggestions on how yours doesn’t get hard by the morning? Thanks!

    1. strange!! that’s what I would’ve recommended trying to save it the next morning. What type of chocolate are you using?? It sounds like next time you make it you’ll def need to add more heavy cream! Was the chocolate pretty dark??

  7. I’m making a variation of this cake and I’m having trouble with the black gel coloring. I added it to frosting and it ruined the flavor. I’m now attempting the ganache but I’m afraid to add too much… how much is a “touch” to your recipe?

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