Chocolate Ganache “Frosting”

image of chocolate ganache frosting made by chelsweets with milk chocolate and heavy cream

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

58 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. What was the amount of heavy cream and dark chocolate you used for this entire cake? Did 100g of heavy cream to 200g of dark chocolate cover and fill this entire cake?

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

  7. 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??

      1. Hi Chelsea! I’ve just made the dark chocolate ganache and had the same issue – left it covered overnight in a pyrex bowl, and this morning it was rock hard. It was quite cold here overnight though, so it might just be too chilled? What’s the best way ro revive the ganache – just slowly reheat in the microwave? How do I save it if it separates and goes chunky?

      2. That can happen! I’d just pop in the microwave and heat it in small bursts! you can also break it up into smaller chunks to accelerate the warming process! It should warm just fine!

  8. 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?

  9. 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.

  10. 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?

  11. 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.

  12. This recipe tasted delicious! I made it with the dark chocolate chips. However, after leaving it out overnight, it was VERY hard to stir. Too firm. Could I add more heavy cream next time?

    1. So happy to hear that Alyssa! you can definitely add a little more heavy cream next time, or heat it up a bit to make it easier to stir and work with. Hope that helps, happy baking!

  13. Chels
    So if i use one bag of milk choc chips I should divide that number into 3 and thats how much heavy cream I would add , correct ?

    1. Hi Jami,

      Exactly 🙂 That’s how many grams of heavy cream you should use for milk chocolate ganache. Hope that helps, happy baking!

    1. Of course! You can make ganache frosting with dark, milk, or white chocolate, just like the post shares <3

  14. Hi Chelsea, do you have a recipe for a salted caramel ganache? Many thanks. Ps, love all your amazing cakes and tips.

  15. Hi Chelsea,
    I am planning to make a brown butter cake with while chocolate ganache frosting. Since white chocolate is sweeter compared to the milk and dark chocolate, I was thinking if I should reduce the sugar content in your brown butter cake recipe(while making the sponge I mean). Will you be able to say by how much I should reduce the sugar in brown butter sponge?

  16. Will this be enough to fill and cover a 3 layered 8inch cake? I want ganache in-between layers and to cover it (yummy!)

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