Chocolate Ganache “Frosting”
I love using chocolate ganache, but in the past I’ve mostly used it to make drip cakes! When I decided I wanted to cover a cake in ganache, I knew I’d need to tweak the recipe a bit.
After adding a few more ingredients and altering the ratio of chocolate to cream, the result is a silky smooth, decadent ganache that is perfectly thick and spreadable at room temperature.
How to Make This Dark Chocolate Ganache Frosting
This ganache needs about an hour to thicken, so I recommend making it before you make whatever dessert you plan to fill or frost! I usually make it the night before.
After heating the cream and pouring it over the dark chocolate, let the mixture sit for a couple of minutes.
Stir slowly until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren’t fully melted, heat the mixture again for 10 seconds and stir until smooth.
Then mix in the unsalted butter, corn syrup, and fine salt until combined.
The ingredients usually melt down quite well, but if they don’t or you want it to be ultra-smooth, you can use an immersion blender to make a perfectly smooth ganache.
Then cover the mixture with plastic wrap to prevent the ganache from forming a skin and set aside to cool to room temperature.
You can pour the mixture into a shallow, wide tray to help it cool faster if you’re in a rush.
Once it has thickened and reached room temperature, it should be perfectly spreadable and scoopable!
You can use it to fill, frost, or pipe onto cakes, cupcakes, brownies, cheesecake, cookies, and even macarons. If you need to make this in advance, it can be covered and stored in the fridge for up to a month.
Dark Chocolate Ganache – Substitutions and Swaps
This recipe uses just five ingredients, but I know you might not have all of them on hand. Below are some ingredient substitutions that can be made along with my recommendations.
- Heavy Cream – Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.
- To make dairy-free dark chocolate ganache, use coconut cream in place of the heavy cream in this recipe.
- Dark Chocolate – Use any type of good quality dark chocolate (I recommend about 60% cocoa). This includes dark chocolate bars, couverture, or chunks. You can also use dark chocolate chips, but be sure to use a good brand like 365, Ghirardelli, or Guittard. If you want to use milk chocolate to make this ganache, use 1/2 cup (120g) of heavy cream and 2 cups of milk chocolate (350g).
- Unsalted Butter – If you only have salted butter, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt the recipe calls for.
- Light Corn Syrup – Corn syrup gives this ganache a silky smooth texture and a shiny gloss! However, it can be omitted if needed.
- Fine Salt – A bit of salt helps round out the richness of this ganache. I use this type of salt, which is also called table salt. If you want to use Kosher salt in place of the table salt, you will need to add another 1/8 teaspoon to the measurement.
Making This Ganache in Advance
This ganache can be stored at room temperature for 2 days or in the fridge for up to a month. Store the ganache in an airtight container or cover the bowl flush with plastic wrap to keep it fresh.
You can also freeze this ganache for up to 3 months! When you’re ready to use the ganache, place it in the fridge overnight, then set it out at room temperature for a few hours to let it gradually come to room temperature.
Doubling this Recipe
If you want to double this recipe, go for it! Simply double the ingredients and follow the directions in the recipe card above.
How to Make the Best Chocolate Ganache Frosting
- Make this ganache before you make the dessert you want to fill it with. This will give it time to cool to room temperature and thicken.
- Measure the ingredients with a kitchen scale. It helps to be precise with this recipe!
- Use good-quality dark chocolate (at least 60% cocoa). It will make the ganache taste better and give it the best possible consistency.
- Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.
- If you notice bits of unmelted chocolate in the ganache once it’s combined, heat it in the microwave for another 10 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
- To make the dairy-free ganache, use coconut cream in place of the heavy cream in this recipe.
Let Me Know What You Think!
If you try this dark chocolate ganache frosting, I’d love to hear what you think of it! Please leave a rating and comment below.
Dark Chocolate Ganache Frosting
Ingredients
Chocolate Ganache Frosting
- 1 cup heavy whipping cream, room temperature 240g
- 1 1/3 cup dark (60-65% cocoa) chocolate chips 240g
- 1/4 cup unsalted butter, room temperature 60g
- 2 Tbsp light corn syrup – optional 40g
- 1/2 tsp fine salt 3g
Instructions
Chocolate Ganache Frosting
- This ganache needs about an hour to thicken, so I recommend making it before you make whatever dessert you plan to fill or frost! I usually make it the night before. Heat 1 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it just begins to bubble and steam. If you don't have a microwave, you can also use a double boiler to heat the cream.
- Gently pour 1 1/3 cups of dark chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use 1/2 cup (120g) of heavy cream and 2 cups of milk chocolate (350g).
- Stir slowly until the cream and chocolate combine and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 10 seconds and stir until smooth.
- Then mix in 1/4 cup of room temperature unsalted butter, 2 Tbsp corn syrup, and 1/2 tsp fine salt until combined.
- Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. You can pour the mixture into a shallow, wide tray to help it cool faster if you're in a rush. Once it has thickened and reached room temperature, you can use it to fill or frost cakes, cupcakes, brownies, cheesecake, cookies, and even macarons! If you need to make this in advance, it can be covered and stored in the fridge for up to a month.
Video
Notes
Making This Ganache in Advance
This ganache can be stored at room temperature for 2 days or in the fridge for up to a month. Store the ganache in an airtight container or cover the bowl flush with plastic wrap to keep it fresh. You can also freeze this ganache for up to 3 months! When you’re ready to use the ganache, place it in the fridge overnight, then set it out at room temperature for a few hours to let it gradually come to room temperature.Doubling this Recipe
If you want to double this recipe, go for it! Simply double the ingredients and follow the directions in the recipe card above.How to Make the Best Chocolate Ganache Frosting
- Make this ganache before you make the dessert you want to fill it with. This will give it time to cool to room temperature and thicken.
- Measure the ingredients with a kitchen scale. It helps to be precise with this recipe!
- Use good-quality dark chocolate (at least 60% cocoa). It will make the ganache taste better and give it the best possible consistency.
- Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.
- If you notice bits of unmelted chocolate in the ganache once it’s combined, heat it in the microwave for another 10 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
- To make the dairy-free ganache, use coconut cream in place of the heavy cream in this recipe.
Nutrition
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It looks amazing!
What kind of chocolate was used? Chocolate chips or bark?
And where can I find the recipe for the ganache for the galaxy cake?
I used dark chocolate chunks from Whole Foods! It’s this recipe, plus a squirt of black gel food coloring!
Hello, do you add the feel after the ganache is made?
Hi Tina! I think this has a type, add the what after the ganache is made?
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!!
Fun!! Happy baking!
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?
Mine is 66% i believe! yes it can! But only with pretty drastic variances in the %!
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
*ganache not garage lol
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?
@Stef, i also want to know !
In the chocolate pistachio cake you added a half cup of corn syrup does this help keep the ganache pliable and easy to cut?
Sorry that was from when I was testing out some variations with this recipe! I ended up liking it best with just straight ganache!
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!
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??
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?
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!
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?
A strong squirt!
How many chocolate chips (cups?) and how much heavy cream? I can’t find the amounts.
Hi is this via microwave process ?
Yes, but you could also do this over a double boiler!
Please give a whipped chocolate ganache recipe…
I will work on that 🙂
Hi there! I try not to use microwaves as much as I can..do you have instructions for a double boiler method? Whenever I try that, the chocolate seizes, so I’m not sure what Im doing wrong 🙁
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.
I want to use semisweet chocolate chips is that considered dark chocolate or milk not sure which ratio to use ?
It’s considered dark ??
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?
this frosting can use for filling macaron?
It sure can!!
If we don’t have a scale, what are the measurements in cups?
Hi Jennifer,
I just updated this post to share the measurements in cups. Hope that helps, happy baking!
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.
Hi Patti,
I’ve never made a vegan ganache before, so sadly I have no idea! So sorry I can’t be of more help.
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?
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!
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 ?
Hi Jami,
Exactly 🙂 That’s how many grams of heavy cream you should use for milk chocolate ganache. Hope that helps, happy baking!
I don’t get it because I only looked at the picture of the cake…
Can I use normal chocolate instead of white chocolate? 🙂
Of course! You can make ganache frosting with dark, milk, or white chocolate, just like the post shares <3
Hi Chelsea, do you have a recipe for a salted caramel ganache? Many thanks. Ps, love all your amazing cakes and tips.
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?
Will this be enough to fill and cover a 3 layered 8inch cake? I want ganache in-between layers and to cover it (yummy!)
Hi Can we use normal chocolate bars instead of chocolat chips please??
How long can this sit out on a cake at room temperature?
Hi! I’m planning on making a chocolate cake with raspberry filling and a whipped dark chocolate ganache frosting. Is whipped ganache stable enough to use as a dam for the fruit filling?
Hi Christina,
That sounds like it would be delicious! I haven’t used whipped ganache in that way, but I would be nervous about suing it as damn with a fruit filling. Sorry I can’t be of more help! If you try it, I’d love to hear how it works out!
How many cupcakes will it Dark chocolate and Milk Chocolate Ganache Frost?
Hi Safa,
Great question! It can vary a lot based on how you decorate them. For example, rosettes use a lot less frosting than a large swirl. But I’d say that one batch should frost 2-3 dozen cupcakes. Hope that helps, happy baking!
Hello! I’m going to be making my daughter’s wedding cake and she wants chocolate ganache filling. I’m going to make this cake in steps. What if I make one tier with frosting and filling and refrigerate it. Will the ganache filling get hard and ruin the cake? I’ve been trying to find an answer to this question, but have had no luck. Please help!
Hi Angela,
This recipe would be great from filling a cake! It is thick and should work great for that. Hope that helps, happy baking!
When using to fill and frost a cake, do I need to create a dam or can I fully use the ganache?
Thanks!!
Hi Chana,
It sets pretty firmly so you don’t need to use a dam, you can fully cover a cake in this ganache! Hope that helps, happy baking!
I seem to have had the opposite problem from others here. I weighed all of the ingredients per the recipe above, and my ganache never thickened. Too thin to spread on anything. Maybe I should try again and reduce the amount of cream…
Love this! Awesome texture glossy and most importantly tastes amazing
Hi Penny,
Ahh I’m so happy to hear that!! The glossy finish and that texture are such a win, and the fact that it tastes amazing too? That’s the trifecta! Thanks so much for giving it a try 🙂 Happy baking!