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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

Jules

Monday 15th of March 2021

Hi Can we use normal chocolate bars instead of chocolat chips please??

Chocolate Blackout Cake - A Chocolate Lover's Dream

Thursday 28th of January 2021

[…] Especially with this cake, since it’s frosted with (what I like to call) chocolate ganache frosting. […]

Aisha

Monday 25th of January 2021

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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Wednesday 13th of January 2021

[…] you don’t want your macarons to be super sweet, I recommend using a dark chocolate ganache, Italian buttercream or Swiss meringue […]

Shruthi

Friday 2nd of October 2020

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?