I’m just a little unsure about the ganache and how it would set up on the cake. Natasha, what chocolate do you use? Hi Sandra, a sponge cake will not readily absorb this ganache. Hi Jaimmy, I haven’t tested that with ganache but I think it could work. 1 1/2 teaspoons honey. Thanks for the wonderful review , Hi. This recipe was perfect! Hi Rose, that would work best over a double boiler. Thanks for your recipe. If you experiment, let me know how you liked the recipe. Then I placed the mixture in the fridge…. Do you mean when thermometer is at 70 degrees I would then wait 15 min.? I have quite a bit of ganache left however, and I’m wondering how it works to freeze it? If I refrigerate this will it be thick enough I could slater on the rim of martini glass for a chocolate martini? I personally haven’t tested it with white chocolate to advise but our readers have reported it doesn’t work well with white chocolate chips. Hi Susana, you can make it work well with either one. Thanks for any advice! This is chocolate ganache is really easy and you only need two ingredients! I think i stirred it too soon will it thicken? Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered. Hi Raissa, I haven’t tried that but our readers have reported it doesn’t work well with white chocolate chips. I have a couple of questions though: Thanks for sharing your great review! Thank you for sharing your great review! I’m doing a vanilla Kahlua Cake for my daughters bday with this ganache. He LOVES chocolate frosting and this ganache sounds wonderful! That is awesome! I was wondering if you can make the ganache and put it in squeeze bottles to drizzle over fruit kabobs the next day for a wedding reception or will it be to thick by then?? If i put this ganache in the fridge, will it become frosting like cause i want to use this in my chocolate cake. I love watching your videos! These cake pieces will form the sheep face & ears for my son’s 2nd birthday Sean the Sheep cake. Instructions. One of our readers wrote the following: “Just made this again for my chocolate bundt cake. This ganache is amazing. I have tried this recipe many times before, and it never fails! I will try it for my Christmas log tomorrow. I do it in the microwave using chocolate chips and heavy cream, sometimes adding a little butter at the end. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. It will thicken faster being a smaller batch so keep an eye on it . Hi, I used this ganache (which turned exactly as you’ve described) to fill a cake but it all oozed out. I want to use this to decorate an ice cream cake that is half semi circle/ dome shape outer layer Swiss roll. thanks in advance. Hi Natasha. Hi Natasha! I just use chocolate chips for ease of measuring and they are really inexpensive. Thanx so so much for the recipe, Save my name, email, and website in this browser for the next time I comment. I find that my responses help other readers that do browse through these comments! It might be due to the type of chocolate used or the type of cream. Bring to a boil over medium-high heat. You’re welcome, Jenn! I’m not fond of a chocolate glaze and would like to use this instead this year. Place cake on a wire rack over a rimmed platter or rimmed baking sheet. bacon chocolate chip cookies maple glaze. Thank you, Brent. Thank you so much for an easy and fast recipe. 12oz chocolate to only 1-1/2 cups cream….? It’s been in there an hour and the ganache is bulging from between the layers again and has not stiffened. I love youe garache, so easy and tasty…thanks. What you need: chocolate chunks (or chips) butter; corn syrup I used this chocolate ganache for it. I love chocolate ganache on all the things. Why?! I’m so happy you enjoyed it, Sonia! I’m happy to hear you love the recipe! Every recipe used ounces of chopped chocolate from 8-12 oz. Will it ever stiffen or this is it? If you mix the ganache for the inside a little it will fluff up like a cream so that may help speed up the process. Hi, yes this full recipe will be enough to cover a 9″ cake. Wanting to make a drip for a 10 inch cake. Refrigerate until thickened (about 24 hours). Hi Michelle, I think that would be fine since the ganache is pretty much at room temperature when it is poured. I’d like to know if ganache can be reheated to make it runny again. Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth. Hi Natasha…..loved your ganache recipe. 2. Thank you for sharing your wonderful review. I am worried about one step and I haven’t seen any comments on that, so perhaps you can share your tips on HOW do you transfer the cake roll from the rack to the serving plate without making a mess? I hope that helps! I’m happy to hear how much you enjoy the recipe Fred! This is literally the best! Spread the nuts on a clean baking sheet and bake, stirring once or twice, until lightly toasted and fragrant, 8 to 10 minutes. How long do you think I will have to wait to get that consistency? If I hadn’t I would have just poured over the cake without letting ganache set! Thanks. My little sister goes crazy for it each time I make it. Tia, Hi Refilwe, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. In New Zealand, we dont have heavy whipping cream – its just called cream – and all of it is over 30% so thats what i use. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. Please enable JavaScript in the browser settings and try again. I would like to use it to glaze the top of a refrigerated mousse cake instead of dusting the cake with cocoa powder. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. If the chocolate does not melt completely after 5 minutes, heat it at 7 second intervals in a microwave until completely melted. Hi Marisa, It would be better to glaze the cake once it cools to keep the cake moist. It’s supposed to be heavy whipping cream. The ganache will be fine to leave at room temperature for a couple of days, it all depends on what kind of cake you used if there is dairy involved, however, to store the entire cake outside of the fridge. Big hit!! Should I ice the same day I bake it after it cools or the next day? Is there anything that wouldn't taste yummier with a drizzle of this easy-to-make chocolate glaze? I’m so happy you enjoyed it! Thanks for this perfect recipie! I hope you love it! This tutorial will save you from my past pitfalls and before you know it, you'll be pouring ganache over everything you can get your hands on! Don’t stress this one’s a keeper for me!! can you freeze cupcakes that are frosted with ganache? Hi Lyddiegal, did you make sure to use a liquid measuring cup for the cream and also make sure you are using “HEAVY” whipping cream. You’re welcome Rose! Does it work with half n half unstead if heavy cream? Thanks again! That would work. Simply awesome !!! Is this recipe good for piping (after a chill)? I hope this helps, I just made this ganache for my chocolate cake and it came out perfect!! I’ve just made your no-bake cheesecake -again - , but i want to vary the top, and instead of strawberries, i want to put on it something with chocolate. With this quantity I had enough for three round cakes, (9 inch pans), which after I spread strawberry jam in between, then I added the ganache and it looked great! You’re welcome Christina! Yes, it does harden after it sits but it stays spreadable at room temp. Author: Chika of Borrowed Delights. One of our readers wrote “I made 3 layers of cake, with a layer of ganache and a layer of buttercream in between and buttercream all over. Happy birthday to your son! It’s for my son’s birthday and he’s always like it with a chocolate glaze. Are you you using it ti drizzle the ganache? Why did I stray?!?! The cake will look like a naked cake with the layers peeking through on the sides. Hi Lindsay, I honestly haven’t tried that but it sounds like a good idea!! Hi Alyona, I haven’t tested that out so I can’t say for sure. The first time I made ganache I screwed it up because I stirred it too soon. Save Print. Stir until chocolate is completely melted. And then you’ll want to spread it on top of cupcakes and cookies. If you experiment with that, please let me know how you liked the recipe . Hi Debbie, I developed this recipe with heavy cream and I’m just not sure that half and half has enough fat and creaminess for the ganache to form properly…. I am going to try this very soon. Thank you for sharing that with us, Lori. Great finish for my chocolate cake. Hi Nicole, we use a spatula or a bent icing spatula to separate it from the rack and move it to your serving plate. That is a great question. I added more chocolate chips and the consistency was better. 2 .Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. I hope it worked out well for you! No surprises.. Just tried, fool proof! I would recommend whipping it after it has chilled to make it easier to pipe (but it will lighten in color if you do). make it again. If you give a try, use much less cream than this recipe. Did a first pour then, and a second pour at 15 min for a nice smooth finish. Tempering semi-sweet chocolate doesn’t have to be difficult. I am making a three tier Groom’s cake, would this ganache recipe work as a poured covering on it? Hi Jin, I’m not familiar with that product. Thank you! Do I do it the same? Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. Thanks so much for sharing!!! The sides weren’t as even as I hoped they would be but that’s because I made a coconut crumb coating underneath. However the little girl isn’t keen on butter cream. I have never made a ganache or tried to glaze anything, but it is sounding REALLY good to me. 2 teaspoons strong coffee. mixed with semi-sweet chocolate, and a touch of maple! If I come up with something great in the future, I will be sure to share it! It stays great at room temp for a couple of days. Hi Keneesha, yes, those two are the same thing. The additional fat content and thicker consistency of heavy cream will help it form properly. I searched all over the internet for this. I was very disappointed after waiting for the ganache to cool down and it was still very thin. I also measured the chocolate chips all wrong because (don't laugh) I thought; 8oz = 1 cup, nope; it's actually a weight measurement. Hi Natasha, the first time I did this, it was perfect! Maybe 1 cup heavy cream to 12 oz? Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered. Melt the chocolate, then whisk in the butter and corn syrup. Thanks for sharing your good feedback with us. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. We usually use melted chocolate to decorate cakes. My pleasure Christin! See how I used it to garnish my Chocolate Cherry Pie Cake. Instructions Melt chocolate chips and coconut oil in double boiler (I use a small glass bowl nested in a pot), stirring often, until... Pour over cake, allowing it to run over the sides for a … Thanks for sharing all your recipes and your great videos. Hi Saundra! As long as it has more than 30% milk fats. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Natasha’s favorite tips to unleash your inner chef! Hi, It may take slightly longer for it to thicken up than semi-sweet but I think it would work. It will not form a ganache properly using the same proportions. I’m so glad you enjoyed that. Hi Gurit, the ganache will thicken more as it stands. You’re welcome! If you let it sit long enough, you can spread it with a knife and it goes on like a frosting rather than a glaze if you wait, like on this cake for example. I imagine it will be less sweeter, but I’m not sure how else it would change the ganache besides being darker in color. For the cream, since it is a liquid ingredient, I always measure that in volume so 8 oz is 1 cup. I’m so happy you found our recipe! That sounds so cute! I’m so glad you enjoy the recipe! I figured chocolate chips would be easier. .. Hi Karen, I have not tested this on a bundt cake but I believe it should be enough! so nice! Hi – it worked beautifully! I don’t know what I did differently, but maybe that’s it? I needed a tasty and easy ganache to top my double fudge bundt cake. You can also use leftover the next day, keeping it at room temperature and whip it into a chocolate frosting or just frost it onto a cake as is the next day. To get the right measurement of chocolate, I would suggest using a kitchen scale and weighing out 8oz of chopped chocolate pieces. . I’m glad you enjoy the recipe so much Pauline! You can also leave it creamy. Will using white chocolate chips give the same consistency? That’s just awesome, Roshan! That’s just awesome!! You can add a quick chocolate glaze over the cooled cake for another layer of shine and richness. Mine was not nearly ready in 15 minutes. What if I want to use the recipe as a filling for cake layers? Strawberries. Make sure you stir until all of the chocolate chips are fully dissolved and the mixture is completely smooth. It’s a pumpkin swirl cheesecake. or until chocolate is almost melted, stirring after 30 sec. Thanks Natasha, much appreciated. & 6ea of 1/3cups = 2 cups… no? I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. A ganache will firm up to a spreadable frosting consistency and that is the point at which it is best to put inside of a cake. About how much ganache does your recipe make? Several of my readers have reported good results using milk chocolate chips. Can I use all purpose cream instead of heavy whipping cream? I tried this recipe today. Quick and so very good. FILLING AND CHOCOLATE FROSTING: Beat 3/4 cup (1 ... melt 5 squares Baker's unsweetened chocolate or semi-sweet chocolate, cool, then add to ... for smooth consistency. If you compare I would love to hear your feedback. A tablespoon and a half is enough to cause it to take longer to thicken. I get bars of chocolate that says imported from Belgium. I would recommend using your best judgement but most cakes are best to cover with forsting/ ganache after a crumb coat layer is applied first. He’s like a little kid with this stuff! This chocolate ganache is freaking amazing! I mean what brand? Cake looks amazing. Go to reviews. Hi Natasha! Thanks so much! Preheat the oven to 350º. I made half the quantity as my cake was small. I would love to know how you like that! This recipe is from Wilton and was printed on the packaging to my new bundt pan. I slightly tweaked the measurements to work with what I had on hand and added some gel food coloring (I needed black, not brown). Cool to thicken slightly. I melted more chocolate, added ganache to it over the double boiler, and I’m keeping my fingers crossed I get something usable when it cools. Hi Natasha, Hi Natasha. Thanks for your reply. It was the perfect ganache for a cake. Hi. I want to pour the ganache over mini cakes to decorate them but no to cover all the cakes. No room in fridge. The ganache will seal in moisture and keep it from drying out. How simple and thanks for the tips! Pre-heat your oven to 350ºF and move your oven rack so it's lower in the oven. Thank you for sharing your experiments and results. Otherwise, a heavy-duty spatula should do the trick in helping lift it . 6 parts of (2oz) chocolate =(12oz) to So I played around with adding more runny mix to the fudge mix and it it all worked out well. The finish was smooth and the texture was gorgeous. Question about icing the cake over a rack, how do you go about getting the cake off of the rack once the frosting sets? Our new recipes can be converted if you click on Jump to recipe and clck Metric. Follow the same recipe, however, when I iced the cake it gets hard. Hot Lava! Perfect to use for any cake and it also makes for a great dip for fruit. Your recipe saved my son’s birthday cake! The 12 oz recipe shows Great job and I’m sure it will be better next time! Hi Shelby, I highly recommend following the proportions in the recipe for the cream and chocolate. 1/2 cup semi-sweet chocolate chips; 2 tbsp butter; 1 cup icing sugar; 2 tbsp hot water; almonds or walnuts for sprinkling on the bread; Instructions. I would refrigerate the cake and let it set further and it should firm up. I have to pour it more liquid or I have to let it stand more time? This turned out beautifully – thank you for the clear guidelines! Will that work? Mine was too thin. I’m glad to hear how much you and your sister enjoy the recipe! 2 ounces bittersweet or semi-sweet chocolate, cut into small pieces. I am a beginner so I am really worried. Stir until chocolate is melted. Thank you. I just wanted to let you know so you can correct your opening description. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. I have now used this recipe several times. 3 tablespoons margarine or unsalted butter, cut up. Put a Tbsp of this ganache in your latte and you’ll have the most incredible mocha. Much better quality than the chips? This post may contain affiliate links. Hi Natasha, trying ganache for the first time. over? May I have this recipe in metrics measurement please! You said wait 15 min 70 degrees. And this is how the steady spoon was achieved (with a little help from my son’s sand bucket). Thanks for the great review, Carla!! Hi! Or would you recommend not frosting the sides? I’ve never made ganache in my life… I thought I had heavy cream, but what I have is half & half. You can also fully cool it and then whip it with a mixer into a chocolate frosting to spread between cake layers. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. This is a stable ganache and freezes well. I’m a numbers person and couldn’t help but notice your math error…I’m not trying to be a jerk here but 3/4 of a 12 oz bag would be 9 oz. It looks and tastes lovely . It was plenty to coat a 8-inch double layer cake on top and all sides. Hi Amy, we have notes in the recipe on how to make it a frosting after mixing. Hi, I would also of measured the chips as 8 oz is 1 cup. Everyone just loved this ganache! X. Hi Leona, it will cover a 9×9 one layer cake. so, I’ve made this several times and turns out beautiful! I'm Natasha Kravchuk. Could you add Kahlua to this? How long do I need to leave it for before it thickens enough to do this? Pour over chocolate; allow to stand several minutes. Hi Natasha, I had a question. Such a great recipe – thank you for sharing it! My Semi-Sweet Chocolate Glaze recipe is a keeper! It firms up and becomes easily spreadable and I think would hold fondant well at that point. I want to do a chocolate glaze over it now. With 2 cups semi-sweet chocolate chips, it can't be all bad! Maybe take your strawberries swimming in it? If you have any questions, please don’t hesitate to reach out! Pour your ganache evenly over the top of your cake until desired coverage is reached. This is so easy and so delicious. Thanks for following and sharing your awesome review! Thanks. How many cups of ganache does this recipe make? Pour your ganache evenly over the top of your cake until desired coverage is reached. I don’t want it to spread down the cake. Keep in mind, the longer ganache sits, the thicker and more of a frosting it becomes. Makes 3/4 cup or 6 servings, 2 Tbsp. Chocolate chips usually come in 12 oz bags, so use 2/3 of the bag (which is roughly 1 1/3 cup measured). 1/2 lb or about 1 1/3 cup of semi-sweet chocolate chips, https://natashaskitchen.com/wp-admin/edit-comments.php?comment_status=moderated#comments-form. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. Pour it over cakes or let it cool and frost your cupcakes with it! Simple and delish. I meant that 8 oz of chocolate was equal to 1 1/2 cups chocolate when measuring chocolate chips in a dry ingredients measuring cup. This recipe calls for a whole 12 oz bag with 1 cup of whipping cream.. Hi CC, are you certain you used HEAVY whipping cream as called for in the recipe and measured as stated in the description. Perfection! Great recipe to have! I’m glad to hear that Pauline! 12 oz White Chocolate and 4 oz Heavy Cream. Hi Barbara, without trying that type of chocolate, I can’t say for sure but it sounds like it will work. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. Hi, reading this I understand that after 15 minutes it’s a pourable ganache, what I need to know is I’d like to frost my cake with a whipped cream frosting (kid preference ) will it melt the frosting if poured over the top and it drips down the side. Hi Monica, it should still thicken fine. I plan to wait till it’s as thick as fudge icing and then put it on the cake. Perfect!! to be honest, I’ve only ever done it with semi-sweet or bittersweet or dark chocolate. If so how much and would I reduce the cream? Hi Natasha. I added 1 1/2 tsp Orange extract and it was delicious! He’s like a little kid with this stuff!” I hope that helps! Thanks! I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. My husband is now sitting at the table scraping the leftovers off of the foil under the cake with a spatula and eating it. microwave in 10 second intervals. Do not re-freeze. What do you do if the ganache becomes to thick to pour over the edges of a round cake? Rate this Recipe: Votes: 3 Rating: 5 You: Rate this recipe! Hi Denise, I’m so happy you enjoyed this recipe! The recipe calls for freezing the brownies for an hour after adding the mint frosting. Hi Faith, I haven’t tried this exact recipe with white chocolate chips, but I’m guessing you might have to alter the proportions but without testing it myself, I can’t say for sure…. I will be baking my cake today morning but I need to take my cake Tom morning for my friends, so when do I make the ganache and pour it over the cake,?. Lera, we used chips for this recipe. I am making a 9×13 marbled cake (using devil’s food and yellow cake batter) for my grandson’s 5th birthday. Just need clarity on the ratios though. The ganache came out just perfect and I was so excited , I’m so happy to hear that!! Thanks for finally talking about Perfect Chocolate Ganache A whole cup of cream, as in your recipe, was a disaster. This ganache recipe is by far the best one I’ve made and super easy!! Wonderful and so tasty! Anyone that uses this please read completely. I bet it looks so good! 1. the larger the recipe gets? 2- if so, can I use white chocolate as I need the ganache to be purple. I updated the intro. Maybe even less…. Thank you so very much for your suggestion and timely reply. I used this chocolate ganache for it. Hi Natasha! Didn’t know how to measure them until I found this! HI Willow, for the 8 oz chocolate, use 1 cup heavy whipping cream. I have not tested this with Kahlua to advise. Can be thinned with milk. Hi Natasha! thanks. Hi Anj, I’ve never thought it needed sugar and come to think of it, I’ve never seen it done before. It never thickened. Hi Pauline, crumb coat is the base icing on the cake. This site requires JavaScript. 3.5/4. Make sure all of the chocolate is submerged in the hot cream then cover with a tight fitting lid while it rests before swirling it together. I hope you’ll love every recipe that you will try. Be sure to use heavy whipping cream and make sure it is fully incorporated while you are whisking it together. It’s for my mom’s birthday party which is tomorrow so I don’t have time to remake the cake. Nestle, Hershey and other chocolate manufacturers do not use real white chocolate in their chips. Break up milk chocolate bars and place in a bowl with semi sweet chocolate chips, marshmallow creme, and vanilla. I’ve never made ganache and am only 15 so I was a bit worried about it but it turned out great. Well written and easy to follow. Thanks for the easy step by step directions! It will turn into velvety ganache right before your eyes and you'll get excited. I’m going to cover a ring birthday cake,then fill the hole with sliced strawberries. Nice, thanks for sharing your experience with this recipe. You’re welcome, Wendy-Jo! Sounds awesome! Welcome to my kitchen! I’ve made a plain chocolate cake, which is a bit lumpy and bumpy on top. This was perfect!! Which is fine as I can bake. Stir in the semi-sweet chocolate chips and chopped pecans. Place all ingrediants in microwave safe bowl. Whoa Mom that’s next and I’m really excited about it! Thank you for pointing that out. Hi Natasha! I’m excited that you got excited!! It stays great at room temp for a couple of days. How do I use this ganache to pipe roses on my cupcakes? Just made this again for my chocolate bundt cake. Check out what we did for our Yule Log cake. HI Mallika, Several of my readers have reported good results using milk chocolate chips. Also, ganache should only be frozen once. I’m happy to hear that! I haven’t tried it but the idea of that sounds amazing! Hi Kate, once the syrup is absorbed, there is no need to let it sit overnight. The recipe is for 8 oz of chocolate chips (or 1/2 lb). You might google to see if there is a half and half version – it might possibly work but you would probably have to change proportions. Looks & sounds YUMMY! I’m glad to hear how much you both love the recipe, lol! Am having problem with the basics. Appreciate the help! Your ganache recipe turned out really well for me. Is it baking chocolate or just chocolate chips I never know. Thanks for sharing! Then I improvised with some left over Lindt chocolate bars. made it i did add a teaspoon of butter it makes it shiny !!! . Do I need to let it sit on room temperature longer so that it thickens and is easy to pipe? It was perfect and really came out amazingly velvetty.Thank you so much! I would like to try this on my chocolate cake roll with whipped cream inside the cake roll…one the ganache is on cake can it be refrigerated overnight before serving and the ganache still be nice in appearances? I’m making some chocolate brownies with a layer of mint frosting finished with a layer of chocolate. It is best to keep it at room temperature as it firms up in the refrigerator. Half of the recipe should be enough to cover the top and have it drip down the sides. Faith, I just tried yesterday with Nestle Tollhouse “white morsels” and it is too runny and has not thickened much overnight….very soupy. Now we could have glazed it but we all love a bit of a thick ganache spread on top of a brownie cake, so we did that. Hi Theresa. Hi Ana, I haven’t tested that so I can’t really speak to that but one of my readers wrote in with the following: ” My sister is lactose intolerant, and so I exchanged the heavy whipping cream for a coconut cream and milk mixture. Thanks so much for sharing . I want to dip doughnuts in it and use them as cake toppers. Otherwise, let’s move on. Gourmet April 2000. And then you'll want to spread it on top of cupcakes and cookies.