Baking & Pastry > Fillings & Assembly > Cake Fillings > Ganache (as Filling)

Dark Chocolate Ganache Filling

This rich and decadent dark chocolate ganache is perfect for filling cakes, providing a smooth and intensely chocolatey layer. It's easy to make and adds a touch of elegance to any cake. This recipe uses a 2:1 chocolate to cream ratio, resulting in a firm yet spreadable ganache.

Prep Time
5 minutes
Cook Time
5 minutes
Servings
Fills a 9-inch cake
Ingredients
  • 12 oz Dark Chocolate (60-70% cacao)
  • 6 oz Heavy Cream
  • 2 tbsp Unsalted Butter
  • 1 tsp Vanilla Extract

Prepare the Chocolate

Finely chop the dark chocolate and place it in a heatproof bowl. Ensure the bowl is large enough to hold both the chocolate and the cream without overflowing.

Heat the Cream

Pour the heavy cream into a saucepan. Heat over medium heat until it just begins to simmer, watching carefully to prevent it from boiling over. Remove from heat immediately.

Combine Chocolate and Cream

Pour the hot cream over the chopped chocolate. Let it sit for about 1 minute to allow the heat to melt the chocolate.

Mix to Emulsify

Gently whisk the cream and chocolate together, starting from the center of the bowl and working outwards. Continue whisking until the ganache is smooth, glossy, and fully emulsified. Be careful not to over-whisk, as this can cause the ganache to separate.

Add Butter and Vanilla (Optional)

If using, stir in the unsalted butter and vanilla extract. The butter adds richness and shine to the ganache, while the vanilla enhances the chocolate flavor. Stir until the butter is fully melted and incorporated.

Cool and Thicken

Let the ganache cool at room temperature for about 1-2 hours, or until it reaches a spreadable consistency. Stir occasionally to prevent a skin from forming. You can also refrigerate it for a shorter period, but check it frequently to avoid over-chilling. If the ganache becomes too firm, let it sit at room temperature to soften.

Fill the Cake

Once the ganache has reached the desired consistency, spread it evenly between the cake layers. Use a spatula or offset knife to create a smooth, even layer of ganache.

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FAQ

  • How do I fix ganache that is too thick?

    Gently warm the ganache in the microwave in 10-second intervals, stirring after each interval, until it reaches a spreadable consistency. Alternatively, you can add a tablespoon or two of warm cream and stir until smooth.
  • How do I fix ganache that is too thin?

    Refrigerate the ganache for a short period (15-30 minutes), checking frequently, until it thickens to the desired consistency. You can also whisk in a small amount of powdered sugar to help thicken it, but be careful not to add too much.
  • Can I use milk chocolate instead of dark chocolate?

    Yes, but you'll need to adjust the ratio of chocolate to cream. For milk chocolate, use a 3:1 ratio (e.g., 12 oz milk chocolate to 4 oz heavy cream) as milk chocolate has a higher fat content.