Baking & Pastry > Frosting & Icing > Other Frostings & Icings > Ganache Recipe (for Frosting)

Dark Chocolate Ganache Frosting

This recipe creates a rich, decadent dark chocolate ganache perfect for frosting cakes, cupcakes, or even using as a filling. The key to a good ganache is using high-quality chocolate and heavy cream.

Prep Time
5 minutes
Cook Time
5 minutes
Servings
Enough to frost a 9-inch cake or 24 cupcakes
Ingredients
  • 12 oz Dark Chocolate (60-70% cacao)
  • 1 cup 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

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil. Remove from heat immediately.

Combine Cream and Chocolate

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

Whisk Until Smooth

Gently whisk the mixture starting from the center and working outwards until the chocolate is completely melted and the ganache is smooth and glossy. Be careful not to incorporate too much air.

Add Butter and Vanilla

Stir in the unsalted butter and vanilla extract until fully incorporated. The butter will add richness and shine to the ganache.

Cool and Use

Let the ganache cool at room temperature for about 30-60 minutes, or until it reaches a spreadable consistency. The cooling time will depend on the room temperature. If you want a firmer ganache, refrigerate it for a shorter amount of time, checking frequently. If it becomes too firm, let it sit at room temperature for a bit to soften. Frost your cake or cupcakes as desired.

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FAQ

  • What kind of chocolate should I use?

    Use high-quality dark chocolate with a cacao percentage between 60-70%. Avoid using chocolate chips, as they contain stabilizers that can prevent the ganache from becoming smooth.
  • Can I make this ganache ahead of time?

    Yes, you can make the ganache a day or two in advance. Store it in an airtight container in the refrigerator. When ready to use, let it come to room temperature and then whip it with an electric mixer until it reaches a spreadable consistency.
  • Why is my ganache grainy?

    Grainy ganache is often caused by overheating the chocolate or not letting the hot cream melt the chocolate properly. Make sure the cream is hot but not boiling, and give it time to melt the chocolate before whisking.