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Rich Chocolate Ganache Frosting for Layer Cakes

A rich slice of dark chocolate cake layered and topped with smooth chocolate ganache frosting.
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Learn how to make a thick, spreadable chocolate ganache frosting perfect for covering layer cakes and cupcakes. This two-ingredient recipe yields a creamy, rich topping that sets up beautifully.

Ingredients

Scale
  • 12 ounces semi-sweet or dark chocolate, finely chopped
  • 1 cup heavy whipping cream

Instructions

  1. Place the finely chopped chocolate into a medium, heatproof bowl.
  2. Pour the heavy whipping cream into a small saucepan. Heat the cream over medium heat until it just begins to simmer around the edges. Do not let it boil rapidly.
  3. Remove the hot cream from the heat and immediately pour it over the chopped chocolate.
  4. Let the mixture sit undisturbed for 5 minutes to allow the heat to melt the chocolate completely.
  5. Gently whisk the mixture starting from the center and working outward until the ganache is completely smooth and glossy. This is your pourable ganache.
  6. For a frosting consistency, you must cool the ganache. Cover the bowl and chill the ganache in the refrigerator for 2 to 4 hours, stirring every 30 minutes, until it is thick and holds soft peaks when lifted with a spoon. It should feel like soft peanut butter.
  7. Once cooled to a spreadable texture, use an electric mixer on medium speed to whip the ganache for 1 to 2 minutes until it lightens slightly in color and becomes fluffy enough to use as a cake frosting. Do not over-whip.
  8. Use the whipped chocolate ganache frosting immediately to cover your cooled cake or cupcakes.

Notes

  • For a firmer frosting, use a higher ratio of chocolate to cream, such as 1.5 parts chocolate to 1 part cream.
  • If your ganache becomes too stiff after chilling, let it sit at room temperature for 15 minutes and then whip it again briefly.
  • This recipe works best with good quality chocolate bars rather than chocolate chips, as chips contain stabilizers that can affect the texture.
  • Store frosted cakes loosely covered at cool room temperature for up to 2 days, or refrigerate and bring to room temperature before serving.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-ganache-frosting-recipe/