Chocolate Ganache

Before I start let me just say, YUMMY! The ganache almost didn’t land up on the cake, I almost ate the whole thing straight out the pot!

So… I made a chocolate cake and didnt have any icing sugar. What I did have was cream and chocolate so I made a ganache.


Chocolate Ganache
All the recipes I found were pretty easy, a basic ganach recipe calls for a 1:1 ratio of chocolate and cream. For a more liquid ganache add more cream, for a thicker ganache add more chocolate.
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  1. 200g heavy cream (I used a 250ml box of 32% cream)
  2. 200g dark chocolate (you can use pretty much any chocolate, I think white chocolate would be amazing)
  1. Heat the cream until it is steaming but not boiling.
  2. While the cream is heating, chop the chocolate into small pieces, the smaller the easier and quicker it is to melt.
  3. Remove the cream from the heat and add the chocolate.
  4. Stir with a wooden spoon until the cream and chocolate are combined.
  5. Allow to cool and thicken and then pour over your cake.
  6. Start at the centre of the cake and allow the ganache to run over the sides.
  7. I placed my cake in the fridge so the ganache set a bit.
  1. Apparently, if you have patience, you can let the ganache cool and then you can whip it and then spread it on the cake.
  2. Also, if you want to make chocolate truffles, increase the amount of chocolate to cream ratio, allow the mixture to cool and thicken and then roll into balls and coat in cocoa.
A Bit of This A Bit of That

I have to say thank you to The Cupcake Lady, Angel for answering all my questions on Twitter when I was so impatient to ice and eat the cake šŸ˜‰

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