Easy Chocolate Ganache Recipe
This thick and creamy chocolate ganache recipe is enough to cover a 6" cake, coating it with a decadently rich frosting you won't ever want to stop eating!
Ganache Vs. Frosting
Ganache is an all-time favorite when it comes to covering cakes. But what makes ganache different from frosting? Let's take a minute to look at some of the differences.
Ganache only uses two ingredients: chocolate and heavy cream. Frosting and icing, on the other hand, can use a great combination of ingredients, including powdered sugar, butter, cream cheese, or vanilla additive.
Our ganache keeps it simple. We love the old-school sweetness of cream and chocolate together. It makes for a delightfully creamy frosting, and it actually helps reduce the amount of sugar and calories you typically eat for dessert, too.
In the technical baking world, there are actually six different types of frosting:
- Cooked frosting
- Buttercream frosting
- Royal icing
- Ganache
- Glaze
- Whipped cream frosting
Which type of cake frosting is your favourite? No matter what you love, we have a recipe for it here at Sims Home Kitchen. Take a moment to search through our website and look at all of the fabulous cakes and frostings we have available for you to try out.
Storage Options
Can you store fresh ganache? It should be able to stay at room temperature for a couple of days. If you must refrigerate it, it can actually last for up to a month. Just remember that you are dealing with dairy ingredients, so you want to make the most of it before it turns totally sour.
Ganache can be frozen, but it's better to enjoy it while it's fresh. Take a look at our recipe below and get deliciously thick cake frosting in just minutes!
More Tasty Sweet Recipes
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Chocolate Ganache Filling
Equipment
Ingredients
- 500 g Dark chocolate chopped
- 250 g double cream
Instructions
- Add chocolate chunks to a large bowl.
- Pour in double cream.
- Warm for 30 seconds in the microwave and stir (repeat this step until the chocolate mix is smooth).
- Leave the mixture to cool. Cover the ganache with cling film (make sure the cling film touches tha ganache to prevent air bubbles).
- Refrigerate ganache for 2 hours or leave to cool for 5-6 hours.
- Then whisk for 2 minutes or until spreadable.
- Start decorating!
Notes
Nutrition
