If you happen to experiment I would love to know how you like that. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). I added 1 1/2 tsp Orange extract and it was delicious! reviews (2) 100%. HI Mallika, Several of my readers have reported good results using milk chocolate chips. Now for the heavy cream is that weight measurement or cup measurement? This is going in my recipe book of go to recipes that I won’t go without. And then you'll want to spread it on top of cupcakes and cookies. Be sure to use heavy whipping cream and make sure it is fully incorporated while you are whisking it together. I’m not fond of a chocolate glaze and would like to use this instead this year. I find that my responses help other readers that do browse through these comments! I don’t think you’ll get the same velvety texture, but if you do reheat it, do it slowly. That’s just awesome!! After the cream comes to a simmer, remove from heat and allow to cool for a few seconds before pouring over chocolate. White Chocolate baking bars work better than chips. Perfect to use for any cake and it also makes for a great dip for fruit. The sides weren’t as even as I hoped they would be but that’s because I made a coconut crumb coating underneath. I would refrigerate the cake and let it set further and it should firm up. Your ganache recipe turned out really well for me. I haven’t tried it but the idea of that sounds amazing! You’re welcome Christina! I am making a 9×13 marbled cake (using devil’s food and yellow cake batter) for my grandson’s 5th birthday. Why?! Half of the recipe should be enough to cover the top and have it drip down the sides. I want to do a chocolate glaze over it now. Yes, it does harden after it sits but it stays spreadable at room temp. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Hi Lyddiegal, did you make sure to use a liquid measuring cup for the cream and also make sure you are using “HEAVY” whipping cream. This chocolate ganache is freaking amazing! Hi Musette, I have not tested this ganache over frozen cakes before to advise. I’ve made ganache for years and looked up this recipe for the proportions. Thanks for that info. Whip to … I’m glad to hear how much you both love the recipe, lol! flour, granulated sugar, vanilla extract, slivered almonds, semi-sweet chocolate and 5 more Zucchini Brownies with Chocolate Glaze Blue Berry Vegan soy milk, baking powder, dark chocolate, oil, flour, flaxseed and 11 more He’s like a little kid with this stuff! If you experiment, let me know how you liked the recipe. Being that it is square I know I’d need to cover each section separate If the remaining ingredients of the cake are not perishable, it is ok to leave it at room temperature overnight. Hello, I’m planning on making this tomorrow. 6 parts of (2oz) chocolate =(12oz) to Hi Neelakshi, you would want it to cool for several hours but ganache isn’t normally intended for making designs on a cake. I think i stirred it too soon will it thicken? Do you have the ganache recipe in metrics? Make sure all of the chocolate is submerged in the hot cream then cover with a tight fitting lid while it rests before swirling it together. Instructions. Hi Malini, heavy whipping cream has a higher fat content and works best for this recipe. I’ve done a little research online and the sources I came across say ganache is freezable up to 3 months. I followed this recipe exactly, weighed 8 oz of chips, brought cream to barely a simmer, waited the five minutes, cooled in the fridge overnight, and in the morning, soup. Thanks for your reply. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered. Cool to thicken slightly. You’re welcome, Jenn! Thank you for sharing that with us, Lori. I also heat the heavy cream in the microwave in a 4C Pyrex measuring cup and add the chocolate to the cup. So that’s what I did wrong. I was planning to use fondant, but ran into coverage issues due to the large size of the cake. I thought I had heavy cream, but what I have is half & half. If you give a try, use much less cream than this recipe. SOFT GANACHE (2 parts heavy cream to 1 part chocolate by weight) Heat cream to a boil; remove from heat. The small difference in steps really make a difference in the texture, you know? Welcome to my kitchen! Hi Julie, usually a crumb coat or frosting the cake would help! Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream. Looks & sounds YUMMY! Hi Sherry, I think that would work but keep an eye on it to be sure it reaches the desired consistency because it does get pretty thick when it is refrigerated. 8 oz  (1/2 lb or about 1 1/3 cup of ) semi-sweet chocolate chips I’m excited that you got excited!! I’m happy to hear you love the recipe! I would love to try to make this dairy free, with coconut heavy whipping cream.. do you or anyone know if it will work? Question about icing the cake over a rack, how do you go about getting the cake off of the rack once the frosting sets? If I wanted to make this a peppermint ganache would I just add peppermint extract to it? It stays great at room temp for a couple of days. A tablespoon and a half is enough to cause it to take longer to thicken. Is it the same as Amul cream which we use for cream salad? If you have any questions, please don’t hesitate to reach out! & Yes, this should work great for a drip design. If i put this ganache in the fridge, will it become frosting like cause i want to use this in my chocolate cake. Pour your ganache evenly over the top of your cake until desired coverage is reached. Thanks for the easy step by step directions! Thanks. So easy, so good! I’m glad to hear how much you and your sister enjoy the recipe! As long as it has more than 30% milk fats. I made 1.5 of the recipe using milk chocolate. to be honest, I’ve only ever done it with semi-sweet or bittersweet or dark chocolate. Do the ganache hardens? .. Hi Karen, I have not tested this on a bundt cake but I believe it should be enough! I have Amul fresh cream so will this help in making the ganache?. You’re welcome! It will thicken faster being a smaller batch so keep an eye on it . You’re welcome! Simply awesome !!! That would work. Chips or baking bars? I have crumb coated a cake with whipped chocolate ganache. If I come up with something great in the future, I will be sure to share it! Made this with half and half as I was out of heavy cream and it turned out AMAZING! How many cupcakes will one batch cover? We make an old fashioned chocolate cake and finish it off with this ganache. Read more comments/reviewsAdd comment/review. Hi Deanne, I haven’t tested that but I think it could work. So delicious and easy. Quick and so very good. I even weighed out the chocolate perfectly. Stir until chocolate is completely melted. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. I’ll certainly keep to the recipe. It will turn into velvety ganache right before your eyes and you'll get excited Semi-sweet chocolate has no more than 50 percent sugar, so don't use more sweetener than the amount of cocoa butter and cocoa powder combined. If you compare I would love to hear your feedback. I need to use this as a layer in between 2 cakes. Hi Malini, I have let it cool completely to room temperature and thicken before whipping it into a whipped chocolate ganache and it worked well. Hi Susana, you can make it work well with either one. It is enough to cover a 9 inch cake. What do you think? I didn’t like just melted semi sweet chips last time I made them, the chocolate set too hard. I have tried this recipe and it’s quite perfect. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. Hi Monica, it should still thicken fine. or until chocolate is almost melted, stirring after 30 sec. I love the idea of ganache, but since the brownies have been frozen, will the ganache spread or just freeze in place without an even coating? I have never made ganache and i am looking to use food colouring to achieve yellow colour. I will try it for my Christmas log tomorrow. If you experiment, let me know how you liked the recipe, Hi Natasha, Hi Laurie, it will be too thick, This thickens overnight to more of a frosting consistency. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. I updated the intro. Tried this recipe and had perfect results.Now it’s my go to recipe for my chocolate cake.Easy to make too. He’s like a little kid with this stuff!” I hope that helps! I plan on making this to.go on my Easter chocolate cake. Thaw in the refrigerator. Next time I want to whip it up. Omg! This tutorial on how to decorate cakes with chocolate may help. & 6ea of 1/3cups = 2 cups… no? Pour over chocolate; allow to stand several minutes. As long as it says “heavy” on it, that means the fat content will be sufficient. To make homemade chocolate from cocoa powder, melt cocoa butter, coconut oil or butter and combine the melted fat with the cocoa powder and sugar. You’re welcome! Thanks! Also, can you make whipped ganache from these ratios? Simple and delish. Just tried, fool proof! Hi Natasha! Will it ever stiffen or this is it? Never again. This is literally the best! Hi Natasha, I poured it over my cake roll and refrigerated it to let it set completely. This has become a hit with my double chocolate chip bundt cake. 2. If you experiment, let me know how you liked the recipe. I would recommend using your best judgement but most cakes are best to cover with forsting/ ganache after a crumb coat layer is applied first. 3 tbsp Chocolate (semi-sweet or bitter dark Chocolate, fine chopped) 1/2 Cup Sugar (confectioners sugar, sifted) 1 ... To make the chocolate glaze, place the half-and-half and chocolate … I personally haven’t tested it with white chocolate to advise but our readers have reported it doesn’t work well with white chocolate chips. It cocoa butter cocoa mass and cocoa solids can I use this? What do you mean by a ‘crumb coat layer. Hi Alyona, I haven’t tested that out so I can’t say for sure. I tried this ganache with dark chocolate chips n it turned out amazing. Thank you! You can also spread it on a cake as a chocolate frosting once it thickens up a bit more like we did on this cake. I used 250ml of fresh cream and left over bits of choc chips…. I just use chocolate chips for ease of measuring and they are really inexpensive. Covered 8 jumbo cupcakes pretty well. FILLING AND CHOCOLATE FROSTING: Beat 3/4 cup (1 ... melt 5 squares Baker's unsweetened chocolate or semi-sweet chocolate, cool, then add to ... for smooth consistency. I’m so glad you enjoy the recipe! OMG, your recipe is about as easy as it gets! Do I do it the same? I used this chocolate ganache for it. I’m so glad you enjoyed that! I glaze this cake with my Orange Chocolate Glaze found in Sesame Spice Cake With Chocolate Orange Glaze Recipe #132005. It’s a pumpkin swirl cheesecake. I imagine I’d have to check the ganache until it reaches firm enough consistency to not run off the side of the cake… what do you think? That is a great question. Stir everything together until smooth. Hi Anj, I’ve never thought it needed sugar and come to think of it, I’ve never seen it done before. I would then had a mess! Stir until chocolate is completely melted. Hi, I used this ganache (which turned exactly as you’ve described) to fill a cake but it all oozed out. However the little girl isn’t keen on butter cream. Thank you for sharing that with us! Well written and easy to follow. You used milk instead of heavy whipping cream. You might set aside a small amount to test before adding it to the whole batch and of course add the extract to taste . Kelly, this recipe should work fine for that and I love your idea . We usually use melted chocolate to decorate cakes. . All of the recipes I’ve come across have either semi-sweet, bittersweet, or dark chocolate. It was plenty to coat a 8-inch double layer cake on top and all sides. I will be baking my cake today morning but I need to take my cake Tom morning for my friends, so when do I make the ganache and pour it over the cake,?. Our new recipes can be converted if you click on Jump to recipe and clck Metric. I think it would work if you let it sit covered at room temperature for several hours or overnight. And this is how the steady spoon was achieved (with a little help from my son’s sand bucket). It would be best to refrigerate it after applying to ensure that it sets before the sponge cake pulls any moisture from it. Hi Mary, it could be the size of the pan used or possibly cooking on convection oven settings? What do you do if the ganache becomes to thick to pour over the edges of a round cake? Am having problem with the basics. Privet Natasha! Also, make sure you are using HEAVY whipping cream as the fat content will make a difference in how it thickens. A whole cup of cream, as in your recipe, was a disaster. Thanks. Great recipe to have! Will that work? Sounds awesome! Would Nestle work or Ghirardeli is better? Thank you. If all else was the same, it’s very likely the regular whipping cream was the culprit. Don’t stress this one’s a keeper for me!! It stays great at room temp for a couple of days. Hi Debbie, I developed this recipe with heavy cream and I’m just not sure that half and half has enough fat and creaminess for the ganache to form properly…. Can’t wait to serve it:). Then I placed the mixture in the fridge…. Is it baking chocolate or just chocolate chips I never know. Otherwise, a heavy-duty spatula should do the trick in helping lift it . What if I want to use the recipe as a filling for cake layers? Your recipe saved my son’s birthday cake! it didn’t turn out so fantastic it was very runny, i added more melted white chocolate chips, and it seemed to help a little, but still not up to par. Bring to a boil over medium-high heat. If I leave it long enough to be of the right consistency for the middle, what’s the best way to then make it less ‘solid’ to pout over the top? Pour it over cakes or let it cool and frost your cupcakes with it! Also, make sure to measure ingredients the same way for baking. Pour the cream over the chocolate, cover and allow to sit 5 minutes without stirring. I’m happy to hear that! First try and everything worked perfectly. Hi Nicole, we use a spatula or a bent icing spatula to separate it from the rack and move it to your serving plate. I had trouble covering a sponge birthday cake with roll out sugar paste as cake too soft. Learn more... Natasha's top tips to unleash your inner chef! Hi, yes this full recipe will be enough to cover a 9″ cake. It may take slightly longer for it to thicken up than semi-sweet but I think it would work. Gourmet April 2000. Which is great, because I hate waiting. Hi Adriana, this should work fine over a cake frosted with buttercream. & Yes, this should work great for a drip design. Thanks for any advice! I want to pour the ganache over mini cakes to decorate them but no to cover all the cakes. Thank you so much for your time and advice. Is this recipe good for piping (after a chill)? Happy birthday to your son! Do not re-freeze. My husband is now sitting at the table scraping the leftovers off of the foil under the cake with a spatula and eating it. Melt the chocolate, then whisk in the butter and corn syrup. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for sharing all your recipes and your great videos. The ganache will not be runny. I was wondering if you can make the ganache and put it in squeeze bottles to drizzle over fruit kabobs the next day for a wedding reception or will it be to thick by then?? Otherwise, let’s move on. Transfer brownie batter into the pan, spreading it well so that it covers the entire pan. Hi Natasha, I plan to use this ganache on a cake I will be making. Bring the cream and salt to a simmer. 3 tablespoons margarine or unsalted butter, cut up. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!). Thank you for sharing your experiments and results. Hello Natasha thanks for sharing your recipes. That sounds amazing! I searched all over the internet for this. I don’t want it to spread down the cake. Hi Alexandra, ganache takes on different forms at it sets and when it is liquid, it is only intended to dip or coat or drizzle with but to fill a cake you would have to let it firm up to the consistency you want to see once it is inside the cake. Hi, it could be due to using larger chocolate chips or placing your bowl on a cold surface which could cool the cream faster. For the cream, since it is a liquid ingredient, I always measure that in volume so 8 oz is 1 cup. You might google to see if there is a half and half version – it might possibly work but you would probably have to change proportions. We’ll see how it comes out by the afternoon tomorrow. Hi Thaya, it may take longer, and depending on the chocolate may alter the texture of the ganache. Does this recipe cover a 9×9 inch two layer cake? Is that a good idea? . And then you’ll want to spread it on top of cupcakes and cookies. We are so happy you're here. Use as a glaze for cakes or filling for truffles. Thank you so much for an easy and fast recipe. so, I’ve made this several times and turns out beautiful! Chocolate chips usually come in 12 oz bags, so use 2/3 of the bag (which is roughly 1 1/3 cup measured). You said wait 15 min 70 degrees. 6 parts of (1/3c) cream = 6/3rds cp https://natashaskitchen.com/wp-admin/edit-comments.php?comment_status=moderated#comments-form. If you experiment with that, please let me know how you liked the recipe . 2 tablespoons milk ; ¼ cup confections sugar; ½ cup semi-sweet chocolate chips; 1 tablespoon butter; Directions. I’m so glad you enjoyed that. Thanks for sharing! I want the ganache to be quite firm. It was somewhat thinner than I originally hoped for; I hope that it thickens up, I’m doing that overnite in the fridge. I have never made a ganache or tried to glaze anything, but it is sounding REALLY good to me. One of our readers wrote “I made 3 layers of cake, with a layer of ganache and a layer of buttercream in between and buttercream all over. Hi Natasha, is it fine if I use heavy cream instead of heavy whipping cream? You’ll want to know the basic temperature for the type of chocolate you are working with as noted in the table below: I treat semi-sweet like a cross between milk and dark chocolates. I want to mix in food coloring to the ganache to make the cake more festive this Easter. ... dates, raisins and nuts. One of our readers wrote the following: “Just made this again for my chocolate bundt cake. Semi-sweet chocolate and butter are melted together for an easy glaze to drizzle over cakes, cookies and other desserts. Check out what we did for our Yule Log cake. But This article on measuring may help. I have 2 questions: Also, ganache should only be frozen once. I used this chocolate ganache for it. I’m so happy to hear that, Kaili! I poured it over my cake roll and refrigerated it to let it set completely. Hi Robyn, I wish I had measured it that way. Thanks for the great review, Carla!! Hi Sheila, once it becomes thick it will not pour like the liquid. I don’t know what I did differently, but maybe that’s it? It was the perfect ganache for a cake. This ganache is amazing. I can imagine it looks wonderful on those cakes and pies! If I refrigerate this will it be thick enough I could slater on the rim of martini glass for a chocolate martini? I’m happy to hear how much you enjoy the recipe Fred! Thank you for sharing your great review! do you have any suggestions? Hi Natasha, the first time I did this, it was perfect! Mine was not nearly ready in 15 minutes. Thank you I love your recipes . and then place probably day of, since the layers are 16″, 12″, and 8″. It turned out great ” I hope that’s helpful! Directions. Always love your cooking n recipes Natasha.. ❤️, Thank you so much! About how much ganache does your recipe make? It was perfect and really came out amazingly velvetty.Thank you so much! I get bars of chocolate that says imported from Belgium. Following this process should give you the same consistent results that we shared in the tutorial. Thanks! Nice, thanks for sharing your experience with this recipe. Three Ingredient Chocolate Glaze. I’m so happy you enjoyed that. I just wanted to check if it is 16oz or 8oz that I use? Place cake on a wire rack over a rimmed platter or rimmed baking sheet. The ganache will seal in moisture and keep it from drying out. A simple but effective and smooth recipe. I'm Natasha Kravchuk. * Percent Daily Values are based on a 2,000 calorie diet. Stir until chocolate is melted. I made half the quantity as my cake was small. Thanks for finally talking about Perfect Chocolate Ganache Maybe take your strawberries swimming in it? Pound cake. Such a great recipe – thank you for sharing it! I meant that 8 oz of chocolate was equal to 1 1/2 cups chocolate when measuring chocolate chips in a dry ingredients measuring cup. Thank you for that awesome review! If you put a ring of parchment paper on the bottom to the size of the bottom cake layer, it will be easier to slide over. I hope you love it! Thanks for sharing your great review! Hi! May I ask, if I place cake on rack when frosting, how can I safely move it to a cake platter? I’m so happy you found our recipe! Thank you! Thank you! I used this recipe with the specified measurements and the consistency was not as shown. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Put a Tbsp of this ganache in your latte and you’ll have the most incredible mocha. Hi Gurit, the ganache will thicken more as it stands. My pleasure Deb! Natasha’s favorite tips to unleash your inner chef! thanks. You may need to make 1.5 to 2 times the recipe for a double layer. I’d like to know if ganache can be reheated to make it runny again. I think it’s worth trying though. Why did I stray?!?! 2. I hope it worked out well for you! Hope that helps for next time! Pour it over cakes or let it cool and frost your cupcakes with it! Is it because of the heavy va normal whipping cream? I was advised today to cover sponge with ganache first, then apply the icing. Please see the notes above on how we measured that. Hi Pauline, crumb coat is the base icing on the cake. Many thanks, Hi Jodie, can you let me know where you saw the 16oz? You don’t have to post this, but how do you put up with the same questions being asked over and over and over again? That’s so great!! I’m so glad you enjoyed it I would love to see a picture of your cake if you would like to share it in our Facebook group . Hi Michelle, I think that would be fine since the ganache is pretty much at room temperature when it is poured. The finish was smooth and the texture was gorgeous. Excellent recipe. Cake looks amazing. Thank you so much for sharing that with me. I’m not sure it’s possible or when the best time to glaze it is. Social Sharing Share. Should I ice the same day I bake it after it cools or the next day? Hi Keneesha, yes, those two are the same thing. Do I need to cover the cake with a buttercream (or even a layer of cooled ganache) to smooth out the surface before pouring on the warm ganache. Made it for my sister’s birthday cake, I am worried that it will taste and/or look strange. Hi Anne, we frosted ours on the serving plate. Needed one to use on my sister’s wedding cake. Check out what we did for our Yule Log cake. For the Topping and Glaze. Please enable JavaScript in the browser settings and try again. or until chocolate is almost melted, stirring after 30 sec. I added more chocolate chips and the consistency was better. I’m so happy you enjoyed those videos! I find them very useful and gives me great ideas. Follow the same recipe, however, when I iced the cake it gets hard. Hi Raissa, I haven’t tried that but our readers have reported it doesn’t work well with white chocolate chips. Thank you! Hi Natasha! Can you use milk chocolate chips instead of semi sweet? 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