Go Back
–+ servings
dark-chocolate-ganache-for-icing-cakes

Dark Chocolate Ganache for Icing

The perfect choice for your tiered or carved cakes. Preferred especially under fondant.
PRINT
Yield:5 cups

Ingredients

  • 32 oz Dark Chocolate - 55% cocoa or more is my rule of thumb
  • 16 oz Heavy Cream - Or Double Cream (UK)
  • 2 teas Vanilla Extract - (optional)

Instructions

Traditional Method

  • Measure out chocolate. I use a mixer for my ganache because I think it come out more consistent and I save a lot of energy (which i like to do early on in the cake makin day!).
    Dark Chocolate Ganache for Icing
  • Measure cream in a sauce pan, bring to a boil over medium/high heat.
  • Poor hot cream over chocolate, swirl bowl until all the chocolate is covered. Allow to set for 30 seconds.
  • Start mixing with the paddle attachment on low. Tip: If your mixer is pretty full of ganache, place plastic wrap over your bowl/mixer to catch any flying heavy cream/chocolate once the mixing process begins! You don't want a mess on your hands :)
  • See cooling/storage directions at bottom of the page!

Double Broiler

  • Measure out your chocolate. Add your cream to the same bowl.Tare and measure.
    Dark Chocolate Ganache for Icing
  • Place bowl over a pot of steaming water. Heat should be set to low/medium. Make sure the water is NOT touching the bottom of the bowl, you simply want to heat the bowl with the steam produced by the water.
  • Use a spatula to scrape sides in the beginning, as chocolate starts to melt, change to a whisk. Whisk until cream and chocolate come together smooth of any lumps.
  • See cooling/storage directions at bottom of the page!

Microwaving (For Small Batches)

  • Measure out chocoalte in microwave safe dish. Tare. Add heavy cream.
  • Microwave for 30 second increments. Stir well between each increment! Depending on how much you are making, this could take 30-90 seconds. (ie: I made 1 cup of ganache, it took 60 seconds total) See cooling/storage directions at bottom of the page!

Notes

 
Let ganache set up at room temperature. DO NOT COVER WHILE COOLING. This will cause condensation and can ruin your ganache.
Not suggested, but when you find yourself in need of ganache quickly: Place it in the fridge. Mix it every 10 minutes or so, this ensures you do not get as many lumps from the uneven cooling.
Tip: I make my ganache a few hours prior to using it, I allow it to set up to a peanut butter consistency and then start using it to ice my cake!
When ganache is completely cool, cover in plastic wrap.
It can be left at room temp for up to 1 day.
Refrigerate for up to 1 week or freeze for up to 6 months.
Tip: For freezing, I will spoon my ganache onto plastic wrap, wrap it up real good and then place in a freezer bag. Always date it! When you go to use it again, allow it to come to room temp over night, cut it up into smaller pieces and re-melt slowly in microwave in 10 second increments.
This is a perishable product and you should follow all of your local health code laws.