Our decadent chocolate ganache frosting is the perfect staple to keep in your recipe book. This frosting can be used on cakes, bars and biscuits - its endlessly all-purpose.
Prep Time: 10 Minutes
Whisk Time: 5 Minutes
Total Time: 20 minutes
Yield Quantity: Enough for a 10" Cake.
Special Equipment: hand whisk
347g double cream
510 grams of good quality dark chocolate
If chocolate is in bar form, chop into smaller pieces with a serrated knife.
Place cream in a pot and warm on medium heat until just boiling. Keep an eye on the cream, it will start to bubble a little when it is ready. If heated too long, it will rise up and spill over the sides.
Pour hot cream over the chocolate and let stand for 2 minutes.
Using a whisk or hand blender, mix the cream and chocolate until smooth.
Ganache is ready to be poured at this point. If you would like a spreadable ganache, cover and let stand until completely cool or pop it in the fridge, giving it a good whisk every 20 minutes.
Use this amazing frosting to complete our Old Fashioned Chocolate Cake (recipe here)!
Make sure you don't leave any lumps in your ganache - all the chocolate should be melted before you use it!
For white chocolate ganache, decrease cream to 3⁄4 cup and use white chocolate, chips or chopped (real chocolate, not coating chocolate). Prepare as above.
Combine equal parts dark chocolate ganache with white chocolate ganache for a milk chocolate variety.