Chocolate Ganache Frosting For Cakes

This smooth and firm chocolate ganache frosting is a cake designer’s favorite for a flawless finish, perfect under fondant or as a sleek layer on any cake. In this article, you’ll find all the tips you need to master this delicious and professional frosting!

Jump to:

• Why you'll love this recipe
• Why Use a Covering Ganache?
• Chocolate Ganache Ratio
• Ingredient You Need
• Chocolate Ganache Frosting Instructions
• Steps To Use A Ganache Frosting For Covering A Cake
• Cake flavors Ideas for this ganache frosting
• Best Tips For This Recipe
• Storage Instructions
• Variations & Substitutions
• Recipe Questions & Troubleshooting
• More Cake Covering Frostings
• Chocolate Ganache Cake Frosting

Chocolate ganache frosting for covering cake is a baker’s go-to for getting that smooth, polished look on cakes. It’s made by adjusting the classic ganache recipe, which is typically a 1:1 ratio of chocolate to cream, often used for fillings and toppings on desserts like macarons and cake rolls.

However, when covering cakes, a firmer texture is needed, so the ratio is adjusted to 2:1 (two parts chocolate to one part cream). This creates a stable, sturdy ganache that’s easy to spread and smooth on the outside of cakes.

You can use dark chocolate, milk chocolate, or white chocolate to make this ganache, and it will still provide a smooth, firm texture that’s perfect for covering cakes. Using the right ratio makes all the difference in achieving the perfect frosting for your cake design!

Want more cake design content? Check out: 10 best cake decorating tools for beginners, how to frost your cake, How to make a layer cake.

Why Use a Covering Ganache?

• For Wedding Cakes: Ganache creates a solid base that helps multi-tiered cakes stay stable, even during transportation.
• Perfect Under Fondant: It provides a smooth, firm surface for fondant to adhere to without bumps or cracks.
• Stable at Room Temperature: Unlike other frostings, ganache remains stable, even outside the fridge, making it ideal for cakes that need to be displayed.
• Flawless Finish: Ganache delivers an ultra-smooth, glossy surface, perfect for a professional look.
• Extra Protection: It forms a hard shell that protects the cake from bumps and scratches, making it great for cakes that need to be moved.

Chocolate Ganache Ratio

The ratio in a ganache recipe refers to the amount of chocolate compared to the amount of heavy cream. This ratio determines the texture of the ganache, making it suitable for different uses.

• A 1:1 ratio (equal parts chocolate and cream) is common in classic ganache and results in a smooth, pourable consistency that works well for fillings or drizzling.
• A 1:3 ratio (one part chocolate to three parts cream) is used for whipped chocolate ganache, which gives a light, airy texture perfect for piping or as a frosting.

For covering a cake, the ratio is adjusted to create a thicker, firmer ganache that holds up well when smoothing over a layer cake:

• White chocolate ganache (28% - 35% cocoa): 3:1 ratio (three parts chocolate to one part cream) ensures a firm, spreadable consistency.
• Dark chocolate ganache (54% - 65% cocoa): 2:1 ratio (two parts chocolate to one part cream) creates a firm texture for a stable coating.
• Milk chocolate ganache (35% - 40% cocoa): 2.5:1 ratio (two and a half parts chocolate to one part cream) gives the necessary thickness for covering.

Example: I have 400 g of milk chocolate, I divide by 2.5, so I need 160 ml of cream.

Ingredient You Need

• Chocolate: Use high-quality chocolate with at least 54% cocoa content for a rich and smooth ganache. Dark, semi-sweet, or bittersweet chocolates work best. Avoid semi sweet chocolate chips, as they often contain stabilizers that can affect the texture of the ganache.
• Heavy Cream: The key to a smooth ganache is heavy cream (or heavy whipping cream) with a fat content of at least 30%.
• Vanilla and Salt (Optional): Adding vanilla enhances the flavor with a hint of sweetness, while a pinch of salt helps balance the sweetness and brings out the chocolate's richness.

Chocolate Ganache Frosting Instructions

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Finely chop the chocolate and place it in a heatproof bowl.

Step 2: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the hot cream over the finely chopped chocolate and let it sit for a few moments.

Step 4: Using a soft spatula, gently mix the chocolate and warm cream until you have a completely melted ganache.

Step 5: Blend with an immersion blender to smooth out any remaining small chocolate pieces and achieve a silky, smooth texture.

Step 6: Cover the ganache with plastic wrap, making sure it touches the surface, and either refrigerate it or leave it at room temperature until the chocolate ganache cools and reaches a spreadable peanut butter consistency.

Steps To Use A Ganache Frosting For Covering A Cake

1. Protective Border: Place the ganache in a piping bag and use it during the assembly of the layer cake to create a protective border.
2. Chilling: Let the assembled layer cake chill for at least 20 minutes before starting the exterior smoothing.
3. Exterior Smoothing: Use acrylic discs to apply an even layer of ganache over the entire layer cake. Smooth with an offset spatula and then finish with a steel icing smoother until you achieve a clean and smooth finish.
4. Set the Cake: Let the cake fully harden in the refrigerator for at least 4 hours, or overnight, before covering it with fondant or adding final decorations.

Cake flavors Ideas for this ganache frosting

• Chocolate: A chocolate buttermilk cake filled with a classic chocolate ganache just like this chocolate birthday cake.
• Chocolate and vanilla: A chocolate sponge with a whipped white chocolate ganache like this vanilla and chocolate cake.
• Vanilla: A classic vanilla molly cake, topped with American buttercream, like this easy vanilla birthday cake.
• Kinder: A chocolate molly cake with a Kinder ganache just like this Kinder cake.
• Caramel: A vanilla caramel sponge cake with mascarpone caramel whipped cream and homemade salted caramel, just like this salted caramel cake.
• Nutella Cake: Chocolate cake filled with Nutella frosting like this Chocolate Nutella cake.
• Strawberry and Chocolate: Chocolate cake filled with whipped chocolate ganache and fresh strawberry like this chocolate strawberry cake.
• Raspberry and chocolate: Chocolate cake filled with raspberry puree, chocolate ganache like this raspberry chocolate ganache cake.

Storage Instructions

At room temperature: Ganache can be safely stored at room temperature for up to 48 hours. Make sure the cake is kept in a cool, dry place away from direct sunlight.

In the refrigerator: For longer storage, place the cake in the refrigerator. Ganache keeps well for up to 2 weeks. Be sure to cover the cake to prevent it from absorbing any odors from the fridge.

In the freezer: If you want to store the cake for an extended period, you can freeze it. Ganache can be stored in the freezer for 2 to 3 months. Wrap the cake tightly to prevent freezer burn. To thaw, leave it in the refrigerator first before bringing it to room temperature.

Recipe Questions & Troubleshooting

What is the best ratio for a firm chocolate ganache frosting?

For a firm chocolate ganache, use a 2:1 ratio of chocolate to cream for dark chocolate, 2:5 ratio to milk chocolate and a 3:1 ratio for white chocolate. This gives a thick and stable consistency that's perfect for frosting or covering cakes.

Why is my ganache too runny?

Your ganache may be too liquid if the chocolate and cream haven’t emulsified properly. Try gently reheating it in a double boiler and adding more chocolate to thicken it.

How do I thicken a runny ganache?

If your ganache is still too liquid at room temperature, you can thicken it by adding more melted chocolate to the mixture, then stir until the consistency is just right.

Can I freeze a cake covered in ganache?

Yes, you can freeze a ganache-covered cake. Just wrap it tightly to avoid freezer burn. Thaw it in the fridge first, then bring it to room temperature before serving.

Can ganache withstand high temperatures?

Yes, ganache can handle high temperatures if the right proportions are used and the cake is stable enough. However, it’s important to avoid direct sunlight, as even ganache can be affected.

Why does my ganache "sweat"?

When a cold cake is moved from the fridge to a warmer room, condensation can form, just like a soda can "sweats" when taken out of the fridge. This doesn’t affect the cake, but if it bothers you, gently dab with a paper towel or cool the room by opening a window.

Why is my ganache cracking on the cake?

Ganache can crack if the cake board is too thin for the cake’s weight or if the cake is moved after the ganache has set. To fix this, apply melted chocolate over the cracks and let it cool for at least 1 hour before continuing with decoration.

More Cake Covering Frostings

I hope you love this Chocolate ganache frosting for cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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