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!
Why you'll love this recipe
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
- Protective Border: Place the ganache in a piping bag and use it during the assembly of the layer cake to create a protective border.
- Chilling: Let the assembled layer cake chill for at least 20 minutes before starting the exterior smoothing.
- 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.
- 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.
Best Tips For This Recipe
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.
Variations & Substitutions
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!
PrintChocolate Ganache Cake Frosting
- Total Time: 8 minutes
- Yield: 12 portions
Description
This chocolate ganache frosting will give your cakes a super smooth, professional-looking finish, perfect for fondant-covered designs. It’s ideal for the exterior smoothing of a cake with a 6-inch (15 cm) diameter and 5-inch (12 cm) height, serving 8-10 people.
Ingredients
Dark Chocolate Ganache
- 600 g (21 oz) dark baking chocolate - 54%
- 300 g (1 ¼ cups) heavy cream - 30% fat
Milk Chocolate Ganache
- 640 g (22.5 oz) milk baking chocolate - 33%
- 260 g (1 cup + 2 tbsp) heavy cream - 30% fat
White Chocolate Ganache
- 680 g (24 oz) white baking chocolate - 28-33%
- 220 g (1 cup) heavy cream - 30% fat
Instructions
- Chop the chocolate into small pieces and place it in a bowl.
- Heat the heavy cream in a saucepan over medium heat until it just starts to simmer, then remove it from the heat before it boils.
- Pour the warm cream over the chocolate in 1 to 3 additions, letting it sit for a minute before stirring.
- Use a spatula or wooden spoon to gently mix until the chocolate is fully melted and smooth.
- For an extra smooth finish, blend the mixture with a hand blender for 10-20 seconds.
- Cover the ganache with plastic wrap, making sure it touches the surface, and leave it at room temperature or refrigerate until it has the texture of buttercream.
Notes
Storage Instructions
- At Room Temperature: Ganache can be stored at room temperature for 24 to 48 hours in a cool, dark place.
- In the Refrigerator: Keep it in the fridge for up to 2 weeks. Be sure to cover the cake to prevent it from absorbing any odors.
- In the Freezer: Ganache can be frozen for 2 to 3 months. Wrap it tightly to prevent freezer burn. Thaw in the refrigerator before using.
Tips for Covering Ganache
- Ideal Temperature: Let the ganache rest at room temperature for a few minutes before applying to get the perfect texture.
- Work in a Cool Space: Avoid warm environments to prevent the ganache from melting too quickly.
- Use a Heated Spatula: Dip a spatula in warm water, then wipe it clean before smoothing the ganache for a flawless finish.
- Let It Set: Allow the ganache-covered cake to chill in the fridge for at least 4-6 hours before decorating with fondant or other toppings.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Cake Design, Layer cake, ganache, frosting
- Cuisine: American
Nutrition
- Calories: 193
- Sugar: 6
- Sodium: 10
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
- Cholesterol: 18
Lulu
Hello, is it absolutely necessary to leave the ganached cake overnight? Or how long should I leave the ganache to set on the cake in the fridge at a minimum?
Thank you very much for your response!
WAFAA G.
Thank you for the recipe. My ganache has never been this perfect!
Sonia Staffa
Hello, I want to thank you for the tips that helped me make my sister’s wedding cake. I took the liberty of citing your article on my blog. Have a great day and thanks again!
Fadela
Hello, I'm so happy that the recipe and technique helped with your sister's wedding cake. Thank you for sharing the link ☺️
Rymette monfourchaud
Oh, this changes everything! Now, when I have a cake that looks a bit banged up (to avoid saying it looks like it got hit by a truck), I don’t need to hide it in shame anymore. Thank you a thousand times, this makes my life so much easier! ❤
Ghernouti
Thank you so much, Fadela! I need your help—won’t the dark chocolate ganache be too bitter? And should I use marzipan or fondant? I want a cake that isn’t too sweet or too bitter and holds up well. Also, what kind of filling would you recommend, please? I’m waiting for your reply!
Melody
AMAZING! The table worked out perfectly for the amount I needed. My son requested a blue raspberry minecraft cake with chocolate frosting for his 6th birthday. At it's heart it's a raspberry flavored white cake and milk chocolate ganache sent it over the TOP in a way buttercream NEVER could have. It tastes like a chocolate covered raspberry. Perfection! Thank you for providing such wonderful instructions. I'll be using this ratio in the future to frost cakes!
Fadela
Hi Melody, Thank you very much for your feedback, indeed I have a lot of positive feedback on this recipe which is a great help for bakers
Jane Hamza
Hi there
Can I use white chocolate gananche to pipe flowers?
Thanks
Fadela
Hi, so with this ratio of chocolate and cream I don't think it's possible, the texture of this recipe is not suitable for piping decorations, you would have to increase the amount of cream and do some tests.
Amanda
Is it possible to cover a dark chocolate ganache crumbcoat with a coloured (light) chocolate ganache frosting?
For context, I am in a hot climate and fondant is not an option.
I need to make a 'flowerpot' cake: chocolate cake for the 'dirt'/'potting mix', dark chocolate ganache for the tier filling and crumb coat, and a coloured white ganache for the frosting (the 'flowerpot')
Any advice would be appreciated!!
Fadela
Yes, it's entirely possible to use this ganache for the exterior of your cake instead of fondant. You can choose the white chocolate version and color it using oil-based food coloring suitable for chocolate.
Pia
Oh, finally detailed explanations for ganaches! I especially love the chart for ganache amounts based on cake size. Thank you!
Maeva
Great explanations, thank you, very precise.
My question is: after covering the cake, can I directly cover it with fondant, or does it need to chill first? If chilling is necessary, for how long? Will the fondant appear wet?
Thanks in advance for your response!
Adele
Hello, first of all, your blog is amazing, really, I just discovered it and don’t know where to start. I wanted to ask, can this ganache be used without covering the cake with fondant? What texture will it have in the mouth?
Thank you in advance for your response, and best of luck moving forward!
Lana
Hello,
Can I use this ganache recipe as a "frosting" (so without adding anything else on top) for a Victoria sponge cake?
I want to color my white chocolate blue and decorate the cake with a few wafer paper designs and a minimal amount of fondant decorations (just some letters and a 1 cm border around the bottom of the cake).
How many hours does the ganache take to harden before I can add the decorations?
Thank you so much,
Lana