This chocolate ganache for cake covering uses a firmer ratio to create a smooth, stable finish that’s perfect for sharp edges, fondant, and cake decorating.
Chocolate ganache for cake covering is used to create a smooth, firm finish that’s ideal for cake decorating and fondant work.
To cover a cake properly, the classic ganache ratio is adjusted to a firmer chocolate-to-cream ratio that spreads easily and sets cleanly.
This covering ganache works with dark, milk, or white chocolate and gives reliable results when the right ratio is used.
Why Use Ganache for Cake Covering?
Covering a cake with ganache gives you a firm, smooth base that’s made for cake decorating—especially if you want sharp edges or plan to add fondant.
- Perfect under fondant: Sets firm and smooth so fondant lays flat without bumps.
- Sharp, clean finish: Easy to smooth for crisp edges and a polished look on layer cakes and tiered cakes.
- More stable than buttercream: Holds up better for decorating and keeps cakes sturdy during stacking or transport.
Chocolate ganache ratio for cake covering (dark / milk / white)
The ganache ratio refers to the amount of chocolate compared to heavy cream and directly affects the texture, from pourable to firm.
Classic ganache uses a 1:1 ratio, which gives a smooth, fluid consistency for fillings or drizzling, while whipped ganache uses a higher cream ratio for a light, airy texture.
For covering a cake, a firmer ganache is needed so it spreads cleanly, sets well, and creates sharp edges:
- Dark chocolate (54–65%): 2:1 ratio
- Milk chocolate (35–40%): 2.5:1 ratio
- White chocolate (28–35%): 3:1 ratio
Example: With 400 g of milk chocolate, divide by 2.5 to get 160 ml of cream.
How much ganache to cover a cake (quick guide)
The amount of ganache needed depends on the cake size and the thickness of the coating.
- 6-inch cake (2 layers): about 500–600 g ganache
- 8-inch cake (2 layers): about 800–1,000 g ganache
- 10-inch cake (2 layers): about 1.2–1.5 kg ganache
These amounts cover a thin, smooth ganache layer suitable for sharp edges or fondant.
Ingredient You Need
- Chocolate: Use high-quality chocolate (at least 54% cocoa) for a smooth, stable ganache; avoid chocolate chips with stabilizers.
- Heavy cream: Choose full-fat heavy cream (30% fat or more) for proper emulsification and a firm texture.
- Vanilla and salt (optional): Enhance flavor and balance sweetness.
Quick Tips Before You Start
- Mix gently to avoid air bubbles and a grainy texture.
- Use finely chopped chocolate so it melts evenly.
- Heat the cream until just simmering, not boiling.
- Let the cream sit on the chocolate before stirring to help emulsify.
How to make chocolate ganache (smooth + no lumps)
Finely chop the chocolate and place it in a heatproof bowl.
Heat the heavy cream until just simmering, then pour it over the chocolate and let it sit for 1 minute before mixing.
Gently stir with a spatula until the chocolate is fully melted and smooth.
Blend with an immersion blender to remove any lumps and create a silky texture.
Cover with plastic wrap touching the surface and let the ganache cool until spreadable, similar to peanut butter.
Steps to ganache a cake (sharp edges + smoothing)
Apply a protective border of ganache with a piping bag while assembling the layer cake and chill the cake for 20 minutes to firm up the ganache before smoothing.
Cover the cake with ganache and smooth using an offset spatula, then refine with a scraper or acrylic discs for sharp edges.
Refrigerate for at least 4 hours, or overnight, until fully set before adding fondant or final decorations.
How to Ganache a Cake for Fondant
For fondant cakes, ganache must be fully set, smooth, and firm to support the weight of the fondant without dents or air bubbles.
Once the ganache is smooth and chilled, let the cake sit at room temperature for a few minutes, then apply fondant over the hardened ganache for clean edges and a professional finish.
Storage Instructions
- Ganache can be stored at room temperature for up to 48 hours in a cool place, or refrigerated for up to 2 weeks.
- For longer storage, freeze well wrapped and thaw slowly in the fridge.
Troubleshooting (runny, split, grainy, sweating, cracking)
What is the best ratio for a firm ganache?
Use a 2:1 ratio for dark chocolate, 2.5:1 for milk chocolate, and 3:1 for white chocolate.
Why is my ganache too runny?
It usually means too much cream or poor emulsification.
How do I thicken a runny ganache?
Gently reheat and add more melted chocolate until thick and smooth.
Can I freeze a ganache-covered cake?
Yes, wrap it tightly, freeze, then thaw in the fridge before serving.
Why is my ganache cracking?
This happens if the cake moves after setting or lacks support; patch with melted chocolate and let it set again.
More Cake Covering Frostings
- Mascarpone frosting for cake
- Classic chocolate ganache
- Swiss meringue buttercream
- American buttercream
- Russian buttercream
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Chocolate Ganache for Cake Covering (Firm Ganache Recipe)
- Total Time: 8 minutes
- Yield: 12 portions
Description
This chocolate ganache frosting creates a smooth, firm, professional finish, ideal for covering cakes and working under fondant. This recipe is designed to coat a 6-inch (15 cm) cake, about 5 inches (12 cm) tall, 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
Emma
Thank you for this! Have you ever stored the ganache in a sealed container in fridge and reheated to cover cake at a later date?