My fudgy Chocolate Ganache Frosting is silky smooth and perfect for decorating layer cakes. This simple two-ingredient frosting is so easy to make – no electric mixer needed.
Move over buttercream, there’s a new chocolate frosting in town. My easy Chocolate Ganache Frosting is here and we can’t get enough of it!
Since sharing my go-to Moist Chocolate Cake recipe last week, I’ve now got the perfect accompaniment. A super smooth frosting that takes minutes to make – and you don’t even need an electric mixer.
This two-ingredient frosting is not overly sweet and spreads like a dream. You can use it to fill layer cakes, frost sheet cakes or decorate cupcakes.
Why you will love this recipe
- Fudgy texture: This oh-so-creamy Chocolate Ganache Frosting is super thick, fudgy and easy to spread.
- Two ingredients: You only need two simple ingredients to make a big batch of this frosting – it’s a great place to start if this is your first time making ganache.
- No electric mixer: You don’t need any special equipment to make this frosting – not even a mixer.
- Makes plenty: This recipe makes plenty of frosting to decorate a tall layer cake, sheet cake or cupcakes.
Recipe testing
Y’all know I’m partial to a good buttercream. I know how to make a fudgy Chocolate Buttercream and a creamy White Chocolate Buttercream – and I use them ALL the time.
However, there is something so simple about a creamy Chocolate Ganache Frosting. You don’t have to faff about with butter or spill icing sugar or powdered sugar all over your kitchen bench (it’s not just me right?). You don’t even need to get the electric mixer out!
This decadent chocolate frosting is silky smooth, making it perfect for decorating layer cakes. The right ratio of chocolate makes it thick, creamy and stable.
The 1:1 ratio of cream to chocolate in this recipe will create a lovely creamy ganache with the right consistency for frosting cakes, filling cake layers, chocolate cupcakes or cookies or even decorating a drip cake.
If you’re looking for a simple frosting that’s not too sweet, this Dark Chocolate Ganache Icing is for you!
Ingredients
This easy Chocolate Frosting is made from a simple homemade chocolate ganache. You only two ingredients as listed below.
- Thickened cream: Thickened cream or heavy whipping cream is what you will need for this ganache. Creams can be called different names across the world, but for best results try and find a high fat cream (at least 35% fat).
- Dark chocolate: For this recipe, I use dark chocolate or bittersweet chocolate that’s 70% cocoa. I recommend a good quality chocolate that’s somewhere around 50-70% cocoa. Anything sweeter, like milk chocolate, can be a little too sweet but it will work. You can even use white chocolate to make a white chocolate ganache.
Flavour ideas: You can also add a little butter in your ganache to make it extra rich. For this amount of ganache, I recommend adding 30 grams of softened butter. Add it in once your chocolate and cream is combined and stir until smooth.
You can also flavour the ganache by steeping ingredients in the cream, like fresh orange zest, vanilla beans or even coffee beans. I often use this recipe to make a Chocolate Orange Ganache for my popular Chocolate Orange Cake.
You could also add a tablespoons or two of peanut butter, Nutella or your favourite spread to the hot ganache.
See recipe card below for a full list of ingredients and measurements.
How to make Chocolate Ganache Frosting
It only takes two ingredients and 10 minutes to make this easy chocolate ganache recipe. It does need to cool down for one hour before it’ll be ready to use.
Here’s a quick overview of how to make it:
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Step 1: Finely chop chocolate using a large sharp knife. Place in a large mixing bowl.
Step 2: Warm cream in the microwave for 2-3 minutes, stirring every minute until cream is hot but not boiling. Pour over chocolate. Cover with a plate and let it sit for 5 minutes.
Step 3: Start to stir chocolate and cream mixture using a spatula or a whisk.
Step 4: Keep stirring until chocolate ganache becomes smooth and glossy. Make sure all chocolate has melted.
Step 5: Leave chocolate ganache to cool in the fridge, stirring well every 15 minutes, for at least 1 hour or until it thickens.
Step 6: Spread frosting on cooled cake. Pictured here is my Moist Chocolate Cake.
Storage instructions
Keep ganache covered in an airtight container in the fridge. It will firm up over time, so simply warm it in the microwave, 10-15 seconds at a time, to bring it back to spreadable consistency.
Alternatively, you freeze it. Let it thaw at room temperature and then warm it in the microwave until it’s spreadable.
Jess’s tips
Here are my top tips for creating the perfect chocolate ganache:
- Choose the right chocolate: Instead of chocolate chips or chocolate melts, try choosing the a high quality block of chocolate. You don’t need to get super expensive chocolate, but opt for a nice chocolate from the grocery store that you’d be happy to eat on it’s own. I usually use Nestle Plaistowe or Lindt chocolate. It doesn’t specifically have to be baking or cooking chocolate.
- Don’t boil the cream: You can use the microwave or the stovetop to heat your cream – whichever you are most comfortable. Just be sure to heat the cream until it’s hot but not boiling.
- Reheat to get rid of any lumps: When you mix together the cream and chocolate, you need to have a completely smooth ganache. If there are any small lumps of chocolate, they will still be there when your ganache has cooled. When you initially add the hot cream, this is the time to ensure ALL the chocolate has melted. If you can still see lumps of chocolate, it’s likely your cream was not hot enough or your chocolate wasn’t chopped finely enough. Never fear, you can heat the entire thing in the microwave for 30 seconds or pop it on a double boiler until it’s silky smooth and lump-free.
Frequently asked questions
This recipe will make approximately two cups of frosting. It is enough to fill and frosting an entire three or four layer 8-inch cake (as pictured), a large 9 by 13 inch sheet cake or approximately 30 cupcakes. You can also freeze any leftover frosting.
No sorry, you’ll need a slightly different ratio to make a firmer ganache. Try my Chocolate Ganache Truffles recipe.
Yes! You can use an electric mixer or hand mixer fitted with a whisk attachment to beat the frosting once it’s completely cooled. Beat on medium speed until thick – but be careful not to over-mix. It’ll make a lighter, fluffy frosting.
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Let’s Bake
Chocolate Ganache Frosting
Fudgy chocolate ganache frosting made from two ingredients.
Ingredients
- 360 ml (1 and 1/2 cups) thickened cream or heavy cream (see notes)
- 360 grams (2 and 1/4 cups) dark chocolate (55-70% cocoa) or semi-sweet chocolate, finely chopped
- 30 grams (2 tablespoons) butter, softened, optional
Instructions
- Finely chop chocolate using a large sharp knife. Place chopped chocolate in a large mixing bowl.
- Warm cream in the microwave for 2-3 minutes, stirring every minute until cream is hot but not boiling. You could also do this step on the stove using a small saucepan on medium heat if you prefer.
- Pour hot cream over chocolate. Cover with a plate and let it sit for 5 minutes.
- Start to stir chocolate and cream mixture using a spatula or a whisk. Continue until chocolate and cream are combined and all the chocolate is completely melted (see notes if your chocolate hasn’t fully melted here). Stir through butter, if using.
- Leave chocolate ganache to set in the fridge, stirring well every 15 minutes, for at least 1 hour or until it thickens.
- Spread frosting on cooled cake or cupcakes.
- Storage: Keep ganache in the covered in an airtight container in the fridge. It will firm up over time, so simply warm it in the microwave, 10-15 seconds at a time, to bring it back to spreadable consistency.
Notes
Thickened cream: Thickened cream or heavy cream is what you will need for this ganache. Creams can be called different names across the world, but try and find a high fat cream (at least 35%).
Dark chocolate: For this recipe, I use dark chocolate or semi-sweet chocolate that’s 70% cocoa. I recommend a nice-tasting dark chocolate that’s somewhere around 50-70% cocoa. Anything sweeter, like milk chocolate, can be a little too sweet.
Lumps in ganache: When you mix together the cream and chocolate, you need to have a completely smooth ganache. If there are any small lumps of chocolate, they will still be there when your ganache has cooled. When you initially add the hot cream, this is the time to ensure ALL the chocolate has melted. If you can still see lumps of chocolate, it’s likely your cream was not hot enough or your chocolate wasn’t chopped finely enough. Never fear, you can heat the entire thing in the microwave for 30 seconds or pop it on a double boiler until it’s silky smooth and lump-free.
Flavour ideas: You can easily flavour this ganache by steeping ingredients in the cream, like fresh orange zest, vanilla beans or even coffee beans. I often use this recipe to make a Chocolate Orange Ganache for my popular Chocolate Orange Cake. You could also add a tablespoons or two of peanut butter, Nutella or your favourite spread to the hot ganache instead of butter.
Storage: Keep ganache covered in an airtight container in the fridge. It will firm up over time, so simply warm it in the microwave, 10-15 seconds at a time, to bring it back to spreadable consistency. Alternatively, you freeze it. Let it thaw at room temperature and then warm it in the microwave until it’s spreadable.
Pictured is my Moist Chocolate Cake recipe.
Nutrition Information
Serving Size: 1 serve Calories: 193 Sugar: 9.8 g Sodium: 6.1 mg Fat: 14.6 g Carbohydrates: 13.8 g Protein: 1.9 g Cholesterol: 16.3 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
susan says
Which Lindt dark chocolate bars do you suggest? And how many do I need for the proper amount, given I do not have a scale.
Does adding butter increase the shine in the ganache or decrease?
Thanks! Looking forward to trying this one!
Jessica Holmes says
Hi Susan, you could use anywhere between 50-70% – any higher and it would be a bit too bitter in my opinion. If your chocolate bars are 180 grams, you would need two. And butter will increase the shine. I hope that helps!
Elise says
I loved this, it turned out lovely!
After three hours in the fridge, the ganache was still quite gooey and running down the side of the cake. Did it just need longer in the fridge before spreading?
Jessica Holmes says
Hi Elise, so glad you enjoyed this one! It sounds like the ratio might have been a little off. Maybe a bit too much cream or not enough chocolate. Did you measure the chocolate using a scale? Also, what cream did you use?
Elise says
Ahh that sounds like something I would have messed up.
I was cheeky and used two chocolate blocks without measuring, and I used Bulla thickened cream. Is there a different cream you would recommend in Aus? And I’ll measure the chocolate next time. Thanks so much for responding!
Jessica Holmes says
Bulla thickened cream should be fine Elise! Let me know how you go next time 🙂
Maria Sid says
Hello,
The recipe looks delicious.
I want to swap the dark chocolate with milk chocolate. How many gramms to use?
Thank you
Jessica Holmes says
Hi Maria, so glad you are going to try this one! You can use milk chocolate – same amount, if you prefer.
Wendy says
Hey Jess made the cake and it was delicious but I made this ganache and it turned out terrible … exactly as per your instructions but it was so bitter it ruined the cake … I have no idea what I did wrong … but it went in the bin 🤪😳I love all your recipes so I’m sure it’s a me problem … it did everything it supposed to looked great but tasted terrible
Jessica Holmes says
Oh I’m sorry to hear that Wendy. What chocolate did you use? The sweetness comes from the chocolate so I usually use around 55% cocoa dark chocolate.
Josh says
So easy and love that it’s not too sweet.
Jessica Holmes says
So glad you enjoyed it Josh!