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Poured Ganache Glaze

Use this recipe when making our Luscious Chocolate Cake.

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, May 2000


  • 1 pound bittersweet chocolate
  • 2 1/2 cups heavy cream


  1. Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.

  2. Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.

Cook's Notes

This ganache gets thicker as it sits. You want it pourable but thick enough to fully coat the cake.


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