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Chocolate Ganache

This ganache thickens as it sits. The ganache used for the Inside-Out German Chocolate Cake should be pourable but thick enough to fully coat the cakes.

Chocolate Ganache

Source: Martha Stewart Living, January 2002


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


  1. Chop chocolate finely using a serrated knife; 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 well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

Reviews (2)

  • mmsrjs 29 Jan, 2008

    Thanks delao for the idea of dipping fruit. I'm going to try strawberries and cherries. then use recipe and use white chocolate, also for dipping. Cake is good thanks Martha.

  • delao 13 Jan, 2008

    Very rich and bitter. Ideal for a dark chocloate lover. Makes enough to frost 2 cakes. Nice consistency after few days, no melting and keeps gloss...not hard at all. I used left over for dipping fruit.

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