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Whipped Ganache Frosting


Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle Egg Nest.

  • Yield: Makes about 1 1/2 cups, enough for a 7-inch layer cake

Source: Martha Stewart Living, May 2007


  • 8 ounces semisweet chocolate, finely chopped
  • 1/2 cup heavy cream


  1. Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Refrigerate, stirring occasionally, until the consistency of stiff cream cheese, 10 to 15 minutes. Whisk until fluffy and smooth.

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