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Poured on rather than spread, this glaze is wonderful over a Bundt or any other cake that calls for a sleek finish.Also try: Basic Buttercream, Seven-Minute Frosting, and Chocolate Frosting

  • yield: Makes 2 cups (enough to glaze one 8-inch cake)
Photography: Pål Allan




  • 8 ounces bittersweet chocolate, chopped
  • 1 1/4 cups heavy cream
  • 1 tablespoon light corn syrup

Cook's Note

Ganache can be refrigerated for up to 5 days. Reheat in a heatproof bowl set over a pan of simmering water before using.


  1. Step 1

    Place chocolate in a medium heatproof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly.

Martha Stewart Living, September 2010



Reviews (1)

  • OhMyHoneyBee 25 Oct, 2013

    I love this recipe, it's so simple and works great with all kinds of chocolate cakes. I normally use honey instead of corn syrup and sometimes milk instead of heavy cream.