Excellent ganache frosting recipe! I'd add a little more powdered sugar the next time around. Also, for those who did not get a good consistency, you need to refrigerate the ganache for at least an hour. Then it whips up perfectly.

The photograph has nothing to do with the actual cake. It is kid approved, chocolate borthday boy approved, but I definitely would have done my own frosting rather than the ganache. boo on the photographer, who,obviously didn't the out the recipie.

I just made this ganache and it is exactly like on the picture + delicious. To those who got ''pudding'' perhaps you missed the part about putting it in the refrigerator for an hour, as one person said it takes almost 2 hours for the ganache to thicken. No need for whipping or beating. It is delicious. Thank you Martha!

i tried and it was really good..creamy and light yet full chocolate satisfaction..1 hour is not enough tough, mine was ready almost around 2 hours.

my grandmother only likes ganache 4 cakes. since she has diabetes i have 2 choose dark chocolate recipe . i dicreased the recipe 2 quarter > this is it after the changes : 1/2 cup cream ( light cream ) - 1/3 c sugar - salt - 150 grams chocolate - vanilla what i did : added them all 2 water bath until the chocolate melts ( i used the best quality of raw chocolate that i bought from italy ) and put it in fridge 4 an hr . if u want it liquidy just as it is but i wisked it and in both cases r gr8

Delicious, this is my favorite chocolate frosting recipe.

This is a recipe for Ganache so why are people reviewing the cake recipe? Anyway, this recipe for ganache is terrible. The proportion of chocolate to cream is just wrong. I whipped the heck out of it and only got a soft runny pudding. It will never make the frosting seen in the picture of the chocolate cake. Guess we'll drink it....

To Foxtrot, I'll bet you got some water in with your chocolate. I had that experience once and no amount of mixing can ever straighten it out. Try again without the water.

I haven't made this recipe, personally, however -- I use a standard 1:1 ratio of Heavy Cream to Chocolate... and my ganache always turns out perfectly. To the person who said it turned out grainy/oily - you must have used some CHEAP a** chocolate... don't cheap out on the basics, you'll never get good results!

This ganache did not work for me. I followed the instructions perfectly, with good ingredients, but it turned out gloppy---it ended up with an almost grainy texture that would not set, and in the fridge it actually separated like peanut butter oil (stirring didn't help). I tried adding more sugar, whipping it--nothing worked. Anyone else have this trouble?