Dark-Chocolate Ganache

Rating: 3.56 stars
280 Ratings
  • 5 star values: 64
  • 4 star values: 85
  • 3 star values: 86
  • 2 star values: 35
  • 1 star values: 10

Use this rich ganache with our Dark-Chocolate Cake for a devilish indulgence. Be sure to have a glass of milk handy!

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Ingredients

Directions

  • In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

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Reviews (22)

280 Ratings
  • 5 star values: 64
  • 4 star values: 85
  • 3 star values: 86
  • 2 star values: 35
  • 1 star values: 10
Anonymous
Rating: 5 stars
06/10/2016
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.
Anonymous
Rating: 1 stars
11/29/2015
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.
Anonymous
Rating: Unrated
12/21/2013
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!
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Anonymous
Rating: 4 stars
07/23/2013
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.
Anonymous
Rating: 5 stars
06/28/2012
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
Anonymous
Rating: Unrated
03/31/2012
Delicious, this is my favorite chocolate frosting recipe.
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Anonymous
Rating: 3 stars
03/24/2012
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....
Anonymous
Rating: Unrated
02/19/2012
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.
Anonymous
Rating: Unrated
01/31/2012
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!
Anonymous
Rating: Unrated
09/05/2011
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?
Anonymous
Rating: Unrated
05/18/2011
I absolutely LOVE this. I made it with the dark chocolate cake and it was spectacular. everybody said it was fit to be in a bakery!
Anonymous
Rating: Unrated
02/21/2011
i loved it
Anonymous
Rating: Unrated
01/24/2011
Used this ganache recipe for my husbands birthday cake on Saturday. Loved the shine and consistency for spreading however unless you love bitter sweet chocolate, I would use semi sweet even milk chocolate which I love. The shine was beautiful! VERY happy with this recipe!
Anonymous
Rating: Unrated
07/10/2010
I was a little concerned about the ganache setting properly after reading some of the comments. I wisked the 'frosting' every 10-15 min. for just over an hour. It turned out rich and velvety. It's not very sweet so you can add more sugar if you want it sweeter, but it was perfect for our gang. Thanks Martha.
Anonymous
Rating: Unrated
01/21/2010
I made Martha's Yellow Cake with Dark Chocolate Frosting and had a similar problem. There wasn't enough sugar. When I compared other recipes for the same frosting there was much more sugar.
Anonymous
Rating: Unrated
02/13/2009
My wife followed all instructions and is an experienced baker, but unlike comments on frosting not setting, hers set up like concrete extremely quickly and was not really usable as frosting. In searching other ganache recipes I didn't see the use of confectioners' sugar--is this a possible culprit of unexpected outcomes?
Anonymous
Rating: Unrated
02/09/2009
As for the cake, I found the 40 minute baking time to be too much. I luckily checked my cakes at 30 minutes and they were done. They turned out great- real chocolate flavor.
Anonymous
Rating: Unrated
02/08/2009
I nearly had the same issue w/ the icing until I whipped it and then it turned out fine.
Anonymous
Rating: Unrated
01/05/2009
When I made the I followed the directions to a T but the frosting never set, it was thinner than pudding and I had to throw it away. Any help from anyone would be appreciated.
Anonymous
Rating: Unrated
11/04/2008
I agree with the other comments in that it was too dry. Very dense and great for chocolate lovers but I prefer my cakes moister.
Anonymous
Rating: Unrated
11/04/2008
I too found this cake disappointingly dry and crumbly - great flavor but not moist enough (it was not overbaked). I found the ganache "too much" - everyone I served this cake to said the ganache was delicious but left half of it on their plates. It's just too rich and too much of it. Normally a ganache is a thin coating on a dessert, not a huge plop on top of it! Also, it might cut some of the richness if one used a sweeter chocolate than bittersweet.
Anonymous
Rating: Unrated
10/12/2008
Lovely cake, but mine came out a bit dry. I was meticulous with the ingredients and instructions. It is very dense, very bitter dark chocolate taste, and the ganache is fantastic. I was surprised it didn't rise higher considering my high altitude. I would try this again, and perhaps replace the buttermilk with sour cream.
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