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Chocolate Ganache
This is the easiest way I’ve found to prepare it when using it to fill and/or ice a cake with... before covering the cake in fondant or even just leaving it as the finish! NOTE: I ALWAYS double this recipe, even to cover a 6″ cake. And any left over ganache can be frozen and saved for next time!!
Note: A double batch with fill and cover an 8" round, 5" high cake
Note: A double batch with fill and cover an 8" round, 5" high cake
  1. Mix the cream and the chocolate together in a microwavable safe bowl.
  2. Microwave on high for two minutes.
  3. Take the bowl out of the micro, and gently stir just a bit.
  4. Put back in the micro for 2 more minutes or until almost completely melted.
  5. Stir with a spatula (NOT a wooden spoon… stay away from wood as you want no moisture involved here, trust me) and then whisk until completely smooth.
  6. Now let it sit. I cover mine, and wait at least a few hours before applying to my cake so that it can “set”.
  7. You can also refrigerate it over night and then bring it back to room temp when needed, or soften in the micro on defrost for 30 second intervals, stirring in between, until fully melted again.
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  1. mmills 5 months ago

    Hi Shawna, I am new to this so I was wondering if I can use white candy melts
    to make a white chocolate ganache? I want to cover my cake with it before I
    cover it with fondant.

    • Author
      Shawna 5 months ago

      Hi mmills! 🙂 I would actually stay away from candy melts when making white chocolate ganache. It can work, but it would definitely be a bit of a different medium to work with when icing…and in general, it’s a much lower quality “ganache” you’d end up with. Again though, in a pinch it’ll work!

  2. Donna Avila 1 year ago

    Hi Shawna,
    I’m really enjoying the Cake heads website. I was wondering if you could let me know where I could purchase the chocolate you use for the ganache recipe .
    Thanks , Donna

  3. Jody Greene 1 year ago

    What would the ratio be for white chocolate ? Still 16.5 oz to 1 cup of cream ?

    • Author
      Shawna 1 year ago

      Hi Jody! No, I like to use a 4:1 ratio for white chocolate as the result is much softer than dark chocolate if the same ratio is used. So that would be one cup of cream to 32 oz white chocolate. 🙂

      • Margi 1 year ago

        Regarding the white ganache, would you double that recipe to cover an 8in cake? Thank you so much 🙂
        Rose for you!

        • Author
          Shawna 1 year ago

          I would say that batch would be enough to cover an 8″ cake, Margi… but definitely make a double batch for more than that. (I, though, usually even make a double batch for an 8″ only because I like to have a lot of ganache to work with when covering it… and then you’ll have lots left over to freeze and save for next time. 🙂

  4. Angela 2 years ago

    Hi Shawna,

    I was wondering if this ganache recipe would work using one cup of fat free cream instead of heavy cream???


    • Author
      Shawna 1 year ago

      Hi Angela! Don’t know how I missed this question… sorry my friend!
      Well, I’ve not used anything other than heavy cream, BUT I have heard of others having great success with alternatives. I suspect the fat free cream would work, but I’d definitely so a test run first. 🙂

  5. Dena 2 years ago

    It’s one cup cream right? It’s not showing up! Thanks Dena

    • Author
      cakeheadShawna 2 years ago

      Yes, Dena! One cup! Not sure what happened there, grrrr! All fixed. 🙂

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