Chocolate Ganache Frosting


This chocolate ganache frosting is rich and decadent. Made with high quality chocolate and cream, this recipe works every time to make a thick, smooth and luscious frosting.

This is a marvellous topping for cupcakes - rich and delicious. Equally it can be used on cakes. This quantity is perfect for 12 small cupcakes. You can double the quantity to make enough to cover a cake.

When you use it for cakes, it is a nice quick frosting - although you do need to allow 30 minutes for it to set nicely. If you use it to top cupcakes, it needs a long time to come to the right consistency to use - up to 2 1/2 hours.








Chocolate Ganache Frosting

Level: Easy
Time: Up to 3 hours
Makes: 12 small cupcakes

Double the quantity to cover
and fill an 8 inch cake

120g (2/3 cup) dark chocolate,
cut into small pieces,
or good quality chocolate chips
65ml (1/4 cup) whipping cream
15g unsalted butter,
cut into very small pieces



  • Put the cream in a pan and gently heat until it just comes to a simmer. It's important not to allow the cream to come to the boil. Watch it carefully and when you see the first few bubbles, take it off the heat.

  • While the cream is heating, put some hot water into a glass or ceramic bowl to warm it. After a minute or so, tip away the water and dry the bowl thoroughly. Put the chocolate chips into the bowl.

  • Pour the cream over the top of the chocolate chips in the slightly warm bowl. Mix it with a flexible spatula until the chocolate is just melted.

  • Now add the butter and continue to stir until melted. 

Now the frosting needs to be handled differently for cakes or cupcakes....


For cupcake topping

Scrape all the frosting into the bottom of the bowl. Cover the frosting with clingfilm. The clingfilm needs to actually touch the chocolate mixture so that it is not exposed to the air at all. Leave to one side while you make the cakes. Don't put it in the fridge. It should be left to begin to set at room temperature.

Before topping your cupcakes, check first to make sure that the frosting has started to set. You need to catch it before it hardens, but when it has become easy to spread.

It can take anywhere between 1 1/2 and 2 1/2 hours for the icing to set enough to spread and stay in place. Don't try to hurry it in the fridge. It will ruin it by taking the shine away. Of course it would still taste great.....


For cake topping and filling

Leave the frosting on one side for 5 or 10 minutes to cool slightly.

Use 1/4 of it to spread in the middle of the cake.

Pour the rest of the chocolate ganache frosting over the top of the cake, spreading it quickly with a palette knife over the top and sides. You can either do this extremely carefully and try to stop it from hitting the plate, or you can put 5 small pieces  of parchment paper onto your serving dish, like the petals of a flower, and then place the cake on top. The pieces of parchment should stick out from the bottom of the cake. Now you can ice the cake, and then remove the parchment when the ganache has set. This keeps the plate clean from frosting.


Serve with

We love chocolate ganache frosting on Dark Chocolate Cupcakes!

We also love it on Chocolate Zucchini Cake. You need to double the quantity given above to cover and fill an 8 inch cake.

If you use chocolate ganache as a topping for a cake, you will certainly need to think about serving the cake with a fork. I love these pretty little forks from Portmeirion. Buy yours here from Amazon!



If you loved Chocolate Ganache Frosting,
you might also like Chocolate Cream Cheese Frosting.