Whipped Chocolate Ganache Frosting

Whipped Chocolate Ganache Frosting

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Whipped Chocolate Ganache Frosting
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A sliced chocolate sheet cake with swirls of fluffy whipped chocolate ganache frosting.

Chocolate + Cream. Can it get any better than this? Whipped chocolate ganache frosting is decadent, rich, light, and silky all at the same time. Made with just a few ingredients, chocolate ganache is transformed into a mousse-like frosting for topping simple bakes and exquisite cakes alike.

A close-up picture of a whisk covered in soft peaks of whipped chocolate ganache.
A look inside a bowl of freshly whipped chocolate ganache frosting.

Ganache is primarily made with just good quality chocolate and heavy cream. Sometimes spiked with vanilla, a pinch of salt, and a pat of butter, it’s the ratio of cream to chocolate that determines its purpose.

Ganache can take many different forms. Change the ratio of the ingredients and you can use it to glaze a torte, create homemade truffles, and of course, frost a cake. It is known for being quite rich and decadent. Whipping ganache invites a fluffiness that makes it soft but with enough structure to cling to your favorite cakes.

Since chocolate is a solid, the whipped ganache will eventually set. The goal is to not over-mix the ganache and spread it while still smooth. In fact, error on the side of undermixing (and definitely mix at least the last 30 seconds by hand for more control), as it will continue to cool, set, and be agitated as you use it.

A close-up photo of swirls of whipped chocolate ganache on a sliced chocolate sheet cake

Whipped Chocolate Ganache Frosting

Makes enough to frost one sheet cake or fill a three layer 8-inch cake.

186 grams (6.6 ounces) dark chocolate (preferably 60% to 65%), finely chopped
2 tablespoons unsalted butter, diced
1 cup heavy cream
pinch salt

Place the chopped chocolate and butter in heat-safe bowl. Set aside.

In a small saucepan, bring the cream up to a gentle simmer. Pour the hot cream over the chocolate and butter. Let stand for 30 to 60 seconds then whisk until smooth. If any remaining lumps remain, heat the chocolate mixture over a double-boiler. Stir in the salt until combined.

Allow the ganache to cool at room temperature until it thickens and resembles chocolate pudding, about 2 hours. When ready, whisk the ganache until it thickens and lightens in color and texture.

Using an electric mixer, it should take no longer than 30 to 60 seconds until there is a noticeable change in texture. At this point, stop and switch to a ballon whisk. Stir by hand until the ganache is smooth and spreadable. Do not overmix. Use immediately.

Baker’s Notes

  • If you accidentally overmix the ganache and it turns grainy, try adding in a tablespoon or two more of heavy cream and gently stir to combine. If the ganache breaks, reheat the mixture over a double-boiler. You may have to wait again for the ganache to come back to room temperature, but it is better than tossing it all out.

  • The percentage of cocoa solids matters. This recipe is written for semi-sweet chocolate, or anything around 60%. Do not substitute for milk or white chocolate or the ratios will be compromised


Whipped Chocolate Ganache Frosting
Tessa Huff
2020-05-18 10:00:00


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