Thursday, November 28, 2013

Chocolate Ganache Frosting

1 cup / 230g Heavy Cream
Pinch of Salt
220g Chocolate (your preference)
1 teaspoon of Sugar
1 tablespoon / 14g of Butter

Step 1 Break the Chocolate into smaller cubes in a bowl.

Step 2 Bring the Heavy Cream, Salt, Sugar to a boil over low heat.

Step 3 Remove when it starts lightly boiling and pour over the chocolate.

Step 4 Stir to assist the melting and mix well until well combined.
Step 5 Add in the butter and mix until all melted. This will give you a glossy finish.

Step 6 Set aside until cool then place in the fridge until spreadable consistancy.

Assembling tips for Cake:
1. Ensure your baked cake is fully cool or better if chilled.
2. Take one piece and put on the cake board, scoop and spread the chocolate ganache evenly.
3. Place the second piece on top and press down firmly. Continue until all layers are stacked.
4. Place in the fridge to chill for an hour.
5. Froast the remaining chocolate ganache on top and work on the sides.
6. Clean up the little mess at the bottom of the cake board with kitchen towel.
7. Decorate the cake according to your artistic skills.
8. Place in the fridge until ready to serve.

Recipes that is topped with this Frosting:
Chocolate Fudge Cake with Dark Chocolate Ganache Coming Soon

I'm happy with my 1st cake froasting skill.


Overall Feedback: Not Sweet, Rich, Chocolate Delight.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~


  1. Hi! Is this chocolate ganache thick enough to spread in Singapore's climate? :)

    1. Hi Cherie, as long as the chocolate ganache have enough time to set in the fridge, it will be spreadable in our climate.

  2. will it melted easily during transportation... Singapore weather is hot!