• Aaisha Fakih


Oh sweet ganache! How we all Heart You. Those times are gone when we had no knowledge of the ganache. But I don’t think anyone of us would want to go back to the ganacheless place ever.

Today I’ll be sharing with you all,my take on the already super easy Chocolate Ganache. Ganache is used for the finishing of the cake as a polish you can say. That’s the top most layering on the cake so it‘s best if you make it to near perfect as your cake would stand out in both, taste and the way it looks. Remember, we first eat with our eyes - as the saying goes.

Ganache has many uses. This simple thing can do wonders if only we knew how to use it. I’ll show u a few ways to how you can use the ganache. Ganache when it is ready is most likely to be used as the final touch on your cake for that glossy finish. Secondly, you can refrigerate the ganache and whip it for a few seconds and use it as a frosting for your cakes, cupcakes and even desserts.

Thirdly, you use this ganache as a filling for your cakes, pastries if you are lazy or if you are too much in love with your ganache.


For making the ganache all we need is cream and chocolate! Yes, only two ingredients and you have a delicious bowl of goodness that can be used in various ways. I used approximately 250 ml of thick cream and around 200 grams of dark chocolate. That’s my proportion and it’s enough for a 2-3 layer cake.

What Chocolate You Use and How?

If you using chocolate chips then you have no extra work, but if you are going to use the chocolate bar, u’ll have to do a bit of an extra work by chopping the squares into little chunks of chocolate so it melts with ease.

Making of Our Chocolate Ganache -

  • We begin by heating the cream in a saucepan. We don’t have to bring it to boil, only when it reaches the boiling point (when you see the bubbling) switch off the flame.

  • Pour this hot cream over the chocolate chunks and let it sit for a couple of minutes.

  • Add just a tsp of butter to give a glossy look to the ganache.

  • Now with a hand whisk or a spatula start by gently folding the mixture until you get the desired consistency.

  • What you have now is a ganache sauce, which can be used to glaze a cake, dip a cupcake, coat a truffle or even be used for fondue.

  • And If you prefer a thicker ganache, cover it and keep in the fridge for 3-4 hours. The ganache will have thickened. It’s now ready to pipe and use as a decorative frosting for your cakes or cupcakes.

I have used the ganache as a topping for my cake and the same ganache I used for the frosting on my cupcakes. That’s how easy and wonderful a ganache can be.

Recipe Tip-

When the ganache is ready and if you feel there are even the slightest bit of lumps or cream not dissolved evenly, don’t hesitate to sieve it down the strainer for a perfectly even & smooth ganache. I have done this and the result is Devine! Very Satisfactory.

Hope you enjoy making this super easy and delicious Ganache. If you make it - Don’t forget to share a picture and tag @alittlecookingneverhurts on https://www.facebook.com/ashFakih/

and i’ll get to see your beautiful creativity.

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