Smooth, silky and delicious, ganache is the perfect icing to finish off a rich chocolate mud cake. This recipe makes enough to ice the top a 20cm cake or spread onto a batch of 12 cupcakes

TIP: Try to avoid using choc or chocolate melts when making ganache, as these are often these made with vegetable fats that do not set as hard once mixed with cream and melted. You will need to double the amount of chocolate if using melts to achieve a spreadable consistency.

10 min
12 cupcakes


Dark Chocolate Ganache

  1. 150g dark chocolate, chopped
  2. 150g thickened cream

Milk Chocolate Ganache

  1. 175g milk chocolate, chopped
  2. ½ cup (125ml) thickened cream

White Chocolate Ganache

  1. 220g white chocolate, chopped
  2. 1/3 cup (80ml) thickened cream


  1. Step 1

    Place chopped chocolate into a small, heat proof bowl, set aside. Melt cream in a small saucepan over low heat until it just comes to a gentle simmer – do not boil. Remove from heat and pour over chocolate. Allow to sit for 3-4 minutes, before mixing until smooth.

  2. Step 2

    Allow to come to room temperature before placing in the fridge until it is a spreadable consistency.

Recipe tips:

Double ingredients to fill a 2 layer cake or generously pipe on a batch of 12 cupcakes.


Recipe alterations:

  • Choc Peanut: Swirl 1/3 cup of smooth peanut butter through your ganache for a choc peanut hit!
  • Choc Mint: Add 3 tsp Queen Peppermint Extract to your ganache.
  • Choc Hazelnut: Swirl 1/3 cup of Nutella through your ganache and top with roasted hazelnuts.

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