Easy to make. Whips up easily. Tastes delicious. Unwhipped, it will stay fresh for 2 weeks in refrigerator.

Add thin layers of melted chocolate to cake payers before filling for a wonderful & unexpected crunch that contrasts nicely with cream whipped ganach.

Whipped Chocolate Ganache


  • 1/2 lb semi-sweet chocolate
  • 1 qt heavy cream


    Melt in bowl over hot water:

  1. 1/2 lb semisweet chocolate
  2. In saucepan, bring to boil
  3. 1 quart heavy cream
  4. Whisk 1/3 of cream into chocolate until smooth. Slowly whisk in remaining cream. Refrigeratr overnight or freeze for a few hours.
  5. Whip until stiff.
  6. Yields: 4 3/4 cups of filling when whipped.


traceysheridan Says... 26 Oct 2009 , 11:27am

I am way excited to try this I ahve been looking for a chocolate ganache to make that does not seem to hard!

mrsb37 Says... 19 Nov 2009 , 3:51pm

Is this enough filling for a 3 layer, 10" square? (2 layers of filling) Thanks!

cakesrock Says... 6 Dec 2009 , 5:32pm

May be dumb questions, but I' ve never used ganache- does it work well under fondant? And can you freeze a cake covered in this ganache for a couple of weeks before covering in fondant? TIA

Jkeliij Says... 9 Jan 2010 , 1:23pm

Can you use regular chocolate chips? I have read somewhere that chocolate chips have stabilizers in them that make the ganache not so smooth.

DeeDeeB Says... 7 May 2010 , 8:23am

This is probably a stupid question, but I've been trying to figure this out. After a cake is filled with ganache does it have to be refrigerated?

StephW Says... 19 Jun 2010 , 6:06pm

@DeeDeeB - truffles don't need refridgeration and they are made with ganache. They should be eaten within two weeks if no preservatives are used in them for the best flavor. So a cake filled with ganache should be no different in regards to refridgeration.

adams2shop Says... 23 Aug 2010 , 10:39am

I used this recipe for a filling and for the outside of a choc/raspberry cake (Choc cake, whipped choc ganache layer and dam, raspberry filling, entire cake crumb coated with whipped choc ganache then covered in regular ganache). I refrigerated the cake up until about 3 hours before it was all eaten and had no problem. However, the left over whipped ganache I left out overnight in a bowl on the counter (got a bit behind in doing the dishes, wasn't intending to use it), and it turned into soup. So, my question is, would the filling/frosting on the cake have also turned to soup if I had left the cake out overnight? Has anyone tried it?

GarciaGM Says... 13 Jul 2011 , 8:26pm

For those who have asked about refrigeration, I use this as a filling pretty regularly and I would never leave it unrefrigerated much longer than the time necessary to serve the cake. I usually advise customers to pull the cake out of the fridge about an hour before they'll serve it so my buttercream can thaw a little, but I'd refrigerate it afterwards as soon as it's served.

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