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


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


traceysheridan Says... 2009-10-26 11:27:22

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... 2009-11-19 15:51:51

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

cakesrock Says... 2009-12-06 17:32:07

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... 2010-01-09 13:23:55

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... 2010-05-07 08:23:17

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... 2010-06-19 18:06:01

@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... 2010-08-23 10:39:07

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... 2011-07-13 20:26:08

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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