This is a decadent, easy-to-make frosting fit for any cake, cupcake, or sweet treat!
I’m one of those people who does their best to try and get a slice of cake from the edges where there’s the most frosting. The best slice, of course, is a corner piece that is covered in 50% frosting! You could say I’m a big fan of good frosting. I also love chocolate, and I love ganache! So, let me reassure any other chocolate and/or frosting fans out there that this recipe will satisfy. Â
I’ve discovered a renewed love for frosting lately, as I’ve had to go gluten-free for health reasons. If I go to a birthday party, frosting is likely the only part of the cake I’d be able to eat. As such, I need the frosting to be good. More than good, it needs to make up for my inability to eat the rest of the cake. Chocolate ganache frosting is so good that I don’t even miss full-gluten cake.
A bite of chocolate ganache frosting is like a bite into ganache, mousse, and buttercream all at once. It’s got a uniquely beautiful texture that is possibly some of the best frosting I’ve ever had the privilege of tasting when I’m in the mood for chocolate. It’s not too sweet, thanks to the semi-sweet dark chocolate used, but not too bitter.
Whipped Up Ganache
The key difference between a chocolate ganache and this chocolate ganache frosting isn’t anything to do with the ingredients. In fact, the ingredients are the same: a 1 to 1 ratio of chocolate and heavy cream. The difference comes from the preparation. While the ganache is allowed to set and create that pretty mirror surface, frosting needs to be whipped up into a proper texture, like in this recipe.
How to Make Ahead and Store
You can store your frosting in the fridge for about 1 week. If you want to store it for longer, you can put it in an air-tight freezer bag with the air pushed out and keep it in your freezer for up to 2 months. When you’re ready to pull out the frozen frosting, thaw it and give it a refresher whip to get the fluffy texture back, and it’s as good as new!
Serving Suggestions
Oh, goodness, where do I begin? You can put this chocolate ganache frosting on almost any baked good. If you have a cupcake or cake recipe, just ignore any frosting recommendations and use this instead! You can use these delicious Cream-Filled Chocolate Cupcakes for something fancy or some Easy Pink Cupcakes or Chocolate Cupcakes for something simpler. Flourless Chocolate Cake is a great way to hold this frosting if you’re like me and need a cake that doesn’t have gluten! For a splash of fruity flavor, try putting it on a Chocolate Raspberry Cake. Any and all of these will be perfect to serve as a dessert for any occasion, from birthdays to holidays, or even just as a nice treat after dinner!
Chocolate Ganache Frosting
Ingredients Â
- 8 oz semi-sweet chocolate finely chopped
- 1 cup heavy cream
InstructionsÂ
- Place the finely chopped chocolate into a medium heat-proof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer. Do not let it come to a rapid boil.
- Pour the hot cream over the chopped chocolate, ensuring all the chocolate is covered, and let it sit for 2-3 minutes to soften the chocolate.
- Stir the mixture slowly with a spatula until the chocolate is completely melted and the mixture is smooth.
- Allow the ganache to cool at room temperature until it thickens to a spreadable consistency, about 2 hours.
- Once cooled, whip the ganache with a mixer on medium speed until it becomes light and fluffy, suitable for frosting, about 3-4 minutes.
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