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Chocolate Ganache cake filling

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100g/ 0.4 cups dark chocolate
100g/ 0.4 cups Milk Chocolate
70g/ ⅓ cup Double cream
1 tbsp Cacao powder
2 tbsp Butter

Nutritional information

Total Fat
Saturated Fat

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Chocolate Ganache cake filling

  • 30 minutes or less
  • chocolate
  • Vegeterian
  • 12 minutes
  • Easy




Chocolate ganache is all about proportions and temperature, it’s an easy job but not keeping one of the parameters accurate will cause your cream to break and to have a sandy texture and what we want here is a shiny mildly runny and firm texture.

There are many ways of making this amazing cream, the quantities of each of the ingredients is depended of the ganache final use. In general, the proportion between Chocolate and cream for a layered cake filling should be 1:1 cream to chocolate meaning there should be equal parts of both main ingredients, however when making chocolate truffle or Krantz cake filling the proportions needs to be 2:1 chocolate to cream, meaning double the chocolate over cream to achieve a high chocolate percentage in order to have a full body and dense texture of the ganache.

When using Ganache for cake icing  the proportions will be 1:2 chocolate to cream or water meaning the amount of chocolate is half of the cream or water and the consistency of it will be runny and light, perfect for pouring over a cake and getting the great sauce effect like in the Sacher torte.

chocolate ganache

Timing is Everything

You need to bear in mind that this sauce needs to be refrigerated for at least an hour so when preparing to make a cake or any other use, make this in advance. It can also be kept in the fridge for up to 3 days so it’s a good idea to make it in advance and have it wait for us.

there are a few methods to create this filling, in some cases we boil the cream and add the boiling liquids into the chocolate, mix and add the butter afterwards. Every way you chose is OK as long as the proportions are kept and you are working with good products.

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12 minutes

Making the ganache

Place both Chocolates in a bain marie (small bowl over hot water with no contact between the water and bowl, the chocolate is cooked on steam). add cream and cocoa powder and melt the mass until fully integrated and smooth. once incorporated take out of the heat, add the butter and smooth, the sauce should be smooth and shiny.
refrigerate for a minimum of 2 hours before use, if used same day it's best left at room temperature on the counter to cool.


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