Ganache Filling

Use this recipe when making our Mocha Cake.

  • Yield: Makes about 5 cups

Source: Martha Stewart Weddings


  • 12 ounces bittersweet chocolate (preferably 61% cacao), chopped
  • 1 quart heavy cream


  1. Put chocolate into a heatproof bowl; set aside. Heat cream in a medium saucepan until just simmering. Pour over chocolate. Let stand 15 minutes; whisk until smooth. Let cool completely, whisking occasionally. Cover with plastic wrap, pressing it directly on surface; refrigerate overnight.

  2. Put into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes (do not overmix).


Be the first to comment!