New This Month

Ganache Filling


Use this recipe when making our Mocha Cake.

  • Yield: Makes about 5 cups

Source: Martha Stewart Weddings, Spring 2006


  • 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).

Reviews Add a comment

  • sunstorm00
    21 MAY, 2012
    When I make this, I actually use 16oz semi sweet chocolate chips and 16oz heavy whipping cream. I heat the cream in microwave for aprox 3 to 4 min. I then pour it over my chips (which are in my Ninja blender). I let it set for 2 minutes then I pulse it a few times. This will make if pourable. If you want to whip it for a frosting (which is what I do). I let it set out for 2 hours to get room temp and then whip it on high for about 8 -10 min or until it has whippy like consistancy.
  • cupcakeguru
    15 MAY, 2012
    I agree - the recipe is wrong as written. I used 3-4 times the chocolate indicated to make it the right consistency to use as a filling.
  • Amoss
    2 JAN, 2010
    its supposed to be one cup not one quart of heavy whipping cream
    26 SEP, 2009
    I mixed and mixed and mixed and this never became "soft peaks" it was very runny.