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Ganache for Chocolate Cake


This ganache is the finishing touch on Jason Schreiber's Gooey Caramel and Chocolate Cake with Salted Peanuts.

Source: Martha Stewart Weddings, Spring 2013


  • 2.5 oz heavy cream
  • 20 oz dark chocolate, roughly chopped


  1. Place chocolate in a large heatproof bowl. In a small saucepan, bring cream to just a boil. Pour over chocolate.
  2. Allow hot cream to begin melting chocolate for 30 seconds, then whisk until smooth.
  3. Let stand until ganache begins to thicken at room temperature.

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