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Chocolate Ganache Frosting

Yellow Cake With Pastry Cream Filling, Chocolate Ganache Frosting, and Shaved Chocolate
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Makes 4 1/2 cups| Hands-On Time: | Total Time:



  1. Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy.)
By May, 2011

Nutritional Information

  • Per ServingServing Size: 1/12 of recipe
  • Calories 326Calories From Fat 229
  • Fat 25g
  • Sat Fat 16g
  • Cholesterol 54mg
  • Sodium 25mg
  • Protein 4g
  • Carbohydrate 25g
  • Sugar 22g
  • Fiber 0g
  • Iron 1mg
  • Calcium 26mg
What does this mean? See Nutrition 101 .

Quick Tip

KitchenAid 5-Quart Artisan Stand Mixer
The frosting will keep in the refrigerator for up to 1 week. Bring to room temperature and, using an electric mixer, beat on low until light and fluffy before using.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.