Ingredients
- 1 cup heavy cream
- 2 tbsp corn syrup (optional)
- 1 ⅓ cups semisweet or bittersweet chocolate, chopped (chocolate chips are fine, too)
Instructions
- Heat the cream (and corn syrup, if you’re using it) in a saucepan, until the mixture begins to almost simmer
- Remove from the heat, and add the chocolate. Let it sit for 2 minutes, covered, then whisk the mixture until it’s combined and thickened.
- Let it cool for 10-15 minutes before you spread it over the cake
Notes
- The corn syrup is to help the ganache be a bit shinier. If you don’t use it, it will still be a great frosting
- This recipe will cover one 8” or 9” single layer cake, or one Swiss Roll
- Use the ganache when it’s cool enough to spread over a cake, but not so cool that it’s too stiff to spread. If it does become too stiff, gently reheat it to make it spreadable.
Nutrition Facts
Ganache Frosting
Amount per Serving
Calories
381
% Daily Value*
Fat
29
g
45
%
Saturated Fat
18
g
113
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
47
mg
16
%
Sodium
19
mg
1
%
Potassium
258
mg
7
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
21
g
23
%
Protein
4
g
8
%
Vitamin A
603
IU
12
%
Vitamin C
0.2
mg
0
%
Calcium
51
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.