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Chocolate Coffee Cake recipe

Chocolate Ganache Recipe

Prep Time 5 minutes
Cook Time 5 minutes
Author Priya Shiva


  • 1+1/3 cup Semi-sweet Chocolate chips
  • 1 cup Heavy whipping cream


  1. Keep chocolate chips ready in a mixing bowl.

  2. Add heavy cream in a pan and simmer on the stove top. Keep stirring occasionally. Just as soon as you see a simmer (bubble), remove from heat and pour all over chocolate chips to make sure all chips are covered.

  3. Cover the bowl with a lid to trap the heat and let it sit for 5 minutes. Do not mix.

  4. Remove lid and whisk the chocolate chips starting from the center and working outward until smooth. It will turn into velvety ganache.

  5. Once it’s velvety, let it sit uncovered at room temperature for about 10-15 minutes before pouring it over your cake. Leave the coated cake at room temperature for an hour before cutting it or refrigerating.

Recipe Notes

  1. Ganache was perfect for glazing the entire surface of the cake. It should coat a spoon nicely when ready for cake coverage.
  2. Only coat the cake when it completely cools down.
  3. Keep in mind that the longer ganache sits, the thicker it will be and more of a frosting it becomes. Then you can use it for cupcakes and cookies.
  4. Always use appropriate cake pan and the batter should only fill half the pan. I halved the recipe and baked a smaller cake.