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    You are in: Home / Recipes / Chocolate Ganache Frosting Recipe
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    Chocolate Ganache Frosting

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    8 mins

    10 mins

    DrGaellon's Note:

    From the Syllabub blog at Use to frost Chocolate Sour Cream Cake. Yum! Makes enough to frost a two-layer (or four-split-layer) 9" round cake.

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    Serves: 12



    Units: US | Metric


    1. 1
      Process chocolate in food processor until very fine. Put it in a small heavy saucepan.
    2. 2
      Heat cream to boiling point and pour 3/4 of it over the chocolate. Cover for 5 minutes to allow it to melt. Gently stir together, trying not to create air bubbles. Pass through fine strainer and add Cognac. Cool till just tepid.
    3. 3
      Check consistency: when tepid, the glaze should mound a bit before disappearing. If it is too thick, or seems curdled, add more of the warm cream little by little. If too thin, add some melted chocolate. When right, use at once or store and reheat.
    4. 4
      Pour over cooled cake allowing excess to flow down the sides. If you want a double coat, refrigerate the cake after the first later, for about 20 mins or until firm. Apply a second coat -- but don't refrigerate after second coat or you'll lose that glossiness.

    Ratings & Reviews:

    • on October 29, 2009


      Very easy to make, and covered a 3 layer round cake. Not thickly or inbetween layers, but a thin beautiful gloss all over. I used semi-sweet chocolate, omitted the liquor and added a little vanilla extract (kids), and it was great.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Ganache Frosting

    Serving Size: 1 (45 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 68.4
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 4.5 g
    Cholesterol 27.1 mg
    Sodium 7.5 mg
    Total Carbohydrate 0.5 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.4 g

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