Chocolate-Raspberry Ganache Frosting

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Total Time
20 mins
0 mins

Delicious on chocolate or white cakes.

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  • 13 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 14 cup seedless red raspberry preserves
  • 2 tablespoons butter


  1. In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
  2. Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
  3. Let stand for 1 1/2 minutes, or until the chocolate has melted.
  4. Beat the mixture with a wire whisk until smooth.
  5. Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
  6. *Trywith milk chocolate or white chocolate chips.
  7. *.
Most Helpful

5 5

I made a cherry variation, using some of the extra cherry syrup from a can of cherry pie filling in place of the raspberry preserves. Yum!

5 5

Heavenly tasting! We thought this was fantastic! I used it as a drizzle over I chocolate pound cake and it really "made" the cake. It was very silky smooth and rich. Thanks for a keeper! I'll be using this again.

4 5

Great ganache. I used it as a filling to a two layer chocolate cake "The only chocolate cake recipe you'll ever need" #26370. It was good, loved the texture. Next time, I will add a little more raspberry preserves. Thank you for the posting.