Easy ganache recipe for 3D cakes

//no-fail ganache

Many roads lead to Rome, and this is the path I take for perfect no-fail cake ganache every time.  I usually use milk chocolate and choose chips that show cocoa butter in the ingredients.   The exception to this is white chocolate.  


Couverture chocolate is an indulgent treat as it's more expensive - but I am happy using milk chocolate from Nestle, Cadbury, or Gilmour's own brand.  I favour Anchor's pure cream brand, which has 16% milk fat.


For best results, make it at least the night before and allow to set on your counter. 

Easy chocolate ganache


  • 300ml Pure cream 
  • 900g Milk Chocolate
  • hand blender



  1. Gently melt your chocolate in a microwave safe bowl.   Some microwaves are more powerful than others, so adjust your temperature accordingly. I have a 1100w unit that I use at 100% power for the first blast of 2 minutes.  
  2. As it rests, the chocolate along the bowl will start melting, so give it a moment to absorb the heat, then scrape and stir with a rubber spatula.
  3. Pop back in the microwave for 1 minute.  Repeat as needed until melted, but drop time to 20 or 30 seconds, always allowing a small moment to melt against the bowl as you stir it.  If you scorch your chocolate (particularly white), you'll have to start over with a new batch.
  4. When your chocolate is ready, bring the cream to a slow boil on the stovetop, stirring occasionally.  Don't turn your back on it, as it can boil over quite quickly.
  5. Pour cream into the melted chocolate and stir vigorously until combined. Some people like using a whisk, I prefer using my rubber spatula, so I can occasionally scrape the sides and bottom of the bowl.
  6. Finally, use your hand blender to give it a final mix. The ganache should be shiny, showing that it’s emulsified. If it’s grainy, use your hand blender to re-emulsify and you may have to repeat a few times.


Please note: this is not a pouring ganache recipe, or a truffle filling recipe.  Because of the 3:1 ratio, it will set hard quickly, which is why I prefer using it for my celebration cakes.  A standard 2:1 ratio also works well, but doesn't set as quickly and best avoided during peak summer heat, especially if you don't have air conditioning.  

You can increase the volume of your ganache by whipping it; it will go lighter in colour - but goes further for your dollar.