Dark Chocolate Ganache Recipe

This is a silky dark chocolate ganache that has many uses. It can be whipped to use as an icing or filling, or just poured over any cake you like. Dark Chocolate Ganache Recipe


  • 250 grams (9 oz.) good quality dark chocolate, chopped
  • 235 ml (8 ounces) double cream
  • 2 tablespoons maple syrup (or honey)
  • 1 tablespoon dark rum (optional)



  • Put the chocolate into a medium bowl. Heat the double cream in a small saucepan over medium heat. Bring just to the boil, watching carefully because if it boils for a few seconds, it will boil out of the pot.
  • When the double cream has come to the boil, pour over the chopped chocolate, add the maple syrup/honey and whisk until smooth. Stir in the rum if desired.
  • Allow the ganache to cool very slightly (no longer than 1 minute) before pouring over a cake. Start at the center of the cake and work outward.
  • For a chocolate filling or fluffy frosting, allow it to cool until thick, then whip with a whisk until light and fluffy.

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  1. Leanne Gibson March 12, 2017
    • Victoria Vito March 12, 2017

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